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Standard 1.3.1 Food Standards as amended, taking into account amendments up to Food Standards (Application A1047 – Sodium Carboxymethylcellulose as a Food Additive in Wine) Variation
This standard regulates the use of food additives in the production and processing of food.
Administered by: Health
Registered 22 Nov 2011
Start Date 17 Nov 2011
End Date 05 Sep 2012
Date of repeal 01 Mar 2016
Repealed by Australia New Zealand Food Standards Code - Standard 5.1.1 - Revocation and Transitional Provisions - 2014 revision
Table of contents.

 


INS Number

Additive Name

260

Acetic acid, glacial

472a

Acetic and fatty acid esters of glycerol

1422

Acetylated distarch adipate

1414

Acetylated distarch phosphate

1451

Acetylated oxidised starch

1401

Acid treated starch

355

Adipic acid

Advantame

406

Agar

400

Alginic acid

1402

Alkaline treated starch

559

Aluminium silicate

470

Aluminium, calcium, sodium magnesium potassium and ammonium salts of fatty acids

264

Ammonium acetate

403

Ammonium alginate

503

Ammonium carbonates

510

Ammonium chloride

380

Ammonium citrates

368

Ammonium fumarate

328

Ammonium lactate

349

Ammonium malate

342

Ammonium phosphates

442

Ammonium salts of phosphatidic acid

409

Arabinogalactan (larch gum)

300

Ascorbic acid

951

Aspartame (technological use consistent with Clause 4 only)

 

901

Beeswax, white & yellow

558

Bentonite

1403

Bleached starch

943a

Butane (for pressurised food containers only)

 

263

Calcium acetate

404

Calcium alginate

556

Calcium aluminium silicate

302

Calcium ascorbate

170

Calcium carbonates

509

Calcium chloride

333

Calcium citrate

367

Calcium fumarate

578

Calcium gluconate

623

Calcium glutamate, Di-L-

526

Calcium hydroxide

327

Calcium lactate

482

Calcium lactylates

1522

Calcium lignosulphonate (40-65)

352

Calcium malates

529

Calcium oxide

341

Calcium phosphates

552

Calcium silicate

516

Calcium  sulphate

354

Calcium tartrate

290

Carbon dioxide

903

Carnauba wax

407

Carrageenan

460

Cellulose, microcrystalline and powdered

330

Citric acid

472c

Citric and fatty acid esters of glycerol

519

Cupric sulphate

 

1400

Dextrins, white & yellow, roasted starch

472e

Diacetyltartaric and fatty acid esters of glycerol

627

Disodium guanylate, 5’-

631

Disodium inosinate, 5’-

635

Disodium ribonucleotides, 5’-

1412

Distarch phosphate

 

1405

Enzyme treated starches

315

Erythorbic acid

968

Erythritol

 

381

Ferric ammonium citrate

579

Ferrous gluconate

-

Flavourings, excluding quinine and caffeine

297

Fumaric acid

 

418

Gellan gum

575

Glucono delta-lactone

422

Glycerin (glycerol)

412

Guar gum

414

Gum arabic (Acacia)

 

507

Hydrochloric acid

463

Hydroxypropyl cellulose

1442

Hydroxypropyl distarch phosphate

464

Hydroxypropyl methylcellulose

1440

Hydroxypropyl starch

 

943b

Isobutane (for pressurised food containers only)

953

Isomalt

 

416

Karaya gum

 

620

L -glutamic acid

270

Lactic acid

472b

Lactic and fatty acid esters of glycerol

966

Lactitol

322

Lecithin

410

Locust bean (carob bean) gum

1105

Lysozyme

 

504

Magnesium carbonates

511

Magnesium chloride

625

Magnesium glutamate, Di-L-

329

Magnesium lactate

343

Magnesium phosphates

553

Magnesium silicates

518

Magnesium sulphate

296

Malic acid

965

Maltitol & maltitol syrup

421

Mannitol

353

Metatartaric acid

461

Methyl cellulose

465

Methyl ethylcellulose

471

Mono- and diglycerides of fatty acids

624

Monoammonium glutamate, L-

622

Monopotassium glutamate, L-

621

Monosodium glutamate, L-

1410

Monostarch phosphate

 

941

Nitrogen

961

Neotame (technological use consistent with clause 4 only)

942

Nitrous oxide

 

946

Octafluorocyclobutane (for pressurised food containers only)

1404

Oxidised starch

 

440

Pectins

905b

Petrolatum (petroleum jelly)

