3. Compositional Aspects
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3. Compositional Aspects
- 15 Mins to read
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Donuts with Toppings
Brazil
This section provides the compositional requirements for the food category and/or food products in scope and information on permitted nutrients, ingredients, and additives.
3.1 Composition Requirements
Category
Anvisa issued Resolution RDC N° 711/2022 [1] that provides the sanitary requirements of starches, biscuits, whole grain cereals, processed cereals, bran, flours, integral flours, pasta, and bread. However, this regulation only applies to the above-mentioned products and not to donuts, cakes, and tarts, among others which in Brazil are unregulated.
Product
In Brazil, donuts are non-standardized foodstuffs, being placed under general categories described in Section 2.1 (Category Name & Definition) only for registration exemption and use of food additives and processing aids purposes, so there are no specific compositional requirements foreseen in the national regulations, beyond those on food additives and processing aids provided by Normative Instruction 211/2023 [2].
3.2 Raw Material Requirements
Category
The raw material requirements for starches, biscuits, whole grain cereals, processed cereals, bran, flours, integral flours, pasta, and breads must comply with those for General Foods (Section 3.2 of the General Foods guidebook of Brazil).
Product
Since there are no specific regulations for donuts, the raw materials to be used in donut manufacturing must be suitable for human consumption. Considering that the interest is to import or supply these products to Brazil, Anvisa’s assessment is performed on the final product and not under the raw materials in the final product.
However, it is the responsibility of the company to ensure that the raw materials are in a suitable condition in terms of quality and safety, so that the final product complies with the requirements regarding additives, and contaminants, among others.
With the ingredient listing provided for the Donuts, the main ingredients are common food raw materials such as wheat flour, other flours, cereals, eggs, sugar, etc.
There are specific regulations for the ingredients/raw materials per their specific food category. Examples of the specific regulations for some raw materials:
- For flour and other cereal-based ingredients, Resolution RDC N° 711/2022 [1] must be observed.
- For sugar and other sweeteners, Resolution RDC N° 723/2022 [3] must be observed.
3.3 Fortification
Category
Mandatory fortification
Mandatory fortification will depend on the specific food category/product. Refer to the below section - "Product" - on mandatory fortification of Donuts.
Voluntary fortification
The voluntary fortification requirements for starches, biscuits, whole grain cereals, processed cereals, bran, flours, integral flours, pasta, and bread must comply with those for General Foods (Section 3.3 of the General Foods guidebook of Brazil).
Product
Mandatory fortification
Resolution RDC N° 604/2022 [2] provides the mandatory enrichment of salt with iodine and enrichment of wheat and corn flours with iron and folic acid for human consumption.
However, Article 1 of such regulation mandates that wheat and maize flour contained in imported food products are not subject to this mandatory fortification, thus imported donuts shall not comply with minimum levels of iron or folic acid.
Donuts that are manufactured locally will need to ensure that salt, wheat, and corn flour used for their production comply with the minimum for iodine, iron, and/or folic acid respectively.
Voluntary fortification
The voluntary fortification requirements for donuts in Brazil must comply with those for General Foods (Section 3.3 of the General Foods guidebook of Brazil).
3.4 Other Permitted Ingredients
Category
Starches, biscuits, whole grain cereals, processed cereals, bran, flours, integral flours, pasta, and breads must comply with the "Other Permitted Ingredients" for General Foods (Section 3.4 of the General Foods guidebook of Brazil).
Product
For those non-standardized foodstuffs like donuts, no rules and no specific ingredients are defined by regulations.
3.5 Permitted Additives
Category
Starches, biscuits, whole grain cereals, processed cereals, bran, flours, integral flours, pasta, and breads must comply with the "Permitted Additives" for General Foods (Section 3.5 of the General Foods guidebook of Brazil).
Product
The use of food additives in the food category 7.3.2 “Cakes, pies, pastries and confectionery, with chemical leaven, whether or not filled, with or without filling, with or without topping, ready or semi-ready”, in which donuts are included, is governed by Normative Instruction 211/2023 [2]. This regulation provides a list of all food additives, their maximum levels, and functional classes (See Annex 1 in Section 3.10 below). This regulation also foresees those colors, preservatives, stabilizers, emulsifiers, flour improvers, etc. allowed in the category.
3.6 Permitted Flavors and Colors
Category
Starches, biscuits, whole grain cereals, processed cereals, bran, flours, integral flours, pasta, and breads must comply with the "Permitted Flavors and Colors" for General Foods (Section 3.6 of the General Foods guidebook of Brazil).
Product
Flavorings
Same as above.
Colors
As above-mentioned, those colors authorized in the food category 7.3.2 “Cakes, pies, pastries and confectionery, with chemical leaven, whether or not filled, with or without filling, with or without topping, ready or semi-ready” are also listed in Normative Instruction 211/2023 [2] (See Annex 1 in Section 3.10 below).
3.7 Permitted Processing Aids
Category
Please refer to Section 3.5 of the "General Foods" guidebook for Brazil.
Product
Annex IV from Normative Instruction 211/2023 [2] provides the list of processing aids to be used in foodstuffs. For the use of processing aids, donuts will be under the category 7 “Bakery products and biscuits”. The regulation provides the list of substances and their technological function in product manufacturing (See Annex 2 in Section 3.11 below).
3.8 Additional Notes
Please refer to Section 3.8 of the "General Foods" guidebook for Brazil for additional notes on Trans Fats.
