Revised Code Index

Standard 1.3.1

Food Additives

Purpose

A food additive is any substance not normally consumed as a food in itself and not normally used as an ingredient of food, but which is intentionally added to a food to achieve one or more of the technological functions specified in Schedule 5. It or its by-products may remain in the food. Food additives are distinguishable from processing aids (see Standard 1.3.3) and vitamins and minerals added to food for nutritional purposes (see Standard 1.3.2).

This standard regulates the use of food additives in the production and processing of food. A food additive may only be added to food where expressly permitted in this standard. Additives can only be added to food in order to achieve an identified technological function according to Good Manufacturing Practice.

Standard 1.3.4 prescribes standards for the identity and purity of food additives.

Table of Provisions

1 Definitions

2 General prohibition on the use of additives

3 Permitted use of additives

4 Requirements for use of intense sweeteners

5 Maximum permitted levels of additives

6 Additives performing the same function

7 Carry-over of additives

8 Food for use in preparation of another food

9 The addition of a garnish to food

10 Colours and their aluminium and calcium lakes

11 Permitted synthetic flavourings

Schedule 1 Permitted uses of food additives by food type

Schedule 2 Miscellaneous additives permitted to GMP in processed foods specified in Schedule 1

Schedule 3 Colours permitted to GMP in processed foods specified in Schedule 1

Schedule 4 Colours permitted to specified levels in processed foods specified in Schedule 1

Schedule 5 Technological functions which may be performed by food additives

Clauses

1 Definitions

In this standard -

maximum permitted level means the maximum amount of additive which may be present in the food as set out in relation to that food in Schedule 1.

processed food means food which has undergone any treatment resulting in a substantial change in the original state of the food.

technological function means a function set out in Schedule 5.

Editorial note:

This definition of 'processed food' is used to determine some additive permissions.

Processes such as dividing, parting, severing, boning, mincing, skinning, paring, peeling, grinding, cutting, cleaning, trimming, deep-freezing or freezing, milling or husking, packing or unpacking are not considered to result in a substantial change to the original state of the food.

2 General prohibition on the use of additives

Unless expressly permitted in this Standard, food additives must not be added to food.

3 Permitted use of additives

The additives listed by name or number in Schedules 1,2,3 and 4 may be added to a food or class of food to perform technological functions provided that:

(a) the use complies with any restrictions on use listed in Schedule 1; and

(b) the proportion of the additive does not exceed the maximum level necessary to achieve one or more technological functions under conditions of Good Manufacturing Practice (GMP).

Editorial note:

The Codex Alimentarius Commission Procedural Manual sets out the following relevant criteria for use in assessing compliance with Good Manufacturing Practice:

(a) the quantity of additive added to food shall be limited to the lowest
possible level necessary to accomplish its desired effect;

(b) the quantity of the additive that becomes a component of food as a
result of its use in the manufacture, processing or packaging of a
food and which is not intended to accomplish any physical, or other
technical effect in the finished food itself, is reduced to the extent
reasonably possible; and

The manner in which a food is intended to be presented (eg. by the use of such quality descriptors as natural, pure, traditional etc) may affect the type and level of food additives that could be used in accordance with GMP. Similarly, the type and level of food additives used may affect the way in which a food may be presented.

4 Requirements for use of intense sweeteners

Save where otherwise expressly stated in Schedule 1 and not withstanding any specific level specified in a Schedule to this Standard, intense sweeteners may only be added to food in an amount necessary to replace the sweetness normally provided by sugars or as a flavour enhancer.

Editorial Note:

In general, the use of intense sweeteners is limited to:

1. foods meeting the definition of ‘reduced joule’ or ‘low joule’;

2. "no added sugars" food eg artificially sweetened canned fruit without added sugar; or

3. specific foods in which the use of the sweetener is in addition to sugar rather than as an alternative eg chewing gum, brewed soft drink (these foods are listed in Schedule 1 on a case-by-case basis).

Conditions relating to the use of reduced/low joule and no added sugar claims can be found in Standard 1.2.8 or in ANZFA's Code of Practice on Nutrient Claims in Food Labels and in Advertisements (Commonwealth of Australia, AGPS 1995).

Polyols, isomalt and polydextrose may be considered to be food additives when used as humectants and texturisers. Where these substances constitute a significant part of the final food they would be regarded as a food in their own right rather than food additives. Polyols, isomalt and polydextrose are not considered to be bulking agents if used in large amounts to replace sugars as they may contribute significantly to the available energy of the food.

5 Maximum permitted levels of additives

(1) Where a maximum level for an additive in a food is prescribed, unless otherwise stated, the level refers to the maximum amount which may be present in the food as sold or, where there are directions for preparation, when prepared for consumption according to label directions.

(2) For the purposes of this Standard:-

annatto and annatto extracts shall be calculated as bixin.

benzoic acid and its salts shall be calculated as benzoic acid.

cyclamate and its salts shall be calculated as cyclohexyl-sulphamic acid.

propionic acid and its salts shall be calculated as propionic acid.

saccharin and its calcium and sodium salts shall be calculated as saccharin.

sorbic acid and its salts shall be calculated as sorbic acid.

sulphur dioxide, sulphites including bisulphites and metabisulphites shall be calculated as sulphur dioxide.

6 Additives performing the same function

(1) Where two or more additives may be added to a food for the purpose of achieving the same technological function, those additives may be used singly or in combination.

(2) Where two or more additives are used in combination to achieve the same technological function, the sum of the fractions obtained by dividing the amount of each food additive used by the maximum amount permitted for that food additive must not exceed 1.

Example

A food can have a maximum amount of 40 mg/kg of preservative X or 20 mg/kg of preservative Y. Some of the permitted combinations of the two preservatives are:

Preservative X Fraction for Preservative Y Fraction for Sum of

Preservative X Preservative Y Fractions

40 mg/kg 1 nil 0 1

30 mg/kg 0.75 5 mg/kg 0.25 1

20 mg/kg 0.5 10 mg/kg 0.5 1

10 mg/kg 0.25 15 mg/kg 0.75 1

nil 0 20 mg/kg 1 1

7 Carry-over of additives

Other than by direct addition, an additive may be present in any food as a result of carry-over from an ingredient, provided that the level of the additive in the final food is no greater than would be introduced by the use of the ingredient under proper technological conditions and good manufacturing practice.

Editorial note:

In clause 7, the ingredient can itself be a food additive.

The additive must be permitted to be present in the ingredient and must not be present in any greater quantity than permitted.

8 Food for use in preparation of another food

A food intended for use in the preparation of another food may contain any or all of the additives in a quantity permitted in the final food.

9 The addition of a garnish to food

The addition of a garnish to a food does not render that food a mixed food for the purposes of this Standard.

Editorial note:

Examples of the addition of a garnish to a food include lemon slice to fish or pepper to steak to make pepper steak.

10 Colours and their aluminium and calcium lakes

A reference to a colour listed in Schedules 1, 3 and 4 of this Standard includes a reference to the aluminium and calcium lakes prepared from that colour.

