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 18 Processing aids
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 processing aids are regulated by Standard 1.1.1 and Standard 1.3.3. This standard lists substances that may be used as processing aids for paragraph 1.1.2—13(3)(a) and contains permissions to use substances as processing aids for Standard 1.3.3.
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.
S18—1 Name
This Standard is Australia New Zealand Food Standards Code – Schedule 18 – Processing aids.
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.
S18—2 Generally permitted processing aids—substances for section 1.3.3—4
(1) For paragraph 1.3.3—4(2)(b), the substances are:
Generally permitted processing aids
activated carbon
ammonia
ammonium hydroxide
argon
bone phosphate
carbon monoxide
diatomaceous earth
ethoxylated fatty alcohols
ethyl alcohol
fatty acid polyalkylene glycol ester
furcellaran
hydrogenated glucose syrups
isopropyl alcohol
magnesium hydroxide
oleic acid
oleyl oleate
oxygen
perlite
phospholipids
phosphoric acid
polyethylene glycols
polyglycerol esters of fatty acids
polyglycerol esters of
interesterified ricinoleic acid
polyoxyethylene 40 stearate
potassium hydroxide
propylene glycol alginate
silica or silicates
sodium hydroxide
sodium lauryl sulphate
sulphuric acid
tannic acid
(2) In this section:
silica or silicates includes:
(a) sodium calcium polyphosphate silicate; and
(b) sodium hexafluorosilicate; and
(c) sodium metasilicate; and
(d) sodium silicate; and
(e) silica; and
(f) modified silica;
that complies with a specification in section S3—2 or S3—3.
Note Silicates that are additives permitted at GMP (see section S16—2) may also be used as processing aids, in accordance with paragraph 1.3.3—4(2)(a).
S18—3 Permitted processing aids for certain purposes
For section 1.3.3—5, the substances, foods and maximum permitted levels are:
Permitted processing aids for certain purposes (section 1.3.3—5)
Substance
Maximum permitted level (mg/kg)
Technological purpose—Antifoam agent
Butanol
10
Oxystearin
GMP
Polydimethylsiloxane
10
Polyethylene glycol dioleate
GMP
Polyethylene/ polypropylene glycol copolymers
GMP
Soap
GMP
Sorbitan monolaurate
1
Sorbitan monooleate
1
Technological purpose—Catalyst
Chromium (excluding chromium VI)
0.1
Copper
0.1
Molybdenum
0.1
Nickel
1.0
Peracetic acid
0.7
Potassium ethoxide
1.0
Potassium (metal)
GMP
Sodium (metal)
GMP
Sodium ethoxide
1.0
Sodium methoxide
1.0
Technological purpose—decolourants, clarifying, filtration and adsorbent agents
Acid clays of montmorillonite
GMP
Chloromethylated aminated styrene‑divinylbenzene resin
GMP
Co-extruded polystyrene and polyvinyl polypyrrolidone
GMP
Copper sulphate
GMP
Dimethylamine-epichlorohydrin copolymer
150
Dimethyldialkylammonium chloride
GMP
Technological purpose—decolourants, clarifying, filtration and adsorbent agents
Divinylbenzene copolymer
GMP
High density polyethylene co‑extruded with kaolin
GMP
Iron oxide
GMP
Fish collagen, including isinglass
GMP
Magnesium oxide
GMP
Modified polyacrylamide resins
GMP
Nylon
GMP
Phytates (including phytic acid, magnesium phytate & calcium phytate)
GMP
Polyester resins, cross-linked
GMP
Polyethylene
GMP
Polypropylene
GMP
Polyvinyl polypyrrolidone
GMP
Potassium ferrocyanide
0.1
Technological purpose—desiccating preparation
Aluminium sulphate
GMP
Ethyl esters of fatty acids
GMP
Short chain triglycerides
GMP
Technological purpose—ion exchange resin
Completely hydrolysed copolymers of methyl acrylate and divinylbenzene
GMP
Completely hydrolysed terpolymers of methyl acrylate, divinylbenzene and acrylonitrile
GMP
Cross-linked phenol-formaldehyde activated with one or both of the following: triethylene tetramine and tetraethylenepentamine
GMP
