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 16 Types of 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 lists substances for the definitions, in subsection 1.1.2—11(3), of additive permitted at GMP, colouring permitted at GMP and colouring permitted to a maximum level.
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.
S16—1 Name
This Standard is Australia New Zealand Food Standards Code – Schedule 16 – Types of 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.
S16—2 Additives permitted at GMP
For subsection 1.1.2—11(3), the additives permitted at GMP are the substances listed in the following table (first in alphabetical order, then in numerical order):
Additives permitted at GMP—alphabetical listing
Acetic acid, glacial
260
Acetic and fatty acid esters of glycerol
472a
Acetylated distarch adipate
1422
Acetylated distarch phosphate
1414
Acetylated oxidised starch
1451
Acid treated starch
1401
Adipic acid
355
Advantame
969
Agar
406
Alginic acid
400
Alkaline treated starch
1402
Aluminium silicate
559
Ammonium acetate
264
Ammonium alginate
403
Ammonium carbonates
503
Ammonium chloride
510
Ammonium citrates
380
Ammonium fumarate
368
Ammonium lactate
328
Ammonium malate
349
Ammonium phosphates
342
Ammonium salts of phosphatidic acid
442
Arabinogalactan (larch gum)
409
Ascorbic acid
300
Aspartame (technological use consistent with section 1.3.1—5 only)
951
Beeswax, white & yellow
901
Bentonite
558
Bleached starch
1403
Butane (for pressurised food containers only)
943a
Calcium acetate
263
Calcium alginate
404
Calcium aluminium silicate
556
Calcium ascorbate
302
Calcium carbonates
170
Calcium chloride
509
Calcium citrate
333
Calcium fumarate
367
Calcium gluconate
578
Calcium glutamate, Di-L-
623
Calcium hydroxide
526
Calcium lactate
327
Calcium lactylates
482
Calcium lignosulphonate (40-65)
1522
Calcium malates
352
Calcium oxide
529
Calcium phosphates
341
Calcium silicate
552
Calcium sulphate
516
Calcium tartrate
354
Carbon dioxide
290
Carnauba wax
903
Carrageenan
407
Cellulose, microcrystalline and powdered
460
Citric acid
330
Citric and fatty acid esters of glycerol
472c
Cupric sulphate
519
Dextrin roasted starch
1400
Diacetyltartaric and fatty acid esters of glycerol
472e
Disodium guanylate, 5′-
627
Disodium inosinate, 5′-
631
Disodium ribonucleotides, 5′-
635
Distarch phosphate
1412
Enzyme treated starches
1405
Erythorbic acid
315
Erythritol
968
Fatty acid salts of aluminium, ammonia, calcium, magnesium, potassium and sodium
470
Ferric ammonium citrate
381
Ferrous gluconate
579
*Permitted flavouring substances, excluding quinine and caffeine
-
Fumaric acid
297
Gellan gum
418
Glucono delta-lactone
575
Glycerin (glycerol)
422
Guar gum
412
Gum arabic (Acacia)
414
Hydrochloric acid
507
Hydroxypropyl cellulose
463
Hydroxypropyl distarch phosphate
1442
Hydroxypropyl methylcellulose
464
Hydroxypropyl starch
1440
Isobutane (for pressurised food containers only)
943b
Isomalt
953
Karaya gum
416
L-glutamic acid
620
Lactic acid
270
Lactic and fatty acid esters of glycerol
472b
Lactitol
966
Lecithin
322
Locust bean (carob bean) gum
410
Lysozyme
1105
Magnesium carbonates
504
Magnesium chloride
511
Magnesium glutamate, Di-L-
625
Magnesium lactate
329
