Schedule 16 Types of substances that may be used as food additives Note 1 This instrument is a standard under the Food Standards Australia New Zealand Act 1991 (Cth). The standards together make up the Australia New Zealand Food Standards Code. See also section 1.1.1—3. Substances used as food additives are regulated by Standard 1.1.1 and Standard 1.3.1. This Standard lists substances for the definitions, in subsection 1.1.2—11(3), of additive permitted at GMP, colouring permitted at GMP and colouring permitted to a maximum level. Note 2 The provisions of the Code that apply in New Zealand are incorporated in, or adopted under, the Food Act 2014 (NZ). See also section 1.1.1—3. S16—1 Name This Standard is Australia New Zealand Food Standards Code – Schedule 16 – Types of substances that may be used as food additives. Note Commencement: This Standard commences on 1 March 2016, being the date specified as the commencement date in notices in the Gazette and the New Zealand Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act. S16—2 Additives permitted at GMP For subsection 1.1.2—11(3), the additives permitted at GMP are the substances listed in the following table (first in alphabetical order, then in numerical order): Additives permitted at GMP—alphabetical listing Acetic acid, glacial 260 Acetic and fatty acid esters of glycerol 472a Acetylated distarch adipate 1422 Acetylated distarch phosphate 1414 Acetylated oxidised starch 1451 Acid treated starch 1401 Adipic acid 355 Advantame 969 Agar 406 Alginic acid 400 Alkaline treated starch 1402 Aluminium silicate 559 Ammonium acetate 264 Ammonium alginate 403 Ammonium carbonates 503 Ammonium chloride 510 Ammonium citrates 380 Ammonium fumarate 368 Ammonium lactate 328 Ammonium malate 349 Ammonium phosphates 342 Ammonium salts of phosphatidic acid 442 Arabinogalactan (larch gum) 409 Ascorbic acid 300 Aspartame (technological use consistent with section 1.3.1—5 only) 951 Beeswax, white & yellow 901 Bentonite 558 Bleached starch 1403 Butane (for pressurised food containers only) 943a Calcium acetate 263 Calcium alginate 404 Calcium aluminium silicate 556 Calcium ascorbate 302 Calcium carbonates 170 Calcium chloride 509 Calcium citrate 333 Calcium fumarate 367 Calcium gluconate 578 Calcium glutamate, Di-L- 623 Calcium hydroxide 526 Calcium lactate 327 Calcium lactylates 482 Calcium lignosulphonate (40-65) 1522 Calcium malates 352 Calcium oxide 529 Calcium phosphates 341 Calcium silicate 552 Calcium sulphate 516 Calcium tartrate 354 Carbon dioxide 290 Carnauba wax 903 Carrageenan 407 Cellulose, microcrystalline and powdered 460 Citric acid 330 Citric and fatty acid esters of glycerol 472c Cupric sulphate 519 Dextrin roasted starch 1400 Diacetyltartaric and fatty acid esters of glycerol 472e Disodium guanylate, 5′- 627 Disodium inosinate, 5′- 631 Disodium ribonucleotides, 5′- 635 Distarch phosphate 1412 Enzyme treated starches 1405 Erythorbic acid 315 Erythritol 968 Fatty acid salts of aluminium, ammonia, calcium, magnesium, potassium and sodium 470 Ferric ammonium citrate 381 Ferrous gluconate 579 *Permitted flavouring substances, excluding quinine and caffeine - Fumaric acid 297 Gellan gum 418 Glucono delta-lactone 575 Glycerin (glycerol) 422 Guar gum 412 Gum arabic (Acacia) 414 Hydrochloric acid 507 Hydroxypropyl cellulose 463 Hydroxypropyl distarch phosphate 1442 Hydroxypropyl methylcellulose 464 Hydroxypropyl starch 1440 Isobutane (for pressurised food containers only) 943b Isomalt 953 Karaya gum 416 L-glutamic acid 620 Lactic acid 270 Lactic and fatty acid esters of glycerol 472b Lactitol 966 Lecithin 322 Locust bean (carob bean) gum 410 Lysozyme 1105 Magnesium carbonates 504 Magnesium chloride 511 Magnesium glutamate, Di-L- 625 Magnesium lactate 329 Magnesium phosphates 343 Magnesium silicates 553 Magnesium sulphate 518 Malic acid 