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Food Standards as amended, taking into account amendments up to Food Standards (Proposal P1043 – Code Revision (2016)) Variation
This instrument includes new Schedule 15 in the Australia New Zealand Food Standards Code.
Administered by: Health
Registered 18 Apr 2017
Start Date 13 Apr 2017
End Date 22 Aug 2018

Schedule 15           Substances that may be used as food additives

Note 1        This instrument is a standard under the Food Standards Australia New Zealand Act 1991 (Cth). The standards together make up the Australia New Zealand Food Standards Code. See also section 1.1.1—3.

                   Substances used as food additives are regulated by Standard 1.1.1 and Standard 1.3.1. This Standard:

                         ●          identifies substances for subparagraph 1.1.2—11(2)(a)(i); and

                         ●          contains permissions to use substances as food additives for paragraph 1.3.1—3(1)(a); and

                         ●          contains associated restrictions for paragraph 1.3.1—3(1)(b); and

                         ●          sets out maximum permitted levels for section 1.3.1—4.

Note 2        The provisions of the Code that apply in New Zealand are incorporated in, or adopted under, the Food Act 2014 (NZ). See also section 1.1.1—3.

S15—1                Name

                            This Standard is Australia New Zealand Food Standards Code – Schedule 15 – Substances that may be used as food additives).

                                      Note    Commencement:
This Standard commences on 1 March 2016, being the date specified as the commencement date in notices in the Gazette and the New Zealand Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act.

S15—2                Permissions to use substances as food additives

                            For each class of food identified by a numbered heading in the table to section S15—5, the substances that may be *used as a food additive in any food within that class are the following:

                            (a)      any of the substances listed directly under the heading;

                            (b)      any of the substances listed directly under a higher-level heading.

                                      Example          For the heading numbered 4.3.4, higher-level headings are those numbered 4.3 and 4. However, headings such as those numbered 4.3.4.1, 4.3.3, 4.2 and 3 are not higher-level headings.

                                      Note    In many cases, there is more than 1 substance listed directly under a heading.

S15—3                Preparations of food additives

                            If a substance may be *used as a food additive under the table to section S15—5:

                            (a)      the substance may be added in the form of a preparation of the substance; and

                            (b)      other substances may be used as food additives in the preparation in accordance with the permissions under category 0 of the table (preparations of food additives).

S15—4                Definitions

                   (1)      In the table to section S15—5:

                            (a)      MPL means the maximum permitted level, measured (unless otherwise indicated) in mg/kg; and

                            (b)      a reference to ‘GMP’ is a reference to the maximum level necessary to achieve 1 or more technological purposes under conditions of GMP.

                   (2)      If a food without a garnish would be included in items 1 to 14 of the table to section S15—5, it will also be included if a garnish is added.

S15—5                Table of permissions for food additives

                            The table to this section is:

Permissions for food additives

INS (if any)

Description

MPL

Conditions

 

0                           Preparations of food additives

 

Additives permitted at GMP

 

 

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

1 000

 

210 211 212 213

Benzoic acid and sodium, potassium and calcium benzoates

1 000

 

216

Propyl p-hydroxybenzoate (propylparaben)

2 500

 

218

Methyl p-hydroxybenzoate (methylparaben)

2 500

 

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

350

 

243

Ethyl lauroyl arginate

200

 

304

Ascorbyl palmitate

GMP

 

307

Tocopherol, d-alpha-, concentrate

GMP

 

307b

Tocopherols concentrate, mixed

GMP

 

308

Synthetic gamma-tocopherol

GMP

 

309

Synthetic delta-tocopherol

GMP

 

310

Propyl gallate

100

 

311

Octyl gallate

100

 

312

Dodecyl gallate

100

 

319

Tertiary butylhydroquinone

200

 

320

Butylated hydroxyanisole

200

 

385

Calcium disodium EDTA

500

 

0.1                        Baking compounds

541

Sodium aluminium phosphate

GMP

 

0.2                        Colourings

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

 

Ethanol

GMP

 

0.3                        Flavourings

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

 

Benzyl alcohol

500

In the final food

 

Ethanol

GMP

 

 

Ethyl acetate

GMP

 

 

Glycerol diacetate

GMP

 

 

Glyceryl monoacetate

GMP

 

 

Isopropyl alcohol

1 000

In the final food

320

Butylated hydroxyanisole

1 000

 

1505

Triethyl citrate

GMP

 

0.4                        Rennetting enzymes

200 201 202 203

Sorbic acid and sodium,

potassium and calcium sorbates

9 000

 

210 211 212 213

Benzoic acid and sodium,

potassium and calcium benzoates

9 000

 

 

 


 

Permissions for food additives

INS (if any)

Description

MPL

Conditions

1                           Dairy products (excluding butter and fats)

1.1                        Liquid milk and liquid milk based drinks

1.1.1                             Liquid milk (including buttermilk)

 

Additives permitted at GMP

 

Only UHT goats milk

1.1.1.1                         Liquid milk to which phytosterols, phytostanols or their esters have been added

401

Sodium alginate

2 000

 

407

Carrageenan

2 000

 

412

Guar gum

2 000

 

471

Mono- and diglycerides of fatty acids

2 000

 

460

Microcrystalline cellulose

5 000

 

1.1.2                             Liquid milk products and flavoured liquid milk

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

160b

Annatto extracts

10

 

950

Acesulphame potassium

500

 

956

Alitame

40

 

960

Steviol glycosides

115

 

962

Aspartame-acesulphame salt

1 100

 

1.2                        Fermented and rennetted milk products

1.2.1                             Fermented milk and rennetted milk

 

(No additives permitted)

 

 

1.2.2                             Fermented milk products and rennetted milk products

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

160b

Annatto extracts

60

 

950

Acesulphame potassium

500

 

956

Alitame

60

 

960

Steviol glycosides

175

 

962

Aspartame-acesulphame salt

1 100

 

1.3                        Condensed milk and evaporated milk

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

1.4                        Cream and cream products

1.4.1                             Cream, reduced cream and light cream

 

