AUSTRALIA NEW ZEALAND FOOD AUTHORITY
VARIATIONS TO THE FOOD STANDARDS CODE
(AMENDMENT NO. 60)
1.          Preamble
The variations set forth in the Schedule below are variations to the Food Standards Code (hereinafter called 'the Code') which was published by the National Health and Medical Research Council in the Commonwealth of Australia Gazette, No. P 27, on 27 August 1987, and which has been varied from time to time.
The Schedule contains variations adopted by the Australia New Zealand Food Standards Council in April and May 2002.
These variations are published pursuant to section 32 of the Australia New Zealand Food Authority Act 1991.
2.          Citation
These variations may be collectively known as Amendment No. 60 to the Code.
3.          Commencement
These variations commence on the date of gazettal.
4.          Correction of Typographical Error
Amendment 59 published on 9 May 2002 contained the following typographical error -
· On page 5 (Item [3.1]) - under the definition for ‘technological function’, the second last and last lines should read ‘manner which suggests that the organoleptic qualities have not been altered, other than through the process.’.
· On page 6 (Item [3.5]) - clause 11(a)(iii) should read ‘United States Code of Federal Regulations, 1996, 21 CFR Part 172.515; or’.
Note:Â These variations were published in the Commonwealth of Australia Gazette No. FSC 2 on 29 June 2002.
SCHEDULE
[1]         Standard A1 is varied by omitting the Editorial Notes immediately after the Table to subclause 19(e), substituting –
Editorial Notes:
(1)         Subclauses (e), (f), (g), (h) and (i) implement a pilot trial of a management system for health claims. The outcomes of the pilot will be used to assist in the evaluation of a proposal to allow wider use of health claims in food labels and advertisements.
(2)         Due to anticipated delays in the publication of amendments into the Food Standards Code, the approved foods/products listed in Column 1 to subclause (e) are also listed in a Register which is held at and by the Australia New Zealand Food Authority. The Register contains the most up to date list of approved foods/products.
(3)         Clause (13) of Standard A1 should be read in conjunction with Standard A9 – Vitamins and Minerals.
[2]Â Â Â Â Â Â Â Â Â Standard A11 is varied by -
[2.2]      inserting in the Schedule into Column 1 and Column 2 respectively, immediately after the entry for Anthocyanins –
Arachidonic acid (ARA)–rich oil derived from the fungus Mortierella alpina | Addendum 18 |
[2.2]      inserting in the Schedule into Column 1 and Column 2 respectively, immediately after the entry for Divinylbenzene copolymer –
Docosahexaenoic acid (DHA)–rich dried marine micro-algae (Schizochytrium sp.) | Addendum 14 |
Docosahexaenoic acid (DHA)–rich oil derived from marine micro-algae (Schizochytrium sp.) | Addendum 15 |
Docosahexaenoic acid (DHA) – rich oil derived from the algae Crypthecodinium cohnii | Addendum 17 |
[2.3]Â Â Â Â Â Â inserting in the Schedule into Column 1 and Column 2 respectively, immediately after the entry for Talc -
Tall oil phytosterols | Addendum 16 |
[2.4]      inserting, immediately after ADDENDUM 13 –
ADDENDUM 14
SPECIFICATION FOR Docosahexaenoic acid (DHA) – rich dried marine micro-algae (schizochytrium sp.)
Full chemical name for DHA | 4,7,10,13,16,19-docosahexaenoic acid (22:6n-3 DHA) |
Appearance | Free flowing coarse powder |
Colour | Golden (yellow to light orange) |
Odour | Slight marine |
Solids (%) | min. 95.0 |
Crude oil (%) | min. 37.0 |
DHA (%) | min. 15.0 |
Peroxide value (meq/kg) | max. 10.0 |
Ash (%) | max. 12 |
Sodium (%) | max. 3 |
Heavy metals (ppm) (as Pb) | max. 20 |
Lead (ppm) | max. 2 |
Arsenic (ppm) | max. 1 |
Microbiological | |
Total count (cfu/g) | max. 10,000 |
Yeast (cfu/g) | max. 300 |
Mould (cfu/g) | max. 300 |
E. coli | Negative to test |
Salmonella | Negative to test |
ADDENDUM 15
SPECIFICATION FOR Docosahexaenoic acid (DHA) – rich oil derived from MARINE MICRO-ALGAE (schizochytrium sp.)