Cross-linked polystyrene, chloromethylated, then aminated with trimethylamine, dimethylamine, diethylenetriamine, or dimethylethanolamine
GMP
Diethylenetriamine, triethylene-tetramine, or tetraethylenepentamin cross-linked with epichlorohydrin
GMP
Divinylbenzene copolymer
GMP
Epichlorohydrin cross-linked with ammonia
GMP
Technological purpose—ion exchange resin
Epichlorohydrin cross-linked with ammonia and then quaternised with methyl chloride to contain not more than 18% strong base capacity by weight of total exchange capacity
GMP
Hydrolysed copolymer of methyl acrylate and divinylbenzene
GMP
Methacrylic acid-divinylbenzene copolymer
GMP
Methyl acrylate-divinylbenzene copolymer containing not less than 2% by weight of divinylbenzene, aminolysed with dimethylaminopropylamine
GMP
Methyl acrylate-divinylbenzene copolymer containing not less than 3.5% by weight of divinylbenzene, aminolysed with dimethylaminopropylamine
GMP
Methyl acrylate-divinylbenzene-diethylene glycol divinyl ether terpolymer containing not less than 3.5% by weight divinylbenzene and not more than 0.6% by weight of diethylene glycol divinyl ether, aminolysed with dimethaminopropylamine
GMP
Methyl acrylate-divinylbenzene-diethylene glycol divinyl ether terpolymer containing not less than 7% by weight divinylbenzene and not more than 2.3% by weight of diethylene glycol divinyl ether, aminolysed with dimethaminopropylamine and quaternised with methyl chloride
GMP
Reaction resin of formaldehyde, acetone, and tetraethylenepentamine
GMP
Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then derivatised with carboxymethyl groups whereby the amount of epichlorohydrin plus propylene oxide is no more than 70% of the starting amount of cellulose
GMP
Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then derivatised with tertiary amine groups whereby the amount of epichlorohydrin plus propylene oxide is no more than 70% of the starting amount of cellulose
GMP
Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then derivatised with quaternary amine groups whereby the amount of epichlorohydrin plus propylene oxide is no more than 250% of the starting amount of cellulose
GMP
Technological purpose—ion exchange resin
Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then sulphonated, whereby the amount of epichlorohydrin plus propylene oxide employed is no more than 250% of the starting amount of cellulose
GMP
Styrene-divinylbenzene cross-linked copolymer, chloromethylated then aminated with dimethylamine and oxidised with hydrogen peroxide whereby the resin contains not more than 15% of vinyl N,N-dimethylbenzylamine-N-oxide and not more than 6.5% of nitrogen
GMP
Sulphite-modified cross-linked phenol-formaldehyde, with modification resulting in sulphonic acid groups on side chains
GMP
Sulphonated anthracite coal
GMP
Sulphonated copolymer of styrene and divinylbenzene
GMP
Sulphonated terpolymers of styrene, divinylbenzene, and acrylonitrile or methyl acrylate
GMP
Sulphonated tetrapolymer of styrene, divinylbenzene, acrylonitrile, and methyl acrylate derived from a mixture of monomers containing not more than a total of 2% by weight of acrylonitrile and methyl acrylate
GMP
Technological purpose—lubricant, release and anti-stick agent
Acetylated mono- and diglycerides
100
Mineral oil based greases
GMP
Thermally oxidised soya-bean oil
320
White mineral oil
GMP
Technological purpose—carrier, solvent, diluent
Benzyl alcohol
500
Croscarmellose sodium
GMP
Ethyl acetate
GMP
Glycerol diacetate
GMP
Glyceryl monoacetate
GMP
Glycine
GMP
Isopropyl alcohol
1000
L-Leucine
GMP
Triethyl citrate
GMP
S18—4 Permitted enzymes
(1) For section 1.3.3—6, the enzymes and sources are set out in:
(a) subsection (3) (permitted enzymes of animal origin); and
(b) subsection (4) (permitted enzymes of plant origin); and
(c) subsection (5) (permitted enzymes of microbial origin).