Magnesium phosphates
343
Magnesium silicates
553
Magnesium sulphate
518
Malic acid
296
Maltitol & maltitol syrup
965
Mannitol
421
Metatartaric acid
353
Methyl cellulose
461
Methyl ethylcellulose
465
Mono- and diglycerides of fatty acids
471
Monoammonium glutamate, L-
624
Monopotassium glutamate, L-
622
Monosodium glutamate, L-
621
Monostarch phosphate
1410
Nitrogen
941
Neotame (technological use consistent with section 1.3.1—5 only)
961
Nitrous oxide
942
Octafluorocyclobutane (for pressurised food containers only)
946
Oxidised starch
1404
Pectins
440
Petrolatum (petroleum jelly)
905b
Phosphated distarch phosphate
1413
Polydextroses
1200
Polydimethylsiloxane
900a
Polyethylene glycol 8000
1521
Polyoxyethylene (20) sorbitan monooleate
433
Polyoxyethylene (20) sorbitan monostearate
435
Polyoxyethylene (20) sorbitan tristearate
436
Polyphosphates
452
Potassium acetate or potassium diacetate
261
Potassium adipate (Salt reduced and low sodium foods only)
357
Potassium alginate
402
Potassium ascorbate
303
Potassium carbonates
501
Potassium chloride
508
Potassium citrates
332
Potassium fumarate
366
Potassium gluconate
577
Potassium lactate
326
Potassium malates
351
Potassium phosphates
340
Potassium sodium tartrate
337
Potassium sulphate
515
Potassium tartrates
336
Processed eucheuma seaweed
407a
Propane (for pressurised food containers only)
944
Propylene glycol
1520
Propylene glycol alginate
405
Propylene glycol esters of fatty acids
477
Pyrophosphates
450
Shellac
904
Silicon dioxide (amorphous)
551
Sodium acetates
262
Sodium alginate
401
Sodium aluminosilicate
554
Sodium ascorbate
301
Sodium carbonates
500
Sodium carboxymethylcellulose
466
Sodium citrates
331
Sodium erythorbate
316
Sodium fumarate
365
Sodium gluconate
576
Sodium lactate
325
Sodium lactylates
481
Sodium malates
350
Sodium phosphates
339
Sodium sulphates
514
Sodium tartrate
335
Sorbitan monostearate
491
Sorbitan tristearate
492
Sorbitol
420
Starch acetate
1420
Starch sodium octenylsuccinate
1450
Stearic acid
570
Sucralose (technological use consistent with section 1.3.1—5 only)
955
Sucrose esters of fatty acids
473
Tara gum
417
Tartaric acid
334
Tartaric, acetic and fatty acid esters of glycerol (mixed)
472f
Thaumatin
957
Tragacanth gum
413
Triacetin
1518
Triphosphates
451
Xanthan gum
415
Xylitol
967
Yeast mannoproteins
455
Additives permitted at GMP—numerical listing
–
*Permitted flavouring substances, excluding quinine and caffeine
170
Calcium carbonates
260
Acetic acid, glacial
261
Potassium acetate or potassium diacetate
262
Sodium acetates
263
Calcium acetate
264
Ammonium acetate
270
Lactic acid
290
Carbon dioxide
296
Malic acid
297
Fumaric acid
300
Ascorbic acid
301
Sodium ascorbate
302
Calcium ascorbate
303
Potassium ascorbate
315
Erythorbic acid
316
Sodium erythorbate
322
Lecithin
325
Sodium lactate
326
Potassium lactate
327
Calcium lactate
328
Ammonium lactate
329
Magnesium lactate
330
Citric acid
331
Sodium citrates
332
Potassium citrates
333
Calcium citrate
334
Tartaric acid
335
Sodium tartrate
336
Potassium tartrates
337
Potassium sodium tartrate
339
Sodium phosphates
340
Potassium phosphates
341
Calcium phosphates
342
Ammonium phosphates
343
Magnesium phosphates
349
Ammonium malate
350
Sodium malates
351