Full chemical name for DHA | 4,7,10,13,16,19-docosahexaenoic acid (22:6n-3 DHA) |
Appearance | Free flowing oil |
Colour | Pale light yellow to orange |
Odour | Characteristic bland to fish-like |
DHA (%) | min. 32Â Â Â Â max. 45 |
Tetradecanoic acid 14:0 (%) | min. 5Â Â Â Â Â Â Â max. 11 |
Hexadecanoic acid 16:0 (%) | min. 18Â Â Â Â max. 25 |
Eicosapentaenoic acid 20:5n-3 (%) | min. 0.5Â Â Â max. 4 |
Docosapentaenoic acid 22:5n-6 (%) | min. 10Â Â Â Â max. 20 |
Peroxide value (meq/kg) | max. 10 |
Moisture and volatiles (%) | max. 0.10 |
Non-saponifiables (%) | max. 4.5 |
Trans fatty acids (%) | max. 2.0 |
Free fatty acid | max. 0.25 |
Lead (ppm) | max. 0.2 |
Arsenic (ppm) | max. 0.2 |
Copper (ppm) | max. 0.05 |
Iron (ppm) | max. 0.25 |
Mercury (ppm) | max. 0.2 |
Hexane (ppm) | max. 20 |
ADDENDUM 16
SPECIFICATION FOR TALL OIL PHYTOSTEROLS DERIVED FROM TALL OILS
Tall oil phytosterols (non-esterified) are derived from tall oil soap, a by-product of the pulping process, and then purified.
Total phytosterol/phytostanol content (%)Â Â Â Â Â Â Â Â Â Â Â Â min. 95.0
Loss on drying (water (%)                                   max. 5.0
Solvents (%)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.5
Residue on ignition (%)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.1
Total heavy metals (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 10
Cadmium (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 1.0
Mercury (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 1.0
Arsenic (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 2.0
Lead (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.25
Total aerobic count (CFU/g)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 10,000
Combined moulds and yeasts (CFU/g)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 100
Coliforms                                                            Negative to test
E. coli                                                                 Negative to test
Salmonella                                                          Negative to test
ADDENDUM 17
SPECIFICATION FOR DOCOSAHEXAENOIC ACID (DHA) - RICH OIL DERIVED FROM THE ALGAE Crypthecodinium cohnii
Full chemical name for DHAÂ Â Â Â Â Â Â Â Â Â Â Â Â 4,7,10,13,16,19-docosahexaenoic acid (22:6n-3)
Appearance                                     Free flowing oil
Colour                                             Yellow to orange
Odour                                              Characteristic
DHA (%)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â min. 40Â Â Â Â Â Â max. 45
Dodecanoic acid 12:0 (%)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â min. 0Â Â Â Â Â Â Â Â max. 6
Tetradecanoic acid 14:0 (%)Â Â Â Â Â Â Â Â Â Â Â Â Â min. 10Â Â Â Â Â Â max. 20
Hexadecanoic acid 16:0 (%)Â Â Â Â Â Â Â Â Â Â Â Â Â min. 10Â Â Â Â Â Â max. 20
Octadecenoic acid 18:1 (%)Â Â Â Â Â Â Â Â Â Â Â Â Â min. 10Â Â Â Â Â Â max. 30
Peroxide value (meq/kg)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 5
Moisture and volatiles (%)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.01
Non-saponifiables (%)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 3.5
Trans fatty acids (%)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 1.0
Free fatty acid (%)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.4
Lead (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.2
Arsenic (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.5
Copper (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.1
Iron (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.5
Mercury (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.2
Hexane (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.3
ADDENDUM 18
SPECIFICATIONS FOR ARACHIDONIC ACID (ARA) – RICH OIL DERIVED FROM THE FUNGUS Mortierella alpina
Full chemical name for ARAÂ Â Â Â Â Â Â Â Â Â Â Â Â 5,8,11,14-eicosatetraenoic acid (20:4n-6)
Appearance                                     Free flowing oil
Colour                                             Yellow
