Australia New Zealand Food Standards Code – Schedule 16 – Types of substances that may be used as food additives

Link to law: https://www.comlaw.gov.au/Details/F2015L00442

 
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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