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Food Standards as amended, taking into account amendments up to Food Standards (Application A1129 – Monk Fruit Extract as a Food Additive) Variation
Administered by: Health
Registered 05 Feb 2019
Start Date 23 Jan 2019

Schedule 16           Types of 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 lists substances for the definitions, in subsection 1.1.2—11(3), of additive permitted at GMP, colouring permitted at GMP and colouring permitted to a maximum level.

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.

S16—1                Name

                            This Standard is Australia New Zealand Food Standards Code – Schedule 16 – Types of 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.

S16—2                Additives permitted at GMP

                            For subsection 1.1.2—11(3), the additives permitted at GMP are the substances listed in the following table (first in alphabetical order, then in numerical order):

Additives permitted at GMP—alphabetical listing


Acetic acid, glacial

260

Acetic and fatty acid esters of glycerol

472a

Acetylated distarch adipate

1422

Acetylated distarch phosphate

1414

Acetylated oxidised starch

1451

Acid treated starch

1401

Adipic acid

355

Advantame

969

Agar

406

Alginic acid

400

Alkaline treated starch

1402

Aluminium silicate

559

Ammonium acetate

264

Ammonium alginate

403

Ammonium carbonates

503

Ammonium chloride

510

Ammonium citrates

380

Ammonium fumarate

368

Ammonium lactate

328

Ammonium malate

349

Ammonium phosphates

342

Ammonium salts of phosphatidic acid

442

Arabinogalactan (larch gum)

409

Ascorbic acid

300

Aspartame (technological use consistent with section 1.3.1—5 only)

951

Beeswax, white & yellow

901

Bentonite

558

Bleached starch

1403

Butane (for pressurised food containers only)

943a

 

 

Calcium acetate

263

Calcium alginate

404

Calcium aluminium silicate

556

Calcium ascorbate

302

Calcium carbonates

170

Calcium chloride

509

Calcium citrate

333

Calcium fumarate

367

Calcium gluconate

578

Calcium glutamate, Di-L-

623

Calcium hydroxide

526

Calcium lactate

327

Calcium lactylates

482

Calcium lignosulphonate (40-65)

1522

Calcium malates

352

Calcium oxide

529

Calcium phosphates

341

Calcium silicate

552

Calcium sulphate

516

Calcium tartrate

354

Carbon dioxide

290

Carnauba wax

903

Carrageenan

407

Cellulose, microcrystalline and powdered

460

Citric acid

330

Citric and fatty acid esters of glycerol

472c

Cupric sulphate

519

 

 

Dextrin roasted starch

1400

Diacetyltartaric and fatty acid esters of glycerol

472e

Disodium guanylate, 5′-

627

Disodium inosinate, 5′-

631

Disodium ribonucleotides, 5′-

635

Distarch phosphate

1412

 

 

Enzyme treated starches

1405

Erythorbic acid

315

Erythritol

968

 

 

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

470

Ferric ammonium citrate

381

Ferrous gluconate

579

*Permitted flavouring substances, excluding quinine and caffeine

-

Fumaric acid

297

 

 

Gellan gum

418

Glucono delta-lactone

575

Glycerin (glycerol)

422

Guar gum

412

Gum arabic (Acacia)

414

 

 

Hydrochloric acid

507

Hydroxypropyl cellulose

463

Hydroxypropyl distarch phosphate

1442

Hydroxypropyl methylcellulose

464

Hydroxypropyl starch

1440

 

 

Isobutane (for pressurised food containers only)

943b

Isomalt

953

 

 

Karaya gum

416

 

 

L-glutamic acid

620

Lactic acid

270

Lactic and fatty acid esters of glycerol

472b

Lactitol

966

Lecithin

322

Locust bean (carob bean) gum

410

Lysozyme

1105

 

 

Magnesium carbonates

504

Magnesium chloride

511

Magnesium glutamate, Di-L-

625

Magnesium lactate

329

Magnesium phosphates

343

Magnesium silicates

553

Magnesium sulphate

518

Malic acid

296

Maltitol & maltitol syrup

965

Mannitol

421

Metatartaric acid

353

Methyl cellulose

461

Methyl ethylcellulose

465

Monk fruit extract (luo han guo extract)

