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Standard 1.2.4 Food Standards as amended, taking into account amendments up to Food Standards (Proposal P1021 - Code Maintenance X) Variation
This Standard sets out specific requirements for the labelling and naming of ingredients and compound ingredients.
Administered by: Health
Registered 05 Dec 2012
Start Date 11 Oct 2012
End Date 20 Feb 2013
Date of repeal 01 Mar 2016
Repealed by Australia New Zealand Food Standards Code - Standard 5.1.1 - Revocation and Transitional Provisions - 2014 revision

Standard 1.2.4

 

Labelling of Ingredients

 

 

Purpose

 

This Standard sets out specific requirements for the labelling and naming of ingredients and compound ingredients.

 

Table of Provisions

 

1             Interpretation

2             Requirement for statement of ingredients

3             All ingredients to be listed in a statement of ingredients

4             Ingredients to be listed by common, descriptive or generic name

5             Ingredients to be listed in descending order of ingoing weight

6             Declaration of compound ingredients

7             Declaration of alternative ingredients

8             Declaration of food additives

9             Declaration of vitamins and minerals

10           Process declaration for oil

 

Schedule 1            Classes of additives

Schedule 2            Food additive code numbers

 

Clauses

 

1             Interpretation

 

(1)           In this Standard –

 

compound ingredient means an ingredient of a food which is itself made from two or more ingredients.

 

ingredient means any substance, including a food additive, used in the preparation, manufacture or handling of a food.

 

(2)           Nothing in this Standard affects the mandatory declaration requirements in Standard 1.2.3.

 

2             Requirement for statement of ingredients

 

The label on a package of food must include a statement of ingredients unless –

 

(a)          the food is labelled with the name of the food which would otherwise be those ingredients listed in the ingredient list; or

(b)          the food is water presented in packaged form as standardised in Standard 2.6.2; or

(c)          the food is an alcoholic beverage standardised in Standard 2.7.2 to Standard 2.7.5 of this Code; or

(d)          the food is contained in a small package.

 

Editorial note:

 

See Standard 1.2.3 – Mandatory Warning and Advisory Statements and Declarations for the requirements to always declare the presence of certain substances.

 


 

3             All ingredients to be listed in a statement of ingredients

 

A statement of ingredients must list every ingredient in the food unless the ingredient is –

 

(a)          an ingredient of a flavouring  as defined in Schedule 5 of Standard 1.3.1; or

(b)          a volatile ingredient which is completely  removed during manufacture; or

(c)          added water where –

 

(i)            the water is added to reconstitute dehydrated or concentrated ingredients;

(ii)           the water forms part of broth, brine or syrup which is declared in the ingredient list or is part of the name of the food; or

(iii)          the water constitutes less than 5% of the final food; or

 

(d)          a substance used as a processing aid in accordance with Standard 1.3.3.

 

4             Ingredients to be listed by common, descriptive or generic name

 

Ingredients must be declared in the statement of ingredients using –

 

(a)          the common name of the ingredient; or

(b)          a name that describes the true nature of the ingredient; or

(c)          where applicable, a generic name set out in the Table to this clause.

 

Editorial note:

 

The term ‘common name’ does not have a technical meaning for the purposes of paragraph 4(a), and should be given its ordinary meaning.

 

Table to clause 4

 

Generic name

Conditions for Use

cereals

Where the cereal is wheat, rye, barley, oats or spelt or their hybridised strains then the specific name of the cereal must be declared.

cheese

No specific condition set

cocoa butter

No specific condition set

crystallised fruit

No specific condition set

fats or oils

1.  Must be qualified as to whether the source is animal or vegetable

2.  Where the source of vegetable oil is peanut, soy bean or sesame the specific source name must be declared

3.  In the case of dairy products, including ice cream, the source of animal fats or oils must be specifically declared

4.  Must not be used for Diacylglycerol oil.

fish

If crustacea, the specific name of the crustacea must be declared

fruit

No specific condition set

gum base

No specific condition set

herbs

No specific condition set

meat

No specific condition set

milk protein

No specific condition set

milk solids

May be used to describe milk powder, skim milk powder, dried milk products standardised in this Code or any two or more of the following ingredients: whey, whey powder, whey proteins, lactose, caseinates, milk proteins and milk fat.

nuts

The specific name of the nut must be declared

poultry meat

No specific condition set

spices

No specific condition set

starch

Where the source of the starch is wheat, rye, barley, oats or spelt, or their hybridised strains, then the specific name of the cereal must be declared.