Odour                                              Characteristic
ARA (%)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â min. 38Â max. 44
Hexadecanoic acid 16:0 (%)Â Â Â Â Â Â Â Â Â Â Â Â Â min. 3Â Â Â Â Â Â Â Â max. 15
Octadecanoic acid 18:0 (%)Â Â Â Â Â Â Â Â Â Â Â Â Â min. 5Â Â Â Â Â Â Â Â max. 20
Octadecenoic acid 18:1 (%)Â Â Â Â Â Â Â Â Â Â Â Â Â min. 5Â Â Â Â Â Â Â Â max. 38
Octadecadienoic acid 18:2 (%)Â Â Â Â Â Â Â Â Â min. 4Â Â Â Â Â Â Â Â max. 15
Peroxide value (meq/kg)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 5
Moisture and volatiles (%)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.05
Non-saponifiables (%)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 3.5
Trans fatty acids (%)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 1.0
Free fatty acid (%)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.4
Lead (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.2
Arsenic (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.5
Copper (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.1
Iron (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.5
Mercury (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.2
Hexane (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.3
[3]Â Â Â Â Â Â Â Â Â Standard A14 is varied by -
[3.1]Â Â Â Â Â Â inserting in clause 2, immediately following the definition for food -
‘Schedule 1’ means Schedule 1 and Schedule 2 in Standard 1.4.2 in Volume 2.
‘Schedule 2’ means Schedule 3 in Standard 1.4.2 in Volume 2.
‘Schedule 3’ means Schedule 4 in Standard 1.4.2 in Volume 2.
(3)         The limits for pesticides in drinking water are listed under ‘Pesticides’ in Chapter 3 of the Australian Drinking Water Guidelines (1996) NHMRC - ARMCANZ (National Health and Medical Research Council - Agriculture and Resource Management Council of Australia and New Zealand).
[3.3]Â Â Â Â Â Â omitting Schedule 1, Schedule 2 and Schedule 3.
[4]Â Â Â Â Â Â Â Â Â Standard A16 is varied by omitting Footnote 9 to Table IV - Enzymes, Group III - Microbial Origin, substituting -
9 Lipase may be produced from a genetically manipulated strain of Aspergillus oryzae containing the gene for lipase isolated from (i) Humicola lanuginosa and inserted by plasmids pBoel1960 and p3SR2 or (ii) Rhizomucor miehei or (iii) Fusarium oxysporum.
[5]         Standard A18 is varied by inserting into Column 1 of the Table to clause 2, immediately after the last occurring entry -
Food derived from glyphosate-tolerant corn line NK603 |
[6]Â Â Â Â Â Â Â Â Â Standard A19 is varied by -
[6.1]      inserting in the Table to clause 2, into Column 1 and Column 2 respectively  -
Docosahexaenoic acid (DHA) – rich dried marine micro-algae (Schizochytrium sp.) | May only be added to food according to Standard A11. |
Docosahexaenoic acid (DHA) – rich oil derived from marine micro-algae (Schizochytrium sp.) | May only be added to food according to Standard A11 |
Tall oil phytosterols | May only be added to food - (1) according to Standard G2 or G5 and Standard A11; and (2) where the total fatty acid present in the food is not more than 280 g/kg of saturated fatty acids. The name ‘tall oil phytosterols’ or ‘plant sterols’ must be used when declaring the ingredient in the ingredient list, as prescribed in clause 5 of Standard A1. The label on or attached to a package of food containing tall oil phytosterols must include statements to the effect that - 1. the product should be consumed in moderation as part of a diet low in saturated fats and high in fruit and vegetables; 2. the product is not recommended for infants, children and pregnant or lactating women unless under medical supervision; and 3. consumers on cholesterol-lowering medication should seek medical advice on the use of this product in conjunction with their medication. |
[6.2]Â Â Â Â Â Â inserting immediately after the Table to clause 2 -
Editorial note:
The Table to clause 2 contains conditions relating to novel foods. Nothing contained in this Code permits the mixing of phytosterol esters and tall oil phytosterols.