11 Permitted synthetic flavourings

Permitted synthetic flavourings, for the purposes of this Standard, are those synthetic flavourings listed in at least one of the following publications:

(1) Food Technology, A Publication of the Institute of Food Technologists, Generally Recognised as Safe (GRAS) lists of flavouring substances published by the Flavor and Extract Manufacturers’ Association of the United States from 1960 to October 1998;

(2) Flavouring Substances and Natural Sources of Flavourings, 4th Edition, Volume 1, Chemically-defined flavouring substances, Council of Europe, 1992;

(3) United States Code of Federal Regulations, 1996, 21 CFR Part 172.515.

Editorial note:

The Flavour and Fragrance Association of Australia and New Zealand (FFAANZ) has prepared a list of permitted synthetic flavourings in the three publications for ease of reference. This list is available from FFAANZ or from the Australia New Zealand Food Authority.

SCHEDULE 1
	INS Number	Additive Name			Max level								Applications

0	GENERAL PROVISIONS

		Additives in Schedule 2 may be present in processed foods as a result of use in accordance with GMP except where expressly prohibited in this schedule.

		Colours in Schedule 3 may be present in processed foods as a result of use in accordance with GMP except where expressly prohibited in this schedule.

		Colours in Schedule 4 may be present to a maximum level of 290 mg/kg in solid and 70 mg/L in liquid processed foods except where expressly prohibited in this schedule.

0.1	Preparations of food additives

				Additives in Schedules 3&4 must not be present in preparations of food additives unless expressly permitted below									Does not apply to preparations of colours or flavours

	-			Ethanol	GMP								Preparations of colours and flavours only
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	1000	mg/kg
	210 211 212 213			Benzoic acid and sodium, potassium and calcium benzoates	1000	mg/kg
	216			Propyl p -hydroxybenzoate (propylparaben)	2500	mg/kg
	218			Methyl p -hydroxybenzoate (methylparaben)	2500	mg/kg
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	350	mg/kg
	304			Ascorbyl palmitate	GMP
	306			Tocopherols concentrate mixed	GMP
	307			Tocopherol, d-alpha-, concentrate	GMP
	308			Synthetic gamma-tocopherol	GMP
	309			Synthetic delta-tocopherol	GMP
	310			Propyl gallate	100	mg/kg
	311			Octyl gallate	100	mg/kg
	312			Dodecyl gallate	100	mg/kg
	319			Tertiary butylhydroquinone	200	mg/kg
	320			Butylated hydroxyanisole	200	mg/kg
	385			Calcium disodium EDTA	500	mg/kg

	baking compounds
	541			Sodium aluminium phosphate	GMP

	flavourings
	-			Benzyl alcohol	500	mg/kg
	-			Ethyl acetate	GMP
	-			Glycerol diacetate	GMP
	-			Glyceryl monoacetate	GMP
	-			Isopropyl alcohol	1000	mg/kg
	320			Butylated hydroxyanisole	1000	mg/kg
	1505			Triethyl citrate	GMP

	renneting enzymes
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	9000	mg/kg
	210 211 212 213			Benzoic acid and sodium, potassium and calcium benzoates	9000	mg/kg

1	DAIRY PRODUCTS (excluding butter and butter fats)

1.1	Liquid milk and liquid milk based drinks

1.1.1	Liquid milk (including buttermilk)

				Additives in Schedules 2,3&4 must not be present in liquid milk (including buttermilk) unless expressly permitted below

	-			Additives in Schedule 2									UHT goat milk only

1.1.2	Liquid milk products and flavoured liquid milk*
	160b			Annatto extracts	10	mg/kg
	950			Acesulphame potassium	500	mg/kg
	956			Alitame	40	mg/kg

1.2	Fermented and rennetted milk products

1.2.1	Fermented milk and rennetted milk

				Additives in Schedules 2,3&4 must not be present in fermented milk and rennetted milk

1.2.2	Fermented milk products and rennetted milk products*
	160b			Annatto extracts	60	mg/kg
	950			Acesulphame potassium	500	mg/kg
	956			Alitame	60	mg/kg

1.3	Condensed milk and evaporated milk *

1.4	Cream and cream products

1.4.1	Cream, reduced cream and light cream

				Additives in Schedules 2,3&4 must not be present in cream, reduced cream and light cream unless expressly permitted below

	-			Additives in Schedule 2									UHT creams and creams receiving equivalent or greater heat treatments only

1.4.2	Cream products (flavoured, whipped, thickened, sour cream etc.)*
	234			Nisin	10	mg/kg

	whipped thickened light cream
	475			Polyglycerol esters of fatty acids	5000	mg/kg

1.5	Dried milk, milk powder, cream powder*
	304			Ascorbyl palmitate	5000	mg/kg
	320			Butylated hydroxyanisole	100	mg/kg
	343			Magnesium phosphates	10000	mg/kg
	431			Polyoxyethylene (40) stearate	GMP
	481			Sodium lactylates	GMP
	530			Magnesium oxide	10000	mg/kg
	542			Bone phosphate	1000	mg/kg
	555			Potassium aluminium silicate	GMP

1.6	Cheese and cheese products*
	160b			Annatto extracts	50	mg/kg
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	3000	mg/kg
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphates	300	mg/kg
	234			Nisin	GMP
	235			Pimaricin (natamycin)	15	mg/kg							on cheese surfaces, based on individual cheese weight
	251 252			Nitrates (potassium and sodium salts)	50	mg/kg							calculated as nitrate ion
	338			Phosphoric acid	GMP
	481			Sodium lactylates	5	mg/kg							fresh cheese only
	555			Potassium aluminium silicate	10000	mg/kg
	560			Potassium silicate	10000	mg/kg

2	EDIBLE OILS AND OIL EMULSIONS
	160b			Annatto extracts	20	mg/kg
	304			Ascorbyl palmitate	GMP
	306			Tocopherols concentrate mixed	GMP
	307			Tocopherol, d-alpha-, concentrate	GMP
	308			Synthetic gamma-tocopherol	GMP
	309			Synthetic delta-tocopherol	GMP
	310			Propyl gallate	100	mg/kg
	311			Octyl gallate	100	mg/kg
	312			Dodecyl gallate	100	mg/kg
	319			Tertiary butylhydroquinone	200	mg/kg
	320			Butylated hydroxyanisole	200	mg/kg
	321			Butylated hydroxytoluene	100	mg/kg

2.1	Edible oils essentially free of water*
	475			Polyglycerol esters of fatty acids	20000	mg/kg							shortening only
	476			Polyglycerol esters of interesterified ricinoleic acids	20000	mg/kg							shortening only
	900a			Polydimethylsiloxane	10	mg/kg							frying oils only

	olive oil

				Additives in Schedules 3&4 must not be present in olive oil

2.2	Oil emulsions (water in oil)

2.2.1	Oil emulsions (>80% oil)

2.2.1.1	Butter

				Additives must not be present in butter unless expressly permitted below

	160a			Carotenes	GMP
	160b			Annatto extracts	20	mg/kg
	160e			Carotenal, b-apo-8’-	GMP
	160f			Carotenic acid, b-apo-8’-, methyl or ethyl esters	GMP
	508			Potassium chloride	GMP

