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Food Standards as amended, taking into account amendments up to Food Standards (Application A1131 – Aqualysin 1 (Protease) as a Processing Aid (Enzyme)) Variation
This instrument includes new Schedule 18 in the Australia New Zealand Food Standards Code.
Administered by: Health
Registered 23 Jan 2018
Start Date 11 Jan 2018
End Date 02 May 2018

Schedule 18           Processing aids

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 processing aids are regulated by Standard 1.1.1 and Standard 1.3.3. This standard lists substances that may be used as processing aids for paragraph 1.1.2—13(3)(a) and contains permissions to use substances as processing aids for Standard 1.3.3.

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.

S18—1                Name

                            This Standard is Australia New Zealand Food Standards Code – Schedule 18 – Processing aids.

                                      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.

S18—2                Generally permitted processing aids—substances for section 1.3.3—4

                   (1)      For paragraph 1.3.3—4(2)(b), the substances are:

Generally permitted processing aids


activated carbon

ammonia

ammonium hydroxide

argon

bone phosphate

carbon monoxide

diatomaceous earth

ethoxylated fatty alcohols

ethyl alcohol

fatty acid polyalkylene glycol ester

furcellaran

hydrogenated glucose syrups

isopropyl alcohol

magnesium hydroxide

oleic acid

oleyl oleate

oxygen

perlite

phospholipids

phosphoric acid

polyethylene glycols

polyglycerol esters of fatty acids

polyglycerol esters of interesterified ricinoleic acid

polyoxyethylene 40 stearate

potassium hydroxide

propylene glycol alginate

silica or silicates

sodium hydroxide

sodium lauryl sulphate

sulphuric acid

tannic acid


                   (2)      In this section:

silica or silicates includes:

                            (a)      sodium calcium polyphosphate silicate; and

                            (b)      sodium hexafluorosilicate; and

                            (c)      sodium metasilicate; and

                            (d)      sodium silicate; and

                            (e)      silica; and

                            (f)      modified silica;

                            that complies with a specification in section S3—2 or S3—3.


 

                                      Note    Silicates that are additives permitted at GMP (see section S16—2) may also be used as processing aids, in accordance with paragraph 1.3.3—4(2)(a).

S18—3                Permitted processing aids for certain purposes

                            For section 1.3.3—5, the substances, foods and maximum permitted levels are:

Permitted processing aids for certain purposes (section 1.3.3—5)

Substance

Maximum permitted level (mg/kg)

 

Technological purpose—Antifoam agent

Butanol

10

Oxystearin

GMP

Polydimethylsiloxane

10

Polyethylene glycol dioleate

GMP

Polyethylene/ polypropylene glycol copolymers

GMP

Soap

GMP

Sorbitan monolaurate

1

Sorbitan monooleate

1

Technological purpose—Catalyst

Chromium (excluding chromium VI)

0.1

Copper

0.1

Molybdenum

0.1

Nickel

1.0

Peracetic acid

0.7

Potassium ethoxide

1.0

Potassium (metal)

GMP

Sodium (metal)

GMP

Sodium ethoxide

1.0

Sodium methoxide

1.0

Technological purpose—decolourants, clarifying, filtration and adsorbent agents

Acid clays of montmorillonite

GMP

Chloromethylated aminated  styrene‑divinylbenzene resin

GMP

Co-extruded polystyrene and polyvinyl polypyrrolidone

GMP

Copper sulphate

GMP

Dimethylamine-epichlorohydrin copolymer

150

Dimethyldialkylammonium chloride

GMP

Technological purpose—decolourants, clarifying, filtration and adsorbent agents

Divinylbenzene copolymer

GMP

High density polyethylene co‑extruded with kaolin

GMP

Iron oxide

GMP

Fish collagen, including isinglass

GMP

Magnesium oxide

GMP

Modified polyacrylamide resins

GMP

Nylon

GMP

Phytates (including phytic acid, magnesium phytate & calcium phytate)

GMP

Polyester resins, cross-linked

GMP

Polyethylene

GMP

Polypropylene

GMP

Polyvinyl polypyrrolidone

GMP

Potassium ferrocyanide

0.1

Technological purpose—desiccating preparation

Aluminium sulphate

GMP

Ethyl esters of fatty acids

GMP

Short chain triglycerides

GMP

Technological purpose—ion exchange resin

 

Completely hydrolysed copolymers of methyl acrylate and divinylbenzene

GMP

Completely hydrolysed terpolymers of methyl acrylate, divinylbenzene and acrylonitrile

GMP

Cross-linked phenol-formaldehyde activated with one or both of the following: triethylene tetramine and tetraethylenepentamine

GMP

Cross-linked polystyrene, chloromethylated, then aminated with trimethylamine, dimethylamine, diethylenetriamine, or dimethylethanolamine

GMP

Diethylenetriamine, triethylene-tetramine, or tetraethylenepentamine cross-linked with epichlorohydrin

GMP

Divinylbenzene copolymer

GMP

Epichlorohydrin cross-linked with ammonia

GMP

Epichlorohydrin cross-linked with ammonia and then quaternised with methyl chloride to contain not more than 18% strong base capacity by weight of total exchange capacity

