Australia New Zealand Food Standards Code - Standard 1.3.1 - Food Additives (Cth)

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 flavouring substances

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, but does not include the addition of a food additive to a single ingredient food that is not required by this Code to be labelled where a single process is applied and the food is presented in a manner which suggests that the organoleptic qualities have not been altered, other than through the process.

Editorial note:

The technological functions of food additives are listed in Schedule 5 of Standard 1.3.1. See Standard 1.2.4 – Labelling of Ingredients for the requirements for the declaration of ingredients, including for food additive class names.

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

(1)           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 is no more than the maximum level necessary to achieve one or more technological functions under the conditions of Good Manufacturing Practice (GMP).

(2)           The additives in Schedule 2 may be present in processed foods as a result of use in accordance with GMP, except where expressly prohibited in Schedule 1.

(3)           The colours in Schedule 3 may be present in processed foods as a result of use in accordance with GMP except where expressly prohibited in Schedule 1.

(4)           The colours in Schedule 4 may be present in processed foods to a combined maximum level of 290 mg/kg in foods, and 70 mg/L in beverages, except where expressly prohibited in Schedule 1.

4             Requirements for use of intense sweeteners

Save where otherwise expressly stated in Schedule 1 and notwithstanding any specific level specified in a Schedule to this Standard, intense sweeteners may only be added to food as a flavour enhancer or in an amount necessary to replace, either wholly or partially, the sweetness normally provided by sugars.

Editorial note:

Limits for specific intense sweeteners in specific foods are included in Schedule 1.  Some intense sweeteners are included in Schedule 2 and these sweeteners may be added to a food in accordance with Schedule 1 (i.e. where Schedule 2 additives may be present in a food).

The amount of an intense sweetener needed in a food would depend on the amount required:

1.       as a flavour enhancer in the food; or

2.       to wholly or partially replace the sweetness of sugars that would or could be present in the food.

Polyols, isomalt and polydextrose are examples of ingredients that are used as humectants or texturisers or as foods in their own right.

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 include norbixin and bixin, 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.

ethyl lauroyl arginate shall be calculated as ethyl-N^α-lauroyl-L-arginate.HCl.

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.

steviol glycosides shall be calculated as steviol equivalents in accordance with the formula used in subclause 3.

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

(3)           To calculate the steviol equivalent levels for a steviol glycoside, the following equation is used –

where –

[SE]        =            concentration as steviol equivalents
[SG]        =            concentration of individual steviol glycoside
CF          =            Conversion Factor as listed in the Table for the corresponding steviol glycoside

Table to subclause 5(3)

Column 1	Column 2
Steviol glycoside	Conversion factor
Dulcoside A	0.40
Rebaudioside A	0.33
Rebaudioside B	0.40
Rebaudioside C	0.33
Rebaudioside D	0.28
Rebaudioside F	0.34
Rubusoside	0.50
Steviol	1.00
Steviolbioside	0.50
Stevioside	0.40

Examples:

Example 1 – Calculating steviol equivalents for a single glycoside

A preparation of 100 mg/kg of Rebaudioside B contains 100 x 0.40 = 40 mg/kg steviol equivalents.

Example 2 – Calculating steviol equivalents for a mixture of glycosides

For a preparation containing 100 mg/kg of a mixture of 90% Stevioside, 5% Rebaudioside B and 5% Rebaudioside A, the steviol equivalent is

=

=

=  

=

Example 3 – Calculating the maximum permitted level (MPL) of a steviol glycoside preparation

To calculate the MPL of a steviol glycoside preparation which contains 90% Stevioside, 5% Rebaudioside B and 5% Rebaudioside A, in a food where the permission is 160 mg/kg (steviol equivalents).

[SE] = 160 mg/kg  [Stevioside] = 0.9 x MPL      [Rebaudioside B] = 0.05 x MPL
[Rebaudioside A] = 0.05 x MPL

Substituting into the equation

We get:

Therefore,

6             Food additives performing the same function

(1)           Where a food contains a mixture of food additives that perform the same technological function, the sum of the proportion of these additives in the food must not be more than 1.

(2)           The sum of the proportion of food additives in a food is calculated by –

(a)          dividing the concentration of each food additive in a food by the maximum permitted limit for that additive in that food; and

(b)          adding the proportions together for each of the food additives performing the same technological function.

Example Formula for Food Additives Performing the Same Function

Sum of the proportion of food additives =
In this formula –

MPLA = Maximum permitted limit for food additive A in mg/kg
MPLB = Maximum permitted limit for food additive B in mg/kg
MPLC = Maximum permitted limit for food additive C in mg/kg
Conc A = concentration of food additive A in the food in mg/kg
Conc B = concentration of food additive B in the food in mg/kg
Conc C = concentration of food additive C in the food in mg/kg

7             Carry-over of food additives

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

8             Food for use in preparation of another food

Any food additive permitted in a food may be added to an ingredient intended for use in the preparation of that food provided that the level in the final food when prepared complies with the maximum permitted level in this Standard.

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.

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 flavouring substances

Permitted flavouring substances, for the purposes of this Standard, are –

(a)          Flavouring substances which are listed in at least one of the following publications –

(i)            Generally Recognised as Safe (GRAS) lists of flavouring substances published by the Flavour and Extract Manufacturers’ Association of the United States from 1960 to 2013 (edition 26); or

(ii)           Chemically-defined flavouring substances, Council of Europe, November 2000; or

(iii)          Annex 1 of Council Regulation (EU) No 872/2012 of 1 October 2012 adopting the list of flavouring substances [2012] OJ L267/1; or

(iv)          21 CFR § 172.515; or

(b)          Flavouring substances obtained by physical, microbiological, enzymatic, or chemical processes from material of vegetable or animal origin either in its raw state or after processing by traditional preparation process including drying, roasting and fermentation; or

(c)          Flavouring substances obtained by synthetic means which are identical to any of the flavouring substances described in subparagraph (b).

0                 GENERAL PROVISIONS

0.1             Preparations of food additives

Additives in Schedules 3 & 4 must not be added to preparations of food additives unless expressly permitted below.