Additives permitted at GMP

 

Only UHT creams and creams receiving equivalent or greater heat treatments

1.4.2                             Cream products (flavoured, whipped, thickened, sour cream etc)

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

234

Nisin

10

 

475

Polyglycerol esters of fatty acids

5 000

Only whipped thickened light cream

1.5                        Dried milk, milk powder, cream powder

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

304

Ascorbyl palmitate

5 000

 

320

Butylated hydroxyanisole

100

 

343

Magnesium phosphates

10 000

 

431

Polyoxyethylene (40) stearate

GMP

 

530

Magnesium oxide

10 000

 

542

Bone phosphate

1 000

 

555

Potassium aluminium silicate

GMP

 

1.6                        Cheese and cheese products

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

160b

Annatto extracts

50

 

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

3 000

 

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

300

 

234

Nisin

GMP

 

235

Pimaricin (natamycin)

15

On cheese surfaces, based on individual cheese weight

251 252

Nitrates (potassium and sodium salts)

50

Calculated as nitrate ion

338

Phosphoric acid

GMP

 

555

Potassium aluminium silicate

10 000

 

560

Potassium silicate

10 000

 

1.6.1                             Soft cheese, cream cheese and processed cheese

243

Ethyl lauroyl arginate

400

 

1.6.1.1                         Mozzarella cheese

 

 

243

Ethyl lauroyl arginate

200

 

1.6.2                             Hard cheese and semi-hard cheese

 

 

243

Ethyl lauroyl arginate

1 mg / cm2

Applied to the surface of food; maximum level determined in a surface sample taken to a depth of not less than 3 mm and not more than 5 mm.

 

 

Permissions for food additives

INS (if any)

Description

MPL

Conditions

2                           Edible oils and oil emulsions

160b

Annatto extracts

20

 

304

Ascorbyl palmitate

GMP

 

307

Tocopherol, d-alpha-, concentrate

GMP

 

307b

Tocopherols concentrate, mixed

GMP

 

308

Synthetic gamma-tocopherol

GMP

 

309

Synthetic delta-tocopherol

GMP

 

310

Propyl gallate

100

 

311

Octyl gallate

100

 

312

Dodecyl gallate

100

 

319

Tertiary butylhydroquinone

200

 

320

Butylated hydroxyanisole

200

 

321

Butylated hydroxytoluene

100

 

2.1                        Edible oils essentially free of water

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

Not for olive oil

 

Colourings permitted to a maximum level

 

Not for olive oil

475

Polyglycerol esters of fatty acids

20 000

Only shortening

476

Polyglycerol esters of interesterified ricinoleic acids

20 000

Only shortening

900a

Polydimethylsiloxane

10

Only frying oils

2.2                        Oil emulsions (water in oil)

2.2.1                             Oil emulsions (>80% oil)

2.2.1.1                         Butter

 

 

 

Only substances listed below may be used as a food additive for butter

160a

Carotenes

GMP

 

160b

Annatto extracts

20

 

160e

Carotenal, b-apo-8’-

GMP

 

160f

Carotenal, b-apo-8’-, methyl or ethyl esters

GMP

 

508

Potassium chloride

GMP

 

2.2.1.2                         Butter products

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

2.2.1.3                         Margarine and similar products

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

475

Polyglycerol esters of fatty acids

5 000

 

476

Polyglycerol esters of interesterified ricinoleic acids

5 000

 

2.2.2                             Oil emulsions (<80% oil)

 

additives permitted at GMP

 

 

 

colourings permitted at GMP

 

 

 

colourings permitted to a maximum level

 

 

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

2 000

 

210 211 212 213

Benzoic acid and sodium, potassium and calcium benzoates

1 000

 

234

Nisin

GMP

 

281

Sodium propionate

GMP

 

282

Calcium propionate

GMP

 

475

Polyglycerol esters of fatty acids

5 000

 

476

Polyglycerol esters of interesterified ricinoleic acids

5 000

 


 

Permissions for food additives

INS (if any)

Description

MPL

Conditions

3                           Ice cream and edible ices

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

123

Amaranth

290

 

160b

Annatto extracts

25

 

950

Acesulphame potassium

1 000

 

956

Alitame

100

 

960

Steviol glycosides

200

 

962

Aspartame-acesulphame salt

2 200

 

3.1                        Ice confection sold in liquid form

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

400

 

210 211 212 213

Benzoic acid and sodium, potassium and calcium benzoates

400

 

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

25

 

 

 

Permissions for food additives

INS (if any)

Description

MPL

Conditions

4                           Fruits and vegetables (including fungi, nuts, seeds, herbs and spices)

4.1                        Unprocessed fruits and vegetables

4.1.1                             Untreated fruits and vegetables

4.1.2                             Surface treated fruits and vegetables

342

Ammonium phosphates

GMP

 

473

Sucrose esters of fatty acids

100

 

901

Beeswax, white and yellow

GMP

 

903

Carnauba wax

GMP

 

904

Shellac

GMP

 

4.1.2.1                         Citrus fruit

914

Oxidised polyethylene

250

 

1520

Propylene glycol

30 000

 

4.1.2.2                         Walnut and pecan nut kernels

304

Ascorbyl palmitate

GMP

 

320

Butylated hydroxyanisole

70

 

321

Butylated hydroxytoluene

70

 

4.1.3                             Fruits and vegetables that are peeled, cut, or both peeled and cut

 

Additives permitted at GMP

 

 

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

375

 

243

Ethyl lauroyl arginate

200

 

4.1.3.1                         Products for manufacturing purposes

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

200

Only apples and potatoes

4.1.3.2                         Root and tuber vegetables

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

50

 

920

L-cysteine monohydrochloride

GMP

 

4.1.3.3                         Avocados and bananas

920

L-cysteine monohydrochloride

GMP

 

4.2                        Frozen unprocessed fruits and vegetables

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

300

Only frozen avocado

4.3                        Processed fruits and vegetables

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

4.3.0.1                         Ginger

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

20

 

