Federal Register of Legislation - Australian Government

Primary content

Standard 1.3.1 Food Standards as amended, taking into account amendments up to Food Standards (Application A1075 – Quillaia Extract (Quillaja Extract) as a Food Additive (Emulsifier)) Variation
This standard regulates the use of food additives in the production and processing of food.
Administered by: Health
Registered 09 Dec 2013
Start Date 05 Dec 2013
End Date 10 Oct 2014
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Repealed by Australia New Zealand Food Standards Code - Standard 5.1.1 - Revocation and Transitional Provisions - 2014 revision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

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

 

470

Fatty acid salts of aluminium, ammonia, calcium, magnesium, potassium and sodium

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

Fatty acid salts of aluminium, ammonia, calcium, magnesium, potassium and sodium

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

 

Numerical 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

 

Numerical 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


 

Amendment History

 

The Amendment History provides information about each amendment to the Standard. The information includes commencement or cessation information for relevant amendments.

 

These amendments are made under section 92 of the Food Standards Australia New Zealand Act 1991 unless otherwise indicated. Amendments do not have a specific date for cessation unless indicated as such.

 

About this compilation

 

This is a compilation of Standard 1.3.1 as in force on 5 December 2013 (up to Amendment No. 144). It includes any commenced amendment affecting the compilation to that date.

 

Prepared by Food Standards Australia New Zealand on 5 December 2013.

 

Uncommenced amendments or provisions ceasing to have effect

 

To assist stakeholders, the effect of any uncommenced amendments or provisions which will cease to have effect, may be reflected in the Standard as shaded boxed text with the relevant commencement or cessation date. These amendments will be reflected in a compilation registered on the Federal Register of Legislative Instruments including or omitting those amendments and provided in the Amendment History once the date is passed.

 

 

The following abbreviations may be used in the table below:

 

ad = added or inserted                                          am = amended

exp = expired or ceased to have effect                  rep = repealed

rs = repealed and substituted

 

Standard 1.3.1 was originally published in the Commonwealth of Australia Gazette No. P 10 on 22 June 2000 as part of Amendment 49.

 

Standard 1.3.1, with amendments, was published in the Commonwealth of Australia Gazette No. P 30 on 20 December 2000 as part of Amendment No. 53 (F2008B00614 – 30 September 2008) and has been amended as follows:

 

Clause affected

A’ment No.

FRLI registration

Gazette

Commencement

(Cessation)

How affected

Description of amendment

Purpose

55

F2008B00791

9 Dec 2008

P 30

30 Aug 2001

 

30 Aug 2001

rs

Purpose.

Table of Provs

135

F2012L02014

19 Oct 2012

FSC 77

11 Oct 2012

 

11 Oct 2012

am

Title of clause 11.

1

59

F2008B00797

10 Dec 2008

FSC 1

9 May 2002

 

9 May 2002

am, ad

Definition of ‘technological function’ and insert an associated Editorial note.

1

101

F2008L03058

14 Aug 2008

FSC 43

14 Aug 2008

14 Aug 2008

rep

Editorial note after definition of ‘processed food’.

1

101

F2008L03058

14 Aug 2008

FSC 43

14 Aug 2008

 

14 Aug 2008

rs

Editorial note after definition of ‘technological function’.

3

101

F2008L03058

14 Aug 2008

FSC 43

14 Aug 2008

14 Aug 2008

rs

Editorial note.

3

124

F2011L01450

8 July 2011

FSC 66

11 July 2011

11 July 2011

rs

Clause to clarify meaning.

3

124

F2011L01450

8 July 2011

FSC 66

11 July 2011

11 July 2011

rep

Editorial note.

3(b)

103

F2008L03741

9 Oct 2008

FSC 45

9 Oct 2008

 

9 Oct 2008

am

Wording from ‘does not exceed’ to ‘is no more than’.

4

78

F2005L01246

26 May 2005

FSC 20

26 May 2005

26 May 2005

rs

Clause to clarify intent.

4

101

F2008L03058

14 Aug 2008

FSC 43

14 Aug 2008

 

14 Aug 2008

rs

Editorial note.

5(2)

111

F2009L03145

13 Aug 2009

FSC 53

13 Aug 2009

13 Aug 2009

rs

Definition of ‘annatto’.

5(2)

124

F2011L01415

5 July 2011

FSC 66

11 July 2011

11 July 2011

am

To insert a definition relating to steviol glycosides.

5(3)

124

F2011L01415

5 July 2011

FSC 66

11 July 2011

11 July 2011

ad

New subclause and Table relating to steviol glycosides and steviol equivalents.

5(3)

135

F2012L02014

19 Oct 2012

FSC 77

11 Oct 2012

 

11 Oct 2012

rs

Subclause to clarify requirements.