The name ‘starch’ may be used for any unmodified starch or any starch which has been modified by either physical means or enzymes


 

Table to clause 4 (continued)

 

Generic name

Conditions for Use

sugar

1.  May be used to describe; white sugar, white refined sugar, caster sugar, castor sugar, loaf sugar, or cube sugar, icing sugar, coffee sugar, coffee crystals, raw sugar

2.  The word ‘sugars’ must not be used in a statement of ingredients

vegetables

No specific condition set

 

5             Ingredients to be listed in descending order of ingoing weight

 

(1)           Ingredients must be declared in the statement of ingredients in descending order of ingoing weight, except –

 

(a)          where a dehydrated or concentrated ingredient is reconstituted during  preparation, manufacture or handling of the food, in which case, the position of that ingredient in the statement of ingredients may be determined by the weight of the ingredient before concentration or dehydration; or

(b)          where any dehydrated or concentrated food is intended to be reconstituted in accordance with directions, in which case, the ingredients may be stated in descending order of proportion by weight in the reconstituted product, provided it is clear that the ingredients are being declared in order of their weight when reconstituted; or

(c)          added water and volatile ingredients, which must be declared in accordance with subclause 5(2); or

(d)          compound ingredients, which must be declared in accordance with clause 6.

 

Editorial note:

 

The statement of ingredients may be headed, for example, by the words ‘ingredients when reconstituted’ to make it clear that the ingredients are being declared in order of their weight when reconstituted.

 

(2)           Added water or a volatile ingredient must be declared in the statement of ingredients immediately following the ingredient with the closest higher ingoing weight but shall be calculated in accordance with the ingoing weight of the added water or volatile ingredient minus the amount of that ingredient that is removed and/or used for reconstitution of dehydrated or concentrated ingredients during preparation, manufacture or handling of the food.

 

6             Declaration of compound ingredients

 

(1)           A compound ingredient must be declared in the statement of ingredients either –

 

(a)          by declaring the compound ingredient by name in its appropriate place in the statement of ingredients, and listing its ingredients in brackets after the name of the compound ingredient, in descending order of ingoing weight in the compound ingredient, as specified in the Table to this clause; or

(b)          by declaring all of the ingredients of the compound ingredient separately as if they were individual ingredients of the final food.

 

(2)           However, paragraph 6(1)(a) does not apply to food standardised in Standard 2.9.2.

 

(3)           The ingredients in an alcoholic beverage, standardised in Standards 2.7.2 to 2.7.5 of this Code, do not need to be declared in a statement of ingredients if the alcoholic beverage has been declared as an ingredient in the food.

 


 

Table to clause 6

 

Amount of compound ingredient in the food

Ingredients of the compound ingredient to be included in the statement of ingredients

5% or more

All ingredients

less than 5%

1.  If applicable, any substance listed in the Table to clause 4 of Standard 1.2.3; and

2.  all food additives in the compound ingredient that perform a technological function in the final food

 

Editorial note:

 

An example for clause 6 is the statement of ingredients for canned spaghetti, which could read –

 

              ‘tomatoes, water, spaghetti (wheat flour, egg, water), sugar, salt, flavours’

 

under option (a) or –

 

              ‘tomatoes, water, wheat flour, egg, sugar, salt, flavours’

 

under option (b).

 

7             Declaration of alternative ingredients

 

Where the composition of a food may be subject to minor variations by the substitution of an ingredient which performs a similar function, the statement of ingredients may list both ingredients in a way which makes it clear that alternative or substitute ingredients are being declared

 

Editorial note:

 

For example the statement of ingredients for a biscuit may read; wheat flour, safflower oil or sunflower oil, sugar, water.

 

8             Declaration of food additives

 

(1)           Food additives must be declared in accordance with the ingredient labelling requirements of this Standard.

 

(2)           Where an additive must be declared and can be classified in one of the classes of additives listed in Schedule 1 of this Standard the additive must be declared by the name of that class followed by the additive’s prescribed name or code number in brackets, as indicated in Schedule 2 of this Standard.

 

(3)           Subclause (2) does not apply to the declaration of the optional class name ‘enzyme’.