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

243

Ethyl lauroyl arginate

200

mg/kg

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

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

colourings

Additives in Schedules 3 and 4

–

Ethanol

GMP

flavourings

Additives in Schedules 3 and 4

–

Benzyl alcohol

500

mg/kg

In the final food

–

Ethanol

GMP

–

Ethyl acetate

GMP

–

Glycerol diacetate

GMP

–

Glyceryl monoacetate

GMP

–

Isopropyl alcohol

1000

mg/kg

In the final food

320

Butylated hydroxyanisole

1000

mg/kg

1505

Triethyl citrate

GMP

rennetting 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 added to 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

960

Steviol glycosides

115

mg/kg

962

Aspartame-acesulphame salt

1100

mg/kg

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

401

Sodium alginate

2000

mg/kg

407

Carrageenan

2000

mg/kg

412

Guar gum

2000

mg/kg

471

Mono- and diglycerides of fatty acids

2000

mg/kg

460

Microcrystalline cellulose

5000

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 added to 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

960

Steviol glycosides

175

mg/kg

962

Aspartame-acesulphame salt

1100

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 added to 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

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 sulphites

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

555

Potassium aluminium silicate

10000

mg/kg

560

Potassium silicate

10000

mg/kg

1.6.1          Soft cheese, cream cheese and processed cheese

243

Ethyl lauroyl arginate

400

mg/kg

Mozzarella cheese

243

Ethyl lauroyl arginate

200

mg/kg

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.