6

111

F2009L03145

13 Aug 2009

FSC 53

13 Aug 2009

13 Aug 2009

rs

Clause to clarify meaning and improve consistency with the other Code provisions.

6(2)

59

F2008B00797

10 Dec 2008

FSC 1

9 May 2002

 

9 May 2002

am

References from ‘amount permitted’ to ‘permitted level’ and from ‘fraction’ or ‘fractions’ to ‘quantity’ or ‘quantities’.

6(2)

103

F2008L03741

9 Oct 2008

FSC 45

9 Oct 2008

9 Oct 2008

am

References from ‘must not exceed’ to ‘must be no more than’.

6(2)

124

F2011L01450

8 July 2011

FSC 66

11 July 2011

 

11 July 2011

am

Correct punctuation error.

7

101

F2008L03058

14 Aug 2008

FSC 43

14 Aug 2008

14 Aug 2008

rep

Editorial note.

7

111

F2009L03145

13 Aug 2009

FSC 53

13 Aug 2009

13 Aug 2009

rs

Clause to clarify its meaning.

7

124

F2011L01450

8 July 2011

FSC 66

11 July 2011

 

11 July 2011

am

Clause to clarify purpose.

8

59

F2008B00797

10 Dec 2008

FSC 1

9 May 2002

 

9 May 2002

rs

Clause

9

101

F2008L03058

14 Aug 2008

FSC 43

14 Aug 2008

 

14 Aug 2008

rep

Editorial note.

11

59

F2008B00797

10 Dec 2008

FSC 1

9 May 2002

9 May 2002

rs

Clause and related Editorial note.

11

67

F2008B00814

24 Dec 2008

FSC 9

31 July 2003

31 July 2003

am

Insert reference to a maximum residue limit for longans in the Editorial note.

11

101

F2008L03058

14 Aug 2008

FSC 43

14 Aug 2008

14 Aug 2008

rs

Editorial note.

11

124

F2011L01450

8 July 2011

FSC 66

11 July 2011

11 July 2011

rs

Clause to clarify meaning.

11

124

F2011L01450

8 July 2011

FSC 66

11 July 2011

11 July 2011

rep

Editorial note.

11(a)

64

F2008B00810

23 Dec 2008

FSC 6

13 Dec 2002

13 Dec2002

am

Update reference to a publication.

11(a)

78

F2005L01246

26 May 2005

FSC 20

26 May 2005

26 May 2005

am

Update reference to a publication.

11(a)

88

F2006L03270

3 Aug 2006

FSC 30

5 Oct 2006

5 Oct 2006

am

Update references to publications.

11(a)

103

F2008L03741

9 Oct 2008

FSC 45

9 Oct 2008

 

9 Oct 2008

am

Update references to publications.

Sch 1

55

F2008B00791

9 Dec 2008

P 30

30 Aug 2001

30 Aug 2001

am

Entry for erythrosine in cherries.

Sch 1

59

F2008B00797

10 Dec 2008

FSC 1

9 May 2002

9 May 2002

ad

References to the ANZFA user guide relating to Standard 1.3.1 and text clarifying use of asterisk (*) in Schedule.

Sch 1

59

F2008B00797

10 Dec 2008

FSC 1

9 May 2002

9 May 2002

rep

Entries for calcium and sodium lactylates and selected references to ethyl vanillin, vanillin and nitrates.

Sch 1

59

F2008B00797

10 Dec 2008

FSC 1

9 May 2002

9 May 2002

am

Correction of typographical errors and entries involving flavourings and wording from ‘must not be present in’ with ‘must not be added to’.

Sch 1

59

F2008B00797

10 Dec 2008

FSC 1

9 May 2002

9 May 2002

rs

Schedule headings,.

Sch1

60

F2008B00798

19 Dec 2008

FSC 2

20 June 2002

20 June 2002

am

Schedule heading.

Sch1

60

F2008B00798

19 Dec 2008

FSC 2

20 June 2002

20 June 2002

am

Correct minor typographical errors and omissions.

Sch 1

62

F2008B00807

19 Dec 2008

FSC 4

17 Sept 2002

17 Sept 2002

am

Correct minor typographical errors and omissions.

Sch 1

64

F2008B00810

23 Dec 2008

FSC 6

13 Dec 2002

13 Dec2002

am

Correct minor typographical errors and omissions.

Sch 1

64

F2008B00810

23 Dec 2008

FSC 6

13 Dec 2002

13 Dec2002

ad

Entry for jelly.

Sch 1

67

F2008B00814

24 Dec 2008

FSC 9

31 July 2003

31 July 2003

am

Correct minor typographical errors and omissions.

Sch 1

69

F2008B00816

24 Dec 2008

FSC 11

17 Dec 2003

17 Dec 2003

ad

Entries for aspartame-acesulphame salt.