2.2.1.2	Butter products*

2.2.1.3	Margarine and similar products*
	475			Polyglycerol esters of fatty acids	5000	mg/kg
	476			Polyglycerol esters of interesterified ricinoleic acids	5000	mg/kg

2.2.2	Oil emulsions (<80% oil)*
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	2000	mg/kg
	210 211 212 213			Benzoic acid and sodium, potassium and calcium benzoates	1000	mg/kg
	234			Nisin	GMP
	281			Sodium propionate	GMP
	282			Calcium propionate	GMP
	475			Polyglycerol esters of fatty acids	10000	mg/kg
	476			Polyglycerol esters of interesterified ricinoleic acids	10000	mg/kg

3	ICE CREAM AND EDIBLE ICES*
	123			Amaranth	290	mg/kg
	160b			Annatto extracts	25	mg/kg
	950			Acesulphame potassium	1000	mg/kg
	956			Alitame	100	mg/kg

	ice confection sold in liquid form
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	400	mg/kg
	210 211 212 213			Benzoic acid and sodium, potassium and calcium benzoates	400	mg/kg
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	25	mg/kg

4	FRUITS AND VEGETABLES (including fungi, nuts, seeds, herbs and spices)

4.1	Unprocessed fruits and vegetables

				Additives in schedules 2,3&4 must not be present in unprocessed fruits and vegetables unless expressly permitted below

	grapes packed with permeable envelopes
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	10	mg/kg

4.1.1	Untreated fruits and vegetables

				Additives in schedules 2,3&4 must not be present in untreated fruits and vegetables

4.1.2	Surface treated fruits and vegetables

				Additives in schedules 2,3&4 must not be present in surface treated fruits and vegetables unless expressly permitted below

	342			Ammonium phosphates	GMP
	473			Sucrose esters of fatty acids	100	mg/kg
	901			Beeswax, white & yellow	GMP
	903			Carnauba wax	GMP
	904			Shellac	GMP

	citrus fruit
	914			Oxidised polyethylene	250	mg/kg
	1520			Propylene glycol	30000	mg/kg

	walnut and pecan nut kernels
	304			Ascorbyl palmitate	GMP
	320			Butylated hydroxyanisole	70	mg/kg
	321			Butylated hydroxytoluene	70	mg/kg

4.1.3	Peeled and/or cut fruits and vegetables

				Additives in schedules 3&4 must not be present in peeled and/or cut fruits and vegetables unless expressly permitted below

	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	375	mg/kg

	products for manufacturing purposes
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	200	mg/kg							apples and potatoes only

	root and tuber vegetables
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	50	mg/kg
	920			L-cysteine monohydrochloride	GMP

4.2	Frozen unprocessed fruits and vegetables

				Additives in Schedules 2,3&4 must not be present in frozen unprocessed fruits and vegetables unless expressly permitted below									Note: additives permitted in category 4.1 may be present in category 4.2 due to carry-over

	frozen avocado
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	300	mg/kg

4.3	Processed fruits and vegetables*
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	20	mg/kg							ginger only

	mushrooms in brine or water and not commercially sterile
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	500	mg/kg
	210 211 212 213			Benzoic acid and sodium, potassium and calcium benzoates	500	mg/kg

	preserved cherries known as maraschino cherries, cocktail cherries or glace cherries
	127			Erythrosine	290	mg/kg
	210 211 212 213			Benzoic acid and sodium, potassium and calcium benzoates	1000	mg/kg

	tomato products pH < 4.5
	234			Nisin	GMP

4.3.1	Dried fruits and vegetables*
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	3000	mg/kg

	desiccated coconut
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	50	mg/kg

4.3.2	Fruits and vegetables in vinegar, oil, brine or alcohol*
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	1000	mg/kg
	210 211 212 213			Benzoic acid and sodium, potassium and calcium benzoates	1000	mg/kg
	950			Acesulphame potassium	3000	mg/kg
	956			Alitame	40	mg/kg

	products made from bleached vegetables
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	750	mg/kg

4.3.3	Commercially sterile fruits and vegetables in hermetically sealed containers*
	512			Stannous chloride	100	mg/kg							asparagus not in direct contact with tin only
	950			Acesulphame potassium	500	mg/kg
	952			Cyclamates	1350	mg/kg
	954			Saccharin	110	mg/kg

4.3.4	Fruit and vegetable spreads including jams, chutneys and related products*
	123			Amaranth	290	mg/kg
	281			Sodium propionate	GMP
	282			Calcium propionate	GMP
	950			Acesulphame potassium	3000	mg/kg
	952			Cyclamates	1000	mg/kg
	954			Saccharin	1500	mg/kg
	956			Alitame	300	mg/kg

	chutneys, low joule jam and low joule spread
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	1000	mg/kg
	210 211 212 213			Benzoic acid and sodium, potassium and calcium benzoates	1000	mg/kg
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	285	mg/kg

4.3.5	Candied fruits and vegetables*
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	500	mg/kg
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	2000	mg/kg

4.3.6	Fruit and vegetable preparations including pulp*
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	1000	mg/kg
	210 211 212 213			Benzoic acid and sodium, potassium and calcium benzoates	1000	mg/kg
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	350	mg/kg
	234			Nisin	GMP

	chilli paste
	210 211 212 213			Benzoic acid and sodium, potassium and calcium benzoates	3000	mg/kg

	fruit and vegetable preparations for manufacturing purposes
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	1000	mg/kg

4.3.7	Fermented fruit and vegetable products*

	lactic acid fermented fruits and vegetables
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	500	mg/kg

4.3.8	Other fruit and vegetable based products*

	dried instant mashed potato
	304			Ascorbyl palmitate	GMP
	320			Butylated hydroxyanisole	100	mg/kg

	imitation fruit
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	500	mg/kg
	210 211 212 213			Benzoic acid and sodium, potassium and calcium benzoates	400	mg/kg
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	3000	mg/kg

5	CONFECTIONERY
	123			Amaranth	300	mg/kg
	160b			Annatto extracts	25	mg/kg
	173			Aluminium	GMP
	174			Silver	GMP
	175			Gold	GMP
	950			Acesulphame potassium	2000	mg/kg							Clause 4 limits do not apply to the use of permitted sweeteners in chewing gum and bubble gum
	951			Aspartame	10000	mg/kg
	955			Sucralose	2500	mg/kg
	956			Alitame	300	mg/kg

	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	mg/kg

5.1	Chocolate and cocoa products

				Additives in Schedules 3&4 must not be present in chocolate and cocoa products unless expressly permitted below									Colours permitted on the surface of chocolate only

	476			Polyglycerol esters of interesterified ricinoleic acids	5000	mg/kg
	477			Propylene glycol esters of fatty acids	4000	mg/kg

5.2	Sugar confectionery*
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	1000	mg/kg

	bubble gum and chewing gum
	304			Ascorbyl palmitate	GMP
	310			Propyl gallate	200	mg/kg
	320			Butylated hydroxyanisole	200	mg/kg
	321			Butylated hydroxytoluene	200	mg/kg

	low joule chewing gum
	952			Cyclamates	20000	mg/kg
	954			Saccharin	1500	mg/kg

5.3	not assigned

5.4	Icings and frostings*
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	1500	mg/kg
	210 211 212 213			Benzoic acid and sodium, potassium and calcium benzoates	1000	mg/kg

6	CEREALS AND CEREAL PRODUCTS

6.1	Cereals (whole and broken grains)

				Additives in Schedules 2,3&4 must not be present in cereals (whole and broken grains) unless expressly permitted below

	471			Mono- and diglycerides of fatty acids	GMP								precooked rice only

6.2	Flours, meals and starches

				Additives in Schedules 2,3&4 must not be present in flours, meals and starches	note: flour, meal and starch products (eg self raising flour, bakers flour) sold at wholesale or retail for use in the preparation of other foods may contain such additives as are permitted in those foods in accordance with clause 8.