3.9 References
1. Resolution RDC N° 711/2022 - Provides for the sanitary requirements of starches, biscuits, whole grain cereals, processed cereals, bran, flours, integral flours, pasta, and bread
2. Normative Instruction 211/2023. Establishes the technological functions, the maximum limits, and the conditions of use for food additives and technology adjuvants authorized for use in foodstuffs
3. Resolution RDC N° 723/2022 – Provides for the sanitary requirements of sugar, invert liquid sugar, confectionary sugar, table sweetener, candy, candy, cocoa powder, soluble cocoa, chocolate, white chocolate, chewing gum, cocoa butter, cocoa mass, molasses, and rapadura
3.10 Annex 1 - Food Additives
Food additives authorized for Category 7.3.2 “Cakes, pies, pastries and confectionery, with chemical leaven, whether or not filled, with or without filling, with or without topping, ready or semi-ready” (please click on the table then scroll to the right of the page to see the full row):
Food Additive Name | INS Number | Function | Limit mg/kg | Limit explanation |
Calcium 5'-Guanylate | 629 | Flavor Enhancer | Quantum satis | No further explanation |
Potassium 5'-Guanylate | 628 | Flavor Enhancer | Quantum satis | No further explanation |
Disodium 5'-guanylate, disodium guanylate, disodium 5' - guanylate | 627 | Flavor Enhancer | Quantum satis | No further explanation |
Calcium 5'-inosinate | 633 | Flavor Enhancer | Quantum satis | No further explanation |
5'-Sodium inosinate, disodium inosinate, disodium 5' - inosinate | 631 | Flavor Enhancer | Quantum satis | No further explanation |
Calcium 5'-ribonucleotide | 634 | Flavor Enhancer | Quantum satis | No further explanation |
Disodium 5'-ribonucleotide | 635 | Flavor Enhancer | Quantum satis | No further explanation |
Calcium acetate | 263 | Preservative | Quantum satis | No further explanation |
Calcium acetate | 263 | Stabilizer | Quantum satis | No further explanation |
Calcium acetate | 263 | Acidity Regulator | Quantum satis | No further explanation |
Choline acetate | 1001(i) | Emulsifier | Quantum satis | No further explanation |
Potassium acetate | 261(i) | Preservative | Quantum satis | No further explanation |
Potassium acetate | 261(i) | Acidity Regulator | Quantum satis | No further explanation |
Sodium acetate | 262(i) | Acidity Regulator | Quantum satis | No further explanation |
Acetic acid (glacial) | 260 | Acidulant | Quantum satis | No further explanation |
Acetic acid (glacial) | 260 | Preservative | Quantum satis | No further explanation |
Acetic acid (glacial) | 260 | Acidity Regulator | Quantum satis | No further explanation |
Adipic acid | 355 | Acidulant | 2000 | No further explanation |
Alginic acid | 400 | Emulsifier | Quantum satis | No further explanation |
Alginic acid | 400 | Thickener | Quantum satis | No further explanation |
Alginic acid | 400 | Stabilizer | Quantum satis | No further explanation |
Alginic acid | 400 | Geliquefier | Quantum satis | No further explanation |
Ascorbic acid (L-) | 300 | Antioxidant | Quantum satis | No further explanation |
Ascorbic acid (L-) | 300 | Flour Improver | Quantum satis | No further explanation |
Citric acid | 330 | Acidulant | Quantum satis | No further explanation |
Citric acid | 330 | Antioxidant | Quantum satis | No further explanation |
Citric acid | 330 | Acidity Regulator | Quantum satis | No further explanation |
Hydrochloric acid | 507 | Acidulant | Quantum satis | No further explanation |
Hydrochloric acid | 507 | Acidity Regulator | Quantum satis | No further explanation |
Erythorbic acid, isoascorbic acid | 315 | Antioxidant | Quantum satis | No further explanation |
Phosphoric acid, orthophosphoric acid | 338 | Acidulant | 20000 | Limit expressed as P2O5. |
Fumaric acid | 297 | Acidity Regulator | Quantum satis | No further explanation |
Glutamic acid (L(+)-) | 620 | Flavor Enhancer | Quantum satis | No further explanation |
Guanylic acid | 626 | Flavor Enhancer | Quantum satis | No further explanation |
Inosinic acid | 630 | Flavor Enhancer | Quantum satis | No further explanation |
Lactic acid (L-, D- and DL-) | 270 | Acidulant | Quantum satis | No further explanation |
Lactic acid (L-, D- and DL-) | 270 | Acidity Regulator | Quantum satis | No further explanation |
Malic acid (D-,L-) | 296 | Acidity Regulator | Quantum satis | No further explanation |
Propionic acid | 280 | Preservative | Quantum satis | No further explanation |
Sorbic acid | 200 | Preservative | 1000 | Limit expressed as sorbic acid for additives INS 200, 201, 202 and 203 alone or in combination. |
Tartaric acid (L(+)-) | 334 | Acidulant | 5000 | No further explanation |
Agar | 406 | Emulsifier | Quantum satis | No further explanation |
Agar | 406 | Thickener | Quantum satis | No further explanation |
Agar | 406 | Stabilizer | Quantum satis | No further explanation |
Aspergillus oryzae alpha-amylase var. oryzae. | 1100(i) | Flour Improver | Quantum satis | No further explanation |
Bacillus subtilis alpha-amylase | 1100(iii) | Flour Improver | Quantum satis | No further explanation |
Bacillus stearothermophilus alpha-amylase | 1100(ii) | Flour Improver | Quantum satis | No further explanation |