GMP

Hydrolysed copolymer of methyl acrylate and divinylbenzene

GMP

Methacrylic acid-divinylbenzene copolymer

GMP

Methyl acrylate-divinylbenzene copolymer containing not less than 2% by weight of divinylbenzene, aminolysed with dimethylaminopropylamine

GMP

Methyl acrylate-divinylbenzene copolymer containing not less than 3.5% by weight of divinylbenzene, aminolysed with dimethylaminopropylamine

GMP

Methyl acrylate-divinylbenzene-diethylene glycol divinyl ether terpolymer containing not less than 3.5% by weight divinylbenzene and not more than 0.6% by weight of diethylene glycol divinyl ether, aminolysed with dimethaminopropylamine

GMP

Methyl acrylate-divinylbenzene-diethylene glycol divinyl ether terpolymer containing not less than 7% by weight divinylbenzene and not more than 2.3% by weight of diethylene glycol divinyl ether, aminolysed with dimethaminopropylamine and quaternised with methyl chloride

GMP

Reaction resin of formaldehyde, acetone, and tetraethylenepentamine

GMP

Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then derivatised with carboxymethyl groups whereby the amount of epichlorohydrin plus propylene oxide is no more than 70% of the starting amount of cellulose

GMP

Regenerated cellulose, cross-linked and alkylated with epichlorohydrin, then derivatised with tertiary amine groups whereby the amount of epichlorohydrin is no more than 10% of the starting amount of cellulose

GMP

Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then derivatised with quaternary amine groups whereby the amount of epichlorohydrin plus propylene oxide is no more than 250% of the starting amount of cellulose

GMP

Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then sulphonated, whereby the amount of epichlorohydrin plus propylene oxide employed is no more than 250% of the starting amount of cellulose

GMP

Styrene-divinylbenzene cross-linked copolymer, chloromethylated then aminated with dimethylamine and oxidised with hydrogen peroxide whereby the resin contains not more than 15% of vinyl N,N-dimethylbenzylamine-N-oxide and not more than 6.5% of nitrogen

GMP

Sulphite-modified cross-linked phenol-formaldehyde, with modification resulting in sulphonic acid groups on side chains

GMP

Sulphonated anthracite coal

GMP

Sulphonated copolymer of styrene and divinylbenzene

GMP

Sulphonated terpolymers of styrene, divinylbenzene, and acrylonitrile or methyl acrylate

GMP

Sulphonated tetrapolymer of styrene, divinylbenzene, acrylonitrile, and methyl acrylate derived from a mixture of monomers containing not more than a total of 2% by weight of acrylonitrile and methyl acrylate

GMP

Technological purpose—lubricant, release and anti-stick agent

 

Acetylated mono- and diglycerides

100

Mineral oil based greases

GMP

Thermally oxidised soya-bean oil

320

White mineral oil

GMP

Technological purpose—carrier, solvent, diluent

 

Benzyl alcohol

500

Croscarmellose sodium

GMP

Ethyl acetate

GMP

Glycerol diacetate

GMP

Glyceryl monoacetate

GMP

Glycine

GMP

Isopropyl alcohol

1000

L-Leucine

GMP

Triethyl citrate

GMP

S18—4                Permitted enzymes

                   (1)      For section 1.3.3—6, the enzymes and sources are set out in:

                            (a)      subsection (3) (permitted enzymes of animal origin); and

                            (b)      subsection (4) (permitted enzymes of plant origin); and

                            (c)      subsection (5) (permitted enzymes of microbial origin).

                   (2)      The sources listed in relation to enzymes of microbial origin may contain additional copies of genes from the same organism.

                                      Note 1 EC, followed by a number, means the number the Enzyme Commission uses to classify the principal enzyme activity, which is known as the Enzyme Commission number.

                                      Note 2 ATCC, followed by a number, means the number which the American Type Culture Collection uses to identify a prokaryote.

                                      Note 3 Some enzyme sources identified in this section are protein engineered. If such an enzyme is used as a processing aid, the resulting food may have as an ingredient a food produced using gene technology, and the requirements relating to foods produced using gene technology will applysee Standard 1.2.1 and Standard 1.5.2. The relevant enzymes are the following:

                                                  ●          Glycerophospholipid cholesterol acyltransferase, protein engineered variant;

                                                  ●          Lipase, triacylglycerol, protein engineered variant;

                                                  ●          Maltotetraohydrolase, protein engineered variant;

                   (3)      The permitted enzymes of animal origin are:

Permitted enzymes (section 1.3.3—6)—Enzymes of animal origin

Enzyme

Source

Lipase, triacylglycerol (EC 3.1.1.3)

Bovine stomach; salivary glands or forestomach of calf, kid or lamb; porcine or bovine pancreas

Pepsin (EC 3.4.23.1)

Bovine or porcine stomach

Phospholipase A2 (EC 3.1.1.4)

Porcine pancreas

Thrombin (EC 3.4.21.5)

Bovine or porcine blood

Trypsin (EC 3.4.21.4)

Porcine or bovine pancreas

                   (4)      The permitted enzymes of plant origin are:

Permitted enzymes (section 1.3.3—6)—Enzymes of plant origin

Enzyme

Source

α-Amylase (EC 3.2.1.1)

Malted cereals

β-Amylase (EC 3.2.1.2)

Sweet potato (Ipomoea batatas)

Malted cereals

Actinidin (EC 3.4.22.14)

Kiwifruit (Actinidia deliciosa)

Ficin (EC 3.4.22.3)

Ficus spp.