2                 EDIBLE OILS AND OIL EMULSIONS
160b	Annatto extracts	20	mg/kg
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	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 added to 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 added to butter unless expressly permitted below
160a	Carotenes	GMP
160b	Annatto extracts	20	mg/kg
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*
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	5000	mg/kg
476	Polyglycerol esters of interesterified ricinoleic acids	5000	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
960	Steviol glycosides	200	mg/kg
962	Aspartame-acesulphame salt	2200	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 added to unprocessed fruits and vegetables unless expressly permitted below Permissions for sulphur dioxide when used as an agricultural chemical are contained in Standard 1.4.2
4.1.1          Untreated fruits and vegetables
Additives in Schedules 2, 3 & 4 must not be added to unprocessed fruits and vegetables.
4.1.2          Surface treated fruits and vegetables
Additives in Schedules 2, 3 & 4 must not be added to 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 and 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			mg/kg
320		Butylated hydroxyanisole		70			mg/kg
321		Butylated hydroxytoluene		70			mg/kg
4.1.3          Fruits and vegetables that are peeled, cut, or both peeled and cut
Additives in Schedules 3 & 4 must not be added to 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
243		Ethyl lauroyl arginate		200			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 added to 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		200			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*
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		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
960		Steviol glycosides		160			mg/kg
962		Aspartame-acesulphame salt		6800			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
962		Aspartame-acesulphame salt		1100			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
962		Aspartame-acesulphame salt		6800			mg/kg
low joule chutneys, low joule jams and low joule spreads
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
960		Steviol glycosides		450		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
960		Steviol glycosides		210			mg/kg
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
rehydrated legumes
243		Ethyl lauroyl arginate		200		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
951	Aspartame	10000	mg/kg		use of permitted
955	Sucralose	2500	mg/kg		sweeteners in
956	Alitame	300	mg/kg		chewing gum and bubble gum
961	Neotame	300	mg/kg
962	Aspartame-acesulphame salt	4500	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 added to 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
960	Steviol glycosides	550	mg/kg
5.2             Sugar confectionery*
200 201 202 203	Sorbic acid and sodium, potassium and calcium sorbates	1000	mg/kg
960	Steviol glycosides	1100	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*
127	Erythrosine	2	mg/kg
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 added to 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 added to flours, meals and starches		note: flour, meal and starch products (e.g. 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
960		Steviol glycosides		250		mg/kg
6.3.1          Cooked rice
243		Ethyl lauroyl arginate		200		mg/kg
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 e.g. crumpets, pikelets, and flapjacks.
243		Ethyl lauroyl arginate		200		mg/kg		Cooked pasta and noodles only
280 281 282 283		Propionic acid and sodium and potassium and calcium propionates		2000		mg/kg
950		Acesulphame potassium		200		mg/kg
956		Alitame		200		mg/kg
962		Aspartame-acesulphame salt		450		mg/kg
7                 BREADS AND BAKERY PRODUCTS*
200 201 202 203	Sorbic acid and sodium, potassium and calcium sorbates	1200			mg/kg
280 281 282 283	Propionic acid and sodium and potassium and calcium propionates	4000			mg/kg
7.1             Breads and related products*
fancy breads
960	Steviol glycosides		160	mg/kg
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
960	Steviol glycosides		160		mg/kg
962	Aspartame-acesulphame salt		450		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 added to raw meat, poultry and game unless expressly permitted below
poultry
262	Sodium acetates		5000		mg/kg
8.2             Processed meat, poultry and game products in whole cuts or pieces*
234	Nisin	12.5		mg/kg
243	Ethyl lauroyl arginate	200		mg/kg
commercially sterile canned cured meat
249 250	Nitrites (potassium and sodium salts)		50		mg/kg
cured meat									total of nitrates and nitrites, calculated as sodium nitrite
249 250	Nitrites (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
251 252	Nitrates (potassium and sodium salts)		500		mg/kg	as sodium nitrite
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
234	Nisin		12.5		mg/kg
243	Ethyl lauroyl arginate		315		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
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		mg/kg	total of nitrates and nitrites, calculated as sodium nitrite
sausage and sausage meat containing raw, unprocessed meat
Additives must not be added to 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
243	Ethyl lauroyl arginate		315		mg/kg
8.4             Edible casings*
200 201 202 203	Sorbic acid and sodium, potassium and calcium sorbates		100		mg/kg
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 and potassium ascorbates	400	mg/kg
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
586	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
243	Ethyl lauroyl arginate	400	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)
–	Sodium hydrosulphite	1000	mg/kg
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 added to eggs
10.2           Liquid egg products
Additives in Schedules 3 & 4 must not be added to liquid egg products unless expressly permitted below
234	Nisin	GMP
1505	Triethyl citrate	1250	mg/kg	liquid white only
10.3           Frozen egg products
Additives in Schedules 3 & 4 must not be added to frozen egg products
10.4           Dried or heat coagulated egg products
Additives in Schedules 3 & 4 must not be added to dried or heat coagulated egg products
11              SUGARS, HONEY AND RELATED PRODUCTS
11.1           Sugar
Additives in Schedules 2,3 & 4 must not be added to 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 added to 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 added to 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
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
12              SALTS AND CONDIMENTS
12.1           Salt and salt substitutes
12.1.1        Salt
Additives in Schedules 2,3 & 4 must not be added to 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
536	Potassium ferrocyanide	50	mg/kg	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 added to 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, excluding quinine and caffeine
12.4           not assigned
12.5           Yeast and yeast products
Colours in Schedule 4 must not be added to yeast and yeast related products unless expressly permitted below
dried yeast
12.6           Vegetable protein products
Colours in Schedule 4 must not be added to vegetable protein products
13              SPECIAL PURPOSE FOODS
13.1           Infant formula products
Additives in Schedules 2,3 & 4 must not be added to infant formula products  unless expressly permitted below
270				Lactic acid		GMP
304				Ascorbyl palmitate		10		mg/L
307b				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)
1414				Acetylated distarch phosphate		5000		applies mg/L
1440				Hydroxypropyl starch		25000
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
1414				Acetylated distarch phosphate		25000		Clause 6(1)
1440				Hydroxypropyl starch		25000		applies mg/L
13.2           Foods for infants
Additives in Schedules 2,3 & 4 must not be added to foods for infants unless expressly permitted below
-				Flavourings, 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		100		mg/kg
307				Tocopherols, d-alpha-, concentrate		300		mg/kg	of fat
307b				Tocopherols concentrate, mixed		300		mg/kg	of fat
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 carbonates		GMP
503				Ammonium carbonates		GMP
509				Calcium chloride		750		mg/kg