Processed Euchema seaweed (semi-refined carrageenan) | 407a | Emulsifier | Quantum satis | No further explanation |
Processed Euchema seaweed (semi-refined carrageenan) | 407a | Thickener | Quantum satis | No further explanation |
Processed Euchema seaweed (semi-refined carrageenan) | 407a | Stabilizer | Quantum satis | No further explanation |
Processed Euchema seaweed (semi-refined carrageenan) | 407a | Geliquefier | Quantum satis | No further explanation |
Ammonium alginate | 403 | Emulsifier | Quantum satis | No further explanation |
Ammonium alginate | 403 | Thickener | Quantum satis | No further explanation |
Ammonium alginate | 403 | Stabilizer | Quantum satis | No further explanation |
Ammonium alginate | 403 | Geliquefier | Quantum satis | No further explanation |
Calcium alginate | 404 | Emulsifier | Quantum satis | No further explanation |
Calcium alginate | 404 | Thickener | Quantum satis | No further explanation |
Calcium alginate | 404 | Stabilizer | Quantum satis | No further explanation |
Calcium alginate | 404 | Geliquefier | Quantum satis | No further explanation |
Potassium alginate | 402 | Emulsifier | Quantum satis | No further explanation |
Potassium alginate | 402 | Thickener | Quantum satis | No further explanation |
Potassium alginate | 402 | Stabilizer | Quantum satis | No further explanation |
Potassium alginate | 402 | Geliquefier | Quantum satis | No further explanation |
Propylene glycol alginate | 405 | Emulsifier | 2000 | No further explanation |
Propylene glycol alginate | 405 | Stabilizer | 2000 | No further explanation |
Sodium alginate | 401 | Emulsifier | Quantum satis | No further explanation |
Sodium alginate | 401 | Thickener | Quantum satis | No further explanation |
Sodium alginate | 401 | Stabilizer | Quantum satis | No further explanation |
Sodium alginate | 401 | Geliquefier | Quantum satis | No further explanation |
Twilight Yellow FCF | 110 | Colour | 50 | No further explanation |
Calcium ascorbate | 302 | Antioxidant | Quantum satis | No further explanation |
Potassium ascorbate | 303 | Antioxidant | Quantum satis | No further explanation |
Sodium ascorbate | 301 | Antioxidant | Quantum satis | No further explanation |
Azodicarbonamide | 927a | Flour Improver | 40 | No further explanation |
Azorrubin (carmoisin) | 122 | Colour | 50 | No further explanation |
Bright Blue FCF | 133 | Colour | 200 | No further explanation |
Synthetic beta-carotene | 160a(i) | Colour | Quantum satis | No further explanation |
Beta-carotenes vegetables | 160a(ii) | Colour | Quantum satis | No further explanation |
Ammonium bicarbonate, ammonium acid carbonate | 503(ii) | Baking powder | Quantum satis | No further explanation |
Magnesium bicarbonate, magnesium acid carbonate, magnesium hydrogen carbonate | 504(ii) | Antihumectant | Quantum satis | No further explanation |
Magnesium bicarbonate, magnesium acid carbonate, magnesium hydrogen carbonate | 504(ii) | Acidity Regulator | Quantum satis | No further explanation |
Potassium bicarbonate, potassium acid carbonate, hydrogen potassium carbonate | 501(ii) | Baking powder | Quantum satis | No further explanation |
Potassium bicarbonate, potassium acid carbonate, hydrogen potassium carbonate | 501(ii) | Acidity Regulator | Quantum satis | No further explanation |
Baking soda, sodium acid carbonate | 500(ii) | Antihumectant | Quantum satis | No further explanation |
Baking soda, sodium acid carbonate | 500(ii) | Baking powder | Quantum satis | No further explanation |
Baking soda, sodium acid carbonate | 500(ii) | Acidity Regulator | Quantum satis | No further explanation |
Calcium bisulphite, calcium acid sulphite | 227 | Flour Improver | 50 | Limit expressed as SO2. |
Potassium bisulphite | 228 | Flour Improver | 50 | Limit expressed as SO2. |
Sodium bisulphite, sodium acid sulphite | 222 | Flour Improver | 50 | Limit expressed as SO2. |
Bromelain | 1101(iii) | Glaceante | Quantum satis | No further explanation |
Bromelain | 1101(iii) | Flour Improver | Quantum satis | No further explanation |
Bromelain | 1101(iii) | Flavor Enhancer | Quantum satis | No further explanation |
Tertiary butyl hydroquinone | 319 | Antioxidant | 200 | Limit on fat content. |
Butyl hydroxyanisole, BHA | 320 | Antioxidant | 200 | Limit on fat content. |
Butyl hydroxytoluene, BHT | 321 | Antioxidant | 100 | Limit on fat content. |
Caramel I - simple caramel | 150th | Colour | Quantum satis | No further explanation |
Caramel II - caustic sulphite caramel | 150b | Colour | Quantum satis | No further explanation |
Caramel III - caramel ammonia process | 150c | Colour | Quantum satis | No further explanation |
Caramel IV - caramel sulfite-ammonia process | 150d | Colour | Quantum satis | No further explanation |
Carbohydrase of Bacillus licheniformis | 1100(vi) | Flour Improver | Quantum satis | No further explanation |
Ammonium carbonate | 503(i) | Baking powder | Quantum satis | No further explanation |
Ammonium carbonate | 503(i) | Acidity Regulator | Quantum satis | No further explanation |
Calcium carbonate | 170(i) | Antihumectant | Quantum satis | No further explanation |