6.3	Processed cereal and meal products*
	160b			Annatto extracts	100		mg/kg						extruded and/or puffed cereal products only

6.4	Flour products (including noodles and pasta)*
	160b			Annatto extracts	25		mg/kg
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	1000		mg/kg
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	300		mg/kg
	234			Nisin	250		mg/kg						Flour products that are cooked on hot plates only eg. crumpets, pikelets, flapjacks, etc.
	280			Propionic acid	2000		mg/kg
	281			Sodium propionate	2000		mg/kg
	282			Calcium propionate	2000		mg/kg
	283			Potassium propionate	2000		mg/kg
	481			Sodium lactylates	GMP
	482			Calcium lactylates	GMP
	950			Acesulphame potassium	200		mg/kg
	956			Alitame	200		mg/kg

7	BREADS AND BAKERY PRODUCTS*
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	1200		mg/kg
	280			Propionic acid	4000		mg/kg
	281			Sodium propionate	4000		mg/kg
	282			Calcium propionate	4000		mg/kg
	283			Potassium propionate	4000		mg/kg
	481			Sodium lactylates	GMP
	482			Calcium lactylates	GMP

7.1	Breads and related products*

7.2	Biscuits, cakes and pastries*
	160b			Annatto extracts	25		mg/kg
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	300		mg/kg
	475			Polyglycerol esters of fatty acids	15000		mg/kg							cake only
	950			Acesulphame potassium	200		mg/kg
	956			Alitame	200		mg/kg

8	MEAT AND MEAT PRODUCTS (including poultry and game)

8.1	Raw meat, poultry and game

				Additives in Schedules 2,3&4 must not be present in raw meat, poultry and game unless expressly permitted below

	fresh poultry
	262			Sodium acetates	5000		mg/kg

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

	commercially sterile canned cured meat
	249 250			Nitrites (potassium and sodium salts)	50		mg/kg							total of nitrates and nitrites, calculated as sodium nitrite

	cured meat
	249 250			Nitrites (potassium and sodium salts)	125		mg/kg
	251 252			Nitrates (potassium and sodium salts)	125		mg/kg

	dried meat
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	1500		mg/kg
	249 250			Nitrites (potassium and sodium salts)	125		mg/kg							total of nitrates and nitrites, calculated as sodium nitrite

	slow dried cured meat
	249 250			Nitrites (potassium and sodium salts)	125		mg/kg							total of nitrates and nitrites, calculated as sodium nitrite
	251 252			Nitrates (potassium and sodium salts)	500		mg/kg

8.3	Processed comminuted meat, poultry and game products*
	160b			Annatto extracts	100		mg/kg
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	500		mg/kg
	249 250			Nitrites (potassium and sodium salts)	125		mg/kg							total of nitrates and nitrites, calculated as sodium nitrite

	fermented, uncooked processed comminuted meat products
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	1500		mg/kg							when determined in a surface sample taken to a depth of not less than 3mm and not more than 5mm including the casing, applied to the surface of food.
	235			Pimaricin (natamycin)	1.2		mg/dm2
	251 252			Nitrates (potassium and sodium salts)	500		mg/kg							total of nitrates and nitrites, calculated as sodium nitrite

	sausage and sausage meat containing raw, unprocessed meat

				Additives must not be present in sausage and sausage meat containing raw, unprocessed meat, unless expressly permitted below

	-			Additives in Schedule 2

	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	500			mg/kg

8.4	Edible casings*
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	500			mg/kg

8.5	Animal protein products*

9	FISH AND FISH PRODUCTS

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

				Additives in Schedules 2,3&4 must not be present in unprocessed fish and fish fillets (including frozen and thawed) unless expressly permitted below

	frozen fish
	300 301 302 303			Ascorbic acid and sodium, calcium, potassium ascorbates	400			mg/kg						fillets only
	315 316			Erythorbic acid and sodium erythorbate	400			mg/kg
	339 340 341			Sodium, potassium and calcium phosphates	GMP
	450			Pyrophosphates	GMP
	451			Triphosphates	GMP
	452			Polyphosphates	GMP

	uncooked crustacea
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	100			mg/kg
	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
	-			4-hexylresorcinol	GMP

9.2	Processed fish and fish products*

	cooked crustacea
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	30			mg/kg

	roe
	123			Amaranth	300			mg/kg

9.3	Semi preserved fish and fish products*
	160b			Annatto extracts	10			mg/kg
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	2500			mg/kg
	210 211 212 213			Benzoic acid and sodium, potassium and calcium benzoates	2500			mg/kg

	roe
	123			Amaranth	300			mg/kg

9.4	Fully preserved fish including canned fish products*
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	30			mg/kg
	385			Calcium disodium EDTA	250			mg/kg

	canned abalone (paua)
	220 221 222 223 224 225 228		Sulphur dioxide and sodium and potassium sulphites		1000			mg/kg

	roe
	123			Amaranth	300			mg/kg

10	EGGS AND EGG PRODUCTS

10.1	Eggs

				Additives in Schedules 2,3&4 must not be present in eggs

10.2	Liquid egg products

				Additives in Schedules 3&4 must not be present in liquid egg products unless expressly permitted below

	234			Nisin	GMP
	1505			Triethyl citrate	12500			mg/kg						liquid white only

10.3	Frozen egg products

				Additives in Schedules 3&4 must not be present in frozen egg products

10.4	Dried and/or heat coagulated egg products

				Additives in Schedules 3&4 must not be present in dried and/or heat coagulated egg products

11	SUGARS, HONEY AND RELATED PRODUCTS

11.1	Sugar

				Additives in Schedules 2,3&4 must not be present in sugar unless expressly permitted below

	460			Cellulose, microcrystalline and powdered	GMP

	rainbow sugar*
	-			Additives in Schedules 2, 3 and 4

11.2	Sugars and syrups

				Additives in Schedules 2,3&4 must not be present in sugars and syrups unless expressly permitted below

