Additives permitted in ice cream and edible ices under Vietnam's Circular 24/2019

Ice cream falls into two groups of Annex 2A, Circular 24/2019/TT-BYT: 03.0, “sweets containing mainly water, frozen”, and 01.7 “milk-based desserts”, where the annex places “frozen desserts that contain milk as a starting material”^[10]^[11]; this is what is permitted, not the composition of one ice lolly.

What's actually on the label

SuSu mung bean and coconut ice lollyE471 E1450 E322 E412 E466 E476 E407 E100^[7]✓ Every code is permitted in Vietnam (Circular 24/2019)
SuSu durian ice lollyE471 E1450 E322 E412 E466 E476 E407 E100 E120^[8]✓ Every code is permitted in Vietnam (Circular 24/2019)
SuSu lychee yogurt ice creamE440 E466 E1422 E471 E330^[9]✓ 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

6 of 52

E102Tartrazine E110Sunset yellow FCF E122Azorubine / carmoisine E124Ponceau 4R E129Allura red AC E952Cyclamates

Low risk

35 of 52

E120Cochineal, carminic acid, carmines E132Indigotine (indigo carmine)E133Brilliant blue FCF E141Copper complexes of chlorophylls E143Fast green FCF E150cAmmonia caramel (caramel III)E150dSulphite ammonia caramel (caramel IV)E155Brown HT E214Ethyl p-hydroxybenzoate E319Tertiary-butyl hydroquinone (TBHQ)E321Butylated hydroxytoluene (BHT)E338Phosphoric acid E339Sodium phosphates E340Potassium phosphates E341Calcium phosphates E343Magnesium phosphates E413Tragacanth E450Diphosphates E451Triphosphates E452Polyphosphates E473Sucrose esters of fatty acids E474Sucroglycerides E475Polyglycerol esters of fatty acids E476Polyglycerol polyricinoleate (PGPR)E477Propane-1,2-diol esters of fatty acids E481Sodium stearoyl-2-lactylate E482Calcium stearoyl-2-lactylate E491Sorbitan monostearate E492Sorbitan tristearate E493Sorbitan monolaurate E954Saccharin E955Sucralose E961Neotame E962Salt of aspartame-acesulfame E968Erythritol

Very low risk

11 of 52

E100Curcumin E101Riboflavins E153Vegetable carbon E161bLutein E172Iron oxides and iron hydroxides E334Tartaric acid (L(+)-)E335Sodium tartrates E337Sodium potassium tartrate E960Steviol glycosides E1421Starch acetate esterified with vinyl acetate E1451Acetylated oxidised starch

About this list

Group 03.0 is named in full “edible ices, including iced fruit juice and fruit ice cream”^[2], with the additives of the groups given in the same annex^[1]. An emulsifier such as sucrose esters (E473) blends water and fat, as Codex describes^[3]. Sodium stearoyl lactylate (E481) has its maximum “for oils or fats”^[4], and colours such as allura red (E129) are also listed^[5]. Codex calls a colour an additive that puts back or adds the colour of a food^[6].

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

Emulsifiers Stabilizers Colours

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.