(2) The sources listed in relation to enzymes of microbial origin may contain additional copies of genes from the same organism.
Note 1 EC, followed by a number, means the number the Enzyme Commission uses to classify the principal enzyme activity, which is known as the Enzyme Commission number.
Note 2 ATCC, followed by a number, means the number which the American Type Culture Collection uses to identify a prokaryote.
Note 3 Some enzyme sources identified in this section are protein engineered. If such an enzyme is used as a processing aid, the resulting food may have as an ingredient a food produced using gene technology, and the requirements relating to foods produced using gene technology will apply—see Standard 1.2.1 and Standard 1.5.2. The relevant enzymes are the following:
● Glycerophospholipid cholesterol acyltransferase, protein engineered variant;
● Lipase, triacylglycerol, protein engineered variant;
● Maltotetraohydrolase, protein engineered variant;
(3) The permitted enzymes of animal origin are:
Permitted enzymes (section 1.3.3—6)—Enzymes of animal origin
Enzyme
Source
Lipase, triacylglycerol (EC 3.1.1.3)
Bovine stomach; salivary glands or forestomach of calf, kid or lamb; porcine or bovine pancreas
Pepsin (EC 3.4.23.1)
Bovine or porcine stomach
Phospholipase A2 (EC 3.1.1.4)
Porcine pancreas
Thrombin (EC 3.4.21.5)
Bovine or porcine blood
Trypsin (EC 3.4.21.4)
Porcine or bovine pancreas
(4) The permitted enzymes of plant origin are:
Permitted enzymes (section 1.3.3—6)—Enzymes of plant origin
Enzyme
Source
α-Amylase (EC 3.2.1.1)
Malted cereals
β-Amylase (EC 3.2.1.2)
Sweet potato (Ipomoea batatas)
Malted cereals
Actinidin (EC 3.4.22.14)
Kiwifruit (Actinidia deliciosa)
Ficin (EC 3.4.22.3)
Ficus spp.
Fruit bromelain (EC 3.4.22.33)
Pineapple fruit (Ananas comosus)
Papain (EC 3.4.22.2)
Carica papaya
Stem bromelain (EC 3.4.22.32)
Pineapple stem (Ananas comosus)
(5) The permitted enzymes of microbial origin are:
Permitted enzymes (section 1.3.3—6)—Enzymes of microbial origin
Enzyme
Source
α-Acetolactate decarboxylase (EC 4.1.1.5)
Bacillus amyloliquefaciens
Bacillus subtilis
Bacillus subtilis, containing the gene for α-Acetolactate decarboxylase isolated from Bacillus brevis
Aminopeptidase (EC 3.4.11.1)
Aspergillus oryzae
Lactococcus lactis
α-Amylase (EC 3.2.1.1)
Aspergillus niger
Aspergillus oryzae
Bacillus amyloliquefaciens
Bacillus licheniformis
Bacillus licheniformis, containing the gene for α-Amylase isolated from Geobacillus stearothermophilus
Bacillus subtilis
Bacillus subtilis, containing the gene for α-Amylase isolated from Geobacillus stearothermophilus
Geobacillus stearothermophilus
β-Amylase (EC 3.2.1.2)
Bacillus amyloliquefaciens
Bacillus subtilis
Amylomaltase (EC 2.4.1.25)
Bacillus amyloliquefaciens, containing the gene for amylomaltase derived from Thermus thermophilus
α-Arabinofuranosidase (EC 3.2.1.55)
Aspergillus niger
Asparaginase (EC 3.5.1.1)
Aspergillus niger
Aspergillus oryzae
Aspergillopepsin I (EC 3.4.23.6)
Aspergillus niger
Aspergillus oryzae
Aspergillopepsin II (EC 3.4.23.19)