1413

Phosphated distarch phosphate

1200

Polydextroses

900a

Polydimethylsiloxane

1521

Polyethylene glycol 8000

433

Polyoxyethylene (20) sorbitan monooleate

435

Polyoxyethylene (20) sorbitan monostearate

436

Polyoxyethylene (20) sorbitan tristearate

452

Polyphosphates

261

Potassium acetate or potassium diacetate

357

Potassium adipate (Salt reduced and low sodium foods only)

402

Potassium alginate

303

Potassium ascorbate

501

Potassium carbonates

508

Potassium chloride

332

Potassium citrates

366

Potassium fumarate

577

Potassium gluconate

326

Potassium lactate

351

Potassium malates

340

Potassium phosphates

337

Potassium sodium tartrate

515

Potassium sulphate

336

Potassium tartrates

407a

Processed eucheuma seaweed

944

Propane (for pressurised food containers only)

1520

Propylene glycol

405

Propylene glycol alginate

477

Propylene glycol esters of fatty acids

450

Pyrophosphates

 

904

Shellac

551

Silicon dioxide (amorphous)

262

Sodium acetates

401

Sodium alginate

554

Sodium aluminosilicate

301

Sodium ascorbate

500

Sodium carbonates

466

Sodium carboxymethylcellulose

331

Sodium citrates

316

Sodium erythorbate

365

Sodium fumarate

576

Sodium gluconate

325

Sodium lactate

481

Sodium lactylates

350

Sodium malates

339

Sodium phosphates

514

Sodium sulphates

335

Sodium tartrate

491

Sorbitan monostearate

492

Sorbitan tristearate

420

Sorbitol

1420

Starch acetate

1450

Starch sodium octenylsuccinate

570

Stearic acid

955

Sucralose (technological use consistent with Clause 4 only)

473

Sucrose esters of fatty acids

 

417

Tara gum

334

Tartaric acid

472f

Tartaric, acetic and fatty acid esters of glycerol (mixed)

957

Thaumatin

413

Tragacanth gum

1518

Triacetin

451

Triphosphates

 

415

Xanthan gum

967

Xylitol


 



INS Number

Additive Name

Advantame

Flavourings, excluding quinine and caffeine

 

170

Calcium carbonates

 

260

Acetic acid, glacial

261

Potassium acetate or potassium diacetate

262

Sodium acetates

263

Calcium acetate

264

Ammonium acetate

270

Lactic acid

290

Carbon dioxide

296

Malic acid

297

Fumaric acid

 

300

Ascorbic acid

301

Sodium ascorbate

302

Calcium ascorbate

303

Potassium ascorbate

315

Erythorbic acid

316

Sodium erythorbate

322

Lecithin

325

Sodium lactate

326

Potassium lactate

327

Calcium lactate

328

Ammonium lactate

329

Magnesium lactate

330

Citric acid

331

Sodium citrates

332

Potassium citrates

333

Calcium citrate

334

Tartaric acid

335

Sodium tartrate

336

Potassium tartrates

337

Potassium sodium tartrate

339

Sodium phosphates

340

Potassium phosphates

341

Calcium phosphates

342

Ammonium phosphates

343

Magnesium phosphates

349

Ammonium malate

350

Sodium malates

351

Potassium  malates

352

Calcium malates

353

Metatartaric acid

354

Calcium tartrate

355

Adipic acid

357

Potassium adipate (Salt reduced and low sodium foods only)

365

Sodium fumarate

366

Potassium fumarate

367

Calcium fumarate

368

Ammonium fumarate

380

Ammonium citrates

381

Ferric ammonium citrate

 

400

Alginic acid

401

Sodium alginate

402

Potassium alginate

403

Ammonium alginate

404

Calcium alginate

405

Propylene glycol alginate

406

Agar

407

Carrageenan

407a

Processed eucheuma seaweed

409

Arabinogalactan (larch gum)

410

Locust bean (carob bean) gum

412

Guar gum

413

Tragacanth gum

414

Gum arabic (Acacia)

415

Xanthan gum

416

Karaya gum

417

Tara gum

418

Gellan gum

420

Sorbitol

421

Mannitol

422

Glycerin (glycerol)

433

Polyoxyethylene (20) sorbitan monooleate

435

Polyoxyethylene (20) sorbitan monostearate

436

Polyoxyethylene (20) sorbitan tristearate

440

Pectins

442

Ammonium salts of phosphatidic acid

450

Pyrophosphates

451

Triphosphates

452

Polyphosphates

460

Cellulose, microcrystalline and powdered

461

Methyl cellulose

463

Hydroxypropyl cellulose

464

Hydroxypropyl methylcellulose

465

Methyl ethylcellulose

466

Sodium carboxymethylcellulose

470

Aluminium, calcium, sodium magnesium potassium and ammonium salts of fatty acids

471

Mono- and diglycerides of fatty acids

472a

Acetic and fatty acid esters of glycerol

472b

Lactic and fatty acid esters of glycerol

472c

Citric and fatty acid esters of glycerol

472e

Diacetyltartaric and fatty acid esters of glycerol

472f

Tartaric, acetic and fatty acid esters of glycerol (mixed)