1412				Distarch phosphate		50000
1413				Phosphated distarch phosphate		50000
1414				Acetylated distarch phosphate		50000		mg/kg in total
1422				Acetylated distarch adipate		50000
1440				Hydroxypropyl starch		50000
13.3           Formulated meal replacements and formulated supplementary foods*
950		Acesulphame potassium				500		mg/kg
956		Alitame				85		mg/kg
960		Steviol glycosides				175		mg/kg
962		Aspartame-acesulphame salt				1100		mg/kg
13.4           Formulated supplementary sports foods*
123		Amaranth				300		mg/kg
160b		Annatto extracts				100		mg/kg
950		Acesulphame potassium				500		mg/kg
956		Alitame				40		mg/kg
960		Steviol glycosides				175		mg/kg
962		Aspartame-acesulphame salt				1100		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
220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites			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
220 221 222 223 224 225 228			Sulphur dioxide and sodium and potassium sulphites			115		mg/kg
13.5           Food for special medical purposes*
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	1500		mg/kg
338				Phosphoric acid	GMP		Permitted for use as an acidity regulator
524				Sodium hydroxide	GMP		Permitted for use as an acidity regulator
525				Potassium hydroxide	GMP		Permitted for use as an acidity regulator
950				Acesulphame potassium	450		mg/kg
954				Saccharin	200		mg/kg
962				Aspartame-acesulphame salt	450		mg/kg
13.5.1        Liquid food for special medical purposes*
123				Amaranth	30		mg/kg
160b				Annatto extracts	10		mg/kg
13.5.2        Food for special medical purposes other than liquids*
123				Amaranth	300		mg/kg
160b				Annatto extracts	25		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 added to mineral water unless expressly permitted below
290	Carbon dioxide	GMP
14.1.1.2    Carbonated, mineralised and soda waters*
999(i) and (ii)	Quillaia saponins (from Quillaia extract type 1 and type 2)		40	mg/kg
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
210 211 212 213	Benzoic acid and sodium, potassium and calcium benzoates	400		mg/kg	preserved by chemical or heat treatment
220 221 222 223 224 225 228	Sulphur dioxide and sodium and potassium sulphites	115		mg/kg
243	Ethyl lauroyl arginate	50		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 added to 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
960	Steviol glycosides	50		mg/kg
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
962	Aspartame-acesulphame salt	1100		mg/kg
999(i) and (ii)	Quillaia saponins (from Quillaia extract type 1 and type 2)		40	mg/kg
fruit drink
385	Calcium disodium EDTA	33		mg/kg	carbonated products only
444	Sucrose acetate isobutyrate	200		mg/kg
445	Glycerol esters of wood rosins	100		mg/kg
480	Dioctyl sodium sulphosuccinate	10		mg/kg
low joule fruit and vegetable juice products
950	Acesulphame potassium	3000		mg/kg
952	Cyclamates	400		mg/kg
954	Saccharin	80		mg/kg
960	Steviol glycosides	125		mg/kg
962	Aspartame-acesulphame salt	6800		mg/kg
soy bean beverage (plain or flavoured)
960	Steviol glycosides	100		mg/kg	Plain soy bean beverage only
960	Steviol glycosides	200		mg/kg	Flavoured soy bean beverage only
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
243	Ethyl lauroyl arginate	50		mg/kg
385	Calcium disodium EDTA	33		mg/kg	products containing fruit flavouring, juice or pulp or orange peel extract only
444	Sucrose acetate isobutyrate	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	350		mg/kg
954	Saccharin	150		mg/kg
956	Alitame	40		mg/kg
960	Steviol glycosides	200		mg/kg
962	Aspartame-acesulphame salt	6800		mg/kg
999(i) and (ii)	Quillaia saponins (from Quillaia extract type 1 and type 2)		40	mg/kg
electrolyte drink and electrolyte drink base
950	Acesulphame potassium	150		mg/kg
951	Aspartame	150		mg/kg
962	Aspartame-acesulphame salt	230		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
951	Aspartame	1000		mg/kg
952	Cyclamates	400		mg/kg
954	Saccharin	50		mg/kg	Clause 4 limits do not apply
955	Sucralose	250		mg/kg
956	Alitame	40		mg/kg
957	Thaumatin	GMP
962	Aspartame-acesulphame salt	1500		mg/kg
14.1.4        Formulated Beverages*
123	Amaranth	30		mg/kg
160b	Annatto extracts	10		mg/kg	products containing  fruit or vegetable juice only
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
281	Sodium propionate	GMP		products containing  fruit or vegetable juice only
282	Calcium propionate	GMP
385	Calcium disodium EDTA	33		mg/kg	products containing fruit flavouring, juice or pulp or orange peel extract only
444	Sucrose acetate isobutyrate	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
951	Aspartame	GMP
954	Saccharin	150		mg/kg
955	Sucralose	GMP		Clause 4 limits do not apply
956	Alitame	40		mg/kg
957	Thaumatin	GMP
960	Steviol glycosides	200		mg/kg
961	Neotame	GMP		Clause 4 limits do not apply
962	Aspartame-acesulphame salt	6800		mg/kg
999(i) and (ii)	Quillaia saponins (from Quillaia extract type 1 and type 2)		40	mg/kg
14.1.5        Coffee, coffee substitutes, tea, herbal infusions and similar products
Additives in Schedules 3 & 4 must not be added to coffee, coffee substitutes, tea, herbal infusions and similar products
950	Acesulphame potassium	500		mg/kg
960	Steviol glycosides	100		mg/kg
962	Aspartame-acesulphame salt	1100		mg/kg
999(i) and (ii)	Quillaia saponins (from Quillaia extract type 1 and type 2)		30	mg/kg
14.2           Alcoholic beverages (including alcoholic beverages that have had the alcohol reduced or removed)
14.2.1        Beer and related products
Additives in Schedules 2,3 & 4 must not be added to beer and related products unless expressly permitted below
–	Flavourings, excluding quinine and caffeine	GMP
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
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
999(i) and (ii)	Quillaia saponins (from Quillaia extract type 1 and type 2)		40	mg/kg
14.2.2        Wine, sparkling wine and fortified wine
Additives in Schedules 2,3 & 4 must not be added to 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
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		mg/kg
466	Sodium carboxymethylcellulose	GMP		Wine and sparkling wine only
491	Sorbitan monostearate	GMP
500	Sodium carbonates	GMP
501	Potassium carbonates	GMP
636	Maltol	250		mg/kg	Wine made with other than Vitis vinifera grapes only
637	Ethyl maltol	100		mg/kg	Wine made with other than Vitis vinifera grapes only
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 added to 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 carbonates	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
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
999(i) and (ii)	Quillaia saponins (from Quillaia extract type 1 and type 2)		40	mg/kg
14.3           Alcoholic beverages not included in item 14.2*
-	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
999(i) and (ii)	Quillaia saponins (from Quillaia extract type 1 and type 2)		40	mg/kg
20              MIXED FOODS*
20.1           Beverages*
160b	Annatto extracts	10	mg/kg
20.2           Food other than beverages*
160b	Annatto extracts	25	mg/kg
custard mix, custard powder and blancmange powder
950	Acesulphame potassium	500	mg/kg
956	Alitame	100	mg/kg
960	Steviol glycosides	80	mg/kg
962	Aspartame-acesulphame salt	1100	mg/kg
jelly
123	Amaranth	300	mg/kg
950	Acesulphame potassium	500	mg/kg
956	Alitame	100	mg/kg
952	Cyclamates	1600	mg/kg
954	Saccharin	160	mg/kg
960	Steviol glycosides	260	mg/kg
962	Aspartame-acesulphame salt	1100	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
243	Ethyl lauroyl arginate	400	mg/kg
475	Polyglycerol esters of fatty acids	5000	mg/kg
476	Polyglycerol esters of interesterified ricinoleic acids	5000	mg/kg
950	Acesulphame potassium	500	mg/kg
956	Alitame	100	mg/kg
960	Steviol glycosides	150	mg/kg	dairy and fat based dessert products only
962	Aspartame-acesulphame salt	1100	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
243	Ethyl lauroyl arginate	200	mg/kg
281	Sodium propionate	GMP
282	Calcium propionate	GMP
385	Calcium disodium EDTA	75	mg/kg
444	Sucrose acetate isobutyrate	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
960	Steviol glycosides	320	mg/kg
956	Alitame	300	mg/kg
962	Aspartame-acesulphame salt	6800	mg/kg
soup bases (the max permitted levels apply to soup made up as directed)
950	Acesulphame potassium	3000	mg/kg
954	Saccharin	1500	mg/kg
956	Alitame	40	mg/kg
962	Aspartame-acesulphame salt	6800	mg/kg