[7]Â Â Â Â Â Â Â Â Â Standard G2 is varied by omitting subparagraph (1)(b)(ii)(J), substituting -
[8]Â Â Â Â Â Â Â Â Â Standard G5 is varied by omitting paragraph 2(3)(o), substituting -
[9]Â Â Â Â Â Â Â Â Â Table of Contents for Volume 2 is varied by -
[9.1]Â Â Â Â Â Â omitting the heading Standard 1.2.3 Mandatory Advisory Statements and Declarations, substituting -
Standard 1.2.3Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Mandatory Warning and Advisory Statements and Declarations
[10]       omitting the following –
Standard 2.9.1Â Â Â Â Â Reserved (Infant Formula Products)
substituting –
Standard 2.9.1Â Â Â Â Â Infant Formula Products
[11]       Standard 1.1.1 is varied by –
[11.1]    inserting in clause 2 after the definition for business address  –
category of ingredients means ingredients declared in the statement of ingredients using a generic name set out in the Table to Clause 4 of Standard 1.2.4.
[11.2]    omitting from clause 2, in the definition for warning statement subclause (d) –
substituting
(d)Â Â Â Â Â Â Â Â Â subclauses 14(1), 14(3) and 26(1) of Standard 2.9.1; and
[11.3]    omitting paragraph (e) in the definition of warning statement in Clause 2, substituting –
(e)Â Â Â Â Â Â Â Â Â paragraph 5(3)(c) and subclause 6(2) of Standard 2.9.2; and
[12]       Standard 1.1.3 is varied by –
[12.1]    omitting the Editorial notes immediately after the Table to subclause 1(5), substituting –
Editorial note:
(1)         Subclauses (5), (6), (7), (8) and (9) implement a pilot trial of a management system for health claims. The outcomes of the pilot will be used to assist in the evaluation of a proposal to allow wider use of health claims in food labels and advertisements.Â
(2)Â Â Â Â Â Â Â Â Â The Australia New Zealand Food Authority maintains a Register which contains the most up to date list of approved foods/products for the folate pilot.
(3)         Standard 1.2.8 – Nutrition Labelling and Standard 1.3.2 – Vitamins and Minerals should be read in conjunction with clause 1 of this Standard.
[12.2]    inserting immediately after subclause 1(9) –
(10)       Subclauses (5), (6), (7), (8) and (9) cease to have effect on –
(a)Â Â Â Â Â Â Â Â Â 13 February 2004; or
(b)Â Â Â Â Â Â Â Â Â the commencement of Standard 1.1A.2;Â
whichever occurs sooner.
[12.3]    omitting from subclause 3(7) the definition for reduced-fat milk, substituting –
reduced-fat milk means –
(a)Â Â Â Â Â Â Â Â Â milk from which milk fat or cream has been partially removed; or
(b)Â Â Â Â Â Â Â Â Â a mixture of non-fat milk with milk or standard milk; or
(c)Â Â Â Â Â Â Â Â Â the product produced from a combination of the products specified in subparagraphs (a) and (b).
[12.4]    omitting from subclause 3(7) the definition for standardised milk, substituting –
standardised milk means pasteurised or ultra heat treated milk –
(a)Â Â Â Â Â Â Â Â Â from which no substance has been removed except milk fat or cream; and
(b)Â Â Â Â Â Â Â Â Â to which no substance has been added except non-fat milk or non-fat milk solids.