4.3.0.2                         Mushrooms in brine or water and not commercially sterile

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

500

 

210 211 212 213

Benzoic acid and sodium, potassium and calcium benzoates

500

 

4.3.0.3                         Preserved cherries known as maraschino cherries, cocktail cherries or glacé cherries

127

Erythrosine

200

 

210 211 212 213

Benzoic acid and sodium, potassium and calcium benzoates

1 000

 

4.3.0.4                         Tomato products pH < 4.5

234

Nisin

GMP

 

4.3.1                             Dried fruits and vegetables

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

1 000

 

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

(a) 50

(b) 3 000

Desiccated coconut

Other dried fruit and vegetables

4.3.2                             Fruits and vegetables in vinegar, oil, brine or alcohol

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

1 000

 

210 211 212 213

Benzoic acid and sodium, potassium and calcium benzoates

1 000

 

950

Acesulphame potassium

3 000

 

956

Alitame

40

 

960

Steviol glycosides

160

 

962

Aspartame-acesulphame salt

6 800

 

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

750

Only products made from bleached vegetables

4.3.3                             Commercially sterile fruits and vegetables in hermetically sealed containers

512

Stannous chloride

100

Only asparagus not in direct contact with tin

950

Acesulphame potassium

500

 

952

Cyclamates

1 350

 

954

Saccharin

110

 

962

Aspartame-acesulphame salt

1 100

 

4.3.4                             Fruit and vegetable spreads including jams, chutneys and related products

123

Amaranth

290

 

281

Sodium propionate

GMP

 

282

Calcium propionate

GMP

 

950

Acesulphame potassium

3 000

 

952

Cyclamates

1 000

 

954

Saccharin

1 500

 

956

Alitame

300

 

962

Aspartame-acesulphame salt

6 800

 

4.3.4.1                         Low joule chutneys, low joule jams and low joule spreads

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

1 000

 

210 211 212 213

Benzoic acid and sodium, potassium and calcium benzoates

1 000

 

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

285

 

960

Steviol glycosides

450

 

4.3.5                             Candied fruits and vegetables

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

500

 

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

2 000

 

4.3.6                             Fruit and vegetable preparations including pulp

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

1 000

 

210 211 212 213

Benzoic acid and sodium, potassium and calcium benzoates

(a) 3 000

(b) 1 000

Chilli paste

Other foods

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

(a) 1 000

 

 

(b) 350

Fruit and vegetable preparations for manufacturing purposes

Other foods

234

Nisin

GMP

 

960

Steviol glycosides

210

 

4.3.7                             Fermented fruit and vegetable products

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

500

Only lactic acid fermented fruit and vegetables

4.3.8                             Other fruit and vegetable based products

4.3.8.1                         Dried instant mashed potato

304

Ascorbyl palmitate

GMP

 

320

Butylated hydroxyanisole

100

 

4.3.8.2                         Imitation fruit

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

500

 

210 211 212 213

Benzoic acid and sodium, potassium and calcium benzoates

400

 

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

3 000

 

4.3.8.3                         Rehydrated legumes

243

Ethyl lauroyl arginate

200

 

 


 

Permissions for food additives

INS (if any)

Description

MPL

Conditions

5                           Confectionery

123

Amaranth

300

 

160b

Annatto extracts

25

 

173

Aluminium

GMP

 

174

Silver

GMP

 

175

Gold

GMP

 

950

Acesulphame potassium

2 000

Not for bubble gum and chewing gum.

951

Aspartame

10 000

See Note, below

955

Sucralose

2 500

See Note, below

956

Alitame

300

See Note, below

961

Neotame

300

See Note, below

962

Aspartame-acesulphame salt

4 500

See Note, below

Note For additives 951, 955, 956, 961 and 962, section 1.3.1—5 limits do not apply to the use of permitted sweeteners in chewing gum and bubble gum

5.0.1                             Fruit filling for confectionery containing not less than 200 g/kg of fruit

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

500

 

5.1                        Chocolate and cocoa products

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

Permitted on the surface of chocolate only

 

Colourings permitted in processed foods to a maximum level

 

Permitted on the surface of chocolate only

476

Polyglycerol esters of interesterified ricinoleic acids

5 000

 

477

Propylene glycol esters of fatty acids

4 000

 

960

Steviol glycosides

550

 

5.2                        Sugar confectionery

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

1 000

 

960

Steviol glycosides

1 100

 

5.2.1                             Bubble gum and chewing gum

304

Ascorbyl palmitate

GMP

 

310

Propyl gallate

200

 

320

Butylated hydroxyanisole

200

 

321

Butylated hydroxytoluene

200

 

950

Acesulphame potassium

5 000

See Note, below

 

 

 

Note Section 1.3.1—5 does not apply

5.2.2                             Low joule chewing gum

952

Cyclamates

20 000

 

954

Saccharin

1 500

 

5.3                        Not assigned

5.4                        Icings and frostings

 

additives permitted at GMP

 

 

 

colourings permitted at GMP

 

 

 

colourings permitted to a maximum level

 

 

127

Erythrosine

2

 

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

1 500

 

210 211 212 213

Benzoic acid and sodium, potassium and calcium benzoates

1 000

 

 

 

Permissions for food additives

INS (if any)

Description

MPL

Conditions

6                           Cereals and cereal products

6.1                        Cereals (whole and broken grains)

471

Mono- and diglycerides of fatty acids

GMP

Only precooked rice

6.2                        Flours, meals and starches

 

(No additives permitted)

 

 

6.3                        Processed cereal and meal products

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

160b

Annatto extracts

100

Only extruded and/or puffed cereal products

960

Steviol glycosides

250

 

6.3.1                             Cooked rice

243

Ethyl lauroyl arginate

200

 

6.4                        Flour products (including noodles and pasta)

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

160b

Annatto extracts

25

 

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

1 000

 

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

300

 

234

Nisin

250

Only flour products that are cooked on hot plates e.g. crumpets, pikelets, and flapjacks