 

(4)           Where a food additive is capable of being classified in more than one class, the most appropriate class name must be used.

 

(5)           A food additive that cannot be classified in one of the classes specified in Schedule 1 must be declared in the statement of ingredients by use of its prescribed name as indicated in Schedule 2 of this Standard.

 

(6)           Subject to subclause (9), where a flavouring is added to or used in a food as an ingredient it must be declared in the statement of ingredients by either -

 

(a)          the word ‘flavouring’ or ‘flavour’; or

(b)          a more specific name or description of the flavouring.

 


 

(7)           Where L-glutamic acid, monosodium glutamate, monopotassium L-glutamate, calcium di-L-glutamate, monoammonium L-glutamate, magnesium di-L-glutamate, disodium guanylate, disodium inosinate, and disodium 5’-ribonucleotides are added to a food as a flavouring or as an ingredient of a flavouring, their presence must be specifically declared in accordance with subclause (2).

 

(8)           Where the composition of a food may be subject to minor variations by the substitution of an additive which performs a similar function, the statement of ingredients may list both additives in a way which makes it clear that alternative or substitute additives are being declared.

 

(9)           Where caffeine is added to a food it must be declared in the ingredient list as caffeine.

 

Editorial note:

 

For the purposes of subclause 8(3), enzymes need only be declared by the class name ‘enzyme’ and not by specifically declaring the name of the enzyme.

 

An example for subclause 8(8) is where a manufacturer chooses to use preservative X for 6 months of the year and preservative Y for the rest of the year, one label may indicate that either preservative was used in the preparation, manufacture or handling of the food e.g.  preservative (X or Y) where X and Y may be expressed as either the additive’s specific name or code number, if any.

 

9             Declaration of vitamins and minerals

 

Where a vitamin or mineral is added to a food, the vitamin or mineral may be declared in accordance with clause 8 of this Standard using the class name ‘vitamin’ or ‘mineral’.

 

10           Process declaration for oil

 

If a food contains oil as an ingredient, and the specific source name of the oil is used on the label of the food, the label must include the statement prescribed in clause 3 of Standard 2.4.1.

 


Schedule 1

 

Classes of additives

 

Prescribed class names

Acid

Acidity Regulator

Alkali

Anticaking Agent

Antioxidant

Bulking Agent

Colour

Emulsifier

Firming Agent

Flavour Enhancer

Foaming Agent

Gelling Agent

Glazing Agent

Humectant

Preservative

Raising Agent

Stabiliser

Sweetener

Thickener

 

Optional class names

Antifoaming Agent

Emulsifying Salt

Enzyme

Mineral Salt

Modified Starch

Vegetable Gum

 

 

Editorial note:

 

The permissions for food additive Tocopherols, concentrate mixed with INS Number 306 will be repealed 2 years after the date of gazettal of the Food Standards (Proposal P1021 – Code Maintenance X) Variation.


Prescribed Name

Code No.

Acacia or gum Arabic

414

Acesulphame potassium

950

Acetic acid, glacial

260

Acetic and fatty acid esters of glycerol

472a

Acetylated distarch adipate

1422

Acetylated distarch phosphate

1414

Acetylated oxidised starch

1451

Acid treated starch

1401

Adipic acid

355

Advantame

Agar

406

Alginic acid

400

Alitame

956

Alkaline treated starch

1402

Alkanet or Alkannin

103

Allura red AC

129

Aluminium

173

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

470

Aluminium silicate

559

Amaranth

123

Ammonium acetate

264

Ammonium adipates

359

Ammonium alginate

403

Ammonium bicarbonate

503

Ammonium chloride

510

Ammonium citrate

380

Ammonium fumarate

368

Ammonium hydrogen carbonate

503

Ammonium lactate

328

Ammonium malate

349

Ammonium phosphate, dibasic

342

Ammonium phosphate, monobasic or Ammonium dihydrogen phosphates

342

Ammonium salts of phosphatidic acid

442

α-Amylase

1100

Annatto extracts

160b

Anthocyanins or Grape skin extract or Blackcurrant extract

163

Arabinogalactan or larch gum

409

Ascorbic acid

300

Ascorbyl palmitate

304

Aspartame

951

Aspartame-acesulphame salt

962

Azorubine or Carmoisine

122

b-apo-8’ Carotenoic acid methyl or ethyl ester

160f

b-apo-8’ Carotenal

160e

 

