3.0 Compositional Aspects

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

Refer to Section 3.1 of “3.0 Composition Requirements” of specific product Guidebooks for product-specific requirements.

3.2 Raw Material Requirements

Except as otherwise provided in the Regulations, permitted added nutrients may be added to any food. Manufacturers shall refer to the Twelfth Schedule for the list of permitted added nutrients [1][2].

There are no raw material requirements for the overall category of “General Foods”.

Refer to Section 3.2 of “3.0 Raw Material Requirements” of specific product Guidebooks for product-specific requirements.

3.3 Fortification

Except as otherwise provided in the Regulations, permitted added nutrients may be added to any food. Manufacturers shall refer to the Twelfth Schedule for the list of permitted added nutrients [1][2].

There are no fortification requirements for the overall category of “General Foods”.

Refer to Section 3.3 of “3.0 Raw Material Requirements” of specific product Guidebooks for product-specific requirements.

3.4 Other Permitted Ingredients

Refer to Section 3.4 of “3.0 Composition Requirements” of specific product Guidebooks for product-specific requirements.

3.5 Permitted Additives

Refer to Section 3.5 of “3.0 Composition Requirements” of specific product Guidebooks for product-specific requirements.

3.6 Permitted Flavours and Colours 

Refer to Section 3.6 of “3.0 Composition Requirements” of specific product Guidebooks for product-specific requirements.

3.7 Permitted Processing Aids 

The use of a substance as a processing aid is justified when such use performs one or more technological functions during the treatment or processing of raw materials, foods, or ingredients. Any residues of processing aids remaining in the food after processing should not perform a technological function in the final product.

Substances used as processing aids shall be used under conditions of good manufacturing practices (GMP) which include the following: [3]

• The quantity of the substance used shall be limited to the lowest achievable level necessary to accomplish its desired technological function;

• Residues or derivatives of the substance remaining in food should be reduced to the extent reasonably achievable and should not pose any health risk; and

• The substance is prepared and handled in the same way as a food ingredient.

3.8 Additional Notes 

None

3.9 References

1. Regulation 26, 388, Twelfth Schedule Malaysia Food Regulations
 http://fsq.moh.gov.my/v6/xs/page.php?id=72 

2. Food (Amendment) (No. 4) Regulations 2020
 http://extwprlegs1.fao.org/docs/pdf/mal196913.pdf 

3. Guidelines On The Safe Use of Processing Aids
http://fsq.moh.gov.my/v6/xs/page.php?id=441000631