243

Ethyl lauroyl arginate

200

Only cooked pasta and noodles

280 281 282 283

Propionic acid and sodium and potassium and calcium propionates

2 000

 

950

Acesulphame potassium

200

 

956

Alitame

200

 

962

Aspartame-acesulphame salt

450

 

 

 

Permissions for food additives

INS (if any)

Description

MPL

Conditions

7                           Breads and bakery products

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

1 200

 

280 281 282 283

Propionic acid and sodium and potassium and calcium propionates

4 000

 

7.1                        Breads and related products

7.1.1                             Fancy breads

960

Steviol glycosides

160

 

7.2                        Biscuits, cakes and pastries

160b

Annatto extracts

25

 

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

300

 

475

Polyglycerol esters of fatty acids

15 000

Only cake

950

Acesulphame potassium

200

 

956

Alitame

200

 

960

Steviol glycosides

160

 

962

Aspartame-acesulphame salt

450

 

 

 

Permissions for food additives

INS (if any)

Description

MPL

Conditions

8                           Meat and meat products (including poultry and game)

8.1                        Raw meat, poultry and game

8.1.1                             Poultry

262

Sodium acetates

5 000

 

8.2                        Processed meat, poultry and game products in whole cuts or pieces

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

234

Nisin

12.5

 

243

Ethyl lauroyl arginate

200

 

280 281 282 283

Propionic acid and sodium and potassium and calcium propionates

GMP

 

8.2.1                             Commercially sterile canned cured meat

249 250

Nitrites (potassium and sodium salts)

50

 

8.2.2                             Cured meat

249 250

Nitrites (potassium and sodium salts)

125

 

8.2.3                             Dried meat

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

1 500

 

249 250

Nitrites (potassium and sodium salts)

125

 

8.2.4                             Slow dried cured meat

249 250

Nitrites (potassium and sodium salts)

125

 

251 252

Nitrates (potassium and sodium salts)

500

 

8.3                        Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

Not for sausage or sausage meat containing raw, unprocessed meat

 

Colourings permitted in processed foods to a maximum level

 

Not for sausage or sausage meat containing raw, unprocessed meat

160b

Annatto extracts

100

 

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

500

 

234

Nisin

12.5

 

243

Ethyl lauroyl arginate

315

 

249 250

Nitrites (potassium and sodium salts)

125

 

280 281 282 283

Propionic acid and sodium and potassium and calcium propionates

GMP

 

8.3.1                             Fermented, uncooked processed comminuted meat products

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

1 500

 

235

Pimaricin (natamycin)

1.2 mg/dm2

When determined in a surface sample taken to a depth of not less than 3 mm and not more than 5 mm including the casing, applied to the surface of food.

251 252

Nitrates (potassium and sodium salts)

500

 

8.3.2                             Sausage and sausage meat containing raw, unprocessed meat

 

Additives permitted at GMP

 

 

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

500

 

243

Ethyl lauroyl arginate

315

 

8.4                        Edible casings

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

100

 

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

500

 

8.5                        Animal protein products

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

 

 

Permissions for food additives

INS (if any)

Description

MPL

Conditions

9                           Fish and fish products

9.1                        Unprocessed fish and fish fillets (including frozen and thawed)

9.1.1                             Frozen fish

300 301 302 303

Ascorbic acid and sodium, calcium and potassium ascorbates

400

 

315 316

Erythorbic acid and sodium erythorbate

400

 

339 340 341

Sodium, potassium and calcium phosphates

GMP

 

450

Pyrophosphates

GMP

 

451

Triphosphates

GMP

 

452

Polyphosphates

GMP

 

9.1.2                             Uncooked crustacea

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

100

 

300 301 302 303

Ascorbic acid and sodium, calcium and potassium ascorbates

GMP

 

315 316

Erythorbic acid and sodium erythorbate

GMP

 

330 331 332 333 380  

Citric acid and sodium, potassium, calcium and ammonium citrates

GMP

 

500

Sodium carbonates

GMP

 

504

Magnesium carbonates

GMP

 

586

4-hexylresorcinol

GMP

 

9.2                        Processed fish and fish products

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

9.2.1                             Cooked crustacea

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

30

 

9.2.2                             Roe

123

Amaranth

300

 

9.3                        Semi preserved fish and fish products

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

160b

Annatto extracts

10

 

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

2 500

 

210 211 212 213

Benzoic acid and sodium, potassium and calcium benzoates

2 500

 

243

Ethyl lauroyl arginate

400

 

9.3.2                             Roe

123

Amaranth

300

 

9.4                        Fully preserved fish including canned fish products

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

30

 

385

Calcium disodium EDTA

250

 

9.4.1                      Canned abalone (paua)

 

Sodium hydrosulphite

1 000

 

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

1 000

 

9.4.2                             Roe

123

Amaranth

300

 

 

 

Permissions for food additives

INS (if any)

Description

MPL

Conditions

10                         Eggs and egg products

10.1                      Eggs

 

(No additives allowed)

 

 

10.2                      Liquid egg products

 

Additives permitted at GMP

 

 

234

Nisin

GMP

 

1505

Triethyl citrate

1 250

Only liquid white

10.3                      Frozen egg products

 

Additives permitted at GMP

 

 

10.4                      Dried or heat coagulated egg products

 

Additives permitted at GMP

 

 

 

 

Permissions for food additives

INS (if any)

Description

MPL

Conditions

11                         Sugars, honey and related products

11.1                      Sugar

460

Cellulose, microcrystalline and powdered

GMP

 

11.1.1                          Rainbow sugar

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

11.2                      Sugars and sugar syrups

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

450

 

11.3                      Honey and related products

 

(No additives allowed)

 

 

11.3.1                          Dried honey

 

Additives permitted at GMP

 

 

11.4                      Tabletop sweeteners

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

636

Maltol

GMP

 

637

Ethyl maltol

GMP

 

640

Glycine

GMP

 

641

L-Leucine

GMP

 

950

Acesulphame potassium

GMP

 

952

Cyclamates

GMP

 