 

Beeswax, white and yellow

901

Beet red

162

Bentonite

558

Benzoic acid

210

Bleached starch

1403

Bone phosphate

542

Brilliant black BN or Brilliant Black PN

151

Brilliant Blue FCF

133

Brown HT

155

Butane

943a

Butylated hydroxyanisole

320

Butylated hydroxytoluene

 

321

Calcium acetate

263

Calcium alginate

404

Calcium aluminium silicate

556

Calcium ascorbate

302

Calcium benzoate

213

Calcium carbonate

170

Calcium chloride

509

Calcium citrate

333

Calcium disodium ethylenediaminetetraacetate

or calcium disodium EDTA

385

Calcium fumarate

367

Calcium gluconate

578

Calcium glutamate

623

Calcium hydroxide

526

Calcium lactate

327

Calcium lactylate

482

Calcium lignosulphonate (40-65)

1522

Calcium malate

352

Calcium oleyl lactylate

482

Calcium oxide

529

Calcium phosphate, dibasic or calcium hydrogen phosphate

341

Calcium phosphate, monobasic or calcium dihydrogen phosphate

341

Calcium phosphate, tribasic

341

Calcium propionate

282

Calcium silicate

552

Calcium sorbate

203

Calcium stearoyl lactylate

482

Calcium sulphate

516


Calcium tartrate

354


Caramel I

150a

Caramel II

150b

Caramel III

150c

Caramel IV

150d

Carbon blacks or Vegetable carbon

153

Carbon dioxide

290

Carnauba wax

903

Carotene

160a

Carrageenan

407

Cellulose microcrystalline

460

Cellulose, powdered

460

Chlorophyll

140

Chlorophyll-copper complex

141

Chlorophyllin copper complex, sodium and potassium salts

141

Choline salts

1001

Citric acid

330

Citric and fatty acid esters of glycerol

472c

Cochineal or carmines or carminic acid

120

Cupric sulphate

519

Curcumin or turmeric

100

Cyclamate or calcium cyclamate or sodium cyclamate

952

 

 

Dextrin roasted starch

1400

Diacetyltartaric and fatty acid esters of glycerol

472e

Dioctyl sodium  sulphosuccinate

480

Disodium 5’-ribonucleotides

635

Disodium 5’-guanylate

627

Disodium 5’-inosinate

631

Distarch phosphate

1412

Dodecyl gallate

312

Enzyme treated starches

1405

Erythorbic acid

315

Erythritol

968

Erythrosine

127

Ethyl lauroyl arginate

243

Ethyl maltol

 

637

Fast green FCF

143

Ferric ammonium citrate

381

Ferrous gluconate

579

Flavoxanthin

161a

Fumaric acid

 

297

Gellan gum

418

Glucono δ-lactone or Glucono delta-lactone

575

Glucose oxidase

1102

L-glutamic acid

620

Glycerin or glycerol

422

Glycerol esters of wood rosins

445

Glycine

640

Gold

175

Green S

142

Guar gum

 

412

4-hexylresorcinol

586

Hydrochloric acid

507

Hydroxypropyl cellulose

463

Hydroxypropyl distarch phosphate

1442

Hydroxypropyl methylcellulose

464

Hydroxypropyl starch

 

1440

Indigotine

132

Iron oxide

172

Isobutane

943b

Isomalt

 

953

Karaya gum

416

Kryptoxanthin

161c

 

 

L-cysteine monohydrochloride

920

L-Leucine

641

Lactic acid

270

Lactic and fatty acid esters of glycerol

472b

Lactitol

966

Lecithin

322

Lipases

1104

Locust bean gum or carob bean gum

410

Lutein

161b

Lycopene

160d

Lysozyme

 

1105

Magnesium carbonate

504

Magnesium chloride

511

Magnesium gluconate

580

Magnesium glutamate

625

Magnesium lactate

329

Magnesium oxide

530

Magnesium phosphate, dibasic

343

Magnesium phosphate, monobasic

343

Magnesium phosphate, tribasic

343

Magnesium silicate or Talc

553

Magnesium sulphate

518

Malic acid

296

Maltitol and maltitol syrup or hydrogenated glucose syrup

965

Maltol

636

Mannitol

421

Metatartaric acid

353

Methyl ethyl cellulose

465

Methyl cellulose

461

Methylparaben or Methyl-p-hydroxy-benzoate

218

Mixed tartaric, acetic and fatty acid esters of glycerol’ or ‘tartaric, acetic and fatty acid esters of glycerol (mixed)’

