3. Compositional Aspects

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General Foods
Malaysia

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

The composition requirements of food should follow individual product standard requirements specified in the Food Regulation 1985 [1].

3.2 Raw Material Requirements

Raw materials for food products must comply with the specific standards outlined in the regulations for that product (if any).

3.3 Fortification

The addition of nutrients to General Foods products is voluntary but should comply with any individual product standards specified in the regulations. The permitted added nutrients are defined in Regulation 26 [1] as below:

(1) In these Regulations, “added nutrient” includes any mineral, vitamin, amino acid, fatty acid, nucleotide, or other food components which, when added singly or in combination to food, improves the nutritional value of the food.

(2) The added nutrients specified in Table I to the Twelfth Schedule or with prior written approval of the Director shall be the permitted added nutrient within the meaning of and for the purposes of these Regulations.

(3) Except as otherwise provided in these Regulations, permitted added nutrient may be added to any food.

3.4 Other Permitted Ingredients

Other permitted ingredients for General Foods should follow individual product standards specified in the Regulation, if any.

3.5 Permitted Additives

The requirements for permitted additives for General Foods follow individual product standards specified in the Regulation, if any. The permitted added additives are:

additives defined in Regulation 19 Food additive [1];
additives authorized by Codex Alimentarius; and
additives authorized in a product in its specific product Regulation.

3.6 Permitted Flavors and Colors

The requirements for permitted flavors and colors for General Foods follow individual product standards specified in the Regulation, if any. The permitted flavors and colors are defined in Regulation 21 - Coloring Substance, and Regulation 22 - Flavoring Substance [1].

Flavoring

Permitted flavoring substances are as follows:

(a) Substances which are listed in at least one of the following publications:

Generally Recognised As Safe (GRAS) Flavoring Substances published by the Flavor and Extract Manufacturers_’ _Association_ _of the United States (FEMA) contained in the Food Technology, a publication of the Institute of Food Technologists; or
Flavorings, List of Codex Specifications for Food Additives (CAC/MISC 6); or

(b) Natural flavoring substance either in its raw state or after processing by traditional preparation process including drying, roasting, and fermentation.

The maximum permitted proportion of certain natural toxicants resulting from the addition of natural flavoring substances into food is specified in Table II of the Eighth Schedule.

The addition of the following substances is prohibited (Table I of Eighth Schedule):