Australia New Zealand Food Standards Code – Schedule 15 – Substances that may be used as food additives)

Link to law: https://www.comlaw.gov.au/Details/F2015L00439

 
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 15           Substances that may be 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 are regulated by Standard 1.1.1 and Standard 1.3.1. This Standard:
                         ●          identifies substances for subparagraph 1.1.2—11(2)(a)(i); and
                         ●          contains permissions to use substances as food additives for paragraph 1.3.1—3(1)(a); and
                         ●          contains associated restrictions for paragraph 1.3.1—3(1)(b); and
                         ●          sets out maximum permitted levels for section 1.3.1—4.
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.
S15—1                Name
                            This Standard is Australia New Zealand Food Standards Code – Schedule 15 – Substances that may be 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.
S15—2                Permissions to use substances as food additives
                            For each class of food identified by a numbered heading in the table to section S15—5, the substances that may be *used as a food additive in any food within that class are the following:
                            (a)      any of the substances listed directly under the heading;
                            (b)      any of the substances listed directly under a higher-level heading.
                                      Example          For the heading numbered 4.3.4, higher-level headings are those numbered 4.3 and 4. However, headings such as those numbered 4.3.4.1, 4.3.3, 4.2 and 3 are not higher-level headings.
                                      Note    In many cases, there is more than 1 substance listed directly under a heading.
S15—3                Preparations of food additives
                            If a substance may be *used as a food additive under the table to section S15—5:
                            (a)      the substance may be added in the form of a preparation of the substance; and
                            (b)      other substances may be used as food additives in the preparation in accordance with the permissions under category 0 of the table (preparations of food additives).
S15—4                Definitions
                   (1)      In the table to section S15—5:
                            (a)      MPL means the maximum permitted level, measured (unless otherwise indicated) in mg/kg; and
                            (b)      a reference to ‘GMP’ is a reference to the maximum level necessary to achieve 1 or more technological purposes under conditions of GMP.
                   (2)      If a food without a garnish would be included in items 1 to 14 of the table to section S15—5, it will also be included if a garnish is added.
S15—5                Table of permissions for food additives
                            The table to this section is:
Permissions for food additives

INS (if any)
Description
MPL
Conditions
 
0                           Preparations of food additives

 
Additives permitted at GMP
 
 

200 201 202 203
Sorbic acid and sodium, potassium and calcium sorbates
1 000
 

210 211 212 213
Benzoic acid and sodium, potassium and calcium benzoates
1 000
 

216
Propyl p-hydroxybenzoate(propylparaben)
2 500
 

218
Methyl p-hydroxybenzoate (methylparaben)
2 500
 

220 221 222 223 224 225 228
Sulphur dioxide and sodium and potassium sulphites
350
 

243
Ethyl lauroyl arginate
200
 

304
Ascorbyl palmitate
GMP
 

307
Tocopherol, d-alpha-, concentrate
GMP
 

307b
Tocopherols concentrate, mixed
GMP
 

308
Synthetic gamma-tocopherol
GMP
 

309
Synthetic delta-tocopherol
GMP
 

310
Propyl gallate
100
 

311
Octyl gallate
100
 

312
Dodecyl gallate
100
 

319
Tertiary butylhydroquinone
200
 

320
Butylated hydroxyanisole
200
 

385
Calcium disodium EDTA
500
 

0.1                        Baking compounds

541
Sodium aluminium phosphate
GMP
 

0.2                        Colourings

 
Colourings permitted at GMP
 
 

 
Colourings permitted to a maximum level
 
 

 
Ethanol
GMP
 

0.3                        Flavourings

 
Colourings permitted at GMP
 
 

 
Colourings permitted to a maximum level
 
 

 
Benzyl alcohol
500
In the final food

 
Ethanol
GMP
 

 
Ethyl acetate
GMP
 

 
Glycerol diacetate
GMP
 

 
Glyceryl monoacetate
GMP
 

 
Isopropyl alcohol
1 000
In the final food

320
Butylated hydroxyanisole
1 000
 

1505
Triethyl citrate
GMP
 

0.4                        Rennetting enzymes

200 201 202 203
Sorbic acid and sodium,
potassium and calcium sorbates
9 000
 

210 211 212 213
Benzoic acid and sodium,
potassium and calcium benzoates
9 000
 


 
 
 
Permissions for food additives

INS (if any)
Description
MPL
Conditions

1                           Dairy products (excluding butter and fats)

1.1                        Liquid milk and liquid milk based drinks

1.1.1                             Liquid milk (including buttermilk)

 
Additives permitted at GMP
 
Only UHT goats milk

1.1.1.1                         Liquid milk to which phytosterols, phytostanols or their esters have been added

401
Sodium alginate
2 000
 

407
Carrageenan
2 000
 

412
Guar gum
2 000
 

471
Mono- and diglycerides of fatty acids
2 000
 

460
Microcrystalline cellulose
5 000
 

1.1.2                             Liquid milk products and flavoured liquid milk

 
Additives permitted at GMP
 
 

 
Colourings permitted at GMP
 
 

 
Colourings permitted to a maximum level
 
 

160b
Annatto extracts
10
 

950
Acesulphame potassium
500
 

956
Alitame
40
 

960
Steviol glycosides
115
 

962
Aspartame-acesulphame salt
1 100
 

1.2                        Fermented and rennetted milk products

1.2.1                             Fermented milk and rennetted milk

 
(No additives permitted)
 