956

Alitame

GMP

 

962

Aspartame-acesulphame salt

GMP

 

960

Steviol glycosides

GMP

 

1201

Polyvinylpyrrolidone

GMP

 

11.4.1                          Tabletop sweeteners—liquid preparation

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

GMP

 

210 211 212 213

Benzoic acid and sodium, potassium and calcium benzoates

GMP

 

954

Saccharin

GMP

 

11.4.2                          Tabletop sweeteners—tablets or powder or granules packed in portion sized packages

954

Saccharin

GMP

 

 

 

Permissions for food additives

INS (if any)

Description

MPL

Conditions

12                         Salts and condiments

12.1                      Salt and salt substitutes

12.1.1                          Salt

341

Calcium phosphates

GMP

 

381

Ferric ammonium citrate

GMP

 

504

Magnesium carbonates

GMP

 

535

Sodium ferrocyanide

50

total of sodium and

536

Potassium ferrocyanide

50

potassium ferrocyanide

551

Silicon dioxide (amorphous)

GMP

 

552

Calcium silicate

GMP

 

554

Sodium aluminosilicate

GMP

 

556

Calcium aluminium silicate

GMP

 

12.1.2                          Reduced sodium salt mixture

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

12.1.3                          Salt substitute

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

359

Ammonium adipate

GMP

 

363

Succinic acid

GMP

 

1001

Choline salts of acetic, carbonic, hydrochloric, citric, tartaric and lactic acid

GMP

 

12.2                      not assigned

12.3                      Vinegars and related products

 

Colourings permitted at GMP

 

 

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

100

 

300 301 302 303

Ascorbic acid and sodium, calcium and potassium ascorbates

100

 

315 316

Erythorbic acid and sodium erythorbate

100

 

 

*Permitted flavouring substances, excluding quinine and caffeine

 

 

12.4                      not assigned

12.5                      Yeast and yeast products

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

12.5.1                          Dried yeast

12.6                      Vegetable protein products

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

 

Permissions for food additives

INS (if any)

Description

MPL

Conditions

13                         Special purpose foods

13.1                      Infant formula products

270

Lactic acid

GMP

 

304

Ascorbyl palmitate

10 mg/L

 

307b

Tocopherols concentrate, mixed

10 mg/L

 

322

Lecithin

5 000 mg/L

 

330

Citric acid

GMP

 

331

Sodium citrate

GMP

 

332

Potassium citrate

GMP

 

410

Locust bean (carob bean) gum

1 000 mg/L

 

412

Guar gum

1 000 mg/L

 

471

Mono- and diglycerides of fatty acids

4 000 mg/L

 

526

Calcium hydroxide

GMP

 

13.1.1                          Soy-based infant formula

1412

Distarch phosphate

5 000 mg/L

 

1413

Phosphated distarch phosphate

5 000 mg/L

Section 1.3.1—6 applies

1414

Acetylated distarch phosphate

5 000 mg/L

Section 1.3.1—6 applies

1440

Hydroxypropyl starch

25 000 mg/L

Section 1.3.1—6 applies

13.1.2                          Liquid infant formula products

407

Carrageenan

300

 

13.1.3                          Infant formula products for specific dietary use based on a protein substitute

407

Carrageenan

1 000 mg/L

 

471

Mono- and diglycerides of fatty acids

5 000 mg/L

 

472c

Citric and fatty acid esters of glycerol

9 000 mg/L

 

472e

Diacetyltartaric and fatty acid esters of glycerol

400 mg/L

 

1412

Distarch phosphate

25 000 mg/L

 

1413

Phosphated distarch phosphate

25 000 mg/L

Section 1.3.1—6 applies

1414

Acetylated distarch phosphate

25 000 mg/L

Section 1.3.1—6 applies

1440

Hydroxypropyl starch

25 000 mg/L

Section 1.3.1—6 applies

13.2                      Foods for infants

-

*Permitted flavouring substances, excluding quinine and caffeine

GMP

 

170i

Calcium carbonate

GMP

 

260 261 262 263 264

Acetic acid and its potassium, sodium, calcium and ammonium salts

5 000

 

270 325 326 327 328

Lactic acid and its sodium, potassium, calcium and ammonium salts

2 000

 

300 301 302 303

Ascorbic acid and its sodium, calcium and potassium salts

500

 

304

Ascorbyl palmitate

100

 

307

Tocopherols, d-alpha-, concentrate

300

Of fat

307b

Tocopherols concentrate, mixed

300

Of fat

322

Lecithin

15 000

 

330 331 332 333 380

Citric acid and sodium, potassium, calcium and ammonium citrates

GMP

 

307b

Tocopherols concentrate, mixed

300

Of fat

322

Lecithin

15 000

 

330 331 332 333 380

Citric acid and sodium, potassium, calcium and ammonium citrates

GMP

 

407

Carrageenan

10 000

 

410

Locust bean (carob bean) gum

10 000

 

412

Guar gum

10 000

 

414

Gum arabic (Acacia)

10

 

415

Xanthan gum

10 000

 

440

Pectin

10 000

 

471

Mono- and diglycerides of fatty acids

5 000

 

500

Sodium carbonates

GMP

 

501

Potassium carbonates

GMP

 

503

Ammonium carbonates

GMP

 

509

Calcium chloride

750

 

1412

Distarch phosphate

50 000

In total

1413

Phosphated distarch phosphate

50 000

In total

1414

Acetylated distarch phosphate

50 000

In total

1422

Acetylated distarch adipate

50 000

In total

1440

Hydroxypropyl starch

50 000

In total

13.3                      Formulated meal replacements and formulated supplementary foods

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

950

Acesulphame potassium

500

 

956

Alitame

85

 

960

Steviol glycosides

175

 

962

Aspartame-acesulphame salt

1 100

 

13.4                      Formulated supplementary sports foods

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

123

Amaranth

300

 

160b

Annatto extracts

100

 

950

Acesulphame potassium

500

 

956

Alitame

40

 

960

Steviol glycosides

175

 