[13]Â Â Â Â Â Â Â Standard 1.2.3 is varied by inserting in the Table to clause 2, into Column 1 and Column 2 respectively -
Food regulated in Standard 2.4.2 containing tall oil phytosterols. | Statements to the effect that - 1. the product should be consumed in moderation as part of a diet low in saturated fats and high in fruit and vegetables; 2. the product is not recommenced for infants, children and pregnant or lactating women unless under medical supervision; and 3. consumers on cholesterol-lowering medication should seek medical advice on the use of this product in conjunction with their medication. |
[14]       Standard 1.2.4 is varied by –
[14.1]    omitting from the Editorial note to Clause 4 the reference to –
Table to Clause 5
substituting –
Table to Clause 4
[14.2]    omitting from Schedule 2, Part 1 Food Additive Code Numbers (alphabetical order) –
Aluminium calcium, sodium, magnesium, potassium and ammonium salts of fatty acids | 470 |
substituting
Aluminium, calcium, sodium, magnesium, potassium and ammonium salts of fatty acids | 470 |
[14.3]    omitting from Schedule 2, Part 1 Food Additive Code Numbers (alphabetical order) –
substituting
[14.4]    omitting from Schedule 2, Part 2 Food Additive Code Numbers (numerical order) –
Aluminium calcium, sodium, magnesium, potassium and ammonium salts of fatty acids | 470 |
substituting
Aluminium, calcium, sodium, magnesium, potassium and ammonium salts of fatty acids | 470 |
[14.5]    omitting from Schedule 2, Part 2 Food Additive Code Numbers (numerical order) –
[14.6]    inserting in Schedule 2, Part 2 Food Additive Code Numbers (numerical order) after the entry for Mannitol 421 –
[15]Â Â Â Â Â Â Â Standard 1.2.10 is varied by omitting the definition for category of ingredients from Clause 1 Interpretation.
[16]       Standard 1.3.1 of Volume 2 is varied by –
[16.1]    omitting the heading for Schedule 1, substituting –
SCHEDULE 1
Permitted uses of food additives by food type
[16.2]    omitting from Schedule 1 item 10.2 Liquid egg products –
| 1505 | Triethyl citrate | 12500 | mg/kg | | liquid white only |
substituting
| 1505 | Triethyl citrate | 1250 | mg/kg | | liquid white only |
[16.3]    omitting from Schedule 1 item 0.1 the heading –
renneting enzymes
substituting
rennetting enzymes
[16.4]    inserting in Schedule 1 item 4.1 Unprocessed fruits and vegetables after the entry for grapes packed with permeable envelopes –
Longans |
220 221 222 223 224 225 228 | Sulphur dioxide and sodium and potassium sulphites | 10 | mg/kg | | | |
[16.5]    inserting in Schedule 1 item 4.3.1 after the heading Dried fruits and vegetables* –
200 201 202 203 | Sorbic acid and sodium, potassium and calcium sorbates | 1000 | mg/kg | | |
[16.6]    inserting in Schedule 1 item 5 Confectionery after the entry for Alitame –
[16.7]    omitting from Schedule 1 item 11.4 Tabletop sweeteners* –
951 | Aspartame | GMP | | | note – duplication of schedule 2 |
955 | Sucralose | GMP | | | note – duplication of schedule 2 |
[16.8]    omitting from Schedule 1 item 14.1.2.2 the heading low joule fruit and vegetable products, substituting –
             low joule fruit and vegetable juice products
[17]       Standard 1.3.2 is varied by omitting the Example to subclause 9(3), substituting –
EXAMPLE
NUTRITION INFORMATION Servings per package:Â Â 20 Serving size:Â Â 50 mL |
| Quantity per Serving | Quantity per 100g (or 100 mL) |
Energy | 86 kJ | 172 kJ |
Protein | LESS THAN 1 g | LESS THAN 1 g |
Fat, total - saturated                              | LESS THAN 1 g LESS THAN 1 g | LESS THAN 1 g LESS THAN 1 g |
Carbohydrate - sugars | 5 g 5 g | 10 g 10 g |
Sodium | LESS THAN 5 mg | LESS THAN 5 mg |
Vitamin C | 10 mg (25% RDI) | 20 mg |
Manganese | 1 mg | 2 mg |
[18]Â Â Â Â Â Â Â Standard 1.3.3 is varied by deleting the entry for Lipase, triacylglycerol EC [3.1.1.3] and corresponding sources from the Table to clause 17, substituting -
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 Rhizopus arrhizus Rhizomucor miehei Rhizophus niveus Rhizophus oryzae |
[19]Â Â Â Â Â Â Â Standard 1.3.4 is varied by inserting in the Schedule after the last occurring specification -
Specification for docosahexaenoic acid (DHA) – rich dried marine micro-algae (Schizochytrium sp.)
