What's actually on the label

• Sandwich Staff Gói 275GE1422E281E282E270E481E1104^[6]✓ Every code is permitted in Vietnam (Circular 24/2019)
• Sandwich Momiji Khoai Tây Gạo Lứt Gói 300GE1422E551E282E281E1104E481E415^[7]✓ Every code is permitted in Vietnam (Circular 24/2019)

List under Appendix 2A, Circular 24/2019

Risk level on the Yenzo Scale, not the Circular's.

About this list

Bread, crackers, steamed buns and ready-mixed flours are divided into 07.1.x groups, such as “bread and ordinary bakery wares”, “crackers, excluding sweet crackers” and “steamed bread and buns”^[2]; one loaf holds only a small part. Sucrose esters (E473) carry a footnote allowing them alone or combined with INS 473a and 474^[3]. Sorbitan monostearate (E491) has a level “for the powder form”^[4]. Both are emulsifiers, a class Codex describes as forming or keeping a uniform emulsion^[5]. Read the group name and number in the loaf's ingredient line.

The list comes from the “found in” section of each additive's page: the food groups of Circular 24/2019/TT-BYT, Appendix 2A (maximum levels of additives in food). Being listed means the additive is permitted there, not that every product contains it.

Related additive categories

Sources

1. Thông tư 24/2019/TT-BYT (văn bản hợp nhất 09/VBHN-BYT), Điều 5 khoản 2
2. Thông tư 24/2019/TT-BYT (văn bản hợp nhất 09/VBHN-BYT): Phụ lục 2A, nhóm 07.1
3. Thông tư 24/2019/TT-BYT (văn bản hợp nhất 09/VBHN-BYT): Phụ lục 1 và Phụ lục 2A, INS 473
4. Thông tư 24/2019/TT-BYT (văn bản hợp nhất 09/VBHN-BYT): Phụ lục 1 và Phụ lục 2A, INS 491
5. CAC/GL 36-1989 Class Names and the International Numbering System for Food Additives, Section 2: emulsifier
6. Sandwich Staff Gói 275G
7. Sandwich Momiji Khoai Tây Gạo Lứt Gói 300G

Information only, not medical advice. The risk level is the additive's class in Yenzo's open scoring method, based on the cited source.