Search any food additive on an Indian packet by INS number, E-number, or common name. Plain-English answer: what it is, what it does, and whether it is veg.
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Match by INS number, E-number, common name, or alias (Ajinomoto, Chinese salt, cochineal, etc.).
INS 100 is curcumin, the bright yellow-orange pigment from turmeric (Curcuma longa). On packs it is used as a natural food colour, often where brands want to avoid synthetic dyes.
INS 102 is tartrazine, a synthetic lemon-yellow colour. It is used to give a bright, consistent yellow shade to drinks, sweets, savouries, and noodles where natural turmeric colour would be too earthy or fade too quickly.
INS 110 is Sunset Yellow FCF, a synthetic orange-yellow azo colour. It is used to give a bright, consistent orange-to-yellow shade to drinks, sweets, and savouries where a stable colour matters more than a natural origin.
INS 120 is carmine, also called cochineal or carminic acid. It is a deep red-pink colour made by drying and processing cochineal insects, small bugs that live on prickly-pear cactus in South America. The colour is used in foods, drinks, and cosmetics.
INS 122 is azorubine, also called carmoisine. It is a synthetic red-to-maroon azo dye used to give a stable pink-red shade to mithai, rose milk, and pink-coloured drinks and sweets. On packs you may see it listed as INS 122, E122, azorubine, or carmoisine.
INS 124 is Ponceau 4R, sometimes called cochineal red A (despite the name, it is not from cochineal insects). It is a synthetic deep red azo dye used widely in Indian mithai, ladoo coating, jalebi syrup, and red ice cream syrups for a vivid, stable red shade.
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INS 129 is Allura Red AC, a synthetic azo dye that gives an orange-red to scarlet shade. It is the colour behind red velvet cake mixes, pink-red soft drinks, and many red ice cream syrups and candies on Indian shelves.
INS 132 is indigo carmine, also called indigotine. It is a synthetic blue colour used in soft drinks, blue ice cream, sweets, paan-flavoured candy, and some pharmaceutical tablet coatings. On Indian labels you may see it as INS 132, E132, indigo carmine, or indigotine.
INS 141 is chlorophylls and chlorophyllins, the natural green pigment from spinach, alfalfa, and nettles. It gives the green colour to paan-flavoured candies, herbal toothpastes, mint sweets, and some pista-style ice creams. The copper-chlorophyllin form (141ii) is the more stable variant on Indian packs.
INS 150a is plain caramel, also called caustic caramel or Class I caramel. It is the food-industry version of caramelised sugar, made by heating sugar without ammonia or sulphite reactants. It gives mithai, kulfi, and bakery products their warm brown shade.
INS 150b is caustic sulphite caramel, also called Class II caramel. It is made by heating sugar with sulphite reactants but no ammonia. It is more common in European brandy-style spirits and some sauces than on typical Indian packets.
INS 150c is ammonia caramel, also called Class III caramel. It is made by heating sugar with ammonia reactants. On Indian packets it shows up most often in beer, biscuits, gravy mixes, and bakery products that need a deep brown shade with a slightly nutty edge.
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INS 150d is sulphite ammonia caramel, also called Class IV caramel. It is the cola caramel: made by heating sugar with both ammonia and sulphite reactants so the colour stays stable in acidic, fizzy drinks. It is the brown shade behind almost every cola sold in India.
INS 153 is vegetable carbon, a deep black colour made by carbonising plant material (wood, coconut shells, peat, cellulose residues) at high temperatures. It is the black behind the charcoal-trend bakery, black ice cream, black cocktails, and black pasta that became popular through the 2010s and is now common on Indian dessert menus and supermarket shelves.
INS 160(b) is annatto, an orange-red colour extracted from the seeds of the achiote tree (Bixa orellana). On packs it is used to colour cheeses, butters, and bakery with a warm orange shade.
INS 161b is lutein, a yellow-orange natural colour extracted from the petals of marigold flowers (Tagetes erecta). On Indian packs it shows up as a clean-label yellow colour in pasta, some dairy spreads, yellow snacks and biscuits, and is also the active ingredient in eye-health supplements sold separately.
INS 162 is beet red, also called betanin or beetroot red. It is a natural red-pink colour extracted from red beetroot (Beta vulgaris). On Indian packs it shows up in pink yogurt drinks, strawberry-style mithai, ice cream, and some jelly and candy lines as a clean-label alternative to synthetic reds.