Fruit bromelain (EC 3.4.22.33)

Pineapple fruit (Ananas comosus)

Papain (EC 3.4.22.2)

Carica papaya

Stem bromelain (EC 3.4.22.32)

Pineapple stem (Ananas comosus)

                        (5)      The permitted enzymes of microbial origin are:

Permitted enzymes (section 1.3.3—6)—Enzymes of microbial origin

Enzyme

Source

α-Acetolactate decarboxylase (EC 4.1.1.5)

Bacillus amyloliquefaciens

Bacillus subtilis

Bacillus subtilis, containing the gene for α-Acetolactate decarboxylase isolated from Bacillus brevis

Aminopeptidase (EC 3.4.11.1)

Aspergillus oryzae

Lactococcus lactis

α-Amylase (EC 3.2.1.1)

Aspergillus niger

Aspergillus oryzae

Bacillus amyloliquefaciens

Bacillus licheniformis

Bacillus licheniformis, containing the gene for α-Amylase isolated from Geobacillus stearothermophilus

Bacillus subtilis

Bacillus subtilis, containing the gene for α-Amylase isolated from Geobacillus stearothermophilus

Geobacillus stearothermophilus

β-Amylase (EC 3.2.1.2)

Bacillus amyloliquefaciens

Bacillus subtilis

Amylomaltase (EC 2.4.1.25)

Bacillus amyloliquefaciens, containing the gene for amylomaltase derived from Thermus thermophilus

α-Arabinofuranosidase (EC 3.2.1.55)

Aspergillus niger

Asparaginase (EC 3.5.1.1)

Aspergillus niger

Aspergillus oryzae

Bacillus subtilis, containing the gene for asparaginase isolated from Pyrococcus furiosus

Aspergillopepsin I (EC 3.4.23.18)

Aspergillus niger

Aspergillus oryzae

Aspergillopepsin II (EC 3.4.23.19)

Aspergillus niger

Carboxylesterase (EC 3.1.1.1)

Rhizomucor miehei

Catalase (EC 1.11.1.6)

Aspergillus niger

Micrococcus luteus

Cellulase (EC 3.2.1.4)

Aspergillus niger

Penicillium funiculosum

Trichoderma reesei

Trichoderma viride

Chymosin (EC 3.4.23.4)

Aspergillus niger

Escherichia coli K-12 strain GE81

Kluyveromyces lactis

Chymotrypsin (EC 3.4.21.1)

Bacillus licheniformis, containing the gene for chymotrypsin isolated from Nocardiopsis prasina

Cyclodextrin glucanotransferase (EC 2.4.1.19)

Paenibacillus macerans

Dextranase (EC 3.2.1.11)

Chaetomium gracile

Penicillium lilacinum

Endo-1,4-beta-xylanase (EC 3.2.1.8)

Aspergillus niger

Aspergillus oryzae

Aspergillus oryzae, containing the gene for Endo-1,4-beta-xylanase isolated from Aspergillus aculeatus

Aspergillus oryzae, containing the gene for Endo-1,4-beta-xylanase isolated from Thermomyces lanuginosus

Bacillus amyloliquefaciens

Bacillus subtilis

Humicola insolens

Trichoderma reesei

Endo-1,4-beta-xylanase, protein engineered variant (EC 3.2.1.8)

Bacillus licheniformis, containing the gene for Endo-1,4-beta-xylanase isolated from Bacillus licheniformis

Endo-arabinase (EC 3.2.1.99)

Aspergillus niger

Endo-protease (EC 3.4.21.26)

Aspergillus niger

β-Fructofuranosidase (EC 3.2.1.26)

Aspergillus niger

Saccharomyces cerevisiae

α-Galactosidase (EC 3.2.1.22)

Aspergillus niger

 β-Galactosidase (EC 3.2.1.23)

Aspergillus niger

Aspergillus oryzae

Bacillus circulans ATCC 31382

Bacillus licheniformis, containing the gene for β-Galactosidase isolated from Bifidobacterium bifidum

Kluyveromyces marxianus

Kluyveromyces lactis

Glucan 1,3-β-glucosidase (EC 3.2.1.58)

Trichoderma harzianum

β-Glucanase (EC 3.2.1.6)

Aspergillus niger

Aspergillus oryzae

Bacillus amyloliquefaciens

Bacillus subtilis

Disporotrichum dimorphosporum

Humicola insolens

Talaromyces emersonii

Trichoderma reesei

Glucoamylase (EC 3.2.1.3)