Sch 1

70

F2008B00817

24 Dec 2008

FSC 12

29 April 2004

29 April 2004

ad

Entries for sodium ascorbate, calcium ascorbate, sodium erythorbate, gum arabic, maltol and ethyl maltol.

Sch 1

78

F2005L01246

26 May 2005

FSC 20

26 May 2005

26 May 2005

am

Clarify provisions for colours and to correct typographical error for heading for ‘electrolyte’ in Item 14.1.3

Sch 1

78

F2005L01246

26 May 2005

FSC 20

26 May 2005

26 May 2005

ad

Approved additives for formulated supplementary sports foods and electrolyte drinks a.

Sch 1

80

F2005L02027

21 July 2005

FSC 22

21 July 2005

21 July 2005

am

Maximum permitted level for saccharin in water-based flavoured drinks.

Sch 1

89

F2006L03647

9 Nov 2006

FSC 31

9 Nov 2006

9 Nov 2006

ad

Additives for formulated beverages and liquid milk to which phytosterol esters or tall oil phytosterols have been added.

Sch 1

96

F2008L00523

21 Feb 2008

FSC 38

21 Feb 2008

21 Feb 2008

ad

Entries for nisin.

Sch 1

96

F2008L00523

21 Feb 2008

FSC 38

21 Feb 2008

21 Feb 2008

am

Entries for cyclamates.

Sch 1

98

F2008L01488

15 May 2008

FSC 40

15 May 2008

15 May 2008

ad

Entry for yeast mannoproteins.

Sch 1

103

F2008L03741

9 Oct 2008

FSC 45

9 Oct 2008

9 Oct 2008

ad

Entries for steviol glycosides.

Sch 1

111

F2009L03145

13 Aug 2009

FSC 53

13 Aug 2009

13 Aug 2009

am

Entries for propionates and sulphur dioxide and correct a typographical error in the heading for item 0.

Sch 1

111

F2009L03145

13 Aug 2009

FSC 53

13 Aug 2009

13 Aug 2009

rs

Items relating to phytosterols and liquid milk and the headings for items 2.2.2 and 8.1.

Sch 1

113

F2009L04112

5 Nov 2009

FSC 55

5 Nov 2009

5 Nov 2009

ad

Entry for sulphur dioxide and sodium and potassium sulphites in blueberries.

Sch 1

113

F2009L04112

5 Nov 2009

FSC 55

5 Nov 2009

5 Nov 2009

rs

Entry for sulphur dioxide and sodium and potassium sulphites in longans.

Sch 1

115

F2010L00803

8 April 2010

FSC 57

8 April 2010

8 April 2010

ad

Entries for ethyl lauroyl arginate.

Sch 1

115

F2010L00803

8 April 2010

FSC 57

8 April 2010

8 April 2010

rs

Heading for phytosterols in liquid milk.

Sch 1

117

F2010L01841

29 June 2010

FSC 59

1 July 2010

1 July 2010

ad, am

A new sub-item for colourings and insert entries for erythrosine in colourings and flavourings for baking compounds under Preparations of Food Additives.

To make consequential amendments for ethanol under Preparations of Food Additives with the inclusion of a new sub-item for colourings, by omitting the original reference and inserting new entries for colourings and flavourings

Sch 1

119

F2010L02542

30 Sept 2010

FSC 61

30 Sept 2010

30 Sept 2010

rep

Entries for sulphur dioxide and sodium and potassium sulphites in blueberries, grapes packed with permeable envelopes and longans.

Sch 1

120

F2011L00062

20 Jan 2011

FSC 62

20 Jan 2011

20 Jan 2011

am

Amendment No. 120 corrected a typographical error in Amendment No. 119 where item [1.2] inserting a heading above 4.1.1 Untreated fruits and vegetables was inadvertently omitted.

Sch 1

121

F2011L00213

9 Feb 2011

FSC 63

10 Feb 2011

10 Feb 2011

rep

Entries for dimethyl dicarbonate.

Sch 1

124

F2011L01415

5 July 2011

FSC 66

11 July 2011

11 July 2011

am

Entries for steviol glycosides and steviol equivalents.

Sch 1

124

F2011L01450

8 July 2011

FSC 66

11 July 2011

11 July 2011

am

Clarify entries, correct typographical errors, and amend references to ‘and/or’

Sch 1

127

F2011L02371

15 Nov 2011

FSC 69

17 Nov 2011

17 Nov 2011

ad

Entry for sodium carboxymethylcellulose.

Sch 1

132

F2012L01341

26 June 2012

FSC 74

28 June 2012

 

As amended by:

F2013L00250

21 Feb 2013

FSC 81

21 Feb 2013

28 June 2014

 

 

 

 

21 Feb 2013

rs, am

 

 

 

 

am

Replace title of Item 13 to refer to ‘special purpose foods’ and to insert a new sub-item 13.5 relating to food for special medical purposes.