296 Maltitol & maltitol syrup 965 Mannitol 421 Metatartaric acid 353 Methyl cellulose 461 Methyl ethylcellulose 465 Monk fruit extract (luo han guo extract) – Mono- and diglycerides of fatty acids 471 Monoammonium glutamate, L- 624 Monopotassium glutamate, L- 622 Monosodium glutamate, L- 621 Monostarch phosphate 1410 Nitrogen 941 Neotame (technological use consistent with section 1.3.1—5 only) 961 Nitrous oxide 942 Octafluorocyclobutane (for pressurised food containers only) 946 Oxidised starch 1404 Pectins 440 Petrolatum (petroleum jelly) 905b Phosphated distarch phosphate 1413 Polydextroses 1200 Polydimethylsiloxane 900a Polyethylene glycol 8000 1521 Polyoxyethylene (20) sorbitan monooleate 433 Polyoxyethylene (20) sorbitan monostearate 435 Polyoxyethylene (20) sorbitan tristearate 436 Polyphosphates 452 Potassium acetate or potassium diacetate 261 Potassium adipate (Salt reduced and low sodium foods only) 357 Potassium alginate 402 Potassium ascorbate 303 Potassium carbonates 501 Potassium chloride 508 Potassium citrates 332 Potassium fumarate 366 Potassium gluconate 577 Potassium lactate 326 Potassium malates 351 Potassium phosphates 340 Potassium sodium tartrate 337 Potassium sulphate 515 Potassium tartrates 336 Processed eucheuma seaweed 407a Propane (for pressurised food containers only) 944 Propylene glycol 1520 Propylene glycol alginate 405 Propylene glycol esters of fatty acids 477 Pyrophosphates 450 Shellac 904 Silicon dioxide (amorphous) 551 Sodium acetates 262 Sodium alginate 401 Sodium aluminosilicate 554 Sodium ascorbate 301 Sodium carbonates 500 Sodium carboxymethylcellulose 466 Sodium citrates 331 Sodium erythorbate 316 Sodium fumarate 365 Sodium gluconate 576 Sodium lactate 325 Sodium lactylates 481 Sodium malates 350 Sodium phosphates 339 Sodium sulphates 514 Sodium tartrate 335 Sorbitan monostearate 491 Sorbitan tristearate 492 Sorbitol 420 Starch acetate 1420 Starch sodium octenylsuccinate 1450 Stearic acid 570 Sucralose (technological use consistent with section 1.3.1—5 only) 955 Sucrose esters of fatty acids 473 Tara gum 417 Tartaric acid 334 Tartaric, acetic and fatty acid esters of glycerol (mixed) 472f Thaumatin 957 Tragacanth gum 413 Triacetin 1518 Triphosphates 451 Xanthan gum 415 Xylitol 967 Yeast mannoproteins 455 Additives permitted at GMP—numerical listing – Monk fruit extract (luo han guo extract) – *Permitted flavouring substances, excluding quinine and caffeine 170 Calcium carbonates 260 Acetic acid, glacial 261 Potassium acetate or potassium diacetate 262 Sodium acetates 263 Calcium acetate 264 Ammonium acetate 270 Lactic acid 290 Carbon dioxide 296 Malic acid 297 Fumaric acid 300 Ascorbic acid 301 Sodium ascorbate 302 Calcium ascorbate 303 Potassium ascorbate 315 Erythorbic acid 316 Sodium erythorbate 322 Lecithin 325 Sodium lactate 326 Potassium lactate 327 Calcium lactate 328 Ammonium lactate 329 Magnesium lactate 330 Citric acid 331 Sodium citrates 332 Potassium citrates 333 Calcium citrate 334 Tartaric acid 335 Sodium tartrate 336 Potassium tartrates 337 Potassium sodium tartrate 339 Sodium phosphates 340 Potassium phosphates 341 Calcium phosphates 342 Ammonium phosphates 343 Magnesium phosphates 349 Ammonium malate 350 Sodium malates 351 Potassium malates 352 Calcium malates 353 Metatartaric acid 354 Calcium tartrate 355 Adipic acid 357 Potassium adipate (Salt reduced and low sodium foods only) 365 Sodium fumarate 366 Potassium fumarate 367 Calcium fumarate 368 Ammonium fumarate 380 Ammonium citrates 381 Ferric ammonium citrate 400 Alginic acid 401 Sodium alginate 402 Potassium alginate 403 Ammonium alginate 404 Calcium alginate 405 Propylene glycol alginate 406 Agar 407 Carrageenan 407a Processed eucheuma seaweed 409 Arabinogalactan (larch gum) 410 Locust bean (carob bean) gum 412 Guar gum 413 Tragacanth gum 414 Gum arabic (Acacia) 