Australia New Zealand Food Standards Code – Schedule 15 – Substances that may be used as food additives

Bookmark

this version | go to latest

Australia New Zealand Food Standards Code – Schedule 15 – Substances that may be used as food additives

- F2021C00607
In force - Latest Version
View Series

Food Standards as amended, taking into account amendments up to Food Standards (Proposal P1051 – Code Revision (2020)) Variation

Administered by: Health

Incorporated Amendments
- Food Standards (Proposal P1051 – Code Revision (2020)) Variation - F2021L00684
  - sch (items 40-42)

Registered	08 Jul 2021

Start Date	03 Jun 2021

Details

Expand

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

Unless the table to section S15—5 expressly provides otherwise, 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
392	Rosemary extract	50	Only fish oils and algal oils
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
392	Rosemary extract	75
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
342 471	Ammonium phosphates Mono- and diglycerides of fatty acids	GMP 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
*4.3.0.5*	*Coconut milk coconut cream and coconut syrup*
	No Colourings permitted
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	30
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
392	Rosemary extract	50	Only nut butters and nut spreads
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
–	Monk fruit extract (luo han guo extract)	GMP
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
392	Rosemary extract	20

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
392	Rosemary extract	50	Only grain bars, breakfast bars and breakfast cereals
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
392	Rosemary extract	10	Only for flour based snacks e.g. pretzels, fritters, and crackers; Not for noodles and pasta
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
392	Rosemary extract	40
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
392	Rosemary extract	(a) 15 (b) 37.5	For meat with <10% fat; Not for dried sausages For meat with >10% fat; Not for dried sausages
432	Polyoxyethylene (20) sorbitan monolaurate	500
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
392	Rosemary extract	150
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
432	Polyoxyethylene (20) sorbitan monolaurate	500
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
392	Rosemary extract	100	Only dried sausages
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
432	Polyoxyethylene (20) sorbitan monolaurate	500
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
9.3.1 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

392

Rosemary extract

Not for condiment

sauces e.g. ketchup,

Mayonnaise, mustard, and relishes.

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

total of sodium and

536

Potassium ferrocyanide

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
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)

14.1.2 Fruit and vegetable juices and fruit and vegetable juice products

Sweet osmanthus ear glycolipids

100

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

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

14.1.2.1.1 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

160b

Annatto extracts

950

Acesulphame potassium

500

956

Alitame

962

Aspartame-acesulphame salt

1 100

999(i) 999(ii)

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

14.1.2.2.1 Fruit drink

385

Calcium disodium EDTA

Only carbonated products

444

Sucrose acetate isobutyrate

200

445

Glycerol esters of wood rosins

100

480

Dioctyl sodium sulphosuccinate

960

Steviol glycosides

200

14.1.2.2.2 Low joule fruit and vegetable juice products

950

Acesulphame potassium

3 000

952

Cyclamates

400

954

Saccharin

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 quininedrinks

Sweet osmanthus ear glycolipids

123

Amaranth

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

385

Calcium disodium EDTA

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

950

Acesulphame potassium

3 000

952

Cyclamates

350

954

Saccharin

150

956

Alitame

960

Steviol glycosides

200

962

Aspartame-acesulphame salt

6 800

999(i) 999(ii)

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

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

See Note, below

955

Sucralose

250

See Note, below

956

Alitame

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

Monk fruit extract (luo han guo extract)

GMP

Section 1.3.1—5 does not apply

Sweet osmanthus ear glycolipids

123

Amaranth

160b

Annatto extracts

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

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

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

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)

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

Additives permitted at GMP

Sweet osmanthus ear glycolipids

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)

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

14.2.1 Beer and related products

Sweet osmanthus ear glycolipids

100

Only beer where he alcohol has been removed

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

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)

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

456

Potassium polyaspartate

100

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

160b

Annatto extracts

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

160b

Annatto extracts

173

Aluminium

GMP

174

Silver

GMP

175

Gold

GMP

999(i) 999(ii)

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

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

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)

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
392	Rosemary extract	50	Only processed nuts
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
392	Rosemary extract	50
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
*20.2.06*	Starch based snacks (from root and tuber vegetables, legumes and pulses)
392	Rosemary extract	20

____________________

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. 13 of Schedule 15 as in force on 3 June 2021 (up to Amendment No. 200). It includes any commenced amendment affecting the compilation to that date.

Prepared by Food Standards Australia New Zealand on 3 June 2021.

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.
table to S15—2	180	F2018L01146 21 Aug 2018 FSC 121 23 Aug 2018	23 August 2018	am	Heading to Permissions to use substances as food additives change wording
table to S15—5	180	F2018L01146 21 Aug 2018 FSC 121 23 Aug 2018	23 August 2018	Ad	Entry for item 4.3.0.5 Coconut milk coconut cream and coconut syrup
table to S15—5	180	F2018L01146 21 Aug 2018 FSC 121 23 Aug 2018	23 August 2018	am	Entry for Tomato juices pH < 4.5 items 14.1.2.1.1 and 14.1.2.1.2
table to S15—5	182	F2018L01595 23 Nov 2018 FSC 123 29 Nov 2018	29 November	am	Propionic acid and sodium and potassium and calcium propionates, Colourings permitted to a maximum level
table to S15—5	182	F2018L01595 23 Nov 2018 FSC 123 29 Nov 2018	29 November	ad	Polyoxyethylene (20) sorbitan monolaurate
table to S15—5	182	F2018L01594 23 Nov 2018 FSC 123 29 Nov 2018	29 November	am	Correct typographical error 9.3.1 and 9.3.2
table to S15—5	183	F2019L00037 11 Jan 2019 FSC 124 23 Jan 2019	23 January 2019	ad	Entry for monk fruit extract (luo han guo extract) under item 5 and 14.1.4
table to S15—5	183	F2019L00040 11 Jan 2019 FSC 124 23 Jan 2019	23 January 2019	ad	Entry for rosemary extract (392)
table to S15—5	183	F2019L00040 11 Jan 2019 FSC 124 23 Jan 2019	23 January 2019	ad	Entry for rosemary extract (392), 20.2.06
table to S15—5	184	F2019L00259 6 Mar 2019 FSC125 27 Feb 2019 Note: this variation never commenced	never commenced	amdt not applied	Entry for Potassium polyaspartate
table to S15—5	185	F2019L00710 30 May 2019 FSC126 6 June 2019	6 June 2019	ad	Entry for Steviol glycosides
table to S15—5	188	F2019L01568 28 Nov 2019 FSC129 5 Dec 2019	5 Dec 2019	ad	Entry for Potassium polyaspartate
Table to S15—5	198	F2021L00327 25 March 2021 FSC139 26 March 2021	26 March 2021	ad	Entry for Sweet osmanthus ear glycolipids
Table to S15—5	199	F2021L00467 20 April 2021 FSC140 22 April 2021	22 April 2021	ad	Entry for Mono- and diglycerides of fatty acids
Table to S15—5	200	F2021L00684 2 June 2021 FSC141 3 June 2021	3 June 2021	am	Entry for Oil emulsions
Table to S15—5	200	F2021L00684 June 2021 FSC141 3 June 2021	3 June 2021	am	Entry for icings and frostings
Table to S15—5	200	F2021L00684 2 June 2021 FSC141 3 June 2021	3 June 2021	am	Entry for Food for infants

Federal Register of Legislation - Australian Government

Primary content

Australia New Zealand Food Standards Code – Schedule 15 – Substances that may be used as food additives