473

Sucrose esters of fatty acids

477

Propylene glycol esters of fatty acids

481

Sodium lactylates

482

Calcium lactylates

491

Sorbitan monostearate

492

Sorbitan tristearate

 

500

Sodium carbonates

501

Potassium carbonates

503

Ammonium carbonates

504

Magnesium carbonates

507

Hydrochloric acid

508

Potassium chloride

509

Calcium chloride

510

Ammonium chloride

511

Magnesium chloride

514

Sodium sulphates

515

Potassium sulphate

516

Calcium sulphate

518

Magnesium sulphate

519

Cupric sulphate

526

Calcium hydroxide

529

Calcium oxide

551

Silicon dioxide (amorphous)

552

Calcium silicate

553

Magnesium silicates

554

Sodium aluminosilicate

556

Calcium aluminium silicate

558

Bentonite

559

Aluminium silicate

570

Stearic acid

575

Glucono delta-lactone

576

Sodium gluconate

577

Potassium gluconate

578

Calcium gluconate

579

Ferrous gluconate

 

620

L -glutamic acid

621

Monosodium glutamate, L-

622

Monopotassium glutamate, L-

623

Calcium glutamate, Di-L-

624

Monoammonium glutamate, L-

625

Magnesium glutamate, Di-L-

627

Disodium guanylate, 5’-

631

Disodium inosinate, 5’-

635

Disodium ribonucleotides, 5’-

 

900a

Polydimethylsiloxane

901

Beeswax, white & yellow

903

Carnauba wax

904

Shellac

905b

Petrolatum (petroleum jelly)

941

Nitrogen

942

Nitrous oxide

943a

Butane (for pressurised food containers only)

943b

Isobutane (for pressurised food containers only)

944

Propane (for pressurised food containers only)

946

Octafluorocyclobutane (for pressurised food containers only)

951

Aspartame (technological use consistent with Clause 4 only)

953

Isomalt

955

Sucralose (technological use consistent with Clause 4 only)

957

Thaumatin

961-

Neotame (technological use consistent with clause 4 only)

965

Maltitol & maltitol syrup

966

Lactitol

967

Xylitol

968

Erythritol

 

1105

Lysozyme

1200

Polydextroses

 

1400

Dextrins, white & yellow, roasted starch

1401

Acid treated starch

1402

Alkaline treated starch

1403

Bleached starch

1404

Oxidised starch

1405

Enzyme treated starches

1410

Monostarch phosphate

1412

Distarch phosphate

1413

Phosphated distarch phosphate

1414

Acetylated distarch phosphate

1420

Starch acetate

1422

Acetylated distarch adipate

1440

Hydroxypropyl starch

1442

Hydroxypropyl distarch phosphate

1450

Starch sodium octenylsuccinate

1451

Acetylated oxidised starch

 

1518

Triacetin

1520

Propylene glycol

1521

Polyethylene glycol 8000

1522

Calcium lignosulphonate (40-65)


 


 

SCHEDULE 3

 

Colours permitted in accordance with GMP in processed foods specified in Schedule 1

 

Alphabetical Listing

 

INS Number

Additive Name

103

Alkanet (& Alkannin)

163

Anthocyanins

162

Beet Red

150a

Caramel I - plain

150b

Caramel II - caustic sulphite process

150c

Caramel III - ammonia process

150d

Caramel IV - ammonia sulphite process

160e

Carotenal, b-apo-8’-

160a

Carotenes

160f

Carotenoic acid, b-apo-8’-, methyl or ethyl esters

140

Chlorophylls

141

Chlorophylls, copper complexes

120

Cochineal and carmines

100

Curcumins

161a

Flavoxanthin

172

Iron oxides

161c

Kryptoxanthin

161b

Lutein

160d

Lycopene

160c

Paprika oleoresins

161f

Rhodoxanthin

101

Riboflavins

161d

Rubixanthan

164

Saffron, crocetin and crocin

171

Titanium dioxide

153

Vegetable carbon

161e

Violoxanthin

 


SCHEDULE 3

 

Colours permitted in accordance with GMP in processed foods specified in Schedule 1

 

