YenzoFood additive reference
E and INS numbers, the other names printed on Vietnamese labels and each additive's risk level in Yenzo's open scoring method, by functional group.
Additive categories
PreservativesExtend shelf life49ColoursAdd or restore colour52SweetenersSweetness with less or no sugar19Flavour enhancersMake flavour richer31EmulsifiersHelp oil and water mix86ThickenersMake food thicker79AntioxidantsStop fats going rancid40Acidity regulatorsKeep acidity in check67Anticaking agentsKeep powders free-flowing30Glazing agentsAdd shine and a protective coat33StabilizersKeep texture stable102Gelling agentsSet jellies and gummies15Sequestrants29Flour treatment agents22Humectants22Carriers19Colour retention agents17Firming agents17Emulsifying salts16Bulking agents14Foaming agents12Raising agents11Packaging gases7Propellants6Antifoaming agents5Bleaching agents4Carbonating agents1Flavourings2
Permitted additives by food type
Permitted in instant noodles31Permitted in seasoning powder and stock cubes47Permitted in sauces and dips74Permitted in snacks38Permitted in soft drinks and flavoured drinks84Permitted in yogurt and fermented milk46Permitted in milk and milk drinks56Permitted in cheese30Permitted in ice cream and edible ices52Permitted in sausages and processed meat58Permitted in processed fish and seafood79Permitted in canned food41Permitted in sweets and candy96Permitted in cakes and biscuits78Permitted in bread20Permitted in chocolate and cocoa products25Permitted in jams and jellies35Permitted in coffee and tea drinks47Permitted in margarine and fat spreads30