415 Xanthan gum 416 Karaya gum 417 Tara gum 418 Gellan gum 420 Sorbitol 421 Mannitol 422 Glycerin (glycerol) 433 Polyoxyethylene (20) sorbitan monooleate 435 Polyoxyethylene (20) sorbitan monostearate 436 Polyoxyethylene (20) sorbitan tristearate 440 Pectins 442 Ammonium salts of phosphatidic acid 450 Pyrophosphates 451 Triphosphates 452 Polyphosphates 455 Yeast mannoproteins 460 Cellulose, microcrystalline and powdered 461 Methyl cellulose 463 Hydroxypropyl cellulose 464 Hydroxypropyl methylcellulose 465 Methyl ethylcellulose 466 Sodium carboxymethylcellulose 470 Fatty acid salts of aluminium, ammonia, calcium, magnesium, potassium and sodium 471 Mono- and diglycerides of fatty acids 472a Acetic and fatty acid esters of glycerol 472b Lactic and fatty acid esters of glycerol 472c Citric and fatty acid esters of glycerol 472e Diacetyltartaric and fatty acid esters of glycerol 472f Tartaric, acetic and fatty acid esters of glycerol (mixed) 473 Sucrose esters of fatty acids 477 Propylene glycol esters of fatty acids 481 Sodium lactylates 482 Calcium lactylates 491 Sorbitan monostearate 492 Sorbitan tristearate 500 Sodium carbonates 501 Potassium carbonates 503 Ammonium carbonates 504 Magnesium carbonates 507 Hydrochloric acid 508 Potassium chloride 509 Calcium chloride 510 Ammonium chloride 511 Magnesium chloride 514 Sodium sulphates 515 Potassium sulphate 516 Calcium sulphate 518 Magnesium sulphate 519 Cupric sulphate 526 Calcium hydroxide 529 Calcium oxide 551 Silicon dioxide (amorphous) 552 Calcium silicate 553 Magnesium silicates 554 Sodium aluminosilicate 556 Calcium aluminium silicate 558 Bentonite 559 Aluminium silicate 570 Stearic acid 575 Glucono delta-lactone 576 Sodium gluconate 577 Potassium gluconate 578 Calcium gluconate 579 Ferrous gluconate 620 L-glutamic acid 621 Monosodium glutamate, L- 622 Monopotassium glutamate, L- 623 Calcium glutamate, Di-L- 624 Monoammonium glutamate, L- 625 Magnesium glutamate, Di-L- 627 Disodium guanylate, 5′- 631 Disodium inosinate, 5′- 635 Disodium ribonucleotides, 5′- 900a Polydimethylsiloxane 901 Beeswax, white & yellow 903 Carnauba wax 904 Shellac 905b Petrolatum (petroleum jelly) 941 Nitrogen 942 Nitrous oxide 943a Butane (for pressurised food containers only) 943b Isobutane (for pressurised food containers only) 944 Propane (for pressurised food containers only) 946 Octafluorocyclobutane (for pressurised food containers only) 951 Aspartame (technological use consistent with section 1.3.1—5 only) 953 Isomalt 955 Sucralose (technological use consistent with section 1.3.1—5 only) 957 Thaumatin 961 Neotame (technological use consistent with section 1.3.1—5 only) 965 Maltitol & maltitol syrup 966 Lactitol 967 Xylitol 968 Erythritol 969 Advantame 1105 Lysozyme 1200 Polydextroses 1400 Dextrin roasted starch 1401 Acid treated starch 1402 Alkaline treated starch 1403 Bleached starch 1404 Oxidised starch 1405 Enzyme treated starches 1410 Monostarch phosphate 1412 Distarch phosphate 1413 Phosphated distarch phosphate 1414 Acetylated distarch phosphate 1420 Starch acetate 1422 Acetylated distarch adipate 1440 Hydroxypropyl starch 1442 Hydroxypropyl distarch phosphate 1450 Starch sodium octenylsuccinate 1451 Acetylated oxidised starch 1518 Triacetin 1520 Propylene glycol 1521 Polyethylene glycol 8000 1522 Calcium lignosulphonate (40-65) S16—3 Colourings permitted at GMP (1) For section subsection 1.1.2—11(3), the *colourings permitted at GMP are the substances listed in the following table (first in alphabetical order, then in numerical order): Colouring permitted at GMP—alphabetical listing Alkanet (& Alkannin) 103 Anthocyanins 163 Beet Red 162 Caramel I – plain 150a Caramel II – caustic sulphite process 150b Caramel III –ammonia process 150c Caramel IV – ammonia sulphite process 150d Carotenal, b-apo-8′- 160e Carotenes 160a Carotenoic