 

Commencement date for amendments relating to Amendment No. 132 brought forward to 21 February 2013.

Sch 1

134

F2012L01832

4 Sept 2012

FSC 76

6 Sept 2012

6 Sept 2012

ad

Entry for ethyl lauroyl arginate in sausages.

Sch 1

135

F2012L02014

19 Oct 2012

FSC 77

11 Oct 2012

11 Oct 2012

am, ad

Amend Code number for tocopherols concentrate, mixed where occurring and insert a related Editorial note explaining omissions for 306.

Sch 1

135

F2012L02014

19 Oct 2012

FSC 77

11 Oct 2012

11 Oct 2014

rep

Entries for 306.

Sch 1

135

F2012L02014

19 Oct 2012

FSC 77

11 Oct 2012

11 Oct 2012

am

Correct spelling of blancmange.

Sch 1

139

F2013L00247

21 Feb 2013

FSC 81

21 Feb 2013

21 Feb 2013

am

References to ‘Tocopherols, concentrate mixed’ to read ‘Tocopherols concentrate, mixed’, where occurring.

Sch 1

144

F2013L02037

3 Dec 2013

FSC 86

5 Dec 2013

 

5 Dec 2013

ad

Entries for Quillaia saponins (from Quillaia extract type 1 and type 2).

Sch 2

55

F2008B00791

9 Dec 2008

P 30

30 Aug 2001

30 Aug 2001

ad

Entries for neotame.

Sch2

59

F2008B00797

10 Dec 2008

FSC 1

9 May 2002

9 May 2002

ad, am

Inserting references to butane, calcium and sodium lactylates, erythritol, hydroxypropyl cellulose, isobutane, octafluorocyclobutane, propane and amend references to flavourings.

Sch 2

62

F2008B00807

19 Dec 2008

FSC 4

17 Sept 2002

17 Sept 2002

am

Correct minor typographical errors and omissions.

Sch 2

64

F2008B00810

23 Dec 2008

FSC 6

13 Dec 2002

13 Dec2002

am

Entries for butane, isobutane, neotame, octafluorocyclobutane, propane and starch acetate.

Sch 2

87

F2006L02539

3 Aug 2006

FSC 29

8 Aug 2006

8 Aug 2006

ad

Entry for tara gum.

Sch 2

91

F2007L00373

15 Feb 2007

FSC 33

15 Feb 2007

15 Feb 2007

am

Correct minor typographical errors.

Sch2

111

F2009L03145

13 Aug 2009

FSC 53

13 Aug 2009

13 Aug 2009

ad

Entry for ammonium chloride.

Sch 2

124

F2011L01414

5 July 2011

FSC 66

11 July 2011

11 July 2011

ad

Entry for calcium lignosulphonate (40-65).

Sch 2

124

F2011L01450

8 July 2011

FSC 66

11 July 2011

11 July 2011

ad

Entries for acetylated oxidised starch and sodium gluconate.

Sch 2

125

F2011L01829

7 Sept 2011

FSC 67

8 Sept 2011

8 Sept 2011

ad

Entries for advantame.

Sch 2

135

F2012L02014

19 Oct 2012

FSC 77

11 Oct 2012

11 Oct 2012

am

Correct formatting error for the number 961 in numerical listing.

Sch 2

135

F2012L02014

19 Oct 2012

FSC 77

11 Oct 2012

11 Oct 2012

am

Amend name of additive 470.

Sch 2

135

F2012L02014

19 Oct 2012

FSC 77

11 Oct 2012

 

11 Oct 2012

am

Change reference in title from ‘Numeric Listing’ to ‘Numerical Listing’.

Sch 3

135

F2012L02014

19 Oct 2012

FSC 77

11 Oct 2012

 

11 Oct 2014

am

Change reference in title from ‘Numeric Listing’ to ‘Numerical Listing’.

Sch 4

78

F2005L01246

26 May 2005

FSC 20

26 May 2005

26 May 2005

rs

Headings

Sch 4

111

F2009L03145

13 Aug 2009

FSC 53

13 Aug 2009

13 Aug 2009

rs

Headings

Sch 4

124

F2011L01450

8 July 2011

FSC 66

11 July 2011

11 July 2011

rs

Schedule title.

Sch 4

135

F2012L02014

19 Oct 2012

FSC 77

11 Oct 2012

 

11 Oct 2012

am

Change reference in title from ‘Numeric Listing’ to ‘Numerical Listing’.

Sch 5

62

F2008B00807

19 Dec 2008

FSC 2

17 Sept 2002

 

17 Sept 2002

ad

Editorial note.

Sch 5

101

F2008L03058

14 Aug 2008

FSC 43

14 Aug 2008

14 Aug 2008

rep

Editorial note.

Sch 5

124

F2011L01450

8 July 2011

FSC 66

11 July 2011

 

11 July 2011

am

References to ‘and/or’.