Mono- and diglycerides of fatty acids

471

Monoammonium glutamate, L-

624

Monopotassium glutamate, L-

622

Monosodium glutamate, L-

621

Monostarch phosphate

1410

 

 

Nitrogen

941

Neotame (technological use consistent with section 1.3.1—5 only)

961

Nitrous oxide

942

 

 

Octafluorocyclobutane (for pressurised food containers only)

946

Oxidised starch

1404

 

 

Pectins

440

Petrolatum (petroleum jelly)

905b

Phosphated distarch phosphate

1413

Polydextroses

1200

Polydimethylsiloxane

900a

Polyethylene glycol 8000

1521

Polyoxyethylene (20) sorbitan monooleate

433

Polyoxyethylene (20) sorbitan monostearate

435

Polyoxyethylene (20) sorbitan tristearate

436

Polyphosphates

452

Potassium acetate or potassium diacetate

261

Potassium adipate (Salt reduced and low sodium foods only)

357

Potassium alginate

402

Potassium ascorbate

303

Potassium carbonates

501

Potassium chloride

508

Potassium citrates

332

Potassium fumarate

366

Potassium gluconate

577

Potassium lactate

326

Potassium malates

351

Potassium phosphates

340

Potassium sodium tartrate

337

Potassium sulphate

515

Potassium tartrates

336

Processed eucheuma seaweed

407a

Propane (for pressurised food containers only)

944

Propylene glycol

1520

Propylene glycol alginate

405

Propylene glycol esters of fatty acids

477

Pyrophosphates

450

 

 

Shellac

904

Silicon dioxide (amorphous)

551

Sodium acetates

262

Sodium alginate

401

Sodium aluminosilicate

554

Sodium ascorbate

301

Sodium carbonates

500

Sodium carboxymethylcellulose

466

Sodium citrates

331

Sodium erythorbate

316

Sodium fumarate

365

Sodium gluconate

576

Sodium lactate

325

Sodium lactylates

481

Sodium malates

350

Sodium phosphates

339

Sodium sulphates

514

Sodium tartrate

335

Sorbitan monostearate

491

Sorbitan tristearate

492

Sorbitol

420

Starch acetate

1420

Starch sodium octenylsuccinate

1450

Stearic acid

570

Sucralose (technological use consistent with section 1.3.1—5 only)

955

Sucrose esters of fatty acids

473

 

 

Tara gum

417

Tartaric acid

334

Tartaric, acetic and fatty acid esters of glycerol (mixed)

472f

Thaumatin

957

Tragacanth gum

413

Triacetin

1518

Triphosphates

451

 

 

Xanthan gum

415

Xylitol

967

 

 

Yeast mannoproteins

455


 


 

Additives permitted at GMP—numerical listing


Monk fruit extract (luo han guo extract)

*Permitted flavouring substances, excluding quinine and caffeine

 

 

170

Calcium carbonates

 

 

260

Acetic acid, glacial

261

Potassium acetate or potassium diacetate

262

Sodium acetates

263

Calcium acetate

264

Ammonium acetate

270

Lactic acid

290

Carbon dioxide

296

Malic acid

297

Fumaric acid

 

 

300

Ascorbic acid

301

Sodium ascorbate

302

Calcium ascorbate

303

Potassium ascorbate

315

Erythorbic acid

316

Sodium erythorbate

322

Lecithin

325

Sodium lactate

326

Potassium lactate

327

Calcium lactate

328

Ammonium lactate

329

Magnesium lactate

330

Citric acid

331

Sodium citrates

332

Potassium citrates

333

Calcium citrate

334

Tartaric acid

335

Sodium tartrate

336

Potassium tartrates

337

Potassium sodium tartrate

339

Sodium phosphates

340

Potassium phosphates

341

Calcium phosphates

342

Ammonium phosphates

343

Magnesium phosphates

349

Ammonium malate

350

Sodium malates

351

Potassium malates

352

Calcium malates

353

Metatartaric acid

354

Calcium tartrate

355

Adipic acid

357

Potassium adipate (Salt reduced and low sodium foods only)

365

Sodium fumarate

366

Potassium fumarate

367

Calcium fumarate

368

Ammonium fumarate

380

Ammonium citrates

381

Ferric ammonium citrate

 