 

1.2.2                             Fermented milk products and rennetted milk products

 
Additives permitted at GMP
 
 

 
Colourings permitted at GMP
 
 

 
Colourings permitted to a maximum level
 
 

160b
Annatto extracts
60
 

950
Acesulphame potassium
500
 

956
Alitame
60
 

960
Steviol glycosides
175
 

962
Aspartame-acesulphame salt
1 100
 

1.3                        Condensed milk and evaporated milk

 
Additives permitted at GMP
 
 

 
Colourings permitted at GMP
 
 

 
Colourings permitted to a maximum level
 
 

1.4                        Cream and cream products

1.4.1                             Cream, reduced cream and light cream

 
Additives permitted at GMP
 
Only UHT creams and creams receiving equivalent or greater heat treatments

1.4.2                             Cream products (flavoured, whipped, thickened, sour cream etc)

 
Additives permitted at GMP
 
 

 
Colourings permitted at GMP
 
 

 
Colourings permitted to a maximum level
 
 

234
Nisin
10
 

475
Polyglycerol esters of fatty acids
5 000
Only whipped thickened light cream

234
Nisin
10
 

475
Polyglycerol esters of fatty acids
5 000
Only whipped thickened light cream

1.5                        Dried milk, milk powder, cream powder

 
Additives permitted at GMP
 
 

 
Colourings permitted at GMP
 
 

 
Colourings permitted to a maximum level
 
 

304
Ascorbyl palmitate
5 000
 

320
Butylated hydroxyanisole
100
 

343
Magnesium phosphates
10 000
 

431
Polyoxyethylene (40) stearate
GMP
 

530
Magnesium oxide
10 000
 

542
Bone phosphate
1 000
 

555
Potassium aluminium silicate
GMP
 

1.6                        Cheese and cheese products

 
Additives permitted at GMP
 
 

 
Colourings permitted at GMP
 
 

 
Colourings permitted to a maximum level
 
 

160b
Annatto extracts
50
 

200 201 202 203
Sorbic acid and sodium, potassium and calcium sorbates
3 000
 

220 221 222 223 224 225 228
Sulphur dioxide and sodium and potassium sulphites
300
 

234
Nisin
GMP
 

235
Pimaricin (natamycin)
15
On cheese surfaces, based on individual cheese weight

251 252
Nitrates (potassium and sodium salts)
50
Calculated as nitrate ion

338
Phosphoric acid
GMP
 

555
Potassium aluminium silicate
10 000
 

560
Potassium silicate
10 000
 

1.6.1                             Soft cheese, cream cheese and processed cheese

243
Ethyl lauroyl arginate
400
 

1.6.1.1
Mozzarella cheese
 
 

243
Ethyl lauroyl arginate
200
 

1.6.2
Hard cheese and semi-hard cheese
 
 

243
Ethyl lauroyl arginate
1 mg / cm2
Applied to the surface of food; maximum level determined in a surface sample taken to a depth of not less than 3 mm and not more than 5 mm.

 
 
Permissions for food additives

INS (if any)
Description
MPL
Conditions

2                           Edible oils and oil emulsions

160b
Annatto extracts
20
 

304
Ascorbyl palmitate
GMP
 

307
Tocopherol, d-alpha-, concentrate
GMP
 

307b
Tocopherols concentrate, mixed
GMP
 

308
Synthetic gamma-tocopherol
GMP
 

309
Synthetic delta-tocopherol
GMP
 

310
Propyl gallate
100
 

311
Octyl gallate
100
 

312
Dodecyl gallate
100
 

319
Tertiary butylhydroquinone
200
 

320
Butylated hydroxyanisole
200
 

321
Butylated hydroxytoluene
100
 

2.1                        Edible oils essentially free of water

 
Additives permitted at GMP
 
 

 
Colourings permitted at GMP
 
Not for olive oil

 
Colourings permitted to a maximum level
 
Not for olive oil

475
Polyglycerol esters of fatty acids
20 000
Only shortening

476
Polyglycerol esters of interesterified ricinoleic acids
20 000
Only shortening

900a
Polydimethylsiloxane
10
Only frying oils

2.2                        Oil emulsions (water in oil)

2.2.1                             Oil emulsions (>80% oil)

2.2.1.1                         Butter

 
 
 
Only substances listed below may be used as a food additive for butter

160a
Carotenes
GMP
 

160b
Annatto extracts
20
 

160e
Carotenal, b-apo-8’-
GMP
 

160f
Carotenal, b-apo-8’-, methyl or ethyl esters
GMP
 

508
Potassium chloride
GMP
 

2.2.1.2                         Butter products

 
Additives permitted at GMP
 
 

 
Colourings permitted at GMP
 
 

 
Colourings permitted to a maximum level
 
 

2.2.1.3                         Margarine and similar products

 
Additives permitted at GMP
 
 

 
Colourings permitted at GMP
 
 

 
Colourings permitted to a maximum level
 
 

475
Polyglycerol esters of fatty acids
5 000
 

476
Polyglycerol esters of interesterified ricinoleic acids
5 000
 

2.2.2                             Oil emulsions (
Read Entire Law on www.comlaw.gov.au