	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	450			mg/kg

11.3	Honey and related products

				Additives in Schedules 2,3&4 must not be present in honey and related products

11.3.1	Dried honey
	-			Additives in Schedule 2

11.4	Tabletop sweeteners*
	636			Maltol	GMP
	637			Ethyl maltol	GMP
	640			Glycine	GMP
	641			L-Leucine	GMP
	950			Acesulphame potassium	GMP
	951			Aspartame	GMP									note - duplication of schedule 2
	955			Sucralose	GMP									note - duplication of schedule 2
	956			Alitame	GMP
	1201			Polyvinylpyrolidone	GMP

11.4.1	Tabletop sweeteners - liquid preparations*
	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

12	SALTS AND CONDIMENTS

12.1	Salt and salt substitutes

12.1.1	Salt

				Additives in Schedules 2,3&4 must not be present in salt unless expressly permitted below

	341			Calcium phosphates	GMP
	381			Ferric ammonium citrate	GMP
	504			Magnesium carbonates	GMP
	535			Sodium ferrocyanide	50			mg/kg						total of sodium and potassium ferrocyanide
	536			Potassium ferrocyanide	50			mg/kg						total of sodium and 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*

12.1.3	Salt substitute*
	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

				Additives in Schedules 2 & 4 must not be present in vinegars and related products unless expressly permitted below

	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	100			mg/kg
	300 301 302 303			Ascorbic acid and sodium, calcium and potassium ascorbates	100			mg/kg
	315 316			Erythorbic acid and sodium erythorbate	100			mg/kg
	-			Flavourings, (including permitted synthetic flavourings) but excluding quinine and caffeine

12.4	not assigned

12.5	Yeast and yeast products

				Colours in Schedule 4 must not be present in yeast and yeast products unless expressly permitted below

	dried yeast
	481			Sodium lactylates										duplication of permission already permitted in baked goods etc.

12.6	Vegetable protein products

				Colours in Schedule 4 must not be present in vegetable protein products

13	FOODS INTENDED FOR PARTICULAR DIETARY USES

13.1	Infant formula products

				Additives in Schedules 2,3&4 must not be present in infant formula products unless expressly permitted below

	270			Lactic acid	GMP
	304			Ascorbyl palmitate	10			mg/L
	306			Tocopherols concentrate mixed	10			mg/L
	322			Lecithin	5000			mg/L
	330			Citric acid	GMP
	331			Sodium citrate	GMP
	332			Potassium citrate	GMP
	410			Locust bean (carob bean) gum	1000			mg/L
	412			Guar gum	1000			mg/L
	471			Mono- and diglycerides of fatty acids	4000			mg/L
	526			Calcium hydroxide	GMP

	soy-based infant formula
	1412			Distarch phosphate	5000			mg/L
	1413			Phosphated distarch phosphate	5000						Clause 6 (1) applies mg/L mg/L
	1414			Acetylated distarch phosphate	5000
	1440			Hydroxypropyl starch	5000

	liquid infant formula products
	407			Carrageenan	300			mg/L

	infant formula products for specific dietary use based on protein substitutes
	407			Carrageenan	1000				mg/L
	471			Mono- and diglycerides of fatty acids	5000				mg/L
	472c			Citric and fatty acid esters of glycerol	9000				mg/L
	472e			Diacetyltartaric and fatty acid esters of glycerol	400				mg/L
	1412			Distarch phosphate	25000				mg/L
	1413			Phosphated distarch phosphate	25000							Clause 6 (1) applies mg/L
	1414			Acetylated distarch phosphate	25000
	1440			Hydroxypropyl starch	25000

13.2	Foods for infants

				Additives in Schedules 2,3&4 must not be present in foods for infants unless expressly permitted below

	-			Ethyl vanillin	70				mg/kg
	-			Vanillin	70				mg/kg
	-			Flavourings, (excluding synthetic flavourings) but excluding quinine and caffeine	GMP
	170i			Calcium carbonate	GMP
	260 261 262 263 264			Acetic acid and its potassium, sodium, calcium and ammonium salts	5000				mg/kg
	270 325 326 327 328			Lactic acid and its sodium, potassium, calcium and ammonium salts	2000				mg/kg
	300 301 302 303			Ascorbic acid and its sodium, calcium and potassium salts	500				mg/kg
	304			Ascorbyl palmitate	1000				mg/kg
	306			Tocopherols, concentrate mixed	300						mg/kg of fat in total Clause 6 (1) applies
	307			Tocopherols, d-alpha-, concentrate	300						mg/kg of fat in total Clause 6 (1) applies
	322			Lecithin	15000				mg/kg
	330 331 332 333 380			Citric acid and sodium, potassium, calcium and ammonium citrates	GMP
	407			Carrageenan	10000				mg/kg
	410			Locust bean (carob bean) gum	10000				mg/kg
	412			Guar gum	10000				mg/kg
	414			Gum arabic (Acacia)	10				mg/kg
	415			Xanthan gum	10000				mg/kg
	440			Pectin	10000				mg/kg
	471			Mono- and diglycerides of fatty acids	5000				mg/kg
	500			Sodium carbonates	GMP
	501			Potassium carbonate	GMP
	503			Ammonium carbonates	GMP
	1412			Acetylated distarch phosphate	500					mg/kg in total
	1413			Phosphated distarch phosphate	500
	1414			Distarch phosphate	500
	1422			Acetylated distarch adipate	500
	1440			Hydroxypropyl starch	500

13.3	Formula meal replacements and formulated supplementary foods*

13.4	Formulated supplementary sports foods*
	123			Amaranth	300	mg/kg
	160b			Annatto extracts	100	mg/kg

13.4.1	Solid formulated supplementary sports foods*
	210 211 212 213			Benzoic acid and sodium, potassium, and calcium benzoates	400	mg/kg
	220			Sulphur dioxide	115	mg/kg
	280			Propionic acid	400	mg/kg
	281			Sodium propionate	400	mg/kg
	282			Calcium propionate	400	mg/kg

13.4.2	Liquid formulated supplementary sports foods*
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	400	mg/kg
	210 211 212 213			Benzoic acid and sodium, potassium, and calcium benzoates	400	mg/kg
	220			Sulphur dioxide	115	mg/kg

14	NON-ALCOHOLIC AND ALCOHOLIC BEVERAGES

14.1	Non-alcoholic beverages

14.1.1	Waters

14.1.1.1	Mineral water

				Additives in Schedules 2,3&4 must not be present in mineral water unless expressly permitted below

	290			Carbon dioxide	GMP

14.1.1.2	Carbonated, mineralised and soda waters*

14.1.2	Fruit and vegetable juices and fruit and vegetable juice products
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	400	mg/kg								GMP principle precludes the use of preservatives in juices represented as not preserved by chemical or heat treatment
	210 211 212 213			Benzoic acid and sodium, potassium and calcium benzoates	400	mg/kg
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	115	mg/kg
	242			Dimethyl dicarbonate	250	mg/kg
	281			Sodium propionate	GMP
	282			Calcium propionate	GMP