Aspergillus niger
Carboxylesterase (EC 3.1.1.1)
Rhizomucor miehei
Catalase (EC 1.11.1.6)
Aspergillus niger
Micrococcus luteus
Cellulase (EC 3.2.1.4)
Aspergillus niger
Penicillium funiculosum
Trichoderma reesei
Trichoderma viride
Chymosin (EC 3.4.23.4)
Aspergillus niger
Escherichia coli K-12 strain GE81
Kluyveromyces lactis
Cyclodextrin glucanotransferase (EC 2.4.1.19)
Paenibacillus macerans
Dextranase (EC 3.2.1.11)
Chaetomium gracile
Penicillium lilacinum
Endo-arabinase (EC 3.2.1.99)
Aspergillus niger
Endo-protease (EC 3.4.21.26)
Aspergillus niger
β-Fructofuranosidase (EC 3.2.1.26)
Aspergillus niger
Saccharomyces cerevisiae
α-Galactosidase (EC 3.2.1.22)
Aspergillus niger
β-Galactosidase (EC 3.2.1.23)
Aspergillus niger
Aspergillus oryzae
Bacillus circulans ATCC 31382
Kluyveromyces marxianus
Kluyveromyces lactis
Glucan 1,3-β-glucosidase (EC 3.2.1.58)
Trichoderma harzianum
β-Glucanase (EC 3.2.1.6)
Aspergillus niger
Aspergillus oryzae
Bacillus amyloliquefaciens
Bacillus subtilis
Disporotrichum dimorphosporum
Humicola insolens
Talaromyces emersonii
Trichoderma reesei
Glucoamylase (EC 3.2.1.3)
Aspergillus niger
Aspergillus oryzae
Rhizopus delemar
Rhizopus oryzae
Rhizopus niveus
Glucose oxidase (EC 1.1.3.4)
Aspergillus niger
Aspergillus oryzae, containing the gene for glucose oxidase isolated from Aspergillus niger
α-Glucosidase (EC 3.2.1.20)
Aspergillus oryzae
Aspergillus niger
β-Glucosidase (EC 3.2.1.21)
Aspergillus niger
Glycerophospholipid cholesterol acyltransferase, protein engineered variant (EC 2.3.1.43)
Bacillus licheniformis, containing the gene for glycerophospholipid cholesterol acyltransferase isolated from Aeromonas salmonicida subsp. salmonicida
Hemicellulase endo-1,3-β-xylanase (EC 3.2.1.32)
Humicola insolens
Hemicellulase endo-1,4-β-xylanase (EC 3.2.1.8)
Aspergillus niger
Aspergillus oryzae
Aspergillus oryzae, containing the gene for Endo-1,4-β-xylanase isolated from Aspergillus aculeatus
Aspergillus oryzae, containing the gene for Endo-1,4-β-xylanase isolated from Thermomyces lanuginosus
Bacillus amyloliquefaciens
Bacillus subtilis
Humicola insolens
Trichoderma reesei
Hemicellulase multicomponent enzyme (EC 3.2.1.78)
Aspergillus niger
Bacillus amyloliquefaciens
Bacillus subtilis
Trichoderma reesei
Hexose oxidase (EC 1.1.3.5)
Hansenula polymorpha, containing the gene for Hexose oxidase isolated from Chondrus crispus
Inulinase (EC 3.2.1.7)
Aspergillus niger
Lipase, monoacylglycerol (EC 3.1.1.23)
Penicillium camembertii
Lipase, triacylglycerol (EC 3.1.1.3)
Aspergillus niger
Aspergillus oryzae
Aspergillus oryzae, containing the gene for Lipase, triacylglycerol isolated from Fusarium oxysporum
Aspergillus oryzae, containing the gene for Lipase, triacylglycerol isolated from Humicola lanuginosa
Aspergillus oryzae, containing the gene for Lipase, triacylglycerol isolated from Rhizomucor miehei
Candida rugosa
Hansenula polymorpha, containing the gene for Lipase, triacylglycerol isolated from Fusarium heterosporum
Mucor javanicus
Penicillium roquefortii
Rhizopus arrhizus