Numeric Listing

 

INS Number

Additive Name

100

Curcumins

101

Riboflavins

103

Alkanet (& Alkannin)

120

Cochineal and carmines

140

Chlorophylls

141

Chlorophylls, copper complexes

150a

Caramel I - plain

150b

Caramel II - caustic sulphite process

150c

Caramel III - ammonia process

150d

Caramel IV - ammonia sulphite process

153

Vegetable carbon

160a

Carotenes

160c

Paprika oleoresins

160d

Lycopene

160e

Carotenal, b-apo-8’-

160f

Carotenoic acid, b-apo-8’-, methyl or ethyl esters

161a

Flavoxanthin

161b

Lutein

161c

Kryptoxanthin

161d

Rubixanthan

161e

Violoxanthin

161f

Rhodoxanthin

162

Beet Red

163

Anthocyanins

164

Saffron, crocetin and crocin

171

Titanium dioxide

172

Iron oxides

 

 


 

SCHEDULE 4

 

Colours permitted to a combined maximum level of 290 mg/kg in processed foods, and a combined maximum level of 70 mg/L in beverages, except where expressly prohibited in Schedule 1

 

Alphabetical Listing

 

INS Number

Additive Name

129

Allura red AC

122

Azorubine / Carmoisine

151

Brilliant black BN

133

Brilliant blue FCF

155

Brown HT

143

Fast green FCF

142

Green S

132

Indigotine

124

Ponceau 4R

104

Quinoline yellow

110

Sunset yellow FCF

102

Tartrazine

 

 

SCHEDULE 4

 

Colours permitted to a combined maximum level of 290 mg/kg in processed foods, and a combined maximum level of 70 mg/L in beverages, except where expressly prohibited in Schedule 1

 

Numeric Listing

 

INS Number

Additive Name

102

Tartrazine

104

Quinoline yellow

110

Sunset yellow FCF

122

Azorubine / Carmoisine

124

Ponceau 4R

129

Allura red AC

132

Indigotine

133

Brilliant blue FCF

142

Green S

143

Fast green FCF

151

Brilliant black BN

155

Brown HT

 


Schedule 5

 

Technological functions which may be performed by food additives

 

Functional class

sub-classes

Definition

Acidity regulator

acid, alkali, base, buffer, buffering agent, pH adjusting agent

alters or controls the acidity or alkalinity of a food

Anti-caking agent

anti-caking agent, anti-stick agent, drying agent, dusting powder

reduces the tendency of individual food particles to adhere or improves flow characteristics

Antioxidant

antioxidant, antioxidant synergist

retards or prevents the oxidative deterioration of a food

Bulking agent

bulking agent, filler

contributes to the volume of a food without contributing significantly to its available energy

Colouring

adds or restores colour to foods

Colour fixative

colour fixative, colour stabiliser

stabilises, retains or intensifies an existing colour of a food

Emulsifier

emulsifier, emulsifying salt, plasticiser, dispersing agent, surface active agent, surfactant, wetting agent

facilitates the formation or maintenance of an emulsion between two or more immiscible phases

Firming agent

contributes to firmness of food or interact with gelling agents to produce or strengthen a gel

Flavour enhancer

flavour enhancer, flavour modifier, tenderiser

enhances the existing taste or odour of a food

Flavouring

(excluding herbs and spices and intense sweeteners)

intense preparations which are added to foods to impart taste or odour, which are used in small amounts and are not intended to be consumed alone, but do not include herbs, spices and substances which have an exclusively sweet, sour or salt taste.

Foaming agent

Whipping agent, aerating agent

facilitates the formation of a homogeneous dispersion of a gaseous phase in a liquid or solid food

Gelling agent

modifies food texture through gel formation

Glazing agent

coating, sealing agent, polish

imparts a coating to the external surface of a food

Humectant

moisture/water retention agent,
wetting agent

retards moisture loss from food or promotes the dissolution of a solid in an aqueous medium

Intense sweetener

replaces the sweetness normally provided by sugars in foods without contributing significantly to their available energy

Preservative

anti-microbial preservative, anti-mycotic agent, bacteriophage control agent, chemosterilant, disinfection agent

retards or prevents the deterioration of a food by micro organisms

Propellant

gas, other than air, which expels a food from a container

Raising agent

liberates gas and thereby increase the volume of a food

Sequestrant

forms chemical complexes with metallic ions

Stabiliser

binder, firming agent, water binding agent, foam stabiliser

maintains the homogeneous dispersion of two or more immiscible substances in a food

Thickener

thickening agent, texturiser, bodying agent

increases the viscosity of a food