472f

Mono- and di-glycerides of fatty acids

471

Monoammonium L-glutamate

624

Monopotassium L-glutamate

622

Monosodium L-glutamate or MSG

621

Monostarch phosphate

 

1410

Natamycin or pimaricin

235

Neotame

961

Nisin

234

Nitrogen

941

Nitrous oxide

 

942

Octafluorocyclobutane

946

Octyl gallate

311

Oxidised polyethylene

914

Oxidised starch

 

1404

Paprika oleoresins

160c

Pectin

440

Petrolatum or petroleum jelly

905b


Phosphated distarch phosphate

1413

Phosphoric acid

338

Polydextrose

1200

Polydimethylsiloxane or Dimethylpolysiloxane

900a

Polyethylene glycol 8000

1521

Polyglycerol esters of fatty acids

475

Polyglycerol esters of interesterified ricinoleic acid

476

Polyoxyethylene (40) stearate

431

Polysorbate 60 or Polyoxyethylene (20) sorbitan monostearate

435

Polysorbate 65 or Polyoxyethylene (20) sorbitan tristearate

436

Polysorbate 80 or Polyoxyethylene (20) sorbitan monooleate

433

Polyvinylpyrrolidone

1201

Ponceau 4R

124

Potassium acetate or potassium diacetate

261

Potassium adipate

357

Potassium alginate

402

Potassium aluminium silicate

555

Potassium ascorbate

303

Potassium benzoate

212

Potassium bicarbonate

501

Potassium bisulphite

228


Potassium carbonate

501

Potassium chloride

508

Potassium citrate

332

Potassium dihydrogen citrate

332

Potassium ferrocyanide

536

Potassium fumarate

366

Potassium gluconate

577

Potassium lactate

326

Potassium malate

351

Potassium metabisulphite

224

Potassium nitrate

252

Potassium nitrite

249

Potassium phosphate, dibasic

340

Potassium phosphate, monobasic

340

Potassium phosphate, tribasic

340

Potassium polymetaphosphate

452

Potassium propionate

283

Potassium pyrophosphate

450

Potassium silicate

560

Potassium sodium tartrate

337

Potassium sorbate

202

Potassium sulphate

515

Potassium sulphite

225

Potassium tartrate or Potassium acid tartrate

336

Potassium tripolyphosphate

451

Processed eucheuma seaweed

407a

Propane

944

Propionic acid

280

Propyl gallate

310

Propylene glycol

1520

Propylene glycol alginate

405

Propylene glycol mono - and di-esters or Propylene glycol esters of fatty acids

477

Propylparaben or Propyl-p-hydroxy-benzoate

216

Proteases (papain, bromelain, ficin)

 

1101

Quinoline yellow

 

104

Rhodoxanthin

161f

Riboflavin

101

Riboflavin 5'-phosphate sodium

101

Rubixanthin

 