Aspergillus niger

Aspergillus oryzae

Rhizopus delemar

Rhizopus oryzae

Rhizopus niveus

Glucose oxidase (EC 1.1.3.4)

Aspergillus niger

Aspergillus oryzae, containing the gene for glucose oxidase isolated from Aspergillus niger

α-Glucosidase (EC 3.2.1.20)

Aspergillus oryzae

Aspergillus niger

β-Glucosidase (EC 3.2.1.21)

Aspergillus niger

Glutaminase (EC 3.5.1.2)

Bacillus amyloliquefaciens

Glycerophospholipid cholesterol acyltransferase, protein engineered variant (EC 2.3.1.43)

Bacillus licheniformis, containing the gene for glycerophospholipid cholesterol acyltransferase isolated from Aeromonas salmonicida subsp. salmonicida

Hemicellulase endo-1,3-β-xylanase (EC 3.2.1.32)

Humicola insolens

Hemicellulase multicomponent enzyme (EC 3.2.1.78)

Aspergillus niger

Bacillus amyloliquefaciens

Bacillus subtilis

Trichoderma reesei

Hexose oxidase (EC 1.1.3.5)

Hansenula polymorpha, containing the gene for Hexose oxidase isolated from Chondrus crispus

Inulinase (EC 3.2.1.7)

Aspergillus niger

Lipase, monoacylglycerol (EC 3.1.1.23)

Penicillium camembertii

Lipase, triacylglycerol (EC 3.1.1.3)

Aspergillus niger

Aspergillus oryzae

Aspergillus oryzae, containing the gene for Lipase, triacylglycerol isolated from Fusarium oxysporum

Aspergillus oryzae, containing the gene for Lipase, triacylglycerol isolated from Humicola lanuginosa

Aspergillus oryzae, containing the gene for Lipase, triacylglycerol isolated from Rhizomucor miehei

Candida rugosa

Hansenula polymorpha, containing the gene for Lipase, triacylglycerol isolated from Fusarium heterosporum

Mucor javanicus

Penicillium roquefortii

Rhizopus arrhizus

Rhizomucor miehei

Rhizopus niveus

Rhizopus oryzae

Lipase, triacylglycerol, protein engineered variant (EC 3.1.1.3)

Aspergillus niger, containing the gene for lipase, triacylglycerol isolated from Fusarium culmorum

Lysophospholipase (EC 3.1.1.5)

Aspergillus niger

Maltogenic α-amylase (EC 3.2.1.133)

Bacillus subtilis containing the gene for maltogenic α-amylase isolated from Geobacillus stearothermophilus

Maltotetraohydrolase, protein engineered variant (EC 3.2.1.60)

Bacillus licheniformis, containing the gene for maltotetraohydrolase isolated from Pseudomonas stutzeri

Metalloproteinase

Aspergillus oryzae

Bacillus amyloliquefaciens

Bacillus coagulans

Bacillus subtilis

Mucorpepsin (EC 3.4.23.23)

Aspergillus oryzae

Aspergillus oryzae, containing the gene for Aspartic proteinase isolated from Rhizomucor meihei

Rhizomucor meihei

Cryphonectria parasitica

Oryzin (EC 3.4.21.63)

Aspergillus melleus

Pectin lyase (EC 4.2.2.10)

Aspergillus niger

Pectinesterase (EC 3.1.1.11)

Aspergillus niger

Aspergillus oryzae, containing the gene for pectinesterase isolated from Aspergillus aculeatus

Phospholipase A1 (EC 3.1.1.32)

Aspergillus oryzae, containing the gene for phospholipase A1 isolated from Fusarium venenatum

Phospholipase A2 (EC 3.1.1.4)

Aspergillus niger, containing the gene isolated from porcine pancreas

Streptomyces violaceoruber

3-Phytase (EC 3.1.3.8)

Aspergillus niger

4-Phytase (EC 3.1.3.26)

Aspergillus oryzae, containing the gene for 4-phytase isolated from Peniophora lycii

Polygalacturonase or Pectinase multicomponent enzyme (EC 3.2.1.15)

Aspergillus niger

Aspergillus oryzae

Trichoderma reesei

Pullulanase (EC 3.2.1.41)

Bacillus acidopullulyticus

Bacillus amyloliquefaciens

Bacillus licheniformis

Bacillus subtilis

Bacillus subtilis, containing the gene for pullulanase isolated from Bacillus acidopullulyticus

Klebsiella pneumoniae

Serine proteinase (EC 3.4.21.14)

Aspergillus oryzae

Bacillus amyloliquefaciens

Bacillus halodurans

Bacillus licheniformis

Bacillus subtilis

Transglucosidase (EC 2.4.1.24)

Aspergillus niger

Transglutaminase (EC 2.3.2.13)

Streptomyces mobaraensis

Trypsin (EC 3.4.21.4)

Fusarium venenatum, containing the gene for trypsin isolated from Fusarium oxysporum

Urease (EC 3.5.1.5)

Lactobacillus fermentum

Xylose isomerase (EC 5.3.1.5)