Potassium malates
352
Calcium malates
353
Metatartaric acid
354
Calcium tartrate
355
Adipic acid
357
Potassium adipate (Salt reduced and low sodium foods only)
365
Sodium fumarate
366
Potassium fumarate
367
Calcium fumarate
368
Ammonium fumarate
380
Ammonium citrates
381
Ferric ammonium citrate
400
Alginic acid
401
Sodium alginate
402
Potassium alginate
403
Ammonium alginate
404
Calcium alginate
405
Propylene glycol alginate
406
Agar
407
Carrageenan
407a
Processed eucheuma seaweed
409
Arabinogalactan (larch gum)
410
Locust bean (carob bean) gum
412
Guar gum
413
Tragacanth gum
414
Gum arabic (Acacia)
415
Xanthan gum
416
Karaya gum
417
Tara gum
418
Gellan gum
420
Sorbitol
421
Mannitol
422
Glycerin (glycerol)
433
Polyoxyethylene (20) sorbitan monooleate
435
Polyoxyethylene (20) sorbitan monostearate
436
Polyoxyethylene (20) sorbitan tristearate
440
Pectins
442
Ammonium salts of phosphatidic acid
450
Pyrophosphates
451
Triphosphates
452
Polyphosphates
455
Yeast mannoproteins
460
Cellulose, microcrystalline and powdered
461
Methyl cellulose
463
Hydroxypropyl cellulose
464
Hydroxypropyl methylcellulose
465
Methyl ethylcellulose
466
Sodium carboxymethylcellulose
470
Fatty acid salts of aluminium, ammonia, calcium, magnesium, potassium and sodium
471
Mono- and diglycerides of fatty acids
472a
Acetic and fatty acid esters of glycerol
472b
Lactic and fatty acid esters of glycerol
472c
Citric and fatty acid esters of glycerol
472e
Diacetyltartaric and fatty acid esters of glycerol
472f
Tartaric, acetic and fatty acid esters of glycerol (mixed)
473
Sucrose esters of fatty acids
477
Propylene glycol esters of fatty acids
481
Sodium lactylates
482
Calcium lactylates
491
Sorbitan monostearate
492
Sorbitan tristearate
500
Sodium carbonates
501
Potassium carbonates
503
Ammonium carbonates
504
Magnesium carbonates
507
Hydrochloric acid
508
Potassium chloride
509
Calcium chloride
510
Ammonium chloride
511
Magnesium chloride
514
Sodium sulphates
515
Potassium sulphate
516
Calcium sulphate
518
Magnesium sulphate
519
Cupric sulphate
526
Calcium hydroxide
529
Calcium oxide
551
Silicon dioxide (amorphous)
552
Calcium silicate
553
Magnesium silicates
554
Sodium aluminosilicate
556
Calcium aluminium silicate
558
Bentonite
559
Aluminium silicate
570
Stearic acid
575
Glucono delta-lactone
576
Sodium gluconate
577
Potassium gluconate
578
Calcium gluconate
579
Ferrous gluconate
620
L-glutamic acid
621
Monosodium glutamate, L-
622
Monopotassium glutamate, L-
623
Calcium glutamate, Di-L-
624
Monoammonium glutamate, L-
625
Magnesium glutamate, Di-L-
627
Disodium guanylate, 5′-
631
Disodium inosinate, 5′-
635
Disodium ribonucleotides, 5′-
900a
Polydimethylsiloxane
901
Beeswax, white & yellow
903
Carnauba wax
904
Shellac
905b
Petrolatum (petroleum jelly)
941
Nitrogen
942
Nitrous oxide
943a
Butane (for pressurised food containers only)
943b
Isobutane (for pressurised food containers only)
944
Propane (for pressurised food containers only)
946
Octafluorocyclobutane (for pressurised food containers only)
951
Aspartame (technological use consistent with section 1.3.1—5 only)
953
Isomalt
955
Sucralose (technological use consistent with section 1.3.1—5 only)
957
Thaumatin
961