161d

Saccharin or calcium saccharine or sodium saccharine or potassium saccharine

954

Saffron or crocetin or crocin

164

Shellac

904

Silicon dioxide, amorphous

551

Silver

174

Sodium acetate

262

Sodium acid pyrophosphate

450

Sodium alginate

401

Sodium aluminium phosphate

541

Sodium aluminosilicate

554

Sodium ascorbate

301

Sodium benzoate

211

Sodium bicarbonate

500

Sodium bisulphite

222

Sodium carbonate

500

Sodium carboxymethylcellulose

466

Sodium citrate

331

Sodium diacetate

262

Sodium dihydrogen citrate

331

Sodium erythorbate

316

Sodium ferrocyanide

535

Sodium fumarate

365

Sodium gluconate

576

Sodium hydrogen malate

350

Sodium lactate

325

Sodium lactylate

481

Sodium malate

350

Sodium metabisulphite

223

Sodium metaphosphate, insoluble

452

Sodium nitrate

251

Sodium nitrite

250

Sodium oleyl lactylate

481

Sodium phosphate, dibasic

339

Sodium phosphate, monobasic

339

Sodium phosphate, tribasic

339

Sodium polyphosphates, glassy

452

Sodium propionate

281

Sodium pyrophosphate

450

Sodium sorbate

201

Sodium stearoyl lactylate

481

Sodium sulphate

514

Sodium sulphite

221

Sodium tartrate

335

Sodium tripolyphosphate

451

Sorbic acid

200

Sorbitan monostearate

491

Sorbitan tristearate

492

Sorbitol or sorbitol syrup

420

Stannous chloride

512

Starch acetate

1420

Starch sodium octenylsuccinate

1450

Stearic acid or fatty acid

570

Steviol glycosides

960

Succinic acid

363

Sucralose

955

Sucrose acetate isobutyrate

444

Sucrose esters of fatty acids

473

Sulphur dioxide

220

Sunset yellow FCF

 

110

Tannic acid or tannins

181

Tara gum

417

Tartaric acid

334

Tartrazine

102

tert-Butylhydroquinone

319

Thaumatin

957

Titanium dioxide

171

α-Tocopherol

307

δ-Tocopherol

309

γ-Tocopherol

308

To be deleted on 11 October 2014

Tocopherols concentrate, mixed

 

306

Tocopherols concentrate, mixed

307b

Tragacanth gum

413

Triacetin

1518

Triammonium citrate

380

Triethyl citrate

 

1505

Violoxanthin

 

161e

Xanthan gum

415

Xylitol

967

END OF TABLE

 


To commence on 11 October 2014

Editorial note:

 

The permissions for food additive Tocopherols concentrate, mixed with INS Number 306 will be repealed 2 years after the date of gazettal of the Food Standards (Proposal P1021 – Code Maintenance X) Variation.

 

 


Prescribed Name

Code No.

Advantame

Curcumin or turmeric

100

Riboflavin

101

Riboflavin 5'-phosphate sodium

101

Tartrazine

102

Alkanet or Alkannin

103

Quinoline yellow

104

Sunset yellow FCF

110

Cochineal or carmines or carminic acid

120

Azorubine or Carmoisine

122

Amaranth

123

Ponceau 4R

124

Erythrosine

127

Allura red AC

129

Indigotine

132

Brilliant Blue FCF

133

Chlorophyll

140

Chlorophyll-copper complex

141

Chlorophyllin copper complex, sodium and potassium salts

141

Green S

142

Fast green FCF

143

Caramel I

150a

Caramel II

150b

Caramel III

150c

Caramel IV

150d

Brilliant black BN or Brilliant Black PN

151

Carbon blacks or Vegetable carbon

153

Brown HT

155

Carotene

160a

Annatto extracts

160b

Paprika oleoresins

160c

Lycopene

160d

b-apo-8’ Carotenal

160e

b-apo-8’ Carotenoic acid methyl or ethyl ester

160f

Flavoxanthin

161a

Lutein

161b

Kryptoxanthin

161c

Rubixanthin

161d

Violoxanthin

161e

Rhodoxanthin

161f

Beet red

162

Anthocyanins or Grape skin extract or Blackcurrant extract

163

Saffron or crocetin or crocin

164

Calcium carbonate

170

Titanium dioxide

171

Iron oxide

172

Aluminium

173

Silver

174

Gold

175

Tannic acid or tannins

 

181

Sorbic acid

200

Sodium sorbate

201

Potassium sorbate

202

Calcium sorbate

203

Benzoic acid

210

Sodium benzoate

211

Potassium benzoate

212

Calcium benzoate

213

Propylparaben or Propyl-p-hydroxy-benzoate

216

Methylparaben or Methyl-p-hydroxy-benzoate

218

Sulphur dioxide

220

Sodium sulphite

221

Sodium bisulphite

222

Sodium metabisulphite

223

Potassium metabisulphite

224

Potassium sulphite

225

Potassium bisulphite

228

Nisin

234

Natamycin or pimaricin

235

Ethyl lauroyl arginate

243

Potassium nitrite

249

Sodium nitrite

250

Sodium nitrate

251

Potassium nitrate

252

Acetic acid, glacial

260

Potassium acetate or potassium diacetate

261

Sodium acetate

262

Sodium diacetate

262

Calcium acetate

263

Ammonium acetate

264

Lactic acid

270

Propionic acid

280

Sodium propionate

281

Calcium propionate

282

Potassium propionate

283

Carbon dioxide

290

Malic acid

296

Fumaric acid

 