Actinoplanes missouriensis

Bacillus coagulans

Microbacterium arborescens

Streptomyces olivaceus

Streptomyces olivochromogenes

Streptomyces murinus

Streptomyces rubiginosus

S18—5                Permitted microbial nutrients and microbial nutrient adjuncts

                            For section 1.3.3—7, the substances are:

Permitted microbial nutrients and microbial nutrient adjuncts


adenine

adonitol

ammonium sulphate

ammonium sulphite

arginine

asparagine

aspartic acid

benzoic acid

biotin

calcium pantothenate

calcium propionate

copper sulphate

cystine

cysteine monohydrochloride

dextran

ferrous sulphate

glutamic acid

glycine

guanine

histidine

hydroxyethyl starch

inosine

inositol

manganese chloride

manganese sulphate

niacin

nitric acid

pantothenic acid

peptone

phytates

polyvinylpyrrolidone

pyridoxine hydrochloride

riboflavin

sodium formate

sodium molybdate

sodium tetraborate

thiamin

threonine

uracil

xanthine

zinc chloride

zinc sulphate


S18—6                Permitted processing aids for water

                            For section 1.3.3—8, the substances and maximum permitted levels are:

Permitted processing aids for water (section 1.3.3—8)

Substance

Maximum permitted level (mg/kg)

Aluminium sulphate

GMP

Ammonium sulphate

GMP

Calcium hypochlorite

5 (available chlorine)

Calcium sodium polyphosphate

GMP

Chlorine

5 (available chlorine)

Chlorine dioxide

1 (available chlorine)

Cobalt sulphate

2

Copper sulphate

2

Cross-linked phenol-formaldehyde activated with one or both of triethylenetetramine or tetraethylenepentamine

GMP

Cross-linked polystyrene, first chloromethylated then aminated with trimethylamine, dimethylamine, diethylenetriamine or dimethylethanolamine

GMP

Diethylenetriamine, triethylenetetramine or tetraethylenepentamine cross-linked with epichlorohydrin

GMP

Ferric chloride

GMP

Ferric sulphate

GMP

Ferrous sulphate

GMP

Hydrofluorosilicic acid (fluorosilicic acid) (only in water used as an ingredient in other foods)

1.5 (as fluoride)

Hydrolysed copolymers of methyl acrylate and divinylbenzene

GMP

Hydrolysed terpolymers of methyl acrylate, divinylbenzene and acrylonitrile

GMP

Hydrogen peroxide

5

1-Hydroxyethylidene-1,1-diphosphonic acid

GMP

Lignosulphonic acid

GMP

Magnetite

GMP

Maleic acid polymers

GMP

Methyl acrylate-divinylbenzene copolymer containing not less than 2% divinylbenzene aminolysed with dimethylaminopropylamine

GMP

Methacrylic acid-divinylbenzene copolymer

GMP

Methyl acrylate-divinylbenzene-diethylene glycol divinyl ether terpolymer containing not less than 3.5% divinylbenzene and not more than 0.6% diethylene glycol divinyl ether, aminolysed with dimethylaminopropylamine

GMP

Modified polyacrylamide resins

GMP

Monobutyl ethers of polyethylene-polypropylene glycol

GMP

Ozone

GMP

Phosphorous acid

GMP

Polyacrylamide (polyelectrolytes) (as acrylamide monomer)

0.0002

Polyaluminium chloride

GMP

Polydimethyldiallyl ammonium chloride

GMP

Polyoxypropylene glycol

GMP

Potassium permanganate

GMP

Reaction resin of formaldehyde, acetone and tetraethylenepentamine

GMP

Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then sulphonated whereby the amount of epichlorohydrin plus propylene oxide employed is no more than 250% of the starting amount of cellulose

GMP

Silver ions

0.01

Sodium aluminate

GMP

Sodium fluoride (only in water used as an ingredient in other foods)

1.5 (as fluoride)

Sodium fluorosilicate (Sodium silicofluoride) (only in water used as an ingredient in other foods)

1.5 (as fluoride)

Sodium glucoheptonate

0.08 (measured as cyanide)

Sodium gluconate

GMP

Sodium humate

GMP

Sodium hypochlorite

5 (available chlorine)

Sodium lignosulphonate

GMP

Sodium metabisulphite

GMP

Sodium nitrate

50 (as nitrate)

Sodium polymethacrylate

2.5

Sodium sulphite (neutral or alkaline)

GMP

Styrene-divinylbenzene cross-linked copolymer

0.02 (as styrene)

Sulphonated copolymer of styrene and divinylbenzene

GMP

Sulphonated terpolymers of styrene, divinylbenzene acrylonitrile and methyl acrylate

GMP

Sulphite modified cross-linked phenol-formaldehyde

GMP

Tannin powder extract

GMP

Tetrasodium ethylene diamine tetraacetate

GMP

Zinc sulphate

GMP

S18—7                Permitted bleaching, washing and peeling agents—various foods

                            For section 1.3.3—9, the substances, foods and maximum permitted levels are:

Permitted bleaching, washing and peeling agents (section 1.3.3—9)