Full chemical name for DHA | 4,7,10,13,16,19-docosahexaenoic acid (22:6n-3 DHA) |
Appearance | Free flowing coarse powder |
Colour | Golden (yellow to light orange) |
Odour | Slight marine |
Solids (%) | min. 95.0 |
Crude oil (%) | min. 37.0 |
DHA (%) | min. 15.0 |
Peroxide value (meq/kg) | max. 10.0 |
Ash (%) | max. 12 |
Sodium (%) | max. 3 |
Heavy metals (ppm) (as Pb) | max. 20 |
Lead (ppm) | max. 2 |
Arsenic (ppm) | max. 1 |
Microbiological | |
Total count (cfu/g) | max. 10,000 |
Yeast (cfu/g) | max. 300 |
Mould (cfu/g) | max. 300 |
E. coli | Negative to test |
Salmonella | Negative to test |
Specification for docosahexaenoic acid (DHA) – rich oil derived from marine micro-algae (Schizochytrium sp.)
Full chemical name for DHA | 4,7,10,13,16,19-docosahexaenoic acid (22:6n-3 DHA) |
Appearance | Free flowing oil |
Colour | Pale light yellow to orange |
Odour | Characteristic bland to fish-like |
DHA (%) | min. 32Â Â Â Â max. 45 |
Tetradecanoic acid 14:0 (%) | min. 5Â Â Â Â max. 11 |
Hexadecanoic acid 16:0 (%) | min. 18Â Â Â Â max. 25 |
Eicosapentaenoic acid 20:5n-3 (%) | min. 0.5Â Â Â Â max. 4 |
Docosapentaenoic acid 22:5n-6 (%) | min. 10Â Â Â Â max. 20 |
Peroxide value (meq/kg) | max. 10 |
Moisture and volatiles (%) | max. 0.10 |
Non-saponifiables (%) | max. 4.5 |
Trans fatty acids (%) | max. 2.0 |
Free fatty acid | max. 0.25 |
Lead (ppm) | max. 0.2 |
Arsenic (ppm) | max. 0.2 |
Copper (ppm) | max. 0.05 |
Iron (ppm) | max. 0.25 |
Mercury (ppm) | max. 0.2 |
Hexane (ppm) | max. 20 |
Specification for tall oil phytosterols derived from tall oils
Tall oil phytosterols (non-esterified) are derived from tall oil soap, a by-product of the pulping process and then purified.
Specification for docosahexaenoic acid (DHA) – rich oil derived from the algae Crypthecodinium cohniiÂ
Full chemical name for DHAÂ Â Â Â Â Â Â Â Â Â Â Â Â 4,7,10,13,16,19-docosahexaenoic acid (22:6n-3)
Appearance                                     Free flowing oil
Colour                                             Yellow to orange
Odour                                              Characteristic
DHA (%)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â min. 40Â Â Â Â Â Â max. 45
Dodecanoic acid 12:0 (%)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â min. 0Â Â Â Â Â Â Â Â max. 6
Tetradecanoic acid 14:0 (%)Â Â Â Â Â Â Â Â Â Â Â Â Â min. 10Â Â Â Â Â Â Â max. 20
Hexadecanoic acid 16:0 (%)Â Â Â Â Â Â Â Â Â Â Â Â Â min. 10Â Â Â Â Â Â max. 20
Octadecenoic acid 18:1 (%)Â Â Â Â Â Â Â Â Â Â Â Â Â min. 10Â Â Â Â Â Â max. 30
Peroxide value (meq/kg)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 5
Moisture and volatiles (%)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.01
Non-saponifiables (%)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 3.5
Trans fatty acids (%)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 1.0
Free fatty acid (%)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.4
Lead (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.2
Arsenic (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.5
Copper (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.1
Iron (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.5
Mercury (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.2
Hexane (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.3
Specification for arachidonic acid (ARA) – rich oil derived from the fungus Mortierella alpina
Full chemical name for ARAÂ Â Â Â Â Â Â Â Â Â Â Â Â 5,8,11,14-eicosatetraenoic acid (20:4n-6)
Appearance                                     Free flowing oil