962

Aspartame-acesulphame salt

1 100

 

13.4.1                          Solid formulated supplementary sports foods

210 211 212 213

Benzoic acid and sodium, potassium, and calcium benzoates

400

 

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

115

 

280

Propionic acid

400

 

281

Sodium propionate

400

 

282

Calcium propionate

400

 

13.4.2                          Liquid formulated supplementary sports foods

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

400

 

210 211 212 213

Benzoic acid and sodium, potassium, and calcium benzoates

400

 

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

115

 

13.5                      Food for special medical purposes

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

1 500

 

210 211 212 213

Benzoic acid and sodium, potassium and calcium benzoates

1 500

 

338

Phosphoric acid

GMP

See Note, below

524

Sodium hydroxide

GMP

See Note, below

525

Potassium hydroxide

GMP

See Note, below

 

 

 

Note Permitted for use as an acidity regulator

950

Acesulphame potassium

450

 

954

Saccharin

200

 

962

Aspartame-acesulphame salt

450

 

13.5.1                          Liquid food for special medical purposes

123

Amaranth

30

 

160b

Annatto extracts

10

 

13.5.2                          Food (other than liquid food) for special medical purposes

123

Amaranth

300

 

160b

Annatto extracts

25

 

 

 


 

Permissions for food additives

INS (if any)

Description

MPL

Conditions

14                         Non-alcoholic and alcoholic beverages

14.1                      Non-alcoholic beverages and brewed soft drinks

14.1.1                          Waters

14.1.1.1                       Mineral water

290

Carbon dioxide

GMP

 

14.1.1.2                       Carbonated, mineralised and soda waters

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

999(i) 999(ii)

Quillaia saponins (from Quillaia extract type 1 and type 2)

40

 

14.1.2                          Fruit and vegetable juices and fruit and vegetable juice products

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

400

See Note, below

210 211 212 213

Benzoic acid and sodium, potassium and calcium benzoates

400

See Note, below

220 221 222 223

Sulphur dioxide and sodium and

115

See Note, below

224 225 228

potassium sulphites

 

 

243

Ethyl lauroyl arginate

50

See Note, below

281

Sodium propionate

GMP

See Note, below

282

Calcium propionate

GMP

See Note, below

 

 

 

Note For each item under 14.1.2, the *GMP principle precludes the use of preservatives in juices represented as not preserved by chemical or heat treatment

14.1.2.1                       Fruit and vegetable juices

 

Additives permitted at GMP

 

For juice separated by other than mechanical means only

 

Colourings permitted at GMP

 

For juice separated by other than mechanical means only

 

Colourings permitted to a maximum level

 

For juice separated by other than mechanical means only

270

Lactic acid

GMP

 

290

Carbon dioxide

GMP

 

296

Malic acid

GMP

 

330

Citric acid

GMP

 

334 335 336 337 353 354

Tartaric acid and sodium, potassium and calcium tartrates

GMP

 

960

Steviol glycosides

50

 

14.1.2.1.1                    Coconut milk coconut cream and coconut syrup

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

1 000

 

210 211 212 213

Benzoic acid and sodium, potassium and calcium benzoates

1 000

 

14.1.2.1.2                    Tomato juices pH < 4.5

234

Nisin

GMP

 

14.1.2.2                       Fruit and vegetable juice products

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

123

Amaranth

30

 

160b

Annatto extracts

10

 

950

Acesulphame potassium

500

 

956

Alitame

40

 

962

Aspartame-acesulphame salt

1 100

 

999(i) 999(ii)

Quillaia saponins (from Quillaia extract type 1 and type 2)

40

 

14.1.2.2.1                    Fruit drink

385

Calcium disodium EDTA

33

Only carbonated products

444

Sucrose acetate isobutyrate

200

 

445

Glycerol esters of wood rosins

100

 

480

Dioctyl sodium sulphosuccinate

10

 

14.1.2.2.2                    Low joule fruit and vegetable juice products

950

Acesulphame potassium

3 000

 

952

Cyclamates

400

 

954

Saccharin

80

 

960

Steviol glycosides

125

 

962

Aspartame-acesulphame salt

6 800

 

14.1.2.2.3                    Soy bean beverage (plain or flavoured)

960

Steviol glycosides

100

Only plain soy bean beverage

960

Steviol glycosides

200

Only flavoured soy bean beverage

14.1.3                          Water based flavoured drinks

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

 

Quinine

100

Only tonic drinks, bitter drinks and quinine drinks

123

Amaranth

30

 

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

400

 

210 211 212 213

Benzoic acid and sodium, potassium and calcium benzoates

400

 

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

115

 

243

Ethyl lauroyl arginate

50

 

385

Calcium disodium EDTA

33

Only products containing fruit flavouring, juice or pulp or orange peel extract

444

Sucrose acetate isobutyrate

200

 

445

Glycerol esters of wood rosins

100

 

480

Dioctyl sodium sulphosuccinate

10

 

950

Acesulphame potassium

3 000

 

952

Cyclamates

350

 

954

Saccharin

150

 

956

Alitame

40

 

960

Steviol glycosides

200

 

962

Aspartame-acesulphame salt

6 800

 

999(i) 999(ii)

Quillaia saponins (from Quillaia extract type 1 and type 2)

40

 

14.1.3.0.1                    Electrolyte drink and electrolyte drink base

950

Acesulphame potassium

150

 

951

Aspartame

150

 

962

Aspartame-acesulphame salt

230

 

14.1.3.0.2                    Cola type drinks

 

Caffeine

145

 

338

Phosphoric acid

570

 

14.1.3.3                       Brewed soft drink

950

Acesulphame potassium

1 000

See Note, below

951

Aspartame

1 000

See Note, below

952

Cyclamates

400

See Note, below

954

Saccharin

50

See Note, below

955

Sucralose

250

See Note, below

956

Alitame

40

See Note, below

957

Thaumatin

GMP

See Note, below

962

Aspartame-acesulphame salt

1 500

See Note, below

 

 

 