14.1.2.1	Fruit and vegetable juices

				Additives in Schedules 2,3&4 must not be present in fruit and vegetable juices unless expressly permitted below										applies to fruit and vegetable juices separated by 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

	coconut milk, coconut cream and coconut syrup
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	1000	mg/kg
	210 211 212 213			Benzoic acid and sodium, potassium and calcium benzoates	1000	mg/kg

	tomato juices pH < 4.5
	234			Nisin	GMP

14.1.2.2	Fruit and vegetable juice products*
	123			Amaranth	30	mg/kg
	160b			Annatto extracts	10	mg/kg
	950			Acesulphame potassium	500	mg/kg
	956			Alitame	40	mg/kg

	fruit drink
	385			Calcium disodium EDTA	33	mg/kg								carbonated products only
	444			Sucrose acetate isobutrate	200	mg/kg
	445			Glycerol esters of wood rosins	100	mg/kg
	480			Dioctyl sodium sulphosuccinate	10	mg/kg

	low joule fruit and vegetable products
	950			Acesulphame potassium	3000	mg/kg
	952			Cyclamates	400	mg/kg
	954			Saccharin	80	mg/kg

14.1.3	Water based flavoured drinks*
	-			Quinine	100	mg/kg								tonic drinks, bitter drinks and quinine drinks only
	123			Amaranth	30	mg/kg
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	400	mg/kg
	210 211 212 213			Benzoic acid and sodium, potassium and calcium benzoates	400	mg/kg
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	115	mg/kg
	242			Dimethyl dicarbonate	250	mg/kg
	385			Calcium disodium EDTA	33	mg/kg								products containing fruit flavouring, juice or pulp or orange peel extract only
	444			Sucrose acetate isobutrate	200	mg/kg
	445			Glycerol esters of wood rosins	100	mg/kg
	480			Dioctyl sodium sulphosuccinate	10	mg/kg
	950			Acesulphame potassium	3000	mg/kg
	952			Cyclamates	600	mg/kg
	954			Saccharin	80	mg/kg
	956			Alitame	40	mg/kg

	electrolyte drink and electrolyte drink base
	951			Aspartame	150	mg/kg

	kola type drinks
	-			Caffeine	145	mg/kg
	338			Phosphoric acid	570	mg/kg

14.1.3.1	Brewed soft drink*
	950			Acesulphame potassium	1000	mg/kg								Clause 4 limits do not apply
	951			Aspartame	1000	mg/kg
	952			Cyclamates	400	mg/kg
	954			Saccharin	50	mg/kg
	955			Sucralose	250	mg/kg
	956			Alitame	40	mg/kg
	957			Thaumatin	GMP

14.1.4	not assigned

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

				Additives in Schedules 3&4 must not be present coffee, coffee substitutes, tea, herbal infusions and similar products

	950			Acesulphame potassium	500	mg/kg

14.2	Alcoholic beverages (including no and low alcohol)

14.2.1	Beer and related products

				Additives in Schedules 2,3&4 must not be present in beer and related products unless expressly permitted below

	150a			Caramel I - plain	GMP
	150b			Caramel II - caustic sulphite process	GMP
	150c			Caramel III - ammonia process	GMP
	150d			Caramel IV - ammonia sulphite process	GMP
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	25	mg/kg
	234			Nisin	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
	405			Propylene glycol alginate	GMP
	941			Nitrogen	GMP
	-			Flavourings, (including permitted synthetic flavourings) but excluding quinine and caffeine	GMP

14.2.2	Wine, sparkling wine and fortified wine

				Additives in Schedules 2,3&4 must not be present in wine, sparkling wine and fortified wine unless expressly permitted below

	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	mg/kg
	242			Dimethyl dicarbonate	200	mg/kg
	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
	337			Potassium sodium tartrate	GMP
	341			Calcium phosphates	GMP
	342			Ammonium phosphates	GMP
	353			Metatartaric acid	GMP
	431			Polyoxyethylene (40) stearate	GMP
	491			Sorbitan monostearate	GMP
	500			Sodium carbonates	GMP
	501			Potassium carbonates	GMP

	wine, sparkling wine and fortified wine containing greater than 35 g/L residual sugar
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	400	mg/kg

	wine, sparkling wine and fortified wine containing less than 35 g/L residual sugar
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	250	mg/kg

14.2.3	Wine based drinks and reduced alcohol wines*
	-			Quinine	300	mg/kg
	123			Amaranth	30	mg/kg
	160b			Annatto extracts	10	mg/kg
	175			Gold	100	mg/kg

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

				Additives in Schedules 2,3&4 must not be present in fruit wine, vegetable wine and mead (including cider and perry) unless expressly permitted below

	150a			Caramel I - plain	1000	mg/kg
	150b			Caramel II - caustic sulphite process	1000	mg/kg
	150c			Caramel III - ammonia process	1000	mg/kg
	150d			Caramel IV - ammonia sulphite process	1000	mg/kg
	170i			Calcium carbonate	GMP
	181			Tannins	GMP
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	400	mg/kg
	210 211 212 213			Benzoic acid and sodium, potassium and calcium benzoates	400	mg/kg
	242			Dimethyl dicarbonate	200	mg/kg
	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

	Fruit wine, vegetable wine and mead containing greater than 5 g/L residual sugar
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	300	mg/kg

	Fruit wine, vegetable wine and mead containing less than 5 g/L residual sugar
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	200	mg/kg

14.2.4.1	Fruit and vegetable wine products*

14.2.5	Spirits and liqueurs*
	123			Amaranth	30	mg/kg
	160b			Annatto extracts	10	mg/kg
	173			Aluminium	GMP
	174			Silver	GMP
	175			Gold	GMP

14.3	Mixed alcoholic drinks not elsewhere classified*
	-			Quinine	300	mg/kg
	160b			Annatto extracts	10	mg/kg
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	400	mg/kg
	210 211 212 213			Benzoic acid and sodium, potassium and calcium benzoates	400	mg/kg
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	250	mg/kg
	342			Ammonium phosphates	GMP

20	MIXED FOODS*

20.1	Beverages*
	160b			Annatto extracts	10	mg/kg

20.2	Foods other than beverages*
	160b			Annatto extracts	25	mg/kg

	custard mix, custard powder, blanc mange powder and jelly
	950			Acesulphame potassium	500	mg/kg
	956			Alitame	100	mg/kg

	dairy and fat based desserts, dips and snacks
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	500	mg/kg
	210 211 212 213			Benzoic acid and sodium, potassium and calcium benzoates	700	mg/kg
	234			Nisin	GMP
	475			Polyglycerol esters of fatty acids	5000	mg/kg
	476			Polyglycerol esters of interesterified ricinoleic acids	5000	mg/kg
	481			Sodium lactylates	GMP
	482			Calcium lactylates	GMP
	950			Acesulphame potassium	500	mg/kg
	956			Alitame	100	mg/kg

	sauces and toppings (including mayonnaises and salad dressings)
	200 201 202 203			Sorbic acid and sodium, potassium and calcium sorbates	1000	mg/kg
	210 211 212 213			Benzoic acid and sodium, potassium and calcium benzoates	1000	mg/kg
	220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites	350	mg/kg
	234			Nisin	GMP
	281			Sodium propionate	GMP
	282			Calcium propionate	GMP
	385			Calcium disodium EDTA	75	mg/kg
	444			Sucrose acetate isobutrate	200	mg/kg
	445			Glycerol esters of wood rosins	100	mg/kg
	475			Polyglycerol esters of fatty acids	20000	mg/kg
	480			Dioctyl sodium sulphosuccinate	50	mg/kg
	950			Acesulphame potassium	3000	mg/kg
	952			Cyclamates	1000	mg/kg
	954			Saccharin	1500	mg/kg
	956			Alitame	300	mg/kg

	soup bases (made up as directed)
	950			Acesulphame potassium	3000	mg/kg
	954			Saccharin	1500	mg/kg
	956			Alitame	40	mg/kg

