Additives permitted in cakes and biscuits under Vietnam's Circular 24/2019

This is the catalogue of additives allowed in fine bakery wares under Annex 2A of Circular 24/2019/TT-BYT^[1], not the recipe of any particular sponge cake or biscuit.

What's actually on the label

Tipo Bánh Bông Lan Cuộn Kem Hương Dâu 180gE320 E321 E422 E420 E1520 E477 E471 E472e E322 E475 E491 E330 E500 E341 E450 E281 E415 E120 E160a^[6]✓ Every code is permitted in Vietnam (Circular 24/2019)
Bánh Quy Lotte Nhân Kem Cream Zero Hộp 96GE965 E471 E322 E307 E330 E296 E300 E475 E955 E950^[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.

Moderate risk

9 of 78

E102Tartrazine E110Sunset yellow FCF E124Ponceau 4R E129Allura red AC E203Calcium sorbate E320Butylated hydroxyanisole (BHA)E407Carrageenan E407aProcessed eucheuma seaweed E541Sodium aluminium phosphate, acidic

Low risk

36 of 78

E120Cochineal, carminic acid, carmines E132Indigotine (indigo carmine)E133Brilliant blue FCF E141Copper complexes of chlorophylls E150cAmmonia caramel (caramel III)E150dSulphite ammonia caramel (caramel IV)E200Sorbic acid E201Sodium sorbate E202Potassium sorbate E210Benzoic acid E211Sodium benzoate E212Potassium benzoate E213Calcium benzoate E214Ethyl p-hydroxybenzoate E218Methyl p-hydroxybenzoate E280Propionic acid E281Sodium propionate E282Calcium propionate E283Potassium propionate E310Propyl gallate E319Tertiary-butyl hydroquinone (TBHQ)E321Butylated hydroxytoluene (BHT)E405Propane-1,2-diol alginate E414Acacia gum (gum arabic)E415Xanthan gum E450Diphosphates E451Triphosphates E452Polyphosphates E475Polyglycerol esters of fatty acids E477Propane-1,2-diol esters of fatty acids E481Sodium stearoyl-2-lactylate E482Calcium stearoyl-2-lactylate E905Microcrystalline wax E907Hydrogenated poly-1-decene E962Salt of aspartame-acesulfame E968Erythritol

About this list

Sponge cakes, biscuits, filled cakes and small baked goods are gathered by the annex into the group “fine bakery wares (sweet, salty, savoury)”, which has subgroups for cakes and biscuits^[2]; each pack carries only a few codes. Beeswax (E901) carries the footnote “surface treatment of the product”^[3], and ethyl para-hydroxybenzoate (E214), a preservative, has a level footnoted “Tính theo acid para-hydrogen benzoic” (“expressed as para-hydrogen benzoic acid”), as the circular prints it^[4]. Codex states that a preservative extends shelf-life by guarding against microbial deterioration^[5]. On the cake pack, compare a phrase such as “preservative (214)” with this list.

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

Raising agents Emulsifiers Preservatives

Sources

Updated: 24 October 2026

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