Rhizomucor miehei
Rhizopus niveus
Rhizopus oryzae
Lipase, triacylglycerol, protein engineered variant (EC 3.1.1.3)
Aspergillus niger, containing the gene for lipase, triacylglycerol isolated from Fusarium culmorum
Lysophospholipase (EC 3.1.1.5)
Aspergillus niger
Maltogenic α-amylase (EC 3.2.1.133)
Bacillus subtilis containing the gene for maltogenic α-amylase isolated from Geobacillus stearothermophilus
Maltotetraohydrolase, protein engineered variant (EC 3.2.1.60)
Bacillus licheniformis, containing the gene for maltotetraohydrolase isolated from Pseudomonas stutzeri
Metalloproteinase
Aspergillus oryzae
Bacillus amyloliquefaciens
Bacillus coagulans
Bacillus subtilis
Mucorpepsin (EC 3.4.23.23)
Aspergillus oryzae
Aspergillus oryzae, containing the gene for Aspartic proteinase isolated from Rhizomucor meihei
Rhizomucor meihei
Cryphonectria parasitica
Pectin lyase (EC 4.2.2.10)
Aspergillus niger
Pectinesterase (EC 3.1.1.11)
Aspergillus niger
Aspergillus oryzae, containing the gene for pectinesterase isolated from Aspergillus aculeatus
Phospholipase A1 (EC 3.1.1.32)
Aspergillus oryzae, containing the gene for phospholipase A1 isolated fromFusarium venenatum
Phospholipase A2 (EC 3.1.1.4)
Aspergillus niger, containing the gene isolated from porcine pancreas
Streptomyces violaceoruber
3-Phytase (EC 3.1.3.8)
Aspergillus niger
4-Phytase (EC 3.1.3.26)
Aspergillus oryzae, containing the gene for 4-phytase isolated from Peniophora lycii
Polygalacturonase or Pectinase multicomponent enzyme (EC 3.2.1.15)
Aspergillus niger
Aspergillus oryzae
Trichoderma reesei
Pullulanase (EC 3.2.1.41)
Bacillus acidopullulyticus
Bacillus amyloliquefaciens
Bacillus licheniformis
Bacillus subtilis
Bacillus subtilis, containing the gene for pullulanase isolated from Bacillus acidopullulyticus
Klebsiella pneumoniae
Serine proteinase (EC 3.4.21.14)
Aspergillus oryzae
Bacillus amyloliquefaciens
Bacillus halodurans
Bacillus licheniformis
Bacillus subtilis
Transglucosidase (EC 2.4.1.24)
Aspergillus niger
Transglutaminase (EC 2.3.2.13)
Streptomyces mobaraensis
Urease (EC 3.5.1.5)
Lactobacillus fermentum
Xylose isomerase (EC 5.3.1.5)
Actinoplanes missouriensis
Bacillus coagulans
Microbacterium arborescens
Streptomyces olivaceus
Streptomyces olivochromogenes
Streptomyces murinus
Streptomyces rubiginosus
S18—5 Permitted microbial nutrients and microbial nutrient adjuncts
For section 1.3.3—7, the substances are:
Permitted microbial nutrients and microbial nutrient adjuncts
adenine
adonitol
ammonium sulphate
ammonium sulphite
arginine
asparagine
aspartic acid
benzoic acid
biotin
calcium pantothenate
calcium propionate
copper sulphate
cystine
cysteine monohydrochloride
dextran
ferrous sulphate
glutamic acid
glycine
guanine
histidine
hydroxyethyl starch
inosine
inositol
manganese chloride
manganese sulphate
niacin
nitric acid
pantothenic acid
peptone
phytates
polyvinylpyrrolidone
pyridoxine hydrochloride
riboflavin
sodium formate
sodium molybdate
sodium tetraborate
thiamin
threonine
uracil
xanthine
zinc chloride
zinc sulphate
