Food Standards (Proposal P1025 – Code Revision) Variation
 
 
The Board of Food Standards Australia New Zealand gives notice of the making of this standard under section 92 of the Food Standards Australia New Zealand Act 1991. The Standard commences on 1 March 2016.
 
Dated 25 March 2015
Standards Management Officer
Delegate of the Board of Food Standards Australia New Zealand
 
 
 
 
 
Note: 
 
This Standard will be published in the Commonwealth of Australia Gazette No. FSC 96 on 10 April 2015.
 
Schedule 14           Technological purposes performed by substances used as food additives
Note 1        This instrument is a standard under the Food Standards Australia New Zealand Act 1991 (Cth). The standards together make up the Australia New Zealand Food Standards Code. See also section 1.1.1—3.
                   Substances used as food additives and substances used as processing aids are regulated by Standard 1.1.1, Standard 1.3.1 and Standard 1.3.3. This Standard lists technological purposes for paragraph 1.1.2—11(1)(b) (definition of used as a food additive) and paragraph 1.1.2—13(1)(c) and subparagraph 1.1.2—13(2)(a)(iii) (definition of used as a processing aid).
Note 2        The provisions of the Code that apply in New Zealand are incorporated in, or adopted under, the Food Act 2014 (NZ). See also section 1.1.1—3.
S14—1                Name
                            This Standard is Australia New Zealand Food Standards Code – Schedule 14 – Technological purposes performed by substances used as food additives.
                                      Note    Commencement:
This Standard commences on 1 March 2016, being the date specified as the commencement date in notices in the Gazette and the New Zealand Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act.
S14—2                Technological purposes
                            The technological purposes performed by substances used as food additives are set out in the table.
Technological purposes
Purpose
Sub-classes
Definition

Acidity regulator
acid, alkali, base, buffer, buffering agent, pH adjusting agent
alters or controls the acidity or alkalinity of a food

Anti-caking agent
 
anti-caking agent, anti-stick agent, drying agent, dusting powder
reduces the tendency of individual food particles to adhere or improves flow characteristics

Antioxidant
 
antioxidant, antioxidant synergist
retards or prevents the oxidative deterioration of a food

Bulking agent
bulking agent, filler
contributes to the volume of a food without contributing significantly to its available energy

Colouring
 
adds or restores colour to foods

Colour fixative
colour fixative, colour stabiliser
stabilises, retains or intensifies an existing colour of a food

Emulsifier
 
emulsifier, emulsifying salt, plasticiser, dispersing agent, surface active agent, surfactant, wetting agent
facilitates the formation or maintenance of an emulsion between two or more immiscible phases

Firming agent
 
 
contributes to firmness of food or interact with gelling agents to produce or strengthen a gel

Flavour enhancer
 
flavour enhancer, flavour modifier, tenderiser
enhances the existing taste or odour of a food

Flavouring
(excluding herbs and spices and intense sweeteners)
 
 
intense preparations which are added to foods to impart taste or odour, which are used in small amounts and are not intended to be consumed alone, but do not include herbs, spices and substances which have an exclusively sweet, sour or salt taste

Foaming agent
 
whipping agent, aerating agent
facilitates the formation of a homogeneous dispersion of a gaseous phase in a liquid or solid food

Gelling agent
 
 
modifies food texture through gel
formation

Glazing agent
 
coating, sealing agent, polish
imparts a coating to the external surface of a food

Humectant
 
 
moisture/water retention agent, wetting agent
retards moisture loss from food or promotes the dissolution of a solid in an aqueous medium

Intense sweetener
 
replaces the sweetness normally provided by sugars in foods without contributing significantly to their available energy

Preservative
anti-microbial preservative, anti-mycotic agent, bacteriophage control agent, chemosterilant, disinfection agent
retards or prevents the deterioration of a food by micro organisms
 

Propellant
 
 
gas, other than air, which expels a food from a container

Raising agent
 
 
liberates gas and thereby increase the volume of a food

Sequestrant
 
 
forms chemical complexes with metallic ions

Stabiliser
 
binder, firming agent, water binding agent, foam stabiliser
maintains the homogeneous dispersion of two or more immiscible substances in a food

Thickener
thickening agent, texturiser, bodying agent
increases the viscosity of a food

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