INS 163 is anthocyanins, a family of red-to-purple-to-blue natural pigments extracted from grape skin, red cabbage, black carrot, blackcurrant, and similar deeply-coloured plants. On Indian packs it shows up in juices, jams, candy, and ice cream as a clean-label alternative to synthetic reds and pinks.
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INS 171 is titanium dioxide, an inorganic mineral colour that gives a clean, opaque white. On Indian packs it shows up in sugar-coated candy shells (like Cadbury Gems and Skittles-style sweets), white frostings, chewing gum, and some white tablet coatings. The same compound is also widely used in sunscreens, paints, and cosmetics.
INS 172 is iron oxides, a family of three inorganic mineral colours (black 172(i), red 172(ii), yellow 172(iii)) used in food for warm brown-to-red and yellow-to-tan shades. On Indian packs they show up in cheese rinds, sugar-coated nuts and chocolate, some sauces, and pharmaceutical tablet coatings.
INS 200 is sorbic acid, a preservative that stops moulds and yeasts from growing in food. It is one of the most-used preservatives in Indian bakery, dairy, and packaged ready-to-eat items.
INS 202 is potassium sorbate, the potassium salt of sorbic acid (INS 200) and the more commonly used form on Indian packs because it dissolves in water. It does the same job as sorbic acid: stops moulds and yeasts from spoiling food.
INS 211 is sodium benzoate, the sodium salt of benzoic acid. It is a preservative that stops bacteria, yeasts, and moulds from growing in acidic foods like soft drinks, pickles, and ketchup.
INS 220 is sulphur dioxide, a preservative gas used to stop dried fruit, fruit pulps, and squashes from going brown and to keep yeasts and bacteria from growing. It is also widely used in winemaking.
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INS 223 is sodium metabisulphite, a solid form of the sulphite preservative family that releases sulphur dioxide (INS 220) when added to food. It is used wherever a powder is easier to handle than the gas.
INS 250 is sodium nitrite, an inorganic salt used in cured meats like bacon, ham, salami, and sausages. It fixes the pink-red colour of cured meat, gives the typical 'cured' tang, and most importantly suppresses Clostridium botulinum, the bacterium that causes botulism. Indian packaged sausages, salami, and meat luncheon products often list it.
INS 260 is acetic acid, the same sour-sharp compound that makes vinegar taste like vinegar. On Indian packs it shows up in pickles, ketchup, mayonnaise, salad dressings, and Chinese-style sauces. When a product lists 'acidity regulator (260)', it is usually doing the job a splash of vinegar would do at home.
INS 270 is lactic acid, the same compound that makes yogurt sour and gives sourdough bread its tang. On Indian packs it shows up in flavoured yoghurts, low-fat dairy, beverages, pickled products, and some bakery. It is one of the most common acidity regulators in fermented foods.
INS 280 is propionic acid, a mild organic acid used to stop bread, buns, and bakery products from going mouldy on the shelf. On Indian packs it shows up most often in packaged bread, pre-packed pav, and shelf-stable bakery, sometimes as the salt forms 281 (sodium propionate) or 282 (calcium propionate). The same compound is naturally present in Swiss cheese and human gut fermentation.
INS 282 is calcium propionate, a preservative that stops bread, buns, and cakes from going mouldy or developing rope (a sticky bacterial spoilage). On Indian bread packs it is usually the main preservative in the ingredient list.
INS 296 is malic acid, the sour-sharp acid found naturally in apples and tamarind. On packs it is used as an acidulant, often where brands want a slower, deeper sourness than the quick zing of citric acid (INS 330).
INS 300 is ascorbic acid, the same compound as Vitamin C. On packs it is used as an antioxidant: it stops fats and colours from going off and keeps cut fruit and juices from browning.
INS 306 is tocopherols (mixed), the vitamin E family of compounds used as a natural antioxidant in refined oils, ghee, infant formula, and supplements. On Indian packs it shows up as 'tocopherols', 'mixed tocopherol concentrate', or 'INS 306', and is one of the most common antioxidants in refined sunflower, soybean, and rice-bran oils.
INS 320 is BHA, short for butylated hydroxyanisole. It is a synthetic antioxidant that stops fats and oils from going rancid, used most often in fried snacks, biscuits, and chewing gum where the fat content is high and shelf life matters.
INS 321 is BHT, short for butylated hydroxytoluene. It is a synthetic antioxidant used to keep fats, oils, and dry mixes from going rancid, often paired with BHA (INS 320) for stronger protection.