S18—6 Permitted processing aids for water
For section 1.3.3—8, the substances and maximum permitted levels are:
Permitted processing aids for water (section 1.3.3—8)
Substance
Maximum permitted level (mg/kg)
Aluminium sulphate
GMP
Ammonium sulphate
GMP
Calcium hypochlorite
5 (available chlorine)
Calcium sodium polyphosphate
GMP
Chlorine
5 (available chlorine)
Chlorine dioxide
1 (available chlorine)
Cobalt sulphate
2
Copper sulphate
2
Cross-linked phenol-formaldehyde activated with one or both of triethylenetetramine or tetraethylenepentamine
GMP
Cross-linked polystyrene, first chloromethylated then aminated with trimethylamine, dimethylamine, diethylenetriamine or dimethylethanolamine
GMP
Diethylenetriamine, triethylenetetramine or tetraethylenepentamine cross-linked with epichlorohydrin
GMP
Ferric chloride
GMP
Ferric sulphate
GMP
Ferrous sulphate
GMP
Hydrofluorosilicic acid (fluorosilicic acid) (only in water used as an ingredient in other foods)
1.5 (as fluoride)
Hydrolysed copolymers of methyl acrylate and divinylbenzene
GMP
Hydrolysed terpolymers of methyl acrylate, divinylbenzene and acrylonitrile
GMP
Hydrogen peroxide
5
1-Hydroxyethylidene-1,1-diphosphonic acid
GMP
Lignosulphonic acid
GMP
Magnetite
GMP
Maleic acid polymers
GMP
Methyl acrylate-divinylbenzene copolymer containing not less than 2% divinylbenzene aminolysed with dimethylaminopropylamine
GMP
Methacrylic acid-divinylbenzene copolymer
GMP
Methyl acrylate-divinylbenzene-diethylene glycol divinyl ether terpolymer containing not less than 3.5% divinylbenzene and not more than 0.6% diethylene glycol divinyl ether, aminolysed with dimethylaminopropylamine
GMP
Modified polyacrylamide resins
GMP
Monobutyl ethers of polyethylene-polypropylene glycol
GMP
Ozone
GMP
Phosphorous acid
GMP
Polyacrylamide (polyelectrolytes) (as acrylamide monomer)
0.0002
Polyaluminium chloride
GMP
Polydimethyldiallyl ammonium chloride
GMP
Polyoxypropylene glycol
GMP
Potassium permanganate
GMP
Reaction resin of formaldehyde, acetone and tetraethylenepentamine
GMP
Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then sulphonated whereby the amount of epichlorohydrin plus propylene oxide employed is no more than 250% of the starting amount of cellulose
GMP
Silver ions
0.01
Sodium aluminate
GMP
Sodium fluoride (only in water used as an ingredient in other foods)
1.5 (as fluoride)
Sodium fluorosilicate (Sodium silicofluoride) (only in water used as an ingredient in other foods)
1.5 (as fluoride)
Sodium glucoheptonate
0.08 (measured as cyanide)
Sodium gluconate
GMP
Sodium humate
GMP
Sodium hypochlorite
5 (available chlorine)
Sodium lignosulphonate
GMP
Sodium metabisulphite
GMP
Sodium nitrate
50 (as nitrate)
Sodium polymethacrylate
2.5
Sodium sulphite (neutral or alkaline)
GMP
Styrene-divinylbenzene cross-linked copolymer
0.02 (as styrene)
Sulphonated copolymer of styrene and divinylbenzene
GMP
Sulphonated terpolymers of styrene, divinylbenzene acrylonitrile and methyl acrylate
GMP
Sulphite modified cross-linked phenol-formaldehyde
GMP
Tannin powder extract
GMP
