Food Additives (BTP) Usage and Regulations

Food Additives (Bahan Tambahan Pangan or BTP) are substances added to food to influence its properties or appearance. These additives are used to preserve food, enhance color, prevent rancidity, or improve flavor. In essence, BTP plays a significant role in maintaining and enhancing food quality.

Proper usage of BTP within safe limits provides technological benefits, improving food quality. However, incorrect or excessive use of BTP can pose health risks.

BTP is categorized into 27 groups, including:

  1. Antifoaming Agent
  2. Anticaking Agent
  3. Antioxidant
  4. Carbonating Agent
  5. Emulsifying Salt
  6. Packaging Gas
  7. Humectant
  8. Glazing Agent
  9. Sweetener (Natural and Artificial Sweeteners)
  10. Carrier
  11. Gelling Agent
  12. Foaming Agent
  13. Acidity Regulator
  14. Preservative
  15. Raising Agent
  16. Emulsifier
  17. Thickener
  18. Firming Agent
  19. Flavour Enhancer
  20. Bulking Agent
  21. Stabilizer
  22. Colour Retention Agent
  23. Flour Treatment Agent
  24. Colour (Natural and Synthetic Food Colours)
  25. Propellant
  26. Sequestrant
  27. Flavouring

The usage and maximum permissible limits for 26 BTP groups are governed by BPOM Regulation No. 11 of 2019 on Food Additives. Small-scale food producers (PIRT-certified businesses) are advised to purchase BTP products that have been approved with a BPOM distribution license.

For the Flavouring (Perisa) category, usage should be based on Good Manufacturing Practices (GMP) or in sufficient quantities as needed. Permitted flavoring compounds are specified in BPOM Regulation No. 22 of 2016 on Food Additive Requirements for Flavouring Agents. To simplify compliance, businesses are encouraged to purchase licensed BTP flavoring products.

Examples of BTP Specification Documents

Examples of BTP Flavor (Perisa) Specification Documents

The use of Food Additives (BTP) must correspond to the specific food category of the product. Food category numbers and names are outlined in BPOM Regulation No. 34 of 2019 on Food Categories. Additionally, the amount of BTP utilized should not exceed the maximum limits set by regulations. To ensure precise measurements, food businesses (IRTP) are encouraged to use analytical scales. If such scales are unavailable, measuring spoons may be used, but this method is limited to powdered preservatives and colorants.

Food safety regulations also emphasize the proper use of BTP as mandated by Law No. 18 of 2012 on Food, particularly in Article 69, which requires food safety management through adherence to additive regulations. According to Law No. 18 of 2012 (Article 73), Government Regulation No. 86 of 2019 (Article 1), and BPOM Regulation No. 11 of 2019 (Article 1), BTP are defined as substances added to food to modify its properties or appearance.

Permissible BTP types and their maximum usage levels are comprehensively detailed in Annexes I–VI of BPOM Regulation No. 11 of 2019 on Food Additives, providing clear guidelines for safe and regulated use.


INSIGHTOF offers comprehensive regulatory services to facilitate market entry in Indonesia, specializing in BPOM and Kemenkes product registration with expert guidance every step of the way.

For any inquiries, please feel free to contact us at marketing@insightof.co.id.

Sources:

ISTANA UMKM – Penggunaan Pangan

Example document from Pedoman Registrasi Pangan Olahan 2023

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