INS Number	Additive Name
260	Acetic acid, glacial
472a	Acetic and fatty acid esters of glycerol
1422	Acetylated distarch adipate
1414	Acetylated distarch phosphate
1451	Acetylated oxidised starch
1401	Acid treated starch
355	Adipic acid
969	Advantame
406	Agar
400	Alginic acid
1402	Alkaline treated starch
559	Aluminium silicate
264	Ammonium acetate
403	Ammonium alginate
503	Ammonium carbonates
510	Ammonium chloride
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
943a	Butane (for pressurised food containers only)
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
482	Calcium lactylates
1522	Calcium lignosulphonate (40-65)
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
968	Erythritol
470	Fatty acid salts of aluminium, ammonia, calcium, magnesium, potassium and sodium
381	Ferric ammonium citrate
579	Ferrous gluconate
–	Flavourings, excluding quinine and caffeine
297	Fumaric acid
418	Gellan gum
575	Glucono delta-lactone
422	Glycerin (glycerol)
412	Guar gum
414	Gum arabic (Acacia)
507	Hydrochloric acid
463	Hydroxypropyl cellulose
1442	Hydroxypropyl distarch phosphate
464	Hydroxypropyl methylcellulose
1440	Hydroxypropyl starch
943b	Isobutane (for pressurised food containers only)
953	Isomalt
416	Karaya gum
620	L -glutamic acid
270	Lactic acid
472b	Lactic and fatty acid esters of glycerol
966	Lactitol
322	Lecithin
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
961	Neotame (technological use consistent with clause 4 only)
942	Nitrous oxide
946	Octafluorocyclobutane (for pressurised food containers only)
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 or potassium diacetate
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 tartrates
407a	Processed eucheuma seaweed
944	Propane (for pressurised food containers only)
1520	Propylene glycol
405	Propylene glycol alginate
477	Propylene glycol esters of fatty acids
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
576	Sodium gluconate
325	Sodium lactate
481	Sodium lactylates
350	Sodium malates
339	Sodium phosphates
514	Sodium sulphates
335	Sodium tartrate
491	Sorbitan monostearate
492	Sorbitan tristearate
420	Sorbitol
1420	Starch acetate
1450	Starch sodium octenylsuccinate
570	Stearic acid
955	Sucralose (technological use consistent with Clause 4 only)
473	Sucrose esters of fatty acids
417	Tara gum
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