Substance

Food

Maximum permitted level (mg/kg)

Benzoyl peroxide

All foods

40 (measured as benzoic acid)

Bromo-chloro-dimethylhydantoin

All foods

1.0 (available chlorine)

1.0 (inorganic bromide)

2.0 (dimethylhydantoin)

Calcium hypochlorite

All foods

1.0 (available chlorine)

Chlorine

All foods

1.0 (available chlorine)

Chlorine dioxide

All foods

1.0 (available chlorine)

Diammonium hydrogen orthophosphate

All foods

GMP

Dibromo-dimethylhydantoin

All foods

2.0 (inorganic bromide)

2.0 (dimethylhydantoin)

2-Ethylhexyl sodium sulphate

All foods

0.7

Hydrogen peroxide

All foods

5

Iodine

Fruits, vegetables and eggs

GMP

Oxides of nitrogen

All foods

GMP

Ozone

All foods

GMP

Peracetic acid

All foods

GMP

Sodium chlorite

All foods

1.0 (available chlorine)

Sodium dodecylbenzene sulphonate

All foods

0.7

Sodium hypochlorite

All foods

1.0 (available chlorine)

Sodium laurate

All foods

GMP

Sodium metabisulphite

Root and tuber vegetables

25

Sodium peroxide

All foods

5

Sodium persulphate

All foods

GMP

Triethanolamine

Dried vine fruit

GMP

S18—8                Permitted extraction solvents—various foods

                            For section 1.3.3—10, the substances, foods and maximum permitted levels are:

Permitted extraction solvents (section 1.3.3—10)

Substance

Food

Maximum permitted level (mg/kg)

Acetone

Flavouring substances

2

 

Other foods

0.1

Benzyl alcohol

All foods

GMP

Butane

Flavouring substances

1

 

Other foods

0.1

Butanol

All foods

10

Cyclohexane

All foods

1

Dibutyl ether

All foods

2

Diethyl ether

All foods

2

Dimethyl ether

All foods

2

Ethyl acetate

All foods

10

Glyceryl triacetate

All foods

GMP

Hexanes

All foods

20

Isobutane

Flavouring substances

1

 

Other foods

0.1

Methanol

All foods

5

Methylene chloride

Decaffeinated coffee

2

 

Decaffeinated tea

2

 

Flavouring substances

2

Methylethyl ketone

All foods

2

Propane

All foods

1

Toluene

All foods

1

S18—9                Permitted processing aids—various technological purposes

                   (1)      For section 1.3.3—11, the substances, foods, technological purposes and maximum permitted levels are set out in the table to subsection (3).

                   (2)      In this section:

amine agarose ion exchange resin means agarose cross-linked and alkylated with epichlorohydrin and propylene oxide, then derivatised with tertiary amine groups whereby the amount of epichlorohydrin plus propylene oxide does not exceed 250% by weight of the starting amount of agarose.

approved food for use of phage means food that:

                            (a)      is ordinarily consumed in the same state in which it is sold; and

                            (b)      is solid; and

                            (c)      is one of the following:

                                      (i)       meat or meat product;

                                      (ii)      fish or fish product;

                                      (iii)     fruit or fruit product;

                                      (iv)     vegetable or vegetable product;

                                      (v)      cheese; and

                            (d)      is not one of the following:

                                      (i)       whole nuts in the shell;

                                      (ii)      raw fruits and vegetables that are intended for hulling, peeling or washing by the consumer.

                            sulphonate agarose ion exchange resin means agarose cross-linked with epichlorohydrin and reacted with allyl glycidyl ether or propylene oxide, then derivatised with sulphonate groups whereby the amount of epichlorohydrin plus allyl glycidyl ether or propylene oxide does not exceed 250% by weight of the starting quantity of agarose.

                   (3)      The table is:

Permitted processing aids—various purposes (section 1.3.3—11)

Substance

Technological purpose

Maximum permitted and food level (mg/kg)

Amine agarose ion exchange resin

Removal of specific proteins and polyphenols from beer

GMP

Ammonium bisulphite

For use in the manufacture of wine, sparkling wine and fortified wine as a microbial nutrient and microbial nutrient adjunct.

GMP

Ammonium persulphate

Yeast washing agent

GMP

Ammonium sulphate

Decalcification agent for edible casings

GMP              

Aqualysin 1 (EC 3.4.21.111) sourced from Bacillus subtilis containing the aqualysin 1 gene from Thermus aquaticus

For use in the manufacture of bakery products

GMP

Butanol

Suspension agent for sugar crystals

10

Carbonic acid

Bleached tripe washing agent

GMP

Cetyl alcohol

Coating agent on meat carcasses and primal cuts to prevent desiccation

1.0

Chitin-glucan

For use in the manufacture of wine, sparkling wine and fortified wine as a decolourant, clarifying, filtration and absorbent agent.