INS 322 is lecithin, a family of phospholipids that act as emulsifiers and help oil and water mix. It is one of the oldest and most-used emulsifiers in chocolate, margarine, and bakery.
INS 326 is potassium lactate, the potassium salt of lactic acid (the same acid that makes yogurt sour). On packaged-food packs it shows up most often in vacuum-packed processed meats (chicken sausage, ham, salami, cured cuts) and packaged seafood, where it acts as a preservative and acidity regulator. It is often paired with sodium lactate in meat applications.
INS 327 is calcium lactate, the calcium salt of lactic acid. On packs it shows up most often in calcium-fortified juices and lassi, chewable calcium tablets, some processed cheese, and as a firming agent in fruit pickles and canned fruit. It is one of the most-used calcium fortifiers because it dissolves cleanly in water and adds calcium without the chalky mouthfeel of calcium carbonate.
INS 330 is citric acid, the same sour-tang compound found naturally in lemons, oranges, and other citrus fruits. On packaged foods it is used to control acidity, sharpen flavour, or help keep the product fresh.
INS 334 is tartaric acid, the sour-sharp acid that occurs naturally in grapes, tamarind, and unripe fruit. On Indian packs it shows up most often in sherbet powders, fruit salts, sour candies, jellied desserts, and tamarind-based products. The kitchen-form most home cooks know is cream of tartar (which is potassium bitartrate, the potassium salt).
INS 339 is the family of sodium phosphates, used as buffering and sequestering agents. They control acidity, hold water in processed cheese and meat, stop minerals from clumping, and stabilise milk-based products.
INS 340 is the family of potassium phosphates, the potassium salts of phosphoric acid. On Indian packs they show up in processed cheese slices, dairy stabilisers, sports drinks (as a potassium source), and infant formula (where they contribute to the mineral profile).
INS 341 is the family of calcium phosphates, the calcium salts of phosphoric acid. On Indian packs they show up in baking powder (the 341(i) MCP form is the acid half of double-acting baking powder), calcium-fortified milk drinks and lassi, atta fortification, biscuits and bakery, infant formula, and powdered drink mixes (as an anti-caking agent).
INS 407 is carrageenan, a thickener and stabiliser extracted from red seaweed. On Indian packs it shows up in flavoured milks, plant-based milks, ice creams, jellies, and processed cheese to give a smooth, set texture that doesn't separate when the carton sits in your fridge.
INS 410 is locust bean gum, also called carob gum, made by grinding the seeds of the carob tree. On Indian packs it shows up most often in ice cream and soft-serve, where it stops ice crystals from growing during freeze-thaw cycles. It works especially well when paired with INS 412 guar gum or INS 415 xanthan gum.
INS 412 is guar gum, a thickener made from the seeds of the guar bean (Cyamopsis tetragonoloba). It is one of the workhorse thickeners on Indian packs, especially in ice cream, sauces, and gluten-free baking.
INS 414 is gum arabic, also called acacia gum, the dried sap of acacia trees. On Indian packs it shows up in soft drinks (where it suspends flavour oils so they do not separate), candy gloss, supplement tablet coatings, and as a fibre source in some functional foods. It is one of the oldest food additives in continuous commercial use.
INS 415 is xanthan gum, a thickener made by fermenting sugar with the bacterium Xanthomonas campestris. It is a workhorse thickener and stabiliser in sauces, salad dressings, and gluten-free baking.
INS 420 is sorbitol, a sugar alcohol that tastes about 60 percent as sweet as sugar but provides fewer calories and does not raise blood sugar as sharply. On Indian packs it shows up in sugar-free chewing gum, mints, diabetic-friendly candy, and some toothpaste. It is naturally present in apples, pears, and stone fruits.
INS 422 is glycerol, also called glycerin or glycerine. It is a clear, syrupy liquid that holds onto water, which makes it the default keep-soft ingredient in mithai, fondant, marshmallow, low-sugar chocolates, and toothpaste. The same compound is naturally present in every fat and oil molecule and in your own body.
INS 440 is pectin, a gelling polysaccharide from fruit peels. It is the gelling agent in jams, jellies, and fruit preparations and is also used to set yoghurts and dairy desserts.
INS 450 is the family of diphosphates, also called pyrophosphates. On Indian packs they show up most often in processed cheese slices (as the emulsifying salt that keeps the melted cheese smooth rather than oiling out), in baking powder (the SAPP 450(i) form is the acid half of one of the two most common double-acting baking powder formulations), in processed meat like chicken sausage and frankfurter for water retention, and in instant pudding and dessert mixes for gel-set behaviour.