 

400

Alginic acid

401

Sodium alginate

402

Potassium alginate

403

Ammonium alginate

404

Calcium alginate

405

Propylene glycol alginate

406

Agar

407

Carrageenan

407a

Processed eucheuma seaweed

409

Arabinogalactan (larch gum)

410

Locust bean (carob bean) gum

412

Guar gum

413

Tragacanth gum

414

Gum arabic (Acacia)

415

Xanthan gum

416

Karaya gum

417

Tara gum

418

Gellan gum

420

Sorbitol

421

Mannitol

422

Glycerin (glycerol)

433

Polyoxyethylene (20) sorbitan monooleate

435

Polyoxyethylene (20) sorbitan monostearate

436

Polyoxyethylene (20) sorbitan tristearate

440

Pectins

442

Ammonium salts of phosphatidic acid

450

Pyrophosphates

451

Triphosphates

452

Polyphosphates

455

Yeast mannoproteins

460

Cellulose, microcrystalline and powdered

461

Methyl cellulose

463

Hydroxypropyl cellulose

464

Hydroxypropyl methylcellulose

465

Methyl ethylcellulose

466

Sodium carboxymethylcellulose

470

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

471

Mono- and diglycerides of fatty acids

472a

Acetic and fatty acid esters of glycerol

472b

Lactic and fatty acid esters of glycerol

472c

Citric and fatty acid esters of glycerol

472e

Diacetyltartaric and fatty acid esters of glycerol

472f

Tartaric, acetic and fatty acid esters of glycerol (mixed)

473

Sucrose esters of fatty acids

477

Propylene glycol esters of fatty acids

481

Sodium lactylates

482

Calcium lactylates

491

Sorbitan monostearate

492

Sorbitan tristearate

 

 

500

Sodium carbonates

501

Potassium carbonates

503

Ammonium carbonates

504

Magnesium carbonates

507

Hydrochloric acid

508

Potassium chloride

509

Calcium chloride

510

Ammonium chloride

511

Magnesium chloride

514

Sodium sulphates

515

Potassium sulphate

516

Calcium sulphate

518

Magnesium sulphate

519

Cupric sulphate

526

Calcium hydroxide

529

Calcium oxide

551

Silicon dioxide (amorphous)

552

Calcium silicate

553

Magnesium silicates

554

Sodium aluminosilicate

556

Calcium aluminium silicate

558

Bentonite

559

Aluminium silicate

570

Stearic acid

575

Glucono delta-lactone

576

Sodium gluconate

577

Potassium gluconate

578

Calcium gluconate

579

Ferrous gluconate

 

 

620

L-glutamic acid

621

Monosodium glutamate, L-

622

Monopotassium glutamate, L-

623

Calcium glutamate, Di-L-

624

Monoammonium glutamate, L-

625

Magnesium glutamate, Di-L-

627

Disodium guanylate, 5′-

631

Disodium inosinate, 5′-

635

Disodium ribonucleotides, 5′-

 

 

900a

Polydimethylsiloxane

901

Beeswax, white & yellow

903

Carnauba wax

904

Shellac

905b

Petrolatum (petroleum jelly)

941

Nitrogen

942

Nitrous oxide

943a

Butane (for pressurised food containers only)

943b

Isobutane (for pressurised food containers only)

944

Propane (for pressurised food containers only)

946

Octafluorocyclobutane (for pressurised food containers only)

951

Aspartame (technological use consistent with section 1.3.1—5 only)

953

Isomalt

955

Sucralose (technological use consistent with section 1.3.1—5 only)

957

Thaumatin

961

Neotame (technological use consistent with section 1.3.1—5 only)

965

Maltitol & maltitol syrup

966

Lactitol

967

Xylitol

968

Erythritol

969

Advantame

 

 

1105

Lysozyme

 

 

1200

Polydextroses

 

 