Tetrasodium ethylene diamine tetraacetate
GMP
Zinc sulphate
GMP
S18—7 Permitted bleaching, washing and peeling agents—various foods
For section 1.3.3—9, the substances, foods and maximum permitted levels are:
Permitted bleaching, washing and peeling agents (section 1.3.3—9)
Substance
Food
Maximum permitted level (mg/kg)
Benzoyl peroxide
All foods
40 (measured as benzoic acid)
Bromo-chloro-dimethylhydantoin
All foods
1.0 (available chlorine)
1.0 (inorganic bromide)
2.0 (dimethylhydantoin)
Calcium hypochlorite
All foods
1.0 (available chlorine)
Chlorine
All foods
1.0 (available chlorine)
Chlorine dioxide
All foods
1.0 (available chlorine)
Diammonium hydrogen orthophosphate
All foods
GMP
Dibromo-dimethylhydantoin
All foods
2.0 (inorganic bromide)
2.0 (dimethylhydantoin)
2-Ethylhexyl sodium sulphate
All foods
0.7
Hydrogen peroxide
All foods
5
Iodine
Fruits, vegetables and eggs
GMP
Oxides of nitrogen
All foods
GMP
Ozone
All foods
GMP
Peracetic acid
All foods
GMP
Sodium chlorite
All foods
1.0 (available chlorine)
Sodium dodecylbenzene sulphonate
All foods
0.7
Sodium hypochlorite
All foods
1.0 (available chlorine)
Sodium laurate
All foods
GMP
Sodium metabisulphite
Root and tuber vegetables
25
Sodium peroxide
All foods
5
Sodium persulphate
All foods
GMP
Triethanolamine
Dried vine fruit
GMP
S18—8 Permitted extraction solvents—various foods
For section 1.3.3—10, the substances, foods and maximum permitted levels are:
Permitted extraction solvents (section 1.3.3—10)
Substance
Food
Maximum permitted level (mg/kg)
Acetone
Flavouring substances
2
Other foods
0.1
Benzyl alcohol
All foods
GMP
Butane
Flavouring substances
1
Other foods
0.1
Butanol
All foods
10
Cyclohexane
All foods
1
Dibutyl ether
All foods
2
Diethyl ether
All foods
2
Dimethyl ether
All foods
2
Ethyl acetate
All foods
10
Glyceryl triacetate
All foods
GMP
Hexanes
All foods
20
Isobutane
Flavouring substances
1
Other foods
0.1
Methanol
All foods
5
Methylene chloride
Decaffeinated coffee
2
Decaffeinated tea
2
Flavouring substances
2
Methylethyl ketone
All foods
2
Propane
All foods
1
Toluene
All foods
1
S18—9 Permitted processing aids—various technological purposes
(1) For section 1.3.3—11, the substances, foods, technological purposes and maximum permitted levels are set out in the table to subsection (3).
(2) In this section:
agarose ion exchange resin means agarose cross-linked and alkylated with epichlorohydrin and propylene oxide, then derivatised with tertiary amine groups whereby the amount of epichlorohydrin plus propylene oxide does not exceed 250% by weight of the starting amount of agarose.
approved food for use of phage means food that:
(a) is ordinarily consumed in the same state in which it is sold; and
(b) is solid; and
(c) is one of the following:
(i) meat or meat product;
(ii) fish or fish product;
(iii) fruit or fruit product;
(iv) vegetable or vegetable product;
(v) cheese; and
(d) is not one of the following:
(i) whole nuts in the shell;
(ii) raw fruits and vegetables that are intended for hulling, peeling or washing by the consumer.