acid, b-apo-8′-, methyl or ethyl esters 160f Chlorophylls 140 Chlorophylls, copper complexes 141 Cochineal and carmines 120 Curcumins 100 Flavoxanthin 161a Iron oxides 172 Kryptoxanthin 161c Lutein 161b Lycopene 160d Paprika oleoresins 160c Rhodoxanthin 161f Riboflavins 101 Rubixanthan 161d Saffron, crocetin and crocin 164 Titanium dioxide 171 Vegetable carbon 153 Violoxanthin 161e Colouring permitted at GMP—numerical listing 100 Curcumins 101 Riboflavins 103 Alkanet (& Alkannin) 120 Cochineal and carmines 140 Chlorophylls 141 Chlorophylls, copper complexes 150a Caramel I – plain 150b Caramel II – caustic sulphite process 150c Caramel III – ammonia process 150d Caramel IV – ammonia sulphite process 153 Vegetable carbon 160a Carotenes 160c Paprika oleoresins 160d Lycopene 160e Carotenal, b-apo-8′- 160f Carotenoic acid, b-apo-8′-, methyl or ethyl esters 161a Flavoxanthin 161b Lutein 161c Kryptoxanthin 161d Rubixanthan 161e Violoxanthin 161f Rhodoxanthin 162 Beet Red 163 Anthocyanins 164 Saffron, crocetin and crocin 171 Titanium dioxide 172 Iron oxides S16—4 Colourings permitted to a maximum level For subsection 1.1.2—11(3), the colourings permitted to a maximum level are the substances listed in the following table (first in alphabetical order, then in numerical order): Note See subsection 1.3.1—4(3), which establishes a maximum level for all colourings used in a food Colourings permitted to maximum level—alphabetical listing Allura red AC 129 Azorubine / Carmoisine 122 Brilliant black BN 151 Brilliant blue FCF 133 Brown HT 155 Fast green FCF 143 Green S 142 Indigotine 132 Ponceau 4R 124 Quinoline yellow 104 Sunset yellow FCF 110 Tartrazine 102 Colourings permitted to maximum level—numerical listing 102 Tartrazine 104 Quinoline yellow 110 Sunset yellow FCF 122 Azorubine / Carmoisine 124 Ponceau 4R 129 Allura red AC 132 Indigotine 133 Brilliant blue FCF 142 Green S 143 Fast green FCF 151 Brilliant black BN 155 Brown HT ____________________ Amendment History The Amendment History provides information about each amendment to the Schedule. The information includes commencement or cessation information for relevant amendments. These amendments are made under section 92 of the Food Standards Australia New Zealand Act 1991 unless otherwise indicated. Amendments do not have a specific date for cessation unless indicated as such. About this compilation This is compilation No. 2 of Schedule 16 as in force on 23 January 2019 (up to Amendment No. 183). It includes any commenced amendment affecting the compilation to that date. Prepared by Food Standards Australia New Zealand on 23 January 2019. Uncommenced amendments or provisions ceasing to have effect. To assist stakeholders, the effect of any uncommenced amendments or provisions which will cease to have effect, may be reflected in the Schedule as shaded boxed text with the relevant commencement or cessation date. These amendments will be reflected in a compilation registered on the Federal Register of Legislation including or omitting those amendments and provided in the Amendment History once the date is passed. The following abbreviations may be used in the table below: ad = added or inserted am = amended exp = expired or ceased to have effect rep = repealed rs = repealed and substituted Schedule 16 was published in the Food Standards Gazette No. FSC96 on 10 April 2015 as part of Amendment 154 (F2015L00442 –- 1 April 2015) and has since been amended as follows: Section affected A'ment No. FRL registration Commencement How affected Description of amendment Gazette (Cessation) S16—3 168 F2017L00414 13 April 2017 am Heading (colouring) to correct inconsistency with defined term. 11 April 2017 FSC110 13 April 2017 S16—2 183 F2019L00037 23 January 2019 ad Entry for Monk fruit extract (luo han guo extract) 'alphabetical listing' 11 Jan 2019 FSC124 