Colour                                             Yellow
Odour                                              Characteristic
ARA (%)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â min. 38Â Â Â Â Â Â max. 44
Hexadecanoic acid 16:0 (%)Â Â Â Â Â Â Â Â Â Â Â Â Â min. 3Â Â Â Â Â Â Â Â max. 15
Octadecanoic acid 18:0 (%)Â Â Â Â Â Â Â Â Â Â Â Â Â min. 5Â Â Â Â Â Â Â Â max. 20
Octadecenoic acid 18:1 (%)Â Â Â Â Â Â Â Â Â Â Â Â Â min. 5Â Â Â Â Â Â Â Â max. 38
Octadecadienoic acid 18:2 (%)Â Â Â Â Â Â Â Â Â min. 4Â Â Â Â Â Â Â Â max. 15
Peroxide value (meq/kg)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 5
Moisture and volatiles (%)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.05
Non-saponifiables (%)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 3.5
Trans fatty acids (%)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 1.0
Free fatty acid (%)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.4
Lead (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.2
Arsenic (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.5
Copper (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.1
Iron (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.5
Mercury (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.2
Hexane (ppm)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â max. 0.3
[20]       Standard 1.4.1 is varied by –
[20.1]    omitting from Clause 4 the definitions for food and natural toxicant from the addition of a flavouring substance, substituting –
(1) In this clause –
food means the food or class of foods listed in unbolded type in column 1 of the Table to this clause.
natural toxicant from the addition of a flavouring substance means a substance listed in bold type in column 1 of the Table to this clause.
[20.2]    omitting from Column 1 in the Table to clause 3 wherever occurring –
mollusks
substituting
molluscs
[20.3]    omitting in Column 1 in the Table to clause 3 wherever occurring –
mollusc
substituting
molluscs
[21]Â Â Â Â Â Â Â Standard 1.4.2 is varied by -
[21.1]    omitting the Schedules heading and Schedules listed in the Table of Provisions, substituting –
Schedule 1Â Â Â Â Â Â Â Â Â Â Maximum residue limits
Schedule 2Â Â Â Â Â Â Â Â Â Â Extraneous residue limits
Schedule 3Â Â Â Â Â Â Â Â Â Â Chemical groups
Schedule 4Â Â Â Â Â Â Â Â Â Â Foods and classes of food
Editorial note:
The limits for pesticides in drinking water are listed under ‘Pesticides’ in Chapter 3 of the Australian Drinking Water Guidelines (1996) NHMRC - ARMCANZ (National Health and Medical Research Council - Agriculture and Resource Management Council of Australia and New Zealand). The guidelines are available on the Internet at www.nhmrc.gov.au/advice/publications.
[21.3]    omitting from Schedule 1 the entry for Butroxydim after the entry for Ethoprophos and inserting after the entry for Bupirimate –
            Â
Butroxydim |
Butroxydim |
Edible offal (mammalian) | 0.01 |
Eggs | 0.01 |
Legume vegetables | 0.01 |
Meat (mammalian) | 0.01 |
Milks | 0.01 |
Oilseed | 0.01 |
Poultry, edible offal of | 0.01 |
Poultry meat | 0.01 |
Pulses | 0.01 |
| |
[21.4]Â Â Â Â omitting from Schedule 1 the entry for Lufenuron after the entry for Lenacil
[21.5]    inserting in Schedule 1 after the entry for Linuron –
            Â
Lufenuron |
Lufenuron |
Cotton seed | 0.02 |
| |
[21.6]Â Â Â Â inserting in columns 1 and 2 respectively of Schedule 1, each chemical shown in bold type and its associated food and maximum residue limit for that food -