Note Section 1.3.1—5 does not apply

14.1.4                          Formulated Beverages

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

123

Amaranth

30

 

160b

Annatto extracts

10

Only products containing fruit or vegetable juice

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

400

 

210 211 212 213

Benzoic acid and sodium, potassium and calcium benzoates

400

 

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

115

 

281

Sodium propionate

GMP

Only products containing fruit or vegetable juice

282

Calcium propionate

GMP

Only products containing fruit or vegetable juice

385

Calcium disodium EDTA

33

Only products containing fruit flavouring, juice or pulp or orange peel extract

444

Sucrose acetate isobutyrate

200

 

445

Glycerol esters of wood rosins

100

 

480

Dioctyl sodium sulphosuccinate

10

 

950

Acesulphame potassium

3 000

See Note, below

951

Aspartame

GMP

See Note, below

954

Saccharin

150

 See Note, below

955

Sucralose

GMP

See Note, below

956

Alitame

40

See Note, below

957

Thaumatin

GMP

See Note, below

 

 

 

Note Section 1.3.1—5 does not apply

960

Steviol glycosides

200

 

961

Neotame

GMP

See Note, below

962

Aspartame-acesulphame salt

6 800

See Note, below

 

 

 

Note Section 1.3.1—5 does not apply

999(i) 999(ii)

Quillaia saponins (from Quillaia extract type 1 and type 2)

40

 

14.1.5                          Coffee, coffee substitutes, tea, herbal infusions and similar products

 

Additives permitted at GMP

 

 

950

Acesulphame potassium

500

 

960

Steviol glycosides

100

 

962

Aspartame-acesulphame salt

1 100

 

999(i) 999(ii)

Quillaia saponins (from Quillaia extract type 1 and type 2)

30

 

14.2                      Alcoholic beverages (including alcoholic beverages that have had the alcohol reduced or removed)

14.2.1                          Beer and related products

150a

Caramel I – plain

GMP

 

150b

Caramel II – caustic sulphite process

GMP

 

150c

Caramel III – ammonia process

GMP

 

150d

Caramel IV – ammonia sulphite process

GMP

 

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

25

 

234

Nisin

GMP

 

270

Lactic acid

GMP

 

290

Carbon dioxide

GMP

 

300 301 302 303

Ascorbic acid and sodium, calcium and potassium ascorbates

GMP

 

315 316

Erythorbic acid and sodium erythorbate

GMP

 

330

Citric acid

GMP

 

405

Propylene glycol alginate

GMP

 

941

Nitrogen

GMP

 

 

*Permitted flavouring substances, excluding quinine and caffeine

GMP

 

999(i) 999(ii)

Quillaia saponins (from Quillaia extract type 1 and type 2)

40

 

14.2.2                          Wine, sparkling wine and fortified wine

150a

Caramel I – plain

GMP

 

150b

Caramel II – caustic sulphite process

GMP

 

150c

Caramel III – ammonia process

GMP

 

150d

Caramel IV – ammonia sulphite process

GMP

 

163ii

Grape skin extract

GMP

 

170

Calcium carbonates

GMP

 

181

Tannins

GMP

 

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

200

 

270

Lactic acid

GMP

 

290

Carbon dioxide

GMP

 

296

Malic acid

GMP

 

297

Fumaric acid

GMP

 

300

Ascorbic acid

GMP

 

301

Sodium ascorbate

GMP

 

302

Calcium ascorbate

GMP

 

315

Erythorbic acid

GMP

 

316

Sodium erythorbate

GMP

 

330

Citric acid

GMP

 

334

Tartaric acid

GMP

 

336

Potassium tartrate

GMP

 

337

Potassium sodium tartrate

GMP

 

341

Calcium phosphates

GMP

 

342

Ammonium phosphates

GMP

 

353

Metatartaric acid

GMP

 

414

Gum arabic

GMP

 

431

Polyoxyethylene (40) stearate

GMP

 

455

Yeast mannoproteins

400

 

466

Sodium carboxymethylcellulose

GMP

Only wine and sparkling wine

491

Sorbitan monostearate

GMP

 

500

Sodium carbonates

GMP

 

501

Potassium carbonates

GMP

 

636

Maltol

250

Only wine made with other than Vitis vinifera grapes

637

Ethyl maltol

100

Only wine made with other than Vitis vinifera grapes

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

(a) 400

 

 

 

(b) 250

For product containing greater than 35 g/L residual sugars

 

For product containing less than 35 g/L residual sugars

14.2.3                          Wine based drinks and reduced alcohol wines

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

 

Quinine

300

 

123

Amaranth

30

 

160b

Annatto extracts

10

 

175

Gold

100

 

14.2.4                          Fruit wine, vegetable wine and mead (including cider and perry)

150a

Caramel I – plain

1 000

 

150b

Caramel II – caustic sulphite process

1 000

 

150c

Caramel III – ammonia process

1 000

 

150d

Caramel IV – ammonia sulphite process

1 000

 

170i

Calcium carbonates

GMP

 

181

Tannins

GMP

 

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

400

 

210 211 212 213

Benzoic acid and sodium, potassium and calcium benzoates

400

 

260

Acetic acid, glacial

GMP

 

270

Lactic acid

GMP

 

290

Carbon dioxide

GMP

 

296

Malic acid

GMP

 

297

Fumaric acid

GMP

 

300

Ascorbic acid

GMP

 

315

Erythorbic acid

GMP

 

330

Citric acid

GMP

 

334

Tartaric acid

GMP

 

336

Potassium tartrate

GMP

 

341

Calcium phosphates

GMP

 

342

Ammonium phosphates

GMP

 

353

Metatartaric acid

GMP

 

491

Sorbitan monostearate

GMP

 

500

Sodium carbonates

GMP

 

501

Potassium carbonates

GMP

 

503

Ammonium carbonates

GMP

 

516

Calcium sulphate

GMP

 

14.2.4.0.1                    Fruit wine, vegetable wine and mead containing greater than 5 g/L residual sugars

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

300

 