297

Ascorbic acid

300

Sodium ascorbate

301

Calcium ascorbate

302

Potassium ascorbate

303

Ascorbyl palmitate

304

α-Tocopherol

307

Tocopherols concentrate, mixed

307b

δ-Tocopherol

308

γ-Tocopherol

309

Propyl gallate

310

Octyl gallate

311

Dodecyl gallate

312

Erythorbic acid

315

Sodium erythorbate

316

tert-Butylhydroquinone

319

Butylated hydroxyanisole

320

Butylated hydroxytoluene

321

Lecithin

322

Sodium lactate

325

Potassium lactate

326

Calcium lactate

327

Ammonium lactate

328

Magnesium lactate

329

Citric acid

330

Sodium citrate

331

Sodium dihydrogen citrate

331

Potassium citrate

332

Potassium dihydrogen citrate

332

 


Calcium citrate

333

Tartaric acid

334

Sodium tartrate

335

Potassium tartrate or Potassium acid tartrate

336

Potassium sodium tartrate

337

Phosphoric acid

338

Sodium phosphate, dibasic

339

Sodium phosphate, monobasic

339

Sodium phosphate, tribasic

339

Potassium phosphate, dibasic

340

Potassium phosphate, monobasic

340

Potassium phosphate, tribasic

340

Calcium phosphate, dibasic or calcium hydrogen phosphate

341

Calcium phosphate, monobasic or calcium dihydrogen phosphate

341

Calcium phosphate, tribasic

341

Ammonium phosphate, dibasic

342

Ammonium phosphate, monobasic or Ammonium dihydrogen phosphates

342

Magnesium phosphate, dibasic

343

Magnesium phosphate, monobasic

343

Magnesium phosphate, tribasic

343

Ammonium malate

349

Sodium hydrogen malate

350

Sodium malate

350

Potassium malate

351

Calcium malate

352

Metatartaric acid

353

Calcium tartrate

354

Adipic acid

355

Potassium adipate

357

Ammonium adipates

359

Succinic acid

363

Sodium fumarate

365

Potassium fumarate

366

Calcium fumarate

367

Ammonium fumarate

368

Ammonium citrate

380

Triammonium citrate

380

Ferric ammonium citrate

381

Calcium disodium ethylenediaminetetraacetate or calcium disodium EDTA

 

385

Alginic acid

400

Sodium alginate

401

Potassium alginate

402

Ammonium alginate

403

Calcium alginate

404

Propylene glycol alginate

405

Agar

406

Carrageenan

407

Processed eucheuma seaweed

407a

Arabinogalactan or larch gum

409

Locust bean gum or carob bean gum

410

Guar gum

412

Tragacanth gum

413

Acacia or gum arabic

414

Xanthan gum

415

Karaya gum

416

Tara gum

417

Gellan gum

418

Sorbitol or sorbitol syrup

420

Mannitol

421

Glycerin or glycerol

422

Polyoxyethylene (40) stearate

431

Polysorbate 80 or Polyoxyethylene (20) sorbitan monooleate

433

Polysorbate 60 or Polyoxyethylene (20) sorbitan monostearate

435

Polysorbate 65 or Polyoxyethylene (20) sorbitan tristearate

436

Pectin

440

Ammonium salts of phosphatidic acid

442

Sucrose acetate isobutyrate

444

Glycerol esters of wood rosins

445

Potassium pyrophosphate

450

Sodium acid pyrophosphate

450

Sodium pyrophosphate

450

Potassium tripolyphosphate

451

Sodium tripolyphosphate

451

Potassium polymetaphosphate

452

Sodium metaphosphate, insoluble

452

Sodium polyphosphates, glassy

452

Cellulose microcrystalline

460

Cellulose, powdered

460

Methyl cellulose

461

Hydroxypropyl cellulose

463

Hydroxypropyl methylcellulose

464

Methyl ethyl cellulose

465

Sodium carboxymethylcellulose

466

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

470

Mono- and di-glycerides of fatty acids

471

Acetic and fatty acid esters of glycerol

472a

Lactic and fatty acid esters of glycerol

472b

Citric and fatty acid esters of glycerol

472c

Diacetyltartaric and fatty acid esters of glycerol

472e

Mixed tartaric, acetic and fatty acid esters of glycerol’ or ‘tartaric, acetic and fatty acid esters of glycerol (mixed)’