INS 451 is the family of triphosphates, with sodium tripolyphosphate (STPP, 451(i)) as the most common form on Indian packs. They show up in processed cheese spreads, packaged paneer products, processed meat (chicken sausage, ham, frankfurter), frozen prawn and seafood (where they help the seafood retain water during freezing), and some instant noodles seasoning packets.
INS 452 is the family of polyphosphates, long-chain condensation products of phosphoric acid. The most common form on Indian packs is sodium polyphosphate (also called Graham's salt or sodium hexametaphosphate, 452(i)). They show up in processed cheese, processed meat, frozen prawn and seafood, and some instant noodles seasoning packets, where they bind water, hold the protein structure, and sequester trace metals that would otherwise spoil flavour or colour.
INS 461 is methyl cellulose, a plant-cellulose thickener that is used in gluten-free baking, batter mixes, sauces, low-fat ice cream, and vegan meat alternatives. It is part of the same modified-cellulose family as INS 466 (CMC, carboxymethyl cellulose) and INS 463 / INS 464 (HPC and HPMC), all of which are made by reacting plant cellulose with simple chemical groups.
INS 463 is hydroxypropyl cellulose, often abbreviated HPC. It is a plant-cellulose emulsifier and film-former used in salad dressings, sauces, gluten-free baking, and as a thin coating layer on pharmaceutical and supplement tablets. It is part of the same modified-cellulose family as INS 466 (CMC), INS 461 (methyl cellulose), and INS 464 (HPMC).
INS 464 is hydroxypropyl methylcellulose, almost always written HPMC on packs and sometimes called hypromellose. It is the plant-cellulose material behind the 'veg capsules' used for most plant-based supplement and pharmaceutical capsules on Indian shelves, and it also doubles as a thickener and binder in gluten-free baking, salad dressings, and plant-based meat alternatives. It is part of the same modified-cellulose family as INS 466 (CMC), INS 461 (methyl cellulose), and INS 463 (HPC).
INS 466 is sodium carboxymethyl cellulose, often called CMC. It is a modified plant cellulose (the structural fibre of plants) that thickens, stabilises, and holds water. On Indian packs it shows up in ice cream, low-fat curd, milkshakes, jellies, and some gluten-free bakery, where it gives texture and stops separation.
INS 471 is a family of mono- and diglycerides of fatty acids, used as emulsifiers. They help oil and water mix smoothly so the texture of bread, biscuits, ice cream, and chocolate stays uniform instead of separating or going grainy.
INS 472e is DATEM, an emulsifier used in industrial packaged bread, buns, baking improver mixes, and some cakes and biscuits. On Indian bread packs it strengthens the gluten network in the dough so the loaf rises taller, holds more air bubbles, and stays soft for longer. The same compound is also written as 472(e) or E472e.
INS 475 is polyglycerol esters of fatty acids (often abbreviated PGE), a family of emulsifiers used in chocolate, ice cream, cream and butter, and bakery products. It helps oil and water mix and keeps fat crystals from clumping into a grainy or streaky texture.
INS 481(i) is sodium stearoyl lactylate (often abbreviated SSL), an emulsifier used in industrial bread, cakes, and biscuits. On Indian bread packs it helps the loaf rise taller and stay soft for longer.
INS 500(ii) is sodium bicarbonate, the same compound as the baking soda in your kitchen. On packs it is used as a raising agent that releases carbon dioxide when heated, making baked goods rise.
INS 503 is ammonium bicarbonate, an old-school baking ammonia that releases carbon dioxide and ammonia gas when heated. It is used in flat, dry baked goods like crackers, biscuits, and matri where the moisture is low enough for the ammonia to escape cleanly.
INS 503(i) is ammonium carbonate, an old-school raising agent traditionally called baker's ammonia or hartshorn. On heating it decomposes into ammonia gas (which evaporates), carbon dioxide (which raises the dough), and water; this gives a particularly crisp, light texture to thin and dry baked goods. It is the leavener behind traditional German Springerle and Lebkuchen cookies, gingerbread biscuits, and some Indian crisp items like khari, matri, and Scandinavian-style crackers.
INS 508 is potassium chloride (KCl), an inorganic salt that is used to replace some of the sodium in 'low-sodium' or 'lite' salt products, as a gelling agent and acidity regulator in processed foods, and as a potassium source in sports drinks and infant formula. It is the main reason a packet of low-sodium salt tastes salty without the sodium hit.