INS Number	Additive Name
–	Flavourings, excluding quinine and caffeine
170	Calcium carbonates
260	Acetic acid, glacial
261	Potassium acetate or potassium diacetate
262	Sodium acetates
263	Calcium acetate
264	Ammonium acetate
270	Lactic acid
290	Carbon dioxide
296	Malic acid
297	Fumaric acid
300	Ascorbic acid
301	Sodium ascorbate
302	Calcium ascorbate
303	Potassium ascorbate
315	Erythorbic acid
316	Sodium erythorbate
322	Lecithin
325	Sodium lactate
326	Potassium lactate
327	Calcium lactate
328	Ammonium lactate
329	Magnesium lactate
330	Citric acid
331	Sodium citrates
332	Potassium citrates
333	Calcium citrate
334	Tartaric acid
335	Sodium tartrate
336	Potassium tartrates
337	Potassium sodium tartrate
339	Sodium phosphates
340	Potassium phosphates
341	Calcium phosphates
342	Ammonium phosphates
343	Magnesium phosphates
349	Ammonium malate
350	Sodium malates
351	Potassium  malates
352	Calcium malates
353	Metatartaric acid
354	Calcium tartrate
355	Adipic acid
357	Potassium adipate (Salt reduced and low sodium foods only)
365	Sodium fumarate
366	Potassium fumarate
367	Calcium fumarate
368	Ammonium fumarate
380	Ammonium citrates
381	Ferric ammonium citrate
400	Alginic acid
401	Sodium alginate
402	Potassium alginate
403	Ammonium alginate
404	Calcium alginate
405	Propylene glycol alginate
406	Agar
407	Carrageenan
407a	Processed eucheuma seaweed
409	Arabinogalactan (larch gum)
410	Locust bean (carob bean) gum
412	Guar gum
413	Tragacanth gum
414	Gum arabic (Acacia)
415	Xanthan gum
416	Karaya gum
417	Tara gum
418	Gellan gum
420	Sorbitol
421	Mannitol
422	Glycerin (glycerol)
433	Polyoxyethylene (20) sorbitan monooleate
435	Polyoxyethylene (20) sorbitan monostearate
436	Polyoxyethylene (20) sorbitan tristearate
440	Pectins
442	Ammonium salts of phosphatidic acid
450	Pyrophosphates
451	Triphosphates
452	Polyphosphates
460	Cellulose, microcrystalline and powdered
461	Methyl cellulose
463	Hydroxypropyl cellulose
464	Hydroxypropyl methylcellulose
465	Methyl ethylcellulose
466	Sodium carboxymethylcellulose
470	Fatty acid salts of aluminium, ammonia, calcium, magnesium, potassium and sodium
471	Mono- and diglycerides of fatty acids
472a	Acetic and fatty acid esters of glycerol
472b	Lactic and fatty acid esters of glycerol
472c	Citric and fatty acid esters of glycerol
472e	Diacetyltartaric and fatty acid esters of glycerol
472f	Tartaric, acetic and fatty acid esters of glycerol (mixed)
473	Sucrose esters of fatty acids
477	Propylene glycol esters of fatty acids
481	Sodium lactylates
482	Calcium lactylates
491	Sorbitan monostearate
492	Sorbitan tristearate
500	Sodium carbonates
501	Potassium carbonates
503	Ammonium carbonates
504	Magnesium carbonates
507	Hydrochloric acid
508	Potassium chloride
509	Calcium chloride
510	Ammonium chloride
511	Magnesium chloride
514	Sodium sulphates
515	Potassium sulphate
516	Calcium sulphate
518	Magnesium sulphate
519	Cupric sulphate
526	Calcium hydroxide
529	Calcium oxide
551	Silicon dioxide (amorphous)
552	Calcium silicate
553	Magnesium silicates
554	Sodium aluminosilicate
556	Calcium aluminium silicate
558	Bentonite
559	Aluminium silicate
570	Stearic acid
575	Glucono delta-lactone
576	Sodium gluconate
577	Potassium gluconate
578	Calcium gluconate
579	Ferrous gluconate
620	L-glutamic acid
621	Monosodium glutamate, L-
622	Monopotassium glutamate, L-
623	Calcium glutamate, Di-L-
624	Monoammonium glutamate, L-
625	Magnesium glutamate, Di-L-
627	Disodium guanylate, 5′-
631	Disodium inosinate, 5′-
635	Disodium ribonucleotides, 5′-
900a	Polydimethylsiloxane
901	Beeswax, white & yellow
903	Carnauba wax
904	Shellac
905b	Petrolatum (petroleum jelly)
941	Nitrogen
942	Nitrous oxide
943a	Butane (for pressurised food containers only)
943b	Isobutane (for pressurised food containers only)
944	Propane (for pressurised food containers only)
946	Octafluorocyclobutane (for pressurised food containers only)
951	Aspartame (technological use consistent with Clause 4 only)
953	Isomalt
955	Sucralose (technological use consistent with Clause 4 only)
957	Thaumatin
961	Neotame (technological use consistent with clause 4 only)
965	Maltitol & maltitol syrup
966	Lactitol
967	Xylitol
968	Erythritol
969	Advantame
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
1422	Acetylated distarch adipate
1440	Hydroxypropyl starch
1442	Hydroxypropyl distarch phosphate
1450	Starch sodium octenylsuccinate
1451	Acetylated oxidised starch
1518	Triacetin
1520	Propylene glycol
1521	Polyethylene glycol 8000
1522	Calcium lignosulphonate (40-65)

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

Numerical 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 combined maximum level of 290 mg/kg in processed foods, and a combined maximum level of 70 mg/L in beverages, except where expressly prohibited 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 combined maximum level of 290 mg/kg in processed foods, and a combined maximum level of 70 mg/L in beverages, except where expressly prohibited in Schedule 1

Numerical 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 or odour of a food

Flavouring

(excluding herbs and spices and intense sweeteners)

intense preparations which are added to foods to impart taste 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

Amendment History

The Amendment History provides information about each amendment to the Standard. 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 a compilation of Standard 1.3.1 as in force on 3 September 2015 (up to Amendment No. 157). It includes any commenced amendment affecting the compilation to that date.