Choline carbonate | 1001(ii) | Emulsifier | Quantum satis | No further explanation |
Magnesium carbonate, basic magnesium carbonate | 504(i) | Antihumectant | Quantum satis | No further explanation |
Potassium carbonate | 501(i) | Acidity Regulator | Quantum satis | No further explanation |
Soda ash | 500(i) | Acidity Regulator | Quantum satis | No further explanation |
Sodium carboxymethylcellulose (cellulose gum) | 466 | Emulsifier | Quantum satis | No further explanation |
Sodium carboxymethylcellulose (cellulose gum) | 466 | Thickener | Quantum satis | No further explanation |
Sodium carboxymethylcellulose (cellulose gum) | 466 | Stabilizer | Quantum satis | No further explanation |
Enzymatically hydrolyzed sodium carboxymethylcellulose | 469 | Thickener | Quantum satis | No further explanation |
Enzymatically hydrolyzed sodium carboxymethylcellulose | 469 | Stabilizer | Quantum satis | No further explanation |
Enzymatically hydrolyzed sodium carboxymethylcellulose | 469 | Glaceante | Quantum satis | No further explanation |
Cross-linked sodium carboxymethylcellulose, croscaramelose sodium | 468 | Stabilizer | Quantum satis | No further explanation |
Carrageenan | 407 | Emulsifier | Quantum satis | No further explanation |
Carrageenan | 407 | Thickener | Quantum satis | No further explanation |
Carrageenan | 407 | Stabilizer | Quantum satis | No further explanation |
Carrageenan | 407 | Geliquefier | Quantum satis | No further explanation |
Cellulose powder | 460(ii) | Antihumectant | Quantum satis | No further explanation |
Cellulose powder | 460(ii) | Emulsifier | Quantum satis | No further explanation |
Cellulose powder | 460(ii) | Thickener | Quantum satis | No further explanation |
Microcrystalline cellulose (cellulose gel) | 460(i) | Antihumectant | Quantum satis | No further explanation |
Microcrystalline cellulose (cellulose gel) | 460(i) | Emulsifier | Quantum satis | No further explanation |
Microcrystalline cellulose (cellulose gel) | 460(i) | Stabilizer | Quantum satis | No further explanation |
Candelilla wax | 902 | Glaceante | Quantum satis | No further explanation |
Beeswax | 901 | Glaceante | Quantum satis | No further explanation |
Carnauba wax | 903 | Glaceante | 10 | No further explanation |
Choline Citrate | 1001(iv) | Emulsifier | Quantum satis | No further explanation |
Monopotassium citrate, potassium diacid citrate | 332(i) | Acidity Regulator | Quantum satis | No further explanation |
Triamonic citrate | 380 | Acidity Regulator | Quantum satis | No further explanation |
Tricalcium citrate | 333(iii) | Firmness Agent | Quantum satis | No further explanation |
Tricalcium citrate | 333(iii) | Acidity Regulator | Quantum satis | No further explanation |
Trypotassic citrate, potassium citrate | 332(ii) | Stabilizer | Quantum satis | No further explanation |
Trypotassic citrate, potassium citrate | 332(ii) | Acidity Regulator | Quantum satis | No further explanation |
Trisodium citrate | 331(iii) | Stabilizer | Quantum satis | No further explanation |
Trisodium citrate | 331(iii) | Acidity Regulator | Quantum satis | No further explanation |
Isopropyl citrates | 384 | Antioxidant | 100 | Limit on fat content. |
Ammonium chloride | 510 | Flour Improver | Quantum satis | No further explanation |
Calcium chloride | 509 | Firmness Agent | Quantum satis | No further explanation |
Choline chloride | 1001(iii) | Emulsifier | Quantum satis | No further explanation |
Magnesium chloride | 511 | Firmness Agent | Quantum satis | No further explanation |
Potassium chloride | 508 | Geliquefier | Quantum satis | No further explanation |
Curcumin | 100(i) | Colour | 200 | No further explanation |
Curdlan | 424 | Firmness Agent | Quantum satis | No further explanation |
Curdlan | 424 | Thickener | Quantum satis | No further explanation |
Curdlan | 424 | Stabilizer | Quantum satis | No further explanation |
Curdlan | 424 | Geliquefier | Quantum satis | No further explanation |
D-gluconic acid | 574 | Baking powder | Quantum satis | No further explanation |
D-gluconic acid | 574 | Acidity Regulator | Quantum satis | No further explanation |
D-alpha-tocopherol | 307a | Antioxidant | 500 | Limit on fat content. |
Disodium diphosphate | 450(i) | Baking powder | 20000 | Limit expressed as P2O5. |
Tetrasodium diphosphate | 450(iii) | Baking powder | 20000 | Limit expressed as P2O5. |
Calcium diglutamate | 623 | Flavor Enhancer | Quantum satis | No further explanation |
Magnesium diglutamate | 625 | Flavor Enhancer | Quantum satis | No further explanation |
sodium dihydrogen citrate | 331(i) | Acidity Regulator | Quantum satis | No further explanation |
calcium dihydrogen diphosphate | 450(vii) | Baking powder | 20000 | Limit expressed as P2O5. |
ammonium dihydrogen phosphate | 342(i) | Flour Improver | 1500 | Limit expressed as P2O5. |
calcium dihydrogen phosphate | 341(i) | Baking powder | 20000 | Limit expressed as P2O5. |
potassium dihydrogen phosphate | 340(i) | Acidity Regulator | 20000 | Limit expressed as P2O5. |
sodium dihydrogen phosphate | 339(i) | Acidity Regulator | 20000 | Limit expressed as P2O5. |