INS 551 is silicon dioxide, the food-grade form of silica. It is added in tiny amounts to powders so they stay free-flowing and do not clump from moisture. On Indian packs it shows up in iodised salt, masala powders, instant coffee, milk powder, and powdered drink mixes.
INS 553(iii) is talc, the food-grade form of the mineral magnesium silicate. It is used in tiny amounts as an anti-caking and dusting agent in pan masala, sugar-coated candy, chewing gum, and some chocolate moulding. The same mineral, in much purer form, is the talc in baby powder.
INS 621 is monosodium glutamate, better known as MSG or by the brand name Ajinomoto. It is a flavour enhancer that brings out the savoury, meaty taste called umami, the same taste profile your tongue picks up from tomatoes, parmesan, and mushroom.
INS 627 is disodium guanylate, a flavour booster from the same family as disodium inosinate (INS 631). It is almost always paired with MSG (INS 621) in chips and noodle masala, where the combination tastes far stronger than any of them alone.
INS 631 is disodium inosinate, a flavour booster that makes salty snacks taste more savoury and intense. It is often paired with MSG (INS 621), so if you see both numbers on a chips or instant noodles pack they are usually doing the same 'extra tasty' job together.
INS 901 is beeswax, the natural wax bees make to build their honeycomb. On Indian packs it shows up as a glazing or coating agent on chocolate-covered nuts, lozenges, fruit waxing, and some supplement capsules. It is technically animal-derived (from bees), so strict vegetarians (Jain), vegans, and some traditions avoid it.
INS 903 is carnauba wax, a natural plant wax from the leaves of the Brazilian carnauba palm. It is the hardest natural wax used in food and gives a tough, mirror-bright glaze to pan masala, chocolate-covered nuts, sugar-coated candies, and supplement tablets. On vegetarian Indian packs it is the typical alternative to animal-derived beeswax (INS 901) and shellac (INS 904).
INS 904 is shellac, a natural glazing resin secreted by the female lac insect (Kerria lacca) on tree branches in India and Thailand. On food it is used as a thin, glossy coating that gives candies, chocolates, and apples a polished shine and also seals in moisture.
INS 920 is L-cysteine, an amino acid added in tiny amounts to industrial bread dough to make it easier to machine and to give a softer crumb. On Indian packs it shows up in packaged white bread, factory-baked buns, pizza bases, and instant pizza-base premixes. The veg status of the additive depends entirely on how the manufacturer sourced it.
INS 950 is acesulfame potassium (commonly written acesulfame K or ace-K), an intense sweetener about 200 times sweeter than sugar. On packs it is used in zero-sugar drinks, sugar-free chewing gum, and tabletop sweeteners, often blended with aspartame or sucralose to round out the taste.
INS 951 is aspartame, an intense sweetener about 200 times sweeter than sugar. It is widely used in diet soft drinks, sugar-free chewing gum, and tabletop sweeteners and is one of the most-studied food additives in history.
INS 954 is saccharin, an intense sweetener that is about 300 to 400 times sweeter than sugar by weight and provides effectively zero calories. It is one of the oldest non-nutritive sweeteners and shows up on Indian packs in tabletop tablets, sugar-free packets, diabetic-friendly mithai mixes, and some diet drinks.
INS 955 is sucralose, an intense sweetener made from sugar by replacing three of its hydroxyl groups with chlorine. It is about 600 times sweeter than sugar and is used in diet drinks, sugar-free baking, and tabletop sweeteners.
INS 960 is steviol glycosides, the sweet compounds extracted from stevia leaves. They are 200 to 350 times sweeter than sugar by weight and provide effectively zero calories. On Indian packs you see them in diabetic-friendly drinks, low-calorie sweets, tabletop sweetener sachets (often sold as 'Stevia'), and sugar-reduced beverages.
INS 965 is maltitol, a sugar alcohol (polyol) that tastes about 90% as sweet as sugar but provides fewer calories and does not raise blood sugar as sharply. It is the polyol most often used in sugar-free chocolate because its melting profile and mouthfeel are the closest match to sucrose among the polyols.
INS 967 is xylitol, a sugar alcohol (polyol) that tastes about as sweet as sugar with around 40% fewer calories. It gives a slight cooling sensation in the mouth (because dissolving it absorbs heat) and is the default sweetener in sugar-free dental gum, mints, and some low-calorie candy.
