Food Standards (Application A1037 – Steviol Glycosides Increase in Permitted Use Levels) Variation (Cth)

Food Standards (Application A1037 –Steviol Glycosides - Increase in Permitted Use Levels) Variation

The Board of Food Standards Australia New Zealand gives notice of the making of this variation under section 92 of the Food Standards Australia New Zealand Act 1991.  The Standard commences on the date specified in clause 3 of this variation.

Dated 27 June 2011

Standards Management Officer

Delegate of the Board of Food Standards Australia New Zealand

1             Name

This instrument is the Food Standards (Application A1037 – Steviol Glycosides - Increase in Permitted Use Levels) Variation.

2             Variation to Standards in the Australia New Zealand Food Standards Code

The Schedule varies the Standards in the Australia New Zealand Food Standards Code.

3             Commencement

These variations commence on 11 July 2011.

SCHEDULE

1. Standard 1.3.1 is varied by –

[1.1]        inserting in subclause 5(2) after the entry for sorbic acid–

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

[1.2]        inserting after subclause 5(2) –

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

[SE] = CF x [SG]

where –

CF          =            Conversion Factor as listed in the Table for the corresponding steviol glycoside

[SG]        =            concentration of individual steviol glycoside

[SE]        =            concentration as steviol equivalents

Table to clause 5(3)

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

Examples:

Example of calculation of 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 of calculation of 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 (0.9 x 0.4 + 0.05 x 0.40 + 0.05 x 0.33) x 100 mg/kg=     39.65 mg/kg.

Example of calculation for maximum permitted level of a steviol glycoside preparation:

To calculate the maximum permitted level 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).

To determine the equivalence for this preparation:

0.90 x (160/0.40)) + (0.05 x (160/0.40)) + (0.05 x (160/0.33))

= 404 mg/kg

[1.3]        omitting from Schedule 1, under item 3Ice cream and edible ices, the sub-item Reduced and low fat ice cream and edible ices

[1.4]        omitting from Schedule 1, the entry for Steviol glycosides (calculated as steviol equivalents) in each of the sub-items listed in the Table to this item

Table to Item [1.4]

3	Ice confection sold in liquid form
5.2	low joule chewing gum
11.4.1	Tabletop sweeteners – liquid preparation
11.4.2	Tabletop sweeteners – tablets or powder or granules packed in portion sized packages
14.1.3.1	Brewed soft drink

[1.5]        omitting from Schedule 1, the words Steviol glycosides (calculated as steviol equivalents) wherever appearing in the sub-items listed in the Table to this item, substituting Steviol glycosides

Table to Item [1.5]

1.1.2	Liquid milk products and flavoured liquid milk
4.3.2	Fruits and vegetables in vinegar, oil, brine or alcohol
4.3.4	low joule chutneys, low joule jams and low joule spreads
5.1	Chocolate and cocoa products
5.2	Sugar confectionary
6.3	Processed cereal and meal products
7.1	fancy breads
7.2	Biscuits, cakes and pastries
11.4	Tabletop sweeteners
13.3	Formula meal replacements and formulated supplementary foods
13.4	Formulated supplementary sports foods
14.1.2.1	Fruit and vegetable juices
14.1.2.2	low joule fruit and vegetable juice
14.1.5	Coffee, coffee substitutes, tea, herbal infusions and similar products
20.2	custard mix, custard powder and blanc mange powder
20.2	jelly
20.2	dairy and fat based desserts, dips and snacks
20.2	sauces and toppings (including mayonnaises and salad dressings)

[1.6]        omitting from Schedule 1, under each of the sub-items listed in Column 1 of the Table to this item, the Additive Name and Max Permitted Level for additive Steviol glycosides (calculated as steviol equivalents), substituting the Additive Name in Column 2 of the Table to this item and the Max Permitted Level in Column 3 of the Table to this item

Table to Item [1.6]

Column 1 Sub-Item	Column 2 Additive Name	Column 3 Max Permitted Level
1.2.2	Fermented milk products and rennetted milk products	Steviol glycosides	175	mg/kg
3	Ice cream and edible ices	Steviol glycosides	200	mg/kg
4.3.6	Fruit and vegetable preparations including pulp	Steviol glycosides	210	mg/kg
14.1.3	Water based flavoured drinks	Steviol glycosides	200	mg/kg
14.1.4	Formulated Beverages	Steviol glycosides	200	mg/kg

[1.7]        omitting from Schedule 1, under sub-item 14.1.2.2 soy bean beverage (plain or flavoured) –

960	Steviol glycosides (calculated as steviol equivalents)	65	mg/kg	Plain soy bean beverage only
960	Steviol glycosides (calculated as steviol equivalents)	175	mg/kg	Flavoured soy bean beverage only

substituting –

960	Steviol glycosides	100	mg/kg	Plain soy bean beverage only
960	Steviol glycosides	200	mg/kg	Flavoured soy bean beverage only