GMP

Chitosan sourced from Aspergillus niger

Manufacture of wine, beer, cider, spirits and food grade ethanol

GMP

A colouring that is an additive permitted at GMP, a colouring permitted at GMP, or a colouring permitted to a maximum level

Applied to the outer surface of meat as a brand for the purposes of inspection or identification

GMP

Cupric citrate

Removal of sulphide compounds from wine

GMP

β-Cyclodextrin

Used to extract cholesterol from eggs

GMP

L-Cysteine (or HCl salt)

Dough conditioner

75

Endo-1,4-beta-xylanase (EC 3.2.1.8) from Bacillus subtilis, containing the gene for Endo-1,4-beta-xylanase isolated from Pseudoalteromonas haloplanktis.

For use in the manufacture of bakery and other cereal-based products.

GMP

Ethyl acetate

Cell disruption of yeast

GMP

Ethylene diamine tetraacetic acid

Metal sequestrant for edible fats and oils and related products

GMP

Gibberellic acid

Barley germination

GMP

Gluteral

Manufacture of edible collagen casings

GMP

Hydrogen peroxide

Control of lactic acid producing microorganisms to stabilise the pH during the manufacture of:

(a)    fermented milk;

(b)    fermented milk products;

(c)    cheese made using lactic acid producing microorganisms; or

(d)    cheese products made using lactic acid producing microorganisms

5

 

Inhibiting agent for dried vine fruits, fruit and vegetable juices, sugar, vinegar and yeast autolysate

5

 

Removal of glucose from egg

5

 

Removal of sulphur dioxide

5

1-Hydroxyethylidene-1, 1-diphosphonic acid

Metal sequestrant for use with anti-microbial agents for meat, fruit and vegetables

GMP

Ice Structuring Protein type III HPLC 12

Manufacture of ice cream and edible ices

100

Indole acetic acid

Barley germination

GMP

Lactoperoxidase from bovine milk EC 1.11.1.7

Reduce the bacterial population or inhibit bacterial growth on meat surfaces

GMP

Lipase, triacylglycerol (EC 3.1.1.3) sourced from Candida cylindracea

For use in the manufacture of bakery products and dairy products and in the processing of fats and oils.

GMP

Listeria phage P100

Listericidal treatment for use on approved food for use of phage

GMP

Morpholine

Solubilising agent for coating mixtures on fruits

GMP

Oak

For use in the manufacture of wine

GMP

Octanoic acid

Anti-microbial agent for meat, fruit and vegetables

GMP

Paraffin

Coatings for cheese and cheese products

GMP

Polyvinyl acetate

Preparation of waxes for use in cheese and cheese products

GMP

Polyvinylimidazole-polyvinylpyrrolidone co-polymers

For use in the manufacture of wine, sparkling wine and fortified wine as a decolourant, clarifying, filtration and absorbent agent.

GMP

Potassium bromate

Germination control in malting

Limit of determination of bromate

Salmonella phage preparation (S16 and FO1a)

Reduce population of Salmonella species on the surface of raw meat and raw poultry meat during processing.

GMP

Silver chloride

For use in the manufacture of wine, sparkling wine and fortified wine to remove fermentation and storage-related odours.

GMP

Sodium bromate

Germination control in malting

Limit of determination of bromate

Sodium chlorite

Anti-microbial agent for meat, fish, fruit and vegetables

Limit of determination of chlorite, chlorate, chlorous acid and chlorine dioxide

Sodium gluconate

Denuding, bleaching & neutralising tripe

GMP

Sodium glycerophosphate

Cryoprotectant for starter culture

GMP

Sodium metabisulphite

Dough conditioner

60

 

Removal of excess chlorine

60

 

Softening of corn kernels for starch manufacture

60 (in the starch)

 

Treatment of hides for use in gelatine and collagen manufacture

GMP

Sodium sulphide

Treatment of hides for use in gelatine and collagen manufacture

GMP

Sodium sulphite

Dough conditioner

60

Sodium thiocyanate

Reduce and/or inhibit bacterial population on meat surfaces

GMP

Stearyl alcohol

Coating agent on meat carcasses and primal cuts to prevent desiccation

GMP

Sulphonate agarose ion exchange resin

Production of lactoferrin from bovine milk and milk-related products

GMP

Sulphur dioxide

Control of nitrosodimethylamine in malting

750

 

Treatment of hides for use in gelatine and collagen manufacture

750

Sulphurous acid

Softening of corn kernels

GMP

 

Treatment of hides for use in gelatine and collagen manufacture

GMP

Triethanolamine

Solubilising agent for coating mixtures for fruits

GMP

Urea

Manufacture of concentrated gelatine solutions

1.5 times the mass of the gelatine present

 

Microbial nutrient and microbial nutrient adjunct for the manufacture of all foods, except alcoholic beverages

GMP

Woodflour from untreated Pinus radiata

Gripping agent used in the treatment of hides

GMP

S18—10              Permission to use dimethyl dicarbonate as microbial control agent

                            For section 1.3.3—12, the foods and maximum permitted addition levels are:

Permission to use dimethyl dicarbonate as microbial control agent (section 1.3.3—12)

Food

Maximum permitted addition level

Any of the following:

250 mg/kg

(a)    fruit juice;

 

(b)    vegetable juice;

 

(c)    fruit juice product;

 

(d)    vegetable juice product.