Carbon dioxide | 290 | Preservative | Quantum satis | No further explanation |
Sulphur dioxide | 220 | Flour Improver | 50 | Limit expressed as SO2. |
Silicon dioxide, silica | 551 | Antihumectant | Quantum satis | No further explanation |
Titanium dioxide | 171 | Colour | Quantum satis | No further explanation |
DL-Calcium malate, monocalcium malate | 352(ii) | Acidity Regulator | Quantum satis | No further explanation |
Disodium DL-malate | 350(ii) | Acidity Regulator | Quantum satis | No further explanation |
Sodium erythorbate, sodium isoascorbate | 316 | Antioxidant | Quantum satis | No further explanation |
Erythritol | 968 | Flavor Enhancer | Quantum satis | No further explanation |
Erythritol | 968 | Wetting | Quantum satis | No further explanation |
Ascorbyl stearate | 305 | Antioxidant | 200 | Limit on fat content. |
Polyoxyethylene stearate (8) | 430 | Emulsifier | 3000 | No further explanation |
Polyoxyethylene stearate (8) | 430 | Stabilizer | 3000 | No further explanation |
Calcium stearoyl 2-lactylate | 482(i) | Emulsifier | 5000 | No further explanation |
Calcium stearoyl 2-lactylate | 482(i) | Stabilizer | 5000 | No further explanation |
Sodium stearoyl lactate | 481(i) | Emulsifier | 5000 | No further explanation |
Sodium stearoyl lactate | 481(i) | Stabilizer | 5000 | No further explanation |
Fatty acid esters with polyglycerol, fatty acid esters with glycerin | 475 | Emulsifier | 10000 | No further explanation |
Fatty acid esters with polyglycerol, fatty acid esters with glycerin | 475 | Stabilizer | 10000 | No further explanation |
Esters of mono- and diglycerides of fatty acids with acetic acid | 472nd | Emulsifier | Quantum satis | No further explanation |
Esters of mono- and diglycerides of fatty acids with citric acid | 472c | Antioxidant | Quantum satis | No further explanation |
Esters of mono- and diglycerides of fatty acids with citric acid | 472c | Emulsifier | Quantum satis | No further explanation |
Esters of mono- and diglycerides of fatty acids with citric acid | 472c | Stabilizer | Quantum satis | No further explanation |
Esters of mono- and diglycerides of fatty acids with citric acid | 472c | Flour Improver | Quantum satis | No further explanation |
Esters of mono- and diglycerides of fatty acids with diacetyl tartaric acid | 472e | Emulsifier | 5000 | No further explanation |
Esters of mono- and diglycerides of fatty acids with diacetyl tartaric acid | 472e | Stabilizer | 5000 | No further explanation |
Esters of mono- and diglycerides of fatty acids with lactic acid | 472b | Emulsifier | Quantum satis | No further explanation |
Ethylhydroxyethylcellulose | 467 | Emulsifier | Quantum satis | No further explanation |
Ethylhydroxyethylcellulose | 467 | Thickener | Quantum satis | No further explanation |
Ethylhydroxyethylcellulose | 467 | Stabilizer | Quantum satis | No further explanation |
Annatto extract, bixin base | 160b(i) | Colour | 10 | Limit expressed as bixin. |
Annatto extract, norbixin base | 160b(ii) | Colour | 10 | Limit expressed as norbixin. |
Sodium aluminium acid phosphate | 541(i) | Baking powder | 1000 | Limit expressed as aluminum. |
Tricalcium phosphatat | 341(iii) | Flour Improver | 1400 | Limit expressed as P2O5. |
Tricalcium phosphatat | 341(iii) | Baking powder | 20000 | Limit expressed as P2O5. |
Tricalcium phosphatat | 341(iii) | Acidity Regulator | 20000 | Limit expressed as P2O5. |
Tricalcium phosphatat | 341(iii) | Antihumectant | 25000 | Limit expressed as P2O5. |
Sodium fumarates | 365 | Acidulant | Quantum satis | No further explanation |
Sodium fumarates | 365 | Flavor Enhancer | Quantum satis | No further explanation |
Sodium fumarates | 365 | Acidity Regulator | Quantum satis | No further explanation |
Propyl gallate | 310 | Antioxidant | 100 | Limit on fat content. |
Gelatin | 428 | Emulsifier | Quantum satis | No further explanation |
Gelatin | 428 | Thickener | Quantum satis | No further explanation |
Gelatin | 428 | Stabilizer | Quantum satis | No further explanation |
Gelatin | 428 | Geliquefier | Quantum satis | No further explanation |
Glycerol | 422 | Emulsifier | Quantum satis | No further explanation |
Glycerol | 422 | Thickener | Quantum satis | No further explanation |
Glycerol | 422 | Stabilizer | Quantum satis | No further explanation |
Glycerol | 422 | Wetting | Quantum satis | No further explanation |
Calcium gluconate | 578 | Firmness Agent | Quantum satis | No further explanation |
Calcium gluconate | 578 | Acidity Regulator | Quantum satis | No further explanation |
Magnesium gluconate | 580 | Firmness Agent | Quantum satis | No further explanation |
Magnesium gluconate | 580 | Acidity Regulator | Quantum satis | No further explanation |
Potassium gluconate | 577 | Acidity Regulator | Quantum satis | No further explanation |
Glucono-delta-lactone | 575 | Acidulant | Quantum satis | No further explanation |
Glucono-delta-lactone | 575 | Baking powder | Quantum satis | No further explanation |
Glucono-delta-lactone | 575 | Acidity Regulator | Quantum satis | No further explanation |
Glucose oxidase | 1102 | Antioxidant | Quantum satis | No further explanation |
