Food Standards (Application A1037 –Steviol Glycosides - Increase in Permitted Use Levels) Variation
 
 
The Board of Food Standards Australia New Zealand gives notice of the making of this variation under section 92 of the Food Standards Australia New Zealand Act 1991.  The Standard commences on the date specified in clause 3 of this variation.
 
Dated 27 June 2011
 
 
Standards Management Officer
Delegate of the Board of Food Standards Australia New Zealand
 
 
1             Name
 
This instrument is the Food Standards (Application A1037 – Steviol Glycosides - Increase in Permitted Use Levels) Variation.
 
2             Variation to Standards in the Australia New Zealand Food Standards Code
 
The Schedule varies the Standards in the Australia New Zealand Food Standards Code.
 
3             Commencement
 
These variations commence on 11 July 2011.
 
 
SCHEDULE
 
[1]           Standard 1.3.1 is varied by –
 
[1.1]        inserting in subclause 5(2) after the entry for sorbic acid–
 
steviol glycosides shall be calculated as steviol equivalents in accordance with the formula used in subclause 3.
 
[1.2]        inserting after subclause 5(2) –
 
(3)           To calculate the steviol equivalent levels for a steviol glycoside, the following calculation is used –
 
[SE] = CF x [SG]
 
where –
 
CF          =            Conversion Factor as listed in the Table for the corresponding steviol glycoside
[SG]        =            concentration of individual steviol glycoside
[SE]        =            concentration as steviol equivalents
 
Table to clause 5(3)
 

Column 1
Column 2

Steviol glycoside
Conversion factor

Steviol
1.00

Stevioside
0.40

Rebaudioside A
0.33

Rebaudioside B
0.40

Rebaudioside C
0.33

Rebaudioside D
0.28

Rebaudioside F
0.34

Dulcoside A
0.40

Rubusoside
0.50

Steviolbioside
0.50

 
Examples:
 
Example of calculation of steviol equivalents for a single glycoside:
 
A preparation of 100 mg/kg of Rebaudioside B contains 100 x 0.40 = 40 mg/kg steviol equivalents.
 
Example of calculation of steviol equivalents for a mixture of glycosides:
 
 
For a preparation containing 100 mg/kg of a mixture of 90% Stevioside, 5% Rebaudioside B and 5% Rebaudioside A, the steviol equivalent is (0.9 x 0.4 + 0.05 x 0.40 + 0.05 x 0.33) x 100 mg/kg=     39.65 mg/kg.
 
Example of calculation for maximum permitted level of a steviol glycoside preparation:
 
To calculate the maximum permitted level of a steviol glycoside preparation which contains 90% Stevioside, 5% Rebaudioside B and 5% Rebaudioside A, in a food where the permission is 160 mg/kg (steviol equivalents).
 
To determine the equivalence for this preparation:
 
0.90 x (160/0.40)) + (0.05 x (160/0.40)) + (0.05 x (160/0.33))
 = 404 mg/kg
 
[1.3]        omitting from Schedule 1, under item 3Ice cream and edible ices, the sub-item Reduced and low fat ice cream and edible ices
 
[1.4]        omitting from Schedule 1, the entry for Steviol glycosides (calculated as steviol equivalents) in each of the sub-items listed in the Table to this item
 
Table to Item [1.4]
 
3
Ice confection sold in liquid form

5.2
low joule chewing gum

11.4.1
Tabletop sweeteners – liquid preparation

11.4.2
Tabletop sweeteners – tablets or powder or granules packed in portion sized packages

14.1.3.1
Brewed soft drink

 
[1.5]        omitting from Schedule 1, the words Steviol glycosides (calculated as steviol equivalents) wherever appearing in the sub-items listed in the Table to this item, substituting Steviol glycosides
 
Table to Item [1.5]
 
1.1.2
Liquid milk products and flavoured liquid milk

4.3.2
Fruits and vegetables in vinegar, oil, brine or alcohol

4.3.4
low joule chutneys, low joule jams and low joule spreads

5.1
Chocolate and cocoa products

5.2
Sugar confectionary

6.3
Processed cereal and meal products

7.1
fancy breads

7.2
Biscuits, cakes and pastries

11.4
Tabletop sweeteners

13.3
Formula meal replacements and formulated supplementary foods

13.4
Formulated supplementary sports foods

14.1.2.1
Fruit and vegetable juices

14.1.2.2
low joule fruit and vegetable juice

14.1.5
Coffee, coffee substitutes, tea, herbal infusions and similar products

20.2
custard mix, custard powder and blanc mange powder

20.2
jelly

20.2
dairy and fat based desserts, dips and snacks

20.2
sauces and toppings (including mayonnaises and salad dressings)

 
[1.6]        omitting from Schedule 1, under each of the sub-items listed in Column 1 of the Table to this item, the Additive Name and Max Permitted Level for additive Steviol glycosides (calculated as steviol equivalents), substituting the Additive Name in Column 2 of the Table to this item and the Max Permitted Level in Column 3 of the Table to this item
 
 
Table to Item [1.6]
 
 
Column 1
Sub-Item
Column 2
Additive Name
Column 3
Max Permitted Level

1.2.2
Fermented milk products and rennetted milk products
Steviol glycosides
175
mg/kg

3
Ice cream and edible ices
Steviol glycosides
200
mg/kg

4.3.6
Fruit and vegetable preparations including pulp
Steviol glycosides
210
mg/kg

14.1.3
Water based flavoured drinks
Steviol glycosides
200
mg/kg

14.1.4
Formulated Beverages
Steviol glycosides
200
mg/kg

 
[1.7]        omitting from Schedule 1, under sub-item 14.1.2.2 soy bean beverage (plain or flavoured) –
 
 
960
Steviol glycosides (calculated as steviol equivalents)
65
mg/kg
 
Plain soy bean beverage only

 
960
Steviol glycosides (calculated as steviol equivalents)
175
mg/kg
 
Flavoured soy bean beverage only

 
substituting –
 
 
960
Steviol glycosides
100
mg/kg
 
Plain soy bean beverage only

 
960
Steviol glycosides
200
mg/kg
 
Flavoured soy bean beverage only