Federal Register of Legislation - Australian Government

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Food Standards as made
This instrument amends the Food Standards in the Australia New Zealand Food Standards Code.
Administered by: Health
Exempt from sunsetting by the Legislative Instruments Act 2003 s 54(1), Food Standards Australia New Zealand Act 1991 s 94
Registered 05 Jul 2011
Tabling HistoryDate
Tabled HR07-Jul-2011
Tabled Senate07-Jul-2011
Date of repeal 19 Mar 2014
Repealed by Health (Spent and Redundant Instruments) Repeal Regulation 2014

Description: FS_Logo_K

 

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