SCHEDULE 2 Miscellaneous additives permitted in accordance with GMP in processed foods specified in Schedule 1 Alphabetical Listing
INS number	Additive name

260	Acetic acid, glacial
472a	Acetic and fatty acid esters of glycerol
1422	Acetylated distarch adipate
1414	Acetylated distarch phosphate
1401	Acid treated starch
355	Adipic acid
406	Agar
400	Alginic acid
1402	Alkaline treated starch
1100	Alpha-amylase
559	Aluminium silicate
470	Aluminium, calcium, sodium magnesium potassium and ammonium salts of fatty acids
264	Ammonium acetate
403	Ammonium alginate
503	Ammonium carbonates
380	Ammonium citrates
368	Ammonium fumarate
328	Ammonium lactate
349	Ammonium malate
342	Ammonium phosphates
442	Ammonium salts of phosphatidic acid
409	Arabinogalactan (larch gum)
300	Ascorbic acid
951	Aspartame (technological use consistent with Clause 4 only)
901	Beeswax, white & yellow
558	Bentonite
1403	Bleached starch
263	Calcium acetate
404	Calcium alginate
556	Calcium aluminium silicate
302	Calcium ascorbate
170	Calcium carbonates
509	Calcium chloride
333	Calcium citrate
367	Calcium fumarate
578	Calcium gluconate
623	Calcium glutamate, Di-L-
526	Calcium hydroxide
327	Calcium lactate
352	Calcium malates
529	Calcium oxide
341	Calcium phosphates
552	Calcium silicate
516	Calcium sulphate
354	Calcium tartrate
290	Carbon dioxide
903	Carnauba wax
407	Carrageenan
460	Cellulose, microcrystalline and powdered
330	Citric acid
472c	Citric and fatty acid esters of glycerol
519	Cupric sulphate
1400	Dextrins, white & yellow, roasted starch
472e	Diacetyltartaric and fatty acid esters of glycerol
627	Disodium guanylate, 5’-
631	Disodium inosinate, 5’-
635	Disodium ribonucleotides, 5’-
1412	Distarch phosphate
1405	Enzyme treated starches
315	Erythorbic acid
381	Ferric ammonium citrate
579	Ferrous gluconate
-	Flavourings (including permitted synthetic flavourings) but excluding quinine and caffeine
297	Fumaric acid
418	Gellan gum
575	Glucono delta-lactone
1102	Glucose oxidase
422	Glycerin (glycerol)
412	Guar gum
414	Gum arabic (Acacia)
507	Hydrochloric acid
1442	Hydroxypropyl distarch phosphate
464	Hydroxypropyl methylcellulose
1440	Hydroxypropyl starch
953	Isomalt
416	Karaya gum
620	L -glutamic acid
270	Lactic acid
472b	Lactic and fatty acid esters of glycerol
966	Lactitol
322	Lecithin
1104	Lipases
410	Locust bean (carob bean) gum
1105	Lysozyme
504	Magnesium carbonates
511	Magnesium chloride
625	Magnesium glutamate, Di-L-
329	Magnesium lactate
343	Magnesium phosphates
553	Magnesium silicates
518	Magnesium sulphate
296	Malic acid
965	Maltitol & maltitol syrup
421	Mannitol
353	Metatartaric acid
461	Methyl cellulose
465	Methyl ethylcellulose
471	Mono- and diglycerides of fatty acids
624	Monoammonium glutamate, L-
622	Monopotassium glutamate, L-
621	Monosodium glutamate, L-
1410	Monostarch phosphate
941	Nitrogen
942	Nitrous oxide
1404	Oxidised starch
440	Pectins
905b	Petrolatum (petroleum jelly)
1413	Phosphated distarch phosphate
1200	Polydextroses
900a	Polydimethylsiloxane
1521	Polyethylene glycol 8000
433	Polyoxyethylene (20) sorbitan monooleate
435	Polyoxyethylene (20) sorbitan monostearate
436	Polyoxyethylene (20) sorbitan tristearate
452	Polyphosphates
261	Potassium acetate
357	Potassium adipate (Salt reduced and low sodium foods only)
402	Potassium alginate
303	Potassium ascorbate
501	Potassium carbonates
508	Potassium chloride
332	Potassium citrates
366	Potassium fumarate
577	Potassium gluconate
326	Potassium lactate
351	Potassium malates
340	Potassium phosphates
337	Potassium sodium tartrate
515	Potassium sulphate
336	Potassium tartrate
407a	Processed eucheuma seaweed
1520	Propylene glycol
405	Propylene glycol alginate
477	Propylene glycol esters of fatty acids
1101	Proteases
450	Pyrophosphates
904	Shellac
551	Silicon dioxide (amorphous)
262	Sodium acetates
401	Sodium alginate
554	Sodium aluminosilicate
301	Sodium ascorbate
500	Sodium carbonates
466	Sodium carboxymethylcellulose
331	Sodium citrates
316	Sodium erythorbate
365	Sodium fumarate
325	Sodium lactate
350	Sodium malates
339	Sodium phosphates
514	Sodium sulphate
335	Sodium tartrate
491	Sorbitan monostearate
492	Sorbitan tristearate
420	Sorbitol
1420	Starch acetate (esterified with acetic anhydride)
1450	Starch sodium octenylsuccinate
570	Stearic acid
955	Sucralose (technological use consistent with Clause 4 only)
473	Sucrose esters of fatty acids
334	Tartaric acid
472f	Tartaric, acetic and fatty acid esters of glycerol (mixed)
957	Thaumatin
413	Tragacanth gum
1518	Triacetin
451	Triphosphates
415	Xanthan gum
967	Xylitol

SCHEDULE 2 Miscellaneous additives permitted in accordance with GMP in processed foods specified in Schedule 1 Numeric Listing
INS number	Additive name

