Additives permitted in sauces and dips under Vietnam's Circular 24/2019

Annex 2A of Circular 24/2019/TT-BYT puts mayonnaise in group 12.6.1 (emulsified sauces and dips), ketchup and chilli sauce in 12.6.2 (non-emulsified sauces) and fish sauce in 12.6.4 (clear sauces)^[2]; the additives below are what the Circular permits in those groups^[1], not the composition of the bottle you buy.

What's actually on the label

Chinsu chilli sauce, 250 gE1422 E621 E620 E635 E260 E330 E415 E211 E202 E223 E221 E300^[5]✓ Every code is permitted in Vietnam (Circular 24/2019)
Aji-mayo mayonnaise, 260 gE1442 E415 E260 E330 E621 E202 E386^[6]✓ 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

13 of 74

E110Sunset yellow FCF E124Ponceau 4R E129Allura red AC E160fEthyl ester of beta-apo-8'-carotenoic acid E203Calcium sorbate E220Sulphur dioxide E221Sodium sulphite E222Sodium hydrogen sulphite E223Sodium metabisulphite E224Potassium metabisulphite E225Potassium sulphite E554Sodium aluminium silicate E952Cyclamates

Low risk

40 of 74

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 E160eBeta-apo-8'-carotenal E161gCanthaxanthin E200Sorbic acid E201Sodium sorbate E202Potassium sorbate E210Benzoic acid E211Sodium benzoate E212Potassium benzoate E213Calcium benzoate E214Ethyl p-hydroxybenzoate E218Methyl p-hydroxybenzoate E243Ethyl lauroyl arginate E280Propionic acid E281Sodium propionate E282Calcium propionate E385Calcium disodium EDTA E386Disodium EDTA E405Propane-1,2-diol alginate E415Xanthan gum E418Gellan gum E450Diphosphates E451Triphosphates E452Polyphosphates E473Sucrose esters of fatty acids E474Sucroglycerides E475Polyglycerol esters of fatty acids E476Polyglycerol polyricinoleate (PGPR)E950Acesulfame K E954Saccharin E955Sucralose E961Neotame E1520Propane-1,2-diol (propylene glycol)

About this list

A given bottle has only a few codes from that set. In emulsified sauces, an emulsifier such as sucrose esters (E473) keeps oil and water from separating, in the way Codex defines it^[3]. A preservative such as sorbic acid (E200) has its maximum “expressed as sorbic acid”^[4]. Look for the group name plus number in the 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

Preservatives Flavour enhancers Thickeners

Sources

Updated: 22 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.