Prepared by Food Standards Australia New Zealand on 3 September 2015.

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 Standard 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 Legislative Instruments 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

Standard 1.3.1 was originally published in the Commonwealth of Australia Gazette No. P 10 on 22 June 2000 as part of Amendment No. 49.

Standard 1.3.1, with amendments, was published in the Commonwealth of Australia Gazette No. P 30 on 20 December 2000 as part of Amendment No. No. 53 (F2008B00614 – 30 September 2008) and has been amended as follows:

Clause affected	A’ment No.	FRLI registration Gazette	Commencement (Cessation)	How affected	Description of amendment
Purpose	55	F2008B00791 9 Dec 2008 P 23 30 Aug 2001	30 Aug 2001	rs	Purpose.
Table of Provs	135	F2012L02014 10 Oct 2012 FSC 77 11 Oct 2012	11 Oct 2012	am	Title of clause 11.
1	59	F2008B00797 10 Dec 2008 FSC 1 9 May 2002	9 May 2002	am, ad	Definition of ‘technological function’ and insert an associated Editorial note.
1	101	F2008L03058 14 Aug 2008 FSC 43 14 Aug 2008	14 Aug 2008	rep	Editorial note after definition of ‘processed food’.
1	101	F2008L03058 14 Aug 2008 FSC 43 14 Aug 2008	14 Aug 2008	rs	Editorial note after definition of ‘technological function’.
3	101	F2008L03058 14 Aug 2008 FSC 43 14 Aug 2008	14 Aug 2008	rs	Editorial note.
3	124	F2011L01450 8 July 2011 FSC 66 11 July 2011	11 July 2011	rs	Clause to clarify meaning.
3	124	F2011L01450 8 July 2011 FSC 66 11 July 2011	11 July 2011	rep	Editorial note.
3(b)	103	F2008L03741 9 Oct 2008 FSC 45 9 Oct 2008	9 Oct 2008	am	Wording from ‘does not exceed’ to ‘is no more than’.
4	78	F2005L01246 26 May 2005 FSC 20 26 May 2005	26 May 2005	rs	Clause to clarify intent.
4	101	F2008L03058 14 Aug 2008 FSC 43 14 Aug 2008	14 Aug 2008	rs	Editorial note.
5(2)	111	F2009L03145 13 Aug 2009 FSC 53 13 Aug 2009	13 Aug 2009	rs	Definition of ‘annatto’.
5(2)	124	F2011L01415 5 July 2011 FSC 66 11 July 2011	11 July 2011	am	To insert a definition relating to steviol glycosides.
5(2)	151	F2014L01626 3 Dec 2014 FSC93 4 Dec 2014	4 Dec 2014	rs	Definition of sulphur oxide.
5(3)	124	F2011L01415 5 July 2011 FSC 66 11 July 2011	11 July 2011	ad	New subclause and Table relating to steviol glycosides and steviol equivalents.
5(3)	135	F2012L02014 10 Oct 2012 FSC 77 11 Oct 2012	11 Oct 2012	rs	Subclause to clarify requirements.
6	111	F2009L03145 13 Aug 2009 FSC 53 13 Aug 2009	13 Aug 2009	rs	Clause to clarify meaning and improve consistency with the other Code provisions.
6(2)	59	F2008B00797 10 Dec 2008 FSC 1 9 May 2002	9 May 2002	am	References from ‘amount permitted’ to ‘permitted level’ and from ‘fraction’ or ‘fractions’ to ‘quantity’ or ‘quantities’.
6(2)	103	F2008L03741 9 Oct 2008 FSC 45 9 Oct 2008	9 Oct 2008	am	References from ‘must not exceed’ to ‘must be no more than’.
6(2)	124	F2011L01450 8 July 2011 FSC 66 11 July 2011	11 July 2011	am	Correct punctuation error.
7	101	F2008L03058 14 Aug 2008 FSC 43 14 Aug 2008	14 Aug 2008	rep	Editorial note.
7	111	F2009L03145 13 Aug 2009 FSC 53 13 Aug 2009	13 Aug 2009	rs	Clause to clarify its meaning.
7	124	F2011L01450 8 July 2011 FSC 66 11 July 2011	11 July 2011	am	Clause to clarify purpose.
8	59	F2008B00797 10 Dec 2008 FSC 1 9 May 2002	9 May 2002	rs	Clause
9	101	F2008L03058 14 Aug 2008 FSC 43 14 Aug 2008	14 Aug 2008	rep	Editorial note.
11	59	F2008B00797 10 Dec 2008 FSC 1 9 May 2002	9 May 2002	rs	Clause and related Editorial note.
11	67	F2008B00814 24 Dec 2008 FSC 9 31 July 2003	31 July 2003	am	Insert reference to a maximum residue limit for longans in the Editorial note.
11	101	F2008L03058 14 Aug 2008 FSC 43 14 Aug 2008	14 Aug 2008	rs	Editorial note.
11	124	F2011L01450 8 July 2011 FSC 66 11 July 2011	11 July 2011	rs	Clause to clarify meaning.
11	124	F2011L01450 8 July 2011 FSC 66 11 July 2011	11 July 2011	rep	Editorial note.
11	64	F2008B00810 23 Dec 2008 FSC 6 13 Dec 2002	13 Dec2002	am	Update reference to a publication in paragraph (a).
11	78	F2005L01246 26 May 2005 FSC 20 26 May 2005	26 May 2005	am	Update reference to a publication in paragraph (a).
11	88	F2006L03270 3 Aug 2006 FSC 30 5 Oct 2006	5 Oct 2006	am	Update references to publications in paragraph (a).
11	103	F2008L03741 9 Oct 2008 FSC 45 9 Oct 2008	9 Oct 2008	am	Update references to publications in paragraph (a).
11	150	F2014L01427 28 Oct 2014 FSC92 30 Oct 2014	30 Oct 2014	am	Update references to publications in paragraph (a).
Sch 1	55	F2008B00791 9 Dec 2008 P 30 30 Aug 2001	30 Aug 2001	am	Entry for erythrosine in cherries.
Sch 1	59	F2008B00797 10 Dec 2008 FSC 1 9 May 2002	9 May 2002	ad	References to the ANZFA user guide relating to Standard 1.3.1 and text clarifying use of asterisk (*) in Schedule.
Sch 1	59	F2008B00797 10 Dec 2008 FSC 1 9 May 2002	9 May 2002	rep	Entries for calcium and sodium lactylates and selected references to ethyl vanillin, vanillin and nitrates.
Sch 1	59	F2008B00797 10 Dec 2008 FSC 1 9 May 2002	9 May 2002	am	Correction of typographical errors and entries involving flavourings and wording from ‘must not be present in’ with ‘must not be added to’.
Sch 1	59	F2008B00797 10 Dec 2008 FSC 1 9 May 2002	9 May 2002	rs	Schedule headings,.
Sch1	60	F2008B00798 19 Dec 2008 FSC 2 20 June 2002	20 June 2002	am	Schedule heading.
Sch1	60	F2008B00798 19 Dec 2008 FSC 2 20 June 2002	20 June 2002	am	Correct minor typographical errors and omissions.
Sch 1	62	F2008B00807 19 Dec 2008 FSC 4 17 Sept 2002	17 Sept 2002	am	Correct minor typographical errors and omissions.
Sch 1	64	F2008B00810 23 Dec 2008 FSC 6 13 Dec 2002	13 Dec2002	am	Correct minor typographical errors and omissions.
Sch 1	64	F2008B00810 23 Dec 2008 FSC 6 13 Dec 2002	13 Dec2002	ad	Entry for jelly.
Sch 1	67	F2008B00814 24 Dec 2008 FSC 9 31 July 2003	31 July 2003	am	Correct minor typographical errors and omissions.
Sch 1	69	F2008B00816 24 Dec 2008 FSC 11 17 Dec 2003	17 Dec 2003	ad	Entries for aspartame-acesulphame salt.
Sch 1	70	F2008B00817 24 Dec 2008 FSC 12 29 April 2004	29 April 2004	ad	Entries for sodium ascorbate, calcium ascorbate, sodium erythorbate, gum arabic, maltol and ethyl maltol.
Sch 1	78	F2005L01246 26 May 2005 FSC 20 26 May 2005	26 May 2005	am	Clarify provisions for colours and to correct typographical error for heading for ‘electrolyte’ in Item 14.1.3
Sch 1	78	F2005L01246 26 May 2005 FSC 20 26 May 2005	26 May 2005	ad	Approved additives for formulated supplementary sports foods and electrolyte drinks a.
Sch 1	80	F2005L02027 21 July 2005 FSC 22 21 July 2005	21 July 2005	am	Maximum permitted level for saccharin in water-based flavoured drinks.
Sch 1	89	F2006L03647 9 Nov 2006 FSC 31 9 Nov 2006	9 Nov 2006	ad	Additives for formulated beverages and liquid milk to which phytosterol esters or tall oil phytosterols have been added.
Sch 1	96	F2008L00523 21 Feb 2008 FSC 38 21 Feb 2008	21 Feb 2008	ad	Entries for nisin.
Sch 1	96	F2008L00523 21 Feb 2008 FSC 38 21 Feb 2008	21 Feb 2008	am	Entries for cyclamates.