Glucose oxidase | 1102 | Preservative | Quantum satis | No further explanation |
Glucose oxidase | 1102 | Stabilizer | Quantum satis | No further explanation |
Monoammonium glutamate | 624 | Flavor Enhancer | Quantum satis | No further explanation |
Potassium glutamate | 622 | Flavor Enhancer | Quantum satis | No further explanation |
Sodium Glutamate,Monosodium Glutamate | 621 | Flavor Enhancer | Quantum satis | No further explanation |
Gum arabic, acacia gum | 414 | Emulsifier | Quantum satis | No further explanation |
Gum arabic, acacia gum | 414 | Thickener | Quantum satis | No further explanation |
Gum arabic, acacia gum | 414 | Stabilizer | Quantum satis | No further explanation |
Gum caraia, gum sterculia | 416 | Emulsifier | Quantum satis | No further explanation |
Gum caraia, gum sterculia | 416 | Thickener | Quantum satis | No further explanation |
Gum caraia, gum sterculia | 416 | Stabilizer | Quantum satis | No further explanation |
Garrofine gum, caroba gum, carob gum, jataí gum | 410 | Emulsifier | Quantum satis | No further explanation |
Garrofine gum, caroba gum, carob gum, jataí gum | 410 | Thickener | Quantum satis | No further explanation |
Garrofine gum, caroba gum, carob gum, jataí gum | 410 | Stabilizer | Quantum satis | No further explanation |
Gell-cream | 418 | Thickener | Quantum satis | No further explanation |
Gell-cream | 418 | Stabilizer | Quantum satis | No further explanation |
Gell-cream | 418 | Geliquefier | Quantum satis | No further explanation |
Guar gum | 412 | Emulsifier | Quantum satis | No further explanation |
Guar gum | 412 | Thickener | Quantum satis | No further explanation |
Guar gum | 412 | Stabilizer | Quantum satis | No further explanation |
Shellac, shellac | 904 | Glaceante | Quantum satis | No further explanation |
Gum tara | 417 | Thickener | Quantum satis | No further explanation |
Gum tara | 417 | Stabilizer | Quantum satis | No further explanation |
Gum tragacanth, tragacanth, gum adragante | 413 | Emulsifier | Quantum satis | No further explanation |
Gum tragacanth, tragacanth, gum adragante | 413 | Thickener | Quantum satis | No further explanation |
Gum tragacanth, tragacanth, gum adragante | 413 | Stabilizer | Quantum satis | No further explanation |
Xanthan gum | 415 | Emulsifier | Quantum satis | No further explanation |
Xanthan gum | 415 | Thickener | Quantum satis | No further explanation |
Xanthan gum | 415 | Stabilizer | Quantum satis | No further explanation |
Di-ammonia hydrogen phosphate | 342(ii) | Flour Improver | 1500 | Limit expressed as P2O5. |
Dicalcium hydrogen phosphate | 341(ii) | Flour Improver | 1400 | Limit expressed as P2O5. |
Dicalcium hydrogen phosphate | 341(ii) | Baking powder | 20000 | Limit expressed as P2O5. |
Dipotassium hydrogen phosphate | 340(ii) | Acidity Regulator | 20000 | Limit expressed as P2O5. |
Disodium hydrogen phosphate | 339(ii) | Acidity Regulator | 20000 | Limit expressed as P2O5. |
Sodium hydrogen malate | 350(i) | Acidity Regulator | Quantum satis | No further explanation |
Sodium hydrogen malate | 350(i) | Wetting | Quantum satis | No further explanation |
Ammonium hydroxide | 527 | Acidity Regulator | Quantum satis | No further explanation |
Calcium hydroxide | 526 | Firmness Agent | Quantum satis | No further explanation |
Calcium hydroxide | 526 | Acidity Regulator | Quantum satis | No further explanation |
Magnesium hydroxide | 528 | Acidity Regulator | Quantum satis | No further explanation |
Potassium hydroxide | 525 | Acidity Regulator | Quantum satis | No further explanation |
Sodium hydroxide | 524 | Acidity Regulator | Quantum satis | No further explanation |
Hydroxypropylcellulose | 463 | Emulsifier | Quantum satis | No further explanation |
Hydroxypropylcellulose | 463 | Thickener | Quantum satis | No further explanation |
Hydroxypropylcellulose | 463 | Stabilizer | Quantum satis | No further explanation |
Hydroxypropylmethylcellulose | 464 | Emulsifier | Quantum satis | No further explanation |
Hydroxypropylmethylcellulose | 464 | Thickener | Quantum satis | No further explanation |
Hydroxypropylmethylcellulose | 464 | Stabilizer | Quantum satis | No further explanation |
Indigotine, indigo carmine | 132 | Colour | 200 | No further explanation |
Potassium inosinate | 632 | Flavor Enhancer | Quantum satis | No further explanation |
Isomalt (hydrogenated isomaltulose) | 953 | Antihumectant | Quantum satis | No further explanation |
Isomalt (hydrogenated isomaltulose) | 953 | Glaceante | Quantum satis | No further explanation |
L(+) - sodium tartrate | 335(ii) | Acidity Regulator | 5000 | No further explanation |
Calcium lactate | 327 | Flour Improver | Quantum satis | No further explanation |
Calcium lactate | 327 | Acidity Regulator | Quantum satis | No further explanation |
Choline lactate | 1001(vi) | Emulsifier | Quantum satis | No further explanation |
Magnesium lactate (D-,L-) | 329 | Flour Improver | Quantum satis | No further explanation |
Magnesium lactate (D-,L-) | 329 | Acidity Regulator | Quantum satis | No further explanation |
Potassium lactate | 326 | Antioxidant | Quantum satis | No further explanation |
Sodium lactate | 325 | Antioxidant | Quantum satis | No further explanation |
