Sourcing Food Additives in Bulk: INS, JECFA & FSSAI

The INS Numbering System — What It Means for Buyers

The INS (International Numbering System for Food Additives) is maintained by the Codex Alimentarius Commission and assigns a unique number to each approved food additive for use in food labeling and regulatory communication. INS numbers are internationally recognised and map closely (though not identically) to EU E-numbers.

Understanding an ingredient's INS number tells you: (a) it has been reviewed by the Codex/JECFA system, (b) it has an established identity as a food additive, and (c) it has an internationally recognised regulatory classification. This is useful when comparing supplier documentation or checking ingredient compliance.

JECFA Safety Assessment — What "ADI Not Specified" Really Means

The most important safety classification for a food additive is whether JECFA has assigned it an ADI:

• ADI "not specified": The highest safety classification — means the substance is safe at the levels required to produce its intended functional effect without a numeric upper limit being necessary. Applies to: Xanthan Gum (INS 415), Citric Acid (INS 330), Silicon Dioxide (INS 551), MSG (INS 621), and Pectins (INS 440) in the YNP catalogue.
• Numeric ADI: A specific mg/kg body weight/day limit is established based on safety studies. Applies to Potassium Sorbate (ADI 25 mg/kg bw/day as sorbic acid).

"ADI not specified" does NOT mean unlimited use is permitted in all foods. Individual Codex standards and national regulations still specify maximum use levels in each food category based on technological need ("quantum satis" or specified limits).

YNP Food Additives — Quick Reference

*(Table is horizontally scrollable on mobile)*

FSSAI Compliance for Food Additives

Two steps for any food additive in India:

1. Confirm the additive is listed. Check FSSAI's Food Safety and Standards (Food Products Standards and Food Additives) Regulations — is your additive listed for your product category?

2. Confirm the permitted use level. Even if an additive is listed, the permitted maximum use level varies by product category. A preservative permitted at X mg/kg in beverages may have a different (or no) permitted level in a baked good.

FSSAI INS alignment: FSSAI broadly follows Codex/INS classifications but with some specific additions and restrictions for the Indian market. Always verify against the current FSSAI regulation rather than assuming Codex approval translates directly.

Documentation to Request from YNP

• COA confirming INS identity, purity/assay, and relevant functional parameters (viscosity for xanthan gum, gel strength for pectin, etc.)
• FSSAI-compliant import documentation for the specific additive
• For silicon dioxide: food-grade certificate confirming amorphous form

Common Mistakes

Assuming Codex/JECFA approval means automatic FSSAI approval. FSSAI has its own permitted list — some additives permitted by Codex may have more restricted use in India.

Not specifying the functional grade for pectins. HM and LM pectin share the same INS number but gel through entirely different mechanisms. "Pectin" alone on an order is not a specification.

Overlooking pH sensitivity for potassium sorbate. Above pH 6.5, efficacy drops sharply — a common source of unexpected spoilage in products that assumed the preservative would be effective.