Neotame (technological use consistent with section 1.3.1—5 only)
965
Maltitol & maltitol syrup
966
Lactitol
967
Xylitol
968
Erythritol
969
Advantame
1105
Lysozyme
1200
Polydextroses
1400
Dextrin roasted starch
1401
Acid treated starch
1402
Alkaline treated starch
1403
Bleached starch
1404
Oxidised starch
1405
Enzyme treated starches
1410
Monostarch phosphate
1412
Distarch phosphate
1413
Phosphated distarch phosphate
1414
Acetylated distarch phosphate
1420
Starch acetate
1422
Acetylated distarch adipate
1440
Hydroxypropyl starch
1442
Hydroxypropyl distarch phosphate
1450
Starch sodium octenylsuccinate
1451
Acetylated oxidised starch
1518
Triacetin
1520
Propylene glycol
1521
Polyethylene glycol 8000
1522
Calcium lignosulphonate (40-65)
S16—3 Colouring permitted at GMP
(1) For section subsection 1.1.2—11(3), the *colourings permitted at GMP are the substances listed in the following table (first in alphabetical order, then in numerical order):
Colouring permitted at GMP—alphabetical listing
Alkanet (& Alkannin)
103
Anthocyanins
163
Beet Red
162
Caramel I – plain
150a
Caramel II – caustic sulphite process
150b
Caramel III –ammonia process
150c
Caramel IV – ammonia sulphite process
150d
Carotenal, b-apo-8′-
160e
Carotenes
160a
Carotenoic acid, b-apo-8′-, methyl or ethyl esters
160f
Chlorophylls
140
Chlorophylls, copper complexes
141
Cochineal and carmines
120
Curcumins
100
Flavoxanthin
161a
Iron oxides
172
Kryptoxanthin
161c
Lutein
161b
Lycopene
160d
Paprika oleoresins
160c
Rhodoxanthin
161f
Riboflavins
101
Rubixanthan
161d
Saffron, crocetin and crocin
164
Titanium dioxide
171
Vegetable carbon
153
Violoxanthin
161e
Colouring permitted at GMP—numerical listing
100
Curcumins
101
Riboflavins
103
Alkanet (& Alkannin)
120
Cochineal and carmines
140
Chlorophylls
141
Chlorophylls, copper complexes
150a
Caramel I – plain
150b
Caramel II – caustic sulphite process
150c
Caramel III – ammonia process
150d
Caramel IV – ammonia sulphite process
153
Vegetable carbon
160a
Carotenes
160c
Paprika oleoresins
160d
Lycopene
160e
Carotenal, b-apo-8′-
160f
Carotenoic acid, b-apo-8′-, methyl or ethyl esters
161a
Flavoxanthin
161b
Lutein
161c
Kryptoxanthin
161d
Rubixanthan
161e
Violoxanthin
161f
Rhodoxanthin
162
Beet Red
163
Anthocyanins
164
Saffron, crocetin and crocin
171
Titanium dioxide
172
Iron oxides
S16—4 Colourings permitted to a maximum level
For subsection 1.1.2—11(3), the colourings permitted to a maximum level are the substances listed in the following table (first in alphabetical order, then in numerical order):
Note See subsection 1.3.1—4(3), which establishes a maximum level for all colourings used in a food
Colourings permitted to maximum level—alphabetical listing
Allura red AC
129
Azorubine / Carmoisine
122
Brilliant black BN
151
Brilliant blue FCF
133
Brown HT
155
Fast green FCF
143
Green S
142
Indigotine
132
Ponceau 4R
124
Quinoline yellow
104
Sunset yellow FCF
110
Tartrazine
102
Colourings permitted to maximum level—numerical listing
102
Tartrazine
104
Quinoline yellow
110
Sunset yellow FCF
122
Azorubine / Carmoisine
124
Ponceau 4R
129
Allura red AC
132
Indigotine
133
Brilliant blue FCF
142
Green S
143
Fast green FCF
151
Brilliant black BN
155
Brown HT
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