Sodium lactate | 325 | Wetting | Quantum satis | No further explanation |
Lactitol | 966 | Thickener | Quantum satis | No further explanation |
L-Cysteine and its salts of sodium potassium hydrochloride | 920 | Flour Improver | 90 | No further explanation |
Lecithin | 322(i) | Antioxidant | Quantum satis | No further explanation |
Lecithin | 322(i) | Emulsifier | Quantum satis | No further explanation |
Lipases | 1104 | Flavor Enhancer | Quantum satis | No further explanation |
Maltitol | 965(i) | Stabilizer | Quantum satis | No further explanation |
Mannitol | 421 | Thickener | Quantum satis | No further explanation |
Mannitol | 421 | Stabilizer | Quantum satis | No further explanation |
Mannitol | 421 | Wetting | Quantum satis | No further explanation |
Potassium metabisulfite | 224 | Flour Improver | 50 | Limit expressed as SO2. |
Sodium metabisulfite | 223 | Flour Improver | 50 | Limit expressed as SO2. |
Methylcellulose | 461 | Emulsifier | Quantum satis | No further explanation |
Methylcellulose | 461 | Thickener | Quantum satis | No further explanation |
Methylcellulose | 461 | Stabilizer | Quantum satis | No further explanation |
Metiletycellulose | 465 | Emulsifier | Quantum satis | No further explanation |
Metiletycellulose | 465 | Thickener | Quantum satis | No further explanation |
Metiletycellulose | 465 | Stabilizer | Quantum satis | No further explanation |
Concentrated mixture of tocopherols | 307b | Antioxidant | 500 | Limit on fat content. |
Mono diesters of 1,2-propylene glycol, esters of fatty acids with propylene glycol | 477 | Emulsifier | 5000 | No further explanation |
Mono diesters of 1,2-propylene glycol, esters of fatty acids with propylene glycol | 477 | Stabilizer | 5000 | No further explanation |
Mono- and diglycerides of fatty acids | 471 | Emulsifier | Quantum satis | No further explanation |
Polyoxyethylene (20) sorbitan monostearate, polysorbate 60 | 435 | Emulsifier | 3000 | No further explanation |
Polyoxyethylene (20) sorbitan monostearate, polysorbate 60 | 435 | Stabilizer | 3000 | No further explanation |
Sorbitan monostearate | 491 | Emulsifier | 10000 | No further explanation |
Sorbitan monostearate | 491 | Stabilizer | 10000 | No further explanation |
Polyoxyethylene (20) sorbitan monolaurate, polysorbate 20 | 432 | Emulsifier | 3000 | No further explanation |
Polyoxyethylene (20) sorbitan monolaurate, polysorbate 20 | 432 | Stabilizer | 3000 | No further explanation |
Polyoxyethylene (20) sorbitan monooleate, polysorbate 80 | 433 | Emulsifier | 3000 | No further explanation |
Polyoxyethylene (20) sorbitan monooleate, polysorbate 80 | 433 | Stabilizer | 3000 | No further explanation |
Sorbitan monooleate | 494 | Emulsifier | 10000 | No further explanation |
Sorbitan monooleate | 494 | Stabilizer | 10000 | No further explanation |
Polyoxyethylene (20) sorbitan monopalmitate, polysorbate 40 | 434 | Emulsifier | 3000 | No further explanation |
Polyoxyethylene (20) sorbitan monopalmitate, polysorbate 40 | 434 | Stabilizer | 3000 | No further explanation |
Sorbitan monopalmitate | 495 | Emulsifier | 10000 | No further explanation |
Sorbitan monopalmitate | 495 | Stabilizer | 10000 | No further explanation |
Calcium oxide | 529 | Flour Improver | Quantum satis | No further explanation |
Calcium oxide | 529 | Acidity Regulator | Quantum satis | No further explanation |
Magnesium oxide | 530 | Antihumectant | Quantum satis | No further explanation |
Ascorbyl palmitate | 304 | Antioxidant | 200 | Limit on fat content. |
Papain | 1101(ii) | Glaceante | Quantum satis | No further explanation |
Papain | 1101(ii) | Flour Improver | Quantum satis | No further explanation |
Papain | 1101(ii) | Flavor Enhancer | Quantum satis | No further explanation |
Pectins | 440 | Emulsifier | Quantum satis | No further explanation |
Pectins | 440 | Thickener | Quantum satis | No further explanation |
Pectins | 440 | Stabilizer | Quantum satis | No further explanation |
Pectins | 440 | Geliquefier | Quantum satis | No further explanation |
Benzoyl peroxide | 928 | Flour Improver | 60 | No further explanation |
Polydextroses | 1200 | Thickener | Quantum satis | No further explanation |
Polydextroses | 1200 | Stabilizer | Quantum satis | No further explanation |
Polydextroses | 1200 | Wetting | Quantum satis | No further explanation |
Insoluble polyvinylpyrrolidone | 1202 | Stabilizer | Quantum satis | No further explanation |
Ponceau 4R (Cochineal Red A) | 124 | Colour | 50 | No further explanation |
Propylene glycol | 1520 | Wetting | 1500 | No further explanation |
Calcium propionate | 282 | Preservative | Quantum satis | No further explanation |
Potassium propionate | 283 | Preservative | Quantum satis | No further explanation |
Sodium propionate | 281 | Preservative | Quantum satis | No further explanation |
Protease of Aspergillus oryzae. Var. | 1101(i) | Glaceante | Quantum satis | No further explanation |
Protease of Aspergillus oryzae. Var. | 1101(i) | Flour Improver | Quantum satis | No further explanation |
Protease of Aspergillus oryzae. Var. | 1101(i) | Flavor Enhancer | Quantum satis | No further explanation |
