Australia New Zealand Food Standards Code – Schedule 18 – Processing aids

Link to law: https://www.comlaw.gov.au/Details/F2015L00452

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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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