Sch 1	98	F2008L01488 15 May 2008 FSC 40 15 May 2008	15 May 2008	ad	Entry for yeast mannoproteins.
Sch 1	103	F2008L03741 9 Oct 2008 FSC 45 9 Oct 2008	9 Oct 2008	ad	Entries for steviol glycosides.
Sch 1	111	F2009L03145 13 Aug 2009 FSC 53 13 Aug 2009	13 Aug 2009	am	Entries for propionates and sulphur dioxide and correct a typographical error in the heading for item 0.
Sch 1	111	F2009L03145 13 Aug 2009 FSC 53 13 Aug 2009	13 Aug 2009	rs	Items relating to phytosterols and liquid milk and the headings for items 2.2.2 and 8.1.
Sch 1	113	F2009L04112 5 Nov 2009 FSC 55 5 Nov 2009	5 Nov 2009	ad	Entry for sulphur dioxide and sodium and potassium sulphites in blueberries.
Sch 1	113	F2009L04112 5 Nov 2009 FSC 55 5 Nov 2009	5 Nov 2009	rs	Entry for sulphur dioxide and sodium and potassium sulphites in longans.
Sch 1	115	F2010L00803 8 April 2010 FSC 57 8 April 2010	8 April 2010	ad	Entries for ethyl lauroyl arginate.
Sch 1	115	F2010L00803 8 April 2010 FSC 57 8 April 2010	8 April 2010	rs	Heading for phytosterols in liquid milk.
Sch 1	117	F2010L01841 29 June 2010 FSC 59 1 July 2010	1 July 2010	ad, am	A new sub-item for colourings and insert entries for erythrosine in colourings and flavourings for baking compounds under Preparations of Food Additives. To make consequential amendments for ethanol under Preparations of Food Additives with the inclusion of a new sub-item for colourings, by omitting the original reference and inserting new entries for colourings and flavourings
Sch 1	119	F2010L02542 30 Sept 2010 FSC 61 30 Sept 2010	30 Sept 2010	rep	Entries for sulphur dioxide and sodium and potassium sulphites in blueberries, grapes packed with permeable envelopes and longans.
Sch 1	120	F2011L00062 20 Jan 2011 FSC 62 20 Jan 2011	20 Jan 2011	am	Amendment No. 120 corrected a typographical error in Amendment No. 119 where item [1.2] inserting a heading above 4.1.1 Untreated fruits and vegetables was inadvertently omitted.
Sch 1	121	F2011L00213 9 Feb 2011 FSC 63 10 Feb 2011	10 Feb 2011	rep	Entries for dimethyl dicarbonate.
Sch 1	124	F2011L01415 5 July 2011 FSC 66 11 July 2011	11 July 2011	am	Entries for steviol glycosides and steviol equivalents.
Sch 1	124	F2011L01450 8 July 2011 FSC 66 11 July 2011	11 July 2011	am	Clarify entries, correct typographical errors, and amend references to ‘and/or’
Sch 1	127	F2011L02371 15 Nov 2011 FSC 69 17 Nov 2011	17 Nov 2011	ad	Entry for sodium carboxymethylcellulose.
Sch 1	132	F2012L01341 26 June 2012 FSC 74 28 June 2012 As amended by: F2013L00250 21 Feb 2013 FSC 81 21 Feb 2013	28 June 2014 21 Feb 2013	rs, am am	Replace title of Item 13 to refer to ‘special purpose foods’ and to insert a new sub-item 13.5 relating to food for special medical purposes. Commencement date for amendments relating to Amendment No. 132 brought forward to 21 February 2013.
Sch 1	134	F2012L01832 4 Sept 2012 FSC 76 6 Sept 2012	6 Sept 2012	ad	Entry for ethyl lauroyl arginate in sausages.
Sch 1	135	F2012L02014 10 Oct 2012 FSC 77 11 Oct 2012	11 Oct 2012	am, ad	Amend Code number for tocopherols concentrate, mixed where occurring and insert a related Editorial note explaining omissions for 306.
Sch 1	135	F2012L02014 10 Oct 2012 FSC 77 11 Oct 2012	11 Oct 2014	rep	Entries for 306.
Sch 1	135	F2012L02014 10 Oct 2012 FSC 77 11 Oct 2012	11 Oct 2012	am	Correct spelling of blancmange.
Sch 1	139	F2013L00247 21 Feb 2013 FSC 81 21 Feb 2013	21 Feb 2013	am	References to ‘Tocopherols, concentrate mixed’ to read ‘Tocopherols concentrate, mixed’, where occurring.
Sch 1	144	F2013L02037 3 Dec 2013 FSC 86 5 Dec 2013	5 Dec 2013	ad	Entries for Quillaia saponins (from Quillaia extract type 1 and type 2).
Sch 1	150	F2014L01427 28 Oct 2014 FSC92 30 Oct 2014	30 Oct 2014	rs	Heading for item 13.3 to correct typographical error.
Sch 1	150	F2014L01427 28 Oct 2014 FSC92 30 Oct 2014	30 Oct 2014	am	Entry for yeast mannoproteins under item 14.2.2 to include INS number.
Sch 1	150	F2014L01427 28 Oct 2014 FSC92 30 Oct 2014	30 Oct 2014	am	Entry of aspartame under item 14.1.3 to include INS number.
Sch 1	150	F2014L01427 28 Oct 2014 FSC92 30 Oct 2014	30 Oct 2014	rep	Editorial note following Schedule.
Sch 1	151	F2014L01626 3 Dec 2014 FSC93 4 Dec 2014	4 Dec 2014	ad	Entry for sodium hydrosulphite in canned abalone (paua).
Sch 1	157	F2015L01386 1 Sept 2015 FSC99 3 Sept 2015	3 Sept 2015	ad	Entries for lactic and citric acids under item 14.2.1.
Sch 2	55	F2008B00791 9 Dec 2008 P 30 30 Aug 2001	30 Aug 2001	ad	Entries for neotame.
Sch2	59	F2008B00797 10 Dec 2008 FSC 1 9 May 2002	9 May 2002	ad, am	Inserting references to butane, calcium and sodium lactylates, erythritol, hydroxypropyl cellulose, isobutane, octafluorocyclobutane, propane and amend references to flavourings.
Sch 2	62	F2008B00807 19 Dec 2008 FSC 4 17 Sept 2002	17 Sept 2002	am	Correct minor typographical errors and omissions.
Sch 2	64	F2008B00810 23 Dec 2008 FSC 6 13 Dec 2002	13 Dec2002	am	Entries for butane, isobutane, neotame, octafluorocyclobutane, propane and starch acetate.
Sch 2	87	F2006L02539 3 Aug 2006 FSC 29 8 Aug 2006	8 Aug 2006	ad	Entry for tara gum.
Sch 2	91	F2007L00373 15 Feb 2007 FSC 33 15 Feb 2007	15 Feb 2007	am	Correct minor typographical errors.
Sch2	111	F2009L03145 13 Aug 2009 FSC 53 13 Aug 2009	13 Aug 2009	ad	Entry for ammonium chloride.
Sch 2	124	F2011L01414 5 July 2011 FSC 66 11 July 2011	11 July 2011	ad	Entry for calcium lignosulphonate (40-65).
Sch 2	124	F2011L01450 8 July 2011 FSC 66 11 July 2011	11 July 2011	ad	Entries for acetylated oxidised starch and sodium gluconate.
Sch 2	125	F2011L01829 7 Sept 2011 FSC 67 8 Sept 2011	8 Sept 2011	ad	Entries for advantame.
Sch 2	135	F2012L02014 10 Oct 2012 FSC 77 11 Oct 2012	11 Oct 2012	am	Correct formatting error for the number 961 in numerical listing.
Sch 2	135	F2012L02014 10 Oct 2012 FSC 77 11 Oct 2012	11 Oct 2012	am	Amend name of additive 470.
Sch 2	135	F2012L02014 10 Oct 2012 FSC 77 11 Oct 2012	11 Oct 2012	am	Change reference in title from ‘Numeric Listing’ to ‘Numerical Listing’.
Sch 2	150	F2014L01427 28 Oct 2014 FSC92 30 Oct 2014	30 Oct 2014	am	Entries for advantame to include INS number.
Sch 3	135	F2012L02014 10 Oct 2012 FSC 77 11 Oct 2012	11 Oct 2014	am	Change reference in title from ‘Numeric Listing’ to ‘Numerical Listing’.
Sch 4	78	F2005L01246 26 May 2005 FSC 20 26 May 2005	26 May 2005	rs	Headings
Sch 4	111	F2009L03145 13 Aug 2009 FSC 53 13 Aug 2009	13 Aug 2009	rs	Headings
Sch 4	124	F2011L01450 8 July 2011 FSC 66 11 July 2011	11 July 2011	rs	Schedule title.
Sch 4	135	F2012L02014 10 Oct 2012 FSC 77 11 Oct 2012	11 Oct 2012	am	Change reference in title from ‘Numeric Listing’ to ‘Numerical Listing’.
Sch 5	62	F2008B00807 19 Dec 2008 FSC 2 17 Sept 2002	17 Sept 2002	ad	Editorial note.
Sch 5	101	F2008L03058 14 Aug 2008 FSC 43 14 Aug 2008	14 Aug 2008	rep	Editorial note.
Sch 5	124	F2011L01450 8 July 2011 FSC 66 11 July 2011	11 July 2011	am	References to ‘and/or’.