INS 968 is erythritol, a sugar alcohol (polyol) that tastes about 70% as sweet as sugar but provides almost no calories. On Indian packs it shows up in sugar-free chocolates, keto-friendly snacks, and stevia-blend tabletop sweeteners.
INS 1400 is dextrin, sometimes called roasted starch or British gum. It is a thickener and bulking agent made by partially breaking down corn, tapioca, or potato starch with heat or acid. On Indian packs it shows up wherever a recipe needs a smoother body or a sticky-but-light texture.
INS 1412 is distarch phosphate, a modified corn or tapioca starch used as a thickener and stabiliser in foods that need to survive heat, freezing, or long shelf life. It thickens fillings without going watery on the second day.
INS 1414 is acetylated distarch phosphate, a modified starch that takes plain corn or tapioca starch and adds two stabilising tweaks so it can hold texture in cooked, acidic, or frozen-and-thawed products without breaking down.
INS 1422 is acetylated distarch adipate, a modified starch designed for products that get heated, stirred hard, and stored. It is the workhorse thickener behind smooth instant noodles soup, white sauces, and many ready-to-eat curries on Indian shelves.
INS 1442 is hydroxypropyl distarch phosphate, a modified starch built specifically for products that get frozen, thawed, and reheated without going watery. It is one of the most common stabilisers in Indian frozen ready-meals and instant gravies.
INS 1450 is starch sodium octenyl succinate, a modified starch with both water-loving and oil-loving ends. That dual nature lets it stabilise the cloudy 'fruit juice' look in soft drinks and lock flavour oils into spray-dried powders that need to stay shelf-stable.
Indian packed food carries a long ingredient list because FSSAI requires it. Anything beyond the obvious (atta, sugar, oil) is usually an additive that does a specific job: keeping bread soft, stopping ice cream from going icy, holding the colour of pickle for a year, making instant noodle masala taste of more than just salt. Each additive has an INS number set by Codex Alimentarius, so the same number means the same compound on a Maggi pack in Mumbai or a chocolate bar in Madrid.
INS vs E-numbers: India uses INS, Europe uses E. For most additives the digits are identical (E330 is the same as INS 330, both citric acid). The E prefix means the EU has approved the additive. A handful of INS additives have no E equivalent and vice versa, but for everyday Indian packets the two systems read the same.
The veg dot is your fastest signal: the green dot in a green square is the brand's vegetarian declaration for the product. The brown dot means non-vegetarian. The dot is mandatory under FSS Packaging and Labelling Regulations 2011 / 2020. The regulation has carve-outs: milk products, honey, beeswax (INS 901), carnauba wax (INS 903), and shellac (INS 904) are not classified as non-vegetarian for the dot, even though some are animal-origin. Some additives are source-dependent (INS 322 lecithin, INS 471 mono- and diglycerides, INS 631 disodium inosinate, INS 270 lactic acid, INS 472e DATEM): the INS number alone does not tell you - the dot does.
FSSAI permission, not blanket approval: when this site says "permitted by FSSAI", it means the additive is allowed in specified food categories with specified upper limits, not that it is unconditionally safe in any quantity. Some additives carry mandatory label declarations, infant-food restrictions, or category-specific caps. The detail page for each ingredient links to the relevant FSSAI rule and the JECFA evaluation behind it.
This hub is for looking up one additive at a time. To check a whole packet's ingredient list against the same FSSAI / JECFA / EFSA-cited dataset, use the Indian Food Ingredient Checker - paste the whole list and get a per-item verdict plus a composite tone (clear / watch / flag / incomplete).
Covers: the most common additives on Indian packaged food labels. Each entry has the INS number, common name, plain-English explanation of what it does, why brands use it, the categories of products it usually shows up in, the FSSAI permission status with the relevant regulation, the JECFA international ADI evaluation, a four-state veg classification (vegan, vegetarian, source-dependent, animal-derived) with a clear explanation of how to tell from the pack, and the search aliases people actually type (Ajinomoto, Chinese salt, cochineal, GMS, etc.).
Does not cover: medical or dietary advice, country-by-country bans (we ship FSSAI status only until per-country claims are individually source-verified), nutrition label decoding, OCR of pack photos, or any prescriptive should-you-eat-this guidance. If you have an allergy, condition, or specific dietary need, consult a doctor or a registered dietitian.
Paste a packet's ingredient list to check INS codes, FSSAI permission, source-dependent additives, and veg-dot implications.
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