Pullulan | 1204 | Thickener | Quantum satis | No further explanation |
Pullulan | 1204 | Glaceante | Quantum satis | No further explanation |
Riboflavin 5 ́ sodium phosphate | 101(ii) | Colour | Quantum satis | No further explanation |
Riboflavin, synthetic | 101(i) | Colour | Quantum satis | No further explanation |
Fatty acid salts (based on Al, Ca, Na, Mg, K and NH4) | 470 | Antihumectant | Quantum satis | No further explanation |
Fatty acid salts (based on Al, Ca, Na, Mg, K and NH4) | 470 | Emulsifier | Quantum satis | No further explanation |
Sodium sesquicarbonate | 500(iii) | Acidity Regulator | Quantum satis | No further explanation |
Calcium silicate | 552 | Antihumectant | Quantum satis | No further explanation |
Magnesium silicate | 553(i) | Antihumectant | Quantum satis | No further explanation |
Calcium sorbate | 203 | Preservative | 1000 | Limit expressed as sorbic acid for additives INS 200, 201, 202 and 203 alone or in combination. |
Potassium sorbate | 202 | Preservative | 1000 | Limit expressed as sorbic acid for additives INS 200, 201, 202 and 203 alone or in combination. |
Sodium sorbate | 201 | Preservative | 1000 | Limit expressed as sorbic acid for additives INS 200, 201, 202 and 203 alone or in combination. |
Sorbitol | 420(i) | Stabilizer | Quantum satis | No further explanation |
Sorbitol | 420(i) | Wetting | Quantum satis | No further explanation |
Calcium sulfate | 516 | Firmness Agent | Quantum satis | No further explanation |
Calcium sulfate | 516 | Flour Improver | Quantum satis | No further explanation |
Potassium sulphate | 515(i) | Flavor Enhancer | Quantum satis | No further explanation |
Calcium sulphite | 226 | Flour Improver | 50 | Limit expressed as SO2. |
Potassium sulphite | 225 | Flour Improver | 50 | Limit expressed as SO2. |
Sodium sulphite | 221 | Flour Improver | 50 | Limit expressed as SO2. |
Talcum powder | 553(iii) | Antihumectant | Quantum satis | No further explanation |
Talcum powder | 553(iii) | Thickener | Quantum satis | No further explanation |
Talcum powder | 553(iii) | Glaceante | Quantum satis | No further explanation |
Choline tartrate | 1001(V) | Emulsifier | Quantum satis | No further explanation |
Dipotassium tartrate, potassium tartrate | 336(ii) | Acidity Regulator | 5000 | No further explanation |
Sodium potassium double tartrate, sodium potassium tartrate | 337 | Acidity Regulator | 5000 | No further explanation |
Monopotassium tartrate, potassium acid tartrate | 336(i) | Acidity Regulator | 5000 | No further explanation |
Monosodium tartrate | 335(i) | Acidity Regulator | 5000 | No further explanation |
Tartrazine | 102 | Colour | 200 | No further explanation |
Taumatine | 957 | Flavor Enhancer | Quantum satis | No further explanation |
All flavourings authorised by RDC No. 725 of July 1, 2022 | No INS | Flavoring | Quantum satis | No further explanation |
Triacetin | 1518 | Wetting | Quantum satis | No further explanation |
Polyoxyethylene (20) sorbitan tristearate, polysorbate 65 | 436 | Emulsifier | 3000 | No further explanation |
Polyoxyethylene (20) sorbitan tristearate, polysorbate 65 | 436 | Stabilizer | 3000 | No further explanation |
Sorbitan tristearate | 492 | Emulsifier | 10000 | No further explanation |
Sorbitan tristearate | 492 | Stabilizer | 10000 | No further explanation |
FCF fast green, indelible green, fast green FCF | 143 | Colour | 200 | No further explanation |
Red allura Ac | 129 | Colour | 200 | No further explanation |
Maltitol syrup | 965(ii) | Stabilizer | Quantum satis | No further explanation |
Sorbitol syrup | 420(ii) | Stabilizer | Quantum satis | No further explanation |
Sorbitol syrup | 420(ii) | Wetting | Quantum satis | No further explanation |
Xylitol | 967 | Wetting | Quantum satis | No further explanation |
3.11 Annex 2 - Processing Aids
Processing aids allowed for bakery products and biscuits:
Processing aids | Technological function | Maximum residue limit (mg/kg) |
Sodium acetate | Nutrients for yeast | GMP |
Calcium carbonate | Nutrients for yeast | GMP |
Carnauba wax* | Lubricants, release agents, non-sticks, molding aids | GMP |
Potassium Citrate | Nutrients for yeast | GMP |
Sodium citrate | Nutrients for yeast | GMP |
Ammonium chloride | Nutrients for yeast | GMP |
Potassium chloride | Nutrients for yeast | GMP |
Ammonium dihydrogen phosphate | Nutrients for yeast | GMP |
Calcium dihydrogen phosphate | Nutrients for yeast | GMP |
Potassium dihydrogen phosphate | Nutrients for yeast | GMP |
Calcium gluconate | Nutrients for yeast | GMP |
Di-ammonia hydrogen phosphate | Nutrients for yeast | GMP |
Dicalcium hydrogen phosphate | Nutrients for yeast | GMP |
Dipotassium hydrogen phosphate | Nutrients for yeast | GMP |
Calcium lactate | Nutrients for yeast | GMP |
Yeasts Saccharomyces cerevisiae | Biological yeasts | GMP |
Calcium oxide | Nutrients for yeast | GMP |
Ammonium sulphate | Nutrients for yeast | GMP |
Calcium sulfate | Nutrients for yeast | GMP |
*Note: This may be the only processing aid that can be used in Donuts since the others are only nutrients for yeast.
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