472f

Sucrose esters of fatty acids

473

Polyglycerol esters of fatty acids

475

Polyglycerol esters of interesterified ricinoleic acid

476

Propylene glycol mono - and di-esters or Propylene glycol esters of fatty acids

477

Dioctyl sodium  sulphosuccinate

480

Sodium lactylate

481

Sodium oleyl lactylate

481

Sodium stearoyl lactylate

481

Calcium lactylate

482

Calcium oleyl lactylate

482

Calcium stearoyl lactylate

482

Sorbitan monostearate

491

Sorbitan tristearate

 

492

Sodium bicarbonate

500

Sodium carbonate

500

Potassium bicarbonate

501

Potassium carbonate

501

Ammonium bicarbonate

503

Ammonium hydrogen carbonate

503

Magnesium carbonate

504

Hydrochloric acid

507

Potassium chloride

508

Calcium chloride

509

Ammonium chloride

510

Magnesium chloride

511

Stannous chloride

512

Sodium sulphate

514

Potassium sulphate

515

Calcium sulphate

516

Magnesium sulphate

518

Cupric sulphate

519

Calcium hydroxide

526

Calcium oxide

529

Magnesium oxide

530

Sodium ferrocyanide

535

Potassium ferrocyanide

536

Sodium aluminium phosphate

541

Bone phosphate

542

Silicon dioxide, amorphous

551

Calcium silicate

552

Magnesium silicate or Talc

553

Sodium aluminosilicate

554

Potassium aluminium silicate

555

Calcium aluminium silicate

556

Bentonite

558

Aluminium silicate

559

Potassium silicate

560

Stearic acid or fatty acid

570

Glucono δ-lactone or Glucono delta-lactone

575

Sodium gluconate

576

Potassium gluconate

577

Calcium gluconate

578

Ferrous gluconate

579

Magnesium gluconate

580

4-hexylresorcinol

 

586

L-glutamic acid

620

Monosodium L-glutamate or MSG

621

Monopotassium L-glutamate

622

Calcium glutamate

623

Monoammonium L-glutamate

624

Magnesium glutamate

625

Disodium 5’-guanylate

627

Disodium 5’-inosinate

631

Disodium 5’-ribonucleotides

635

Maltol

636

Ethyl maltol

637

Glycine

640

L-Leucine

 

641

Polydimethylsiloxane or Dimethylpolysiloxane

900a

Beeswax, white and yellow

901

Carnauba wax

903

Shellac

904

Petrolatum or petroleum jelly

905b

Oxidised polyethylene

914

L-cysteine monohydrochloride

920

Nitrogen

941

Nitrous oxide

942

Butane

943a

Isobutane

943b

Propane

944

Octafluorocyclobutane

946

Acesulphame potassium

950

Aspartame

951

Cyclamate or calcium cyclamate or sodium cyclamate

952

Isomalt

953

Saccharin

954

Sucralose

955

Alitame

956

Thaumatin

957

Neotame

961

Steviol glycosides

960

Aspartame-acesulphame salt

962

Maltitol and maltitol syrup or hydrogenated glucose syrup

965

Lactitol

966

Xylitol

967

Erythritol

 

968

Choline salts

 

1001

α-Amylase

1100

Proteases (papain, bromelain, ficin)

1101

Glucose oxidase

1102

Lipases

1104

Lysozyme

 

1105

Polydextrose

1200

Polyvinylpyrolidone

 

1201

Dextrin roasted starch

1400

Acid treated starch

1401

Alkaline treated starch

1402

Bleached starch

1403

Oxidised starch

1404

Enzyme treated starches

1405

Monostarch phosphate

1410

Distarch phosphate

1412

Phosphated distarch phosphate

1413

Acetylated distarch phosphate

1414

Starch acetate

1420

Acetylated distarch adipate

1422

Hydroxypropyl starch

1440

Hydroxypropyl distarch phosphate

1442

Starch sodium octenylsuccinate

1450

Acetylated oxidised starch

 

1451

Triethyl citrate

1505

Triacetin

1518

Propylene glycol

1520

Polyethylene glycol 8000

1521

Calcium lignosulphonate (40-65)

1522

END OF TABLE

 


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