-	Flavourings (including permitted synthetic flavourings) but excluding quinine and caffeine
170	Calcium carbonates
260	Acetic acid, glacial
261	Potassium acetate
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 tartrate
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
418	Gellan gum
420	Sorbitol
421	Mannitol
422	Glycerin (glycerol)
433	Polyoxyethylene (20) sorbitan monooleate
435	Polyoxyethylene (20) sorbitan monostearate
436	Polyoxyethylene (20) sorbitan tristearate
440	Pectins
442	Ammonium salts of phosphatidic acid
450	Pyrophosphates
451	Triphosphates
452	Polyphosphates
460	Cellulose, microcrystalline and powdered
461	Methyl cellulose
464	Hydroxypropyl methylcellulose
465	Methyl ethylcellulose
466	Sodium carboxymethylcellulose
470	Aluminium, calcium, sodium magnesium potassium and ammonium salts of fatty acids
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
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
511	Magnesium chloride
514	Sodium sulphate
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
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
951	Aspartame (technological use consistent with Clause 4 only)
953	Isomalt
955	Sucralose (technological use consistent with Clause 4 only)
957	Thaumatin
965	Maltitol & maltitol syrup
966	Lactitol
967	Xylitol
1100	Alpha-amylase
1101	Proteases
1102	Glucose oxidase
1104	Lipases
1105	Lysozyme
1200	Polydextroses
1400	Dextrins, white & yellow, roasted starch
1401	Acid treated starch
1402	Alkaline treated starch
1403	Bleached starch
1404	Oxidised starch
1405	Enzyme treated starches
1410	Monostarch phosphate
1412	Distarch phosphate
1413	Phosphated distarch phosphate
1414	Acetylated distarch phosphate
1420	Starch acetate (esterified with acetic anhydride)
1422	Acetylated distarch adipate
1440	Hydroxypropyl starch
1442	Hydroxypropyl distarch phosphate
1450	Starch sodium octenylsuccinate
1518	Triacetin
1520	Propylene glycol
1521	Polyethylene glycol 8000

SCHEDULE 3 Colours permitted in accordance with GMP in processed foods specified in Schedule 1 Alphabetical Listing
INS number	Additive name

103	Alkanet (& Alkannin)
163	Anthocyanins
162	Beet Red
150a	Caramel I - plain
150b	Caramel II - caustic sulphite process
150c	Caramel III - ammonia process
150d	Caramel IV - ammonia sulphite process
160e	Carotenal, b-apo-8’-
160a	Carotenes
160f	Carotenoic acid, b-apo-8’-, methyl or ethyl esters
140	Chlorophylls
141	Chlorophylls, copper complexes
120	Cochineal and carmines
100	Curcumins
161a	Flavoxanthin
172	Iron oxides
161c	Kryptoxanthin
161b	Lutein
160d	Lycopene
160c	Paprika oleoresins
161f	Rhodoxanthin
101	Riboflavins
161d	Rubixanthan
164	Saffron, crocetin and crocin
171	Titanium dioxide
153	Vegetable carbon
161e	Violoxanthin

SCHEDULE 3 Colours permitted in accordance with GMP in processed foods specified in Schedule 1 Numeric Listing
INS number	Additive name

100	Curcumins
101	Riboflavins
103	Alkanet (& Alkannin)
120	Cochineal and carmines
140	Chlorophylls
141	Chlorophylls, copper complexes
150a	Caramel I - plain
150b	Caramel II - caustic sulphite process
150c	Caramel III - ammonia process
150d	Caramel IV - ammonia sulphite process
153	Vegetable carbon
160a	Carotenes
160c	Paprika oleoresins
160d	Lycopene
160e	Carotenal, b-apo-8’-
160f	Carotenoic acid, b-apo-8’-, methyl or ethyl esters
161a	Flavoxanthin
161b	Lutein
161c	Kryptoxanthin
161d	Rubixanthan
161e	Violoxanthin
161f	Rhodoxanthin
162	Beet Red
163	Anthocyanins
164	Saffron, crocetin and crocin
171	Titanium dioxide
172	Iron oxides

SCHEDULE 4 Colours permitted to a maximum level of 70mg/L in beverages and 290mg/kg in foods other than beverages specified in Schedule 1 Alphabetical Listing
INS number	Additive name

129	Allura red AC
122	Azorubine / Carmoisine
151	Brilliant black BN
133	Brilliant blue FCF
155	Brown HT
143	Fast green FCF
142	Green S
132	Indigotine
124	Ponceau 4R
104	Quinoline yellow
110	Sunset yellow FCF
102	Tartrazine

SCHEDULE 4 Colours permitted to a maximum level of 70mg/L in beverages and 290mg/kg in foods other than beverages specified in Schedule 1 Numeric Listing
INS number	Additive name

102	Tartrazine
104	Quinoline yellow
110	Sunset yellow FCF
122	Azorubine / Carmoisine
124	Ponceau 4R
129	Allura red AC
132	Indigotine
133	Brilliant blue FCF
142	Green S
143	Fast green FCF
151	Brilliant black BN
155	Brown HT

Schedule 5 Technological functions which may be performed by food additives

Functional class sub-classes	Definition
Acidity regulator acid, alkali, base, buffer, buffering agent, pH adjusting agent	alters or controls the acidity or alkalinity of a food
Anti-caking agent anti-caking agent, anti-stick agent, drying agent, dusting powder	reduces the tendency of individual food particles to adhere or improves flow characteristics
Antioxidant antioxidant, antioxidant synergist	retards or prevents the oxidative deterioration of a food
Bulking agent bulking agent, filler	contributes to the volume of a food without contributing significantly to its available energy
Colouring	adds or restores colour to foods
Colour fixative colour fixative, colour stabiliser	stabilises, retains or intensifies an existing colour of a food
Emulsifier emulsifier, emulsifying salt, plasticiser, dispersing agent, surface active agent, surfactant, wetting agent	facilitates the formation or maintenance of an emulsion between two or more immiscible phases
Firming agent	contributes to firmness of food or interact with gelling agents to produce or strengthen a gel
Flavour enhancer flavour enhancer, flavour modifier, tenderiser	enhances the existing taste and/or odour of a food
Flavouring (excluding herbs and spices and intense sweeteners)	intense preparations which are added to foods to impart taste and/or odour, which are used in small amounts and are not intended to be consumed alone, but do not include herbs, spices and substances which have an exclusively sweet, sour or salt taste.
Foaming agent Whipping agent, aerating agent	facilitates the formation of a homogeneous dispersion of a gaseous phase in a liquid or solid food
Gelling agent	modifies food texture through gel formation
Glazing agent coating, sealing agent, polish	imparts a coating to the external surface of a food
Humectant moisture/water retention agent, wetting agent	retards moisture loss from food or promotes the dissolution of a solid in an aqueous medium
Intense sweetener	replaces the sweetness normally provided by sugars in foods without contributing significantly to their available energy
Preservative anti-microbial preservative, anti-mycotic agent, bacteriophage control agent, chemosterilant, disinfection agent	retards or prevents the deterioration of a food by micro organisms
Propellant	gas, other than air, which expels a food from a container
Raising agent	liberates gas and thereby increase the volume of a food
Sequestrant	forms chemical complexes with metallic ions
Stabiliser binder, firming agent, water binding agent, foam stabiliser	maintains the homogeneous dispersion of two or more immiscible substances in a food
Thickener thickening agent, texturiser, bodying agent	increases the viscosity of a food

Additives must not be present in sausage and sausage meat containing raw, unprocessed meat, unless expressly permitted below

Solid formulated supplementary sports foods*

Liquid formulated supplementary sports foods*

Fruit and vegetable wine products*