1400

Dextrin roasted starch

1401

Acid treated starch

1402

Alkaline treated starch

1403

Bleached starch

1404

Oxidised starch

1405

Enzyme treated starches

1410

Monostarch phosphate

1412

Distarch phosphate

1413

Phosphated distarch phosphate

1414

Acetylated distarch phosphate

1420

Starch acetate

1422

Acetylated distarch adipate

1440

Hydroxypropyl starch

1442

Hydroxypropyl distarch phosphate

1450

Starch sodium octenylsuccinate

1451

Acetylated oxidised starch

1518

Triacetin

1520

Propylene glycol

1521

Polyethylene glycol 8000

1522

Calcium lignosulphonate (40-65)


S16—3                Colourings permitted at GMP

                   (1)      For section subsection 1.1.2—11(3), the *colourings permitted at GMP are the substances listed in the following table (first in alphabetical order, then in numerical order):

Colouring permitted at GMP—alphabetical listing


Alkanet (& Alkannin)

103

Anthocyanins

163

Beet Red

162

Caramel I – plain

150a

Caramel II – caustic sulphite process

150b

Caramel III –ammonia process

150c

Caramel IV – ammonia sulphite process

150d

Carotenal, b-apo-8′-

160e

Carotenes

160a

Carotenoic acid, b-apo-8′-, methyl or ethyl esters

160f

Chlorophylls

140

Chlorophylls, copper complexes

141

Cochineal and carmines

120

Curcumins

100

Flavoxanthin

161a

Iron oxides

172

Kryptoxanthin

161c

Lutein

161b

Lycopene

160d

Paprika oleoresins

160c

Rhodoxanthin

161f

Riboflavins

101

Rubixanthan

161d

Saffron, crocetin and crocin

164

Titanium dioxide

171

Vegetable carbon

153

Violoxanthin

161e


 


 

Colouring permitted at GMP—numerical listing


100

Curcumins

101

Riboflavins

103

Alkanet (& Alkannin)

120

Cochineal and carmines

140

Chlorophylls

141

Chlorophylls, copper complexes

150a

Caramel I – plain

150b

Caramel II – caustic sulphite process

150c

Caramel III – ammonia process

150d

Caramel IV – ammonia sulphite process

153

Vegetable carbon

160a

Carotenes

160c

Paprika oleoresins

160d

Lycopene

160e

Carotenal, b-apo-8′-

160f

Carotenoic acid, b-apo-8′-, methyl or ethyl esters

161a

Flavoxanthin

161b

Lutein

161c

Kryptoxanthin

161d

Rubixanthan

161e

Violoxanthin

161f

Rhodoxanthin

162

Beet Red

163

Anthocyanins

164

Saffron, crocetin and crocin

171

Titanium dioxide

172

Iron oxides


S16—4                Colourings permitted to a maximum level

                            For subsection 1.1.2—11(3), the colourings permitted to a maximum level are the substances listed in the following table (first in alphabetical order, then in numerical order):

                                      Note    See subsection 1.3.1—4(3), which establishes a maximum level for all colourings used in a food

Colourings permitted to maximum level—alphabetical listing


Allura red AC

129

Azorubine / Carmoisine

122

Brilliant black BN

151

Brilliant blue FCF

133

Brown HT

155

Fast green FCF

143

Green S

142

Indigotine

132

Ponceau 4R

124

Quinoline yellow

104

Sunset yellow FCF

110

Tartrazine

102


Colourings permitted to maximum level—numerical listing


102

Tartrazine

104

Quinoline yellow

110

Sunset yellow FCF

122

Azorubine / Carmoisine

124

Ponceau 4R

129

Allura red AC

132

Indigotine

133

Brilliant blue FCF

142

Green S

143

Fast green FCF

151

Brilliant black BN

155

Brown HT



____________________

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. 2 of Schedule 16 as in force on 23 January 2019 (up to Amendment No. 183). It includes any commenced amendment affecting the compilation to that date.

 

Prepared by Food Standards Australia New Zealand on 23 January 2019.

 

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 16 was published in the Food Standards Gazette No. FSC96 on 10 April 2015 as part of Amendment 154 (F2015L00442 –- 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

S16—3

168

F2017L00414

11 April 2017

FSC110

13 April 2017

 

13 April 2017

am

Heading (colouring) to correct inconsistency with defined term.

S16—2

183

F2019L00037

11 Jan 2019

FSC124

23 Jan 2019

 

23 January 2019

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Entry for Monk fruit extract (luo han guo extract) ‘alphabetical listing’