14.2.4.0.2                    Fruit wine, vegetable wine and mead containing less than 5 g/L residual sugars

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

200

 

14.2.4.1                       Fruit wine products and vegetable wine products

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

14.2.5                          Spirits and liqueurs

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

123

Amaranth

30

 

160b

Annatto extracts

10

 

173

Aluminium

GMP

 

174

Silver

GMP

 

175

Gold

GMP

 

999(i) 999(ii)

Quillaia saponins (from Quillaia extract type 1 and type 2)

40

 

14.3                      Alcoholic beverages not included in item 14.2

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

 

Quinine

300

 

160b

Annatto extracts

10

 

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

400

 

210 211 212 213

Benzoic acid and sodium, potassium and calcium benzoates

400

 

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

250

 

342

Ammonium phosphates

GMP

 

999(i) 999(ii)

Quillaia saponins (from Quillaia extract type 1 and type 2)

40

 

 

 

Permissions for food additives

INS (if any)

Description

MPL

Conditions

20                         Foods not included in items 0 to 14

 

Additives permitted at GMP

 

 

 

Colourings permitted at GMP

 

 

 

Colourings permitted to a maximum level

 

 

20.1                      Beverages

160b

Annatto extracts

10

 

20.2                      Food other than beverages

160b

Annatto extracts

25

 

20.2.0.1                       Custard mix, custard powder and blancmange powder

950

Acesulphame potassium

500

 

956

Alitame

100

 

960

Steviol glycosides

80

 

962

Aspartame-acesulphame salt

1 100

 

20.2.0.2                       Jelly

123

Amaranth

300

 

950

Acesulphame potassium

500

 

956

Alitame

100

 

952

Cyclamates

1 600

 

954

Saccharin

160

 

960

Steviol glycosides

260

 

962

Aspartame-acesulphame salt

1 100

 

20.2.0.3                       Dairy and fat based desserts, dips and snacks

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

500

 

210 211 212 213

Benzoic acid and sodium, potassium and calcium benzoates

700

 

234

Nisin

GMP

 

243

Ethyl lauroyl arginate

400

 

475

Polyglycerol esters of fatty acids

5 000

 

476

Polyglycerol esters of interesterified ricinoleic acids

5 000

 

950

Acesulphame potassium

500

 

956

Alitame

100

 

960

Steviol glycosides

150

Only dairy and fat based dessert products

962

Aspartame-acesulphame salt

1 100

 

20.2.0.4                       Sauces and toppings (including mayonnaises and salad dressings)

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

1 000

 

210 211 212 213

Benzoic acid and sodium, potassium and calcium benzoates

1 000

 

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

350

 

234

Nisin

GMP

 

243

Ethyl lauroyl arginate

200

 

281

Sodium propionate

GMP

 

282

Calcium propionate

GMP

 

385

Calcium disodium EDTA

75

 

444

Sucrose acetate isobutyrate

200

 

445

Glycerol esters of wood rosins

100

 

475

Polyglycerol esters of fatty acids

20 000

 

480

Dioctyl sodium sulphosuccinate

50

 

950

Acesulphame potassium

3 000

 

952

Cyclamates

1 000

 

954

Saccharin

1 500

 

960

Steviol glycosides

320

 

956

Alitame

300

 

962

Aspartame-acesulphame salt

6 800

 

20.2.0.5                       Soup bases (the maximum permitted levels apply to soup made up as directed)

950

Acesulphame potassium

3 000

 

954

Saccharin

1 500

 

956

Alitame

40

 

962

Aspartame-acesulphame salt

6 800

 

____________________


Amendment History

The Amendment History provides information about each amendment to the Schedule. 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 compilation No. 4 of Schedule 15 as in force on 13 April 2017 (up to Amendment No. 168). It includes any commenced amendment affecting the compilation to that date.

 

Prepared by Food Standards Australia New Zealand on 13 April 2017.

 

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 Schedule 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 Legislation 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

 

Schedule 15 was published in the Food Standards Gazette No. FSC96 on 10 April 2015 as part of Amendment 154 (F2015L00439 –- 1 April 2015) and has since been amended as follows:

 

Section affected

A’ment No.

FRL registration

Gazette

Commencement

(Cessation)

How affected

Description of amendment

table to S15—5

157

F2015L01385

1 Sept 2015

FSC99

3 Sept  2015

1 March 2016

 

ad

Entries for lactic and citric acids under item 14.2.1.

table to S15—5

157

F2015L01374

1 Sept 2015

FSC99

3 Sept  2015

1 March 2016

 

am

Correction of error in heading for item 13.3.

table to S15—5

157

F2015L01374

1 Sept 2015

FSC99

3 Sept  2015

1 March 2016

 

ad

Heading for item 5.3.

Entry for sodium hydrosulphite under item 9.4.1 previously included in the Code as part of A1088.

table to S15—5

161

F2016L00127

18 Feb 2016

FSC103

22 Feb 2016

1 March 2016

 

am

Notes to item 5.1 as consequential amendments from inclusion of acesulphame potassium under item 5.2.1.

table to S15—5

161

F2016L00127

18 Feb 2016

FSC103

22 Feb 2016

1 March 2016

 

ad

Entry for acesulphame potassium under item 5.2.1.

table to S15—5

161

F2016L00120

18 Feb 2016

FSC103

22 Feb 2016

1 March 2016

 

am

Correction of transcription errors in items 1.4.2 and 2.2.2.

table to S15—5

166

F2017L00024

5 Jan 2017

FSC108

12 Jan 2017

12 Jan 2017

ad

Entry for propionic acid and sodium and potassium and calcium propionate under items 8.2 and 8.3.

table to S15—5

167

F2017L00104

8 Feb 2017

FSC109

9 Feb 2017

9 Feb 2017

ad

Entry for L-cysteine monohydrochloride under item 4.1.3.

table to S15—5

168

F2017L00414

11 April 2017

FSC110

13 April 2017

 

13 April 2017

am

Heading to item 8.3 to clarify application of permissions under the item.