(3) The table is:
Permitted processing aids—various purposes (section 1.3.3—11)
Substance
Technological purpose
Maximum permitted and food level (mg/kg)
Agarose ion exchange resin
Removal of specific proteins and polyphenols from beer
GMP
Ammonium persulphate
Yeast washing agent
GMP
Ammonium sulphate
Decalcification agent for edible casings
GMP
Butanol
Suspension agent for sugar crystals
10
Carbonic acid
Bleached tripe washing agent
GMP
Cetyl alcohol
Coating agent on meat carcasses and primal cuts to prevent desiccation
1.0
Chitosan sourced from Aspergillus niger
Manufacture of wine, beer, cider, spirits and food grade ethanol
GMP
A colouring that is an additive permitted at GMP, a colouring permitted at GMP, or a colouring permitted to a maximum level
Applied to the outer surface of meat as a brand for the purposes of inspection or identification
GMP
Cupric citrate
Removal of sulphide compounds from wine
GMP
β-Cyclodextrin
Used to extract cholesterol from eggs
GMP
L-Cysteine (or HCl salt)
Dough conditioner
75
Ethyl acetate
Cell disruption of yeast
GMP
Ethylene diamine tetraacetic acid
Metal sequestrant for edible fats and oils and related products
GMP
Gibberellic acid
Barley germination
GMP
Gluteral
Manufacture of edible collagen casings
GMP
Hydrogen peroxide
Control of lactic acid producing microorganisms to stabilise the pH during the manufacture of:
(a) fermented milk; (b) fermented milk products;
(c) cheese made using lactic acid producing microorganisms; or
(d) cheese products made using lactic acid producing microorganisms
5
Inhibiting agent for dried vine fruits, fruit and vegetable juices, sugar, vinegar and yeast autolysate
5
Removal of glucose from egg
5
Removal of sulphur dioxide
5
1-Hydroxyethylidene-1, 1-diphosphonic acid
Metal sequestrant for use with anti-microbial agents for meat, fruit and vegetables
GMP
Ice Structuring Protein type III HPLC 12
Manufacture of ice cream and edible ices
100
Indole acetic acid
Barley germination
GMP
Lactoperoxidase from bovine milk EC 1.11.1.7
Reduce the bacterial population or inhibit bacterial growth on meat surfaces
GMP
Listeria phage P100
Listericidal treatment for use on approved food for use of phage
GMP
Morpholine
Solubilising agent for coating mixtures on fruits
GMP
Oak
For use in the manufacture of wine
GMP
Octanoic acid
Anti-microbial agent for meat, fruit and vegetables
GMP
Paraffin
Coatings for cheese and cheese products
GMP
Polyvinyl acetate
Preparation of waxes for use in cheese and cheese products
GMP
Potassium bromate
Germination control in malting of bromate
Limit of determination
Sodium bromate
Germination control in malting of bromate
Limit of determination
Sodium chlorite
Anti-microbial agent for meat, fish, fruit and vegetables
Limit of determination of chlorite, chlorate, chlorous acid and chlorine dioxide
Sodium gluconate
Denuding, bleaching & neutralising tripe
GMP
Sodium glycerophosphate
Cryoprotectant for starter culture
GMP
Sodium metabisulphite
Dough conditioner
60
Removal of excess chlorine
60
Softening of corn kernels for starch manufacture
60 (in the starch)
Treatment of hides for use in gelatine and collagen manufacture
GMP
Sodium sulphide
Treatment of hides for use in gelatine and collagen manufacture
GMP
Sodium sulphite
Dough conditioner
60
Sodium thiocyanate
Reduce and/or inhibit bacterial population on meat surfaces
GMP
Stearyl alcohol
Coating agent on meat carcasses and primal cuts to prevent desiccation
GMP
Sulphur dioxide
Control of nitrosodimethylamine in malting
750
Treatment of hides for use in gelatine and collagen manufacture
750
Sulphurous acid
Softening of corn kernels
GMP
Treatment of hides for use in gelatine and collagen manufacture
GMP
Triethanolamine
Solubilising agent for coating mixtures for fruits
GMP
Urea
Manufacture of concentrated gelatine solutions
1.5 times the mass of the gelatine present
Microbial nutrient and microbial nutrient adjunct for the manufacture of all foods, except alcoholic beverages
GMP
Woodflour from untreated Pinus radiata
Gripping agent used in the treatment of hides
GMP
S18—10 Permission to use dimethyl dicarbonate as microbial control agent
For section 1.3.3—12, the foods and maximum permitted addition levels are:
Permission to use dimethyl dicarbonate as microbial control agent (section 1.3.3—12)
Food
Maximum permitted addition level
Any of the following:
250 mg/kg
(a) fruit juice;
(b) vegetable juice;
(c) fruit juice product;
(d) vegetable juice product.
Water based flavoured drinks
250 mg/kg
Formulated beverages
250 mg/kg
Any of the following:
200 mg/kg
(a) wine
(b) sparkling wine;
(c) fortified wine;
(d) fruit wine (including cider and perry);
(e) vegetable wine;
(f) mead
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