 

Water based flavoured drinks

250 mg/kg

Formulated beverages

250 mg/kg

Any of the following:

200 mg/kg

(a)    wine

 

(b)    sparkling wine;

 

(c)    fortified wine;

 

(d)    fruit wine (including cider and perry);

 

(e)    vegetable wine;

 

(f)     mead

 

____________________


 

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. 8 of Schedule 18 as in force on 11 January 2018 (up to Amendment No. 176). It includes any commenced amendment affecting the compilation to that date.

 

Prepared by Food Standards Australia New Zealand on 11 January 2018.

 

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 18 was published in the Food Standards Gazette No. FSC96 on 10 April 2015 as part of Amendment 154 (F2015L00452 –- 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 S18—3

161

F2016L00120

18 Feb 2016

FSC103

22 Feb 2016

1 March 2016

 

am

Correction of spelling of tetraethylenepentamine.

table to S18—3

168

F2017L00414

11 April 2017

FSC110

13 April 2017

 

13 April 2017

rs

Omission of an inadvertent duplication of the entry for ion exchange resin regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide and replacement with correct text.

table to S18—4(5)

156

F2015L01227

6 Aug 2015

FSC98

6 Aug 2015

1 March 2016

 

ad

Entry for chymotrypsin.

 

table to S18—4(5)

156

F2015L01228

6 Aug 2015

FSC98

6 Aug 2015

1 March 2016

 

ad

Entry for trypsin.

 

table to S18—4(5)

157

F2015L01374

1 Sept 2015

FSC99

3 Sept  2015

1 March 2016

 

am

Entry for aspergillopepsin I previously included in the Code as part of A1091.

table to S18—4(5)

157

F2015L01374

1 Sept 2015

FSC99

3 Sept  2015

1 March 2016

 

ad

Entries for endo-1,4-beta-xylanase (EC 3.2.1.8) and endo-1,4-beta-xylanase, protein engineered variant (EC 3.2.1.8) previously included in the Code as part of A1096.

table to S18—4(5)

157

F2015L01374

1 Sept 2015

FSC99

3 Sept  2015

1 March 2016

 

rep

Entry for hemicellulase endo-1,4-β-xylanase previously included in the Code as part of A1096.

table to S18—4(5)

159

F2015L01919

2 Dec 2015

FSC101

7 Dec 2015

1 March 2016

 

rs

Entry for asparaginase.

table to S18—4(5)

164

F2016L01199

20 July 2016

FSC106

21 July 2016

21 July 2016

ad

Entry for glutaminase.

table to S18—4(5)

170

F2017L00583

23 May 2017

FSC112

25 May 2017

25 May 2017

ad

Entry for oryzin.

 

table to S18—4(5)

172

F2017L01136

5 Sept 2017

FSC114

7 Sept 2017

 

7 Sept 2017

am

Entry for β-Galactosidase (EC 3.2.1.23).

S189(2)

164

F2016L01204

20 July 2016

FSC106

21 July 2016

 

21 July 2016

rs

Replace definition of ‘agarose ion exchange resin’ with definitions of ‘amine agarose ion exchange resin’ and sulphonate agarose ion exchange resin’.

table to S18—9(3)

163

F2016L00787

12 May 2016

FSC105

19 May 2016

19 May 2016

ad

Entry for Salmonella phage preparation (S16 and FO1a).

table to S18—9(3)

164

F2016L01204

20 July 2016

FSC106

21 July 2016

21 July 2016

rs

Reference to agarose ion exchange resin replaced with amine agarose ion exchange resin.

table to S18—9(3)

164

F2016L01204

20 July 2016

FSC106

21 July 2016

21 July 2016

ad

Entry for sulphonate agarose ion exchange resin.

table to S18—9(3)

168

F2017L00414

11 April 2017

FSC110

13 April 2017

13 April 2017

am

Correction of formatting errors for potassium bromate and sodium bromate.

table to S18—9(3)

172

F2017L01138

6 Sept 2017

FSC114

7 Sept 2017

7 September 2017

ad

Entry for Endo-1,4-beta-xylanase (EC 3.2.1.8) from Bacillus subtilis, containing the gene for Endo-1,4-beta-xylanase isolated from Pseudoalteromonas haloplanktis

table to S18—9(3)

174

F2017L01389

24 Oct 2017

FSC115

26 Oct 2017

 

26 October 2017

ad

Entry for ammonium bisulphite, chitin-glucan, polyvinylimidazole-polyvinylpyrrolidone co-polymers and silver chloride

table to S18—9(3)

176

F2018L00033

10 Jan 2018

FSC117

11 Jan 2018

 

11 January 2018

ad

Entry for Lipase, triacylglycerol (EC 3.1.1.3) sourced from Candida cylindracea

table to S18—9(3)

176

F2018L00035

10 Jan 2018

FSC117

11 Jan 2018

 

11 January 2018

ad

Aqualysin 1 (EC 3.4.21.111) sourced from Bacillus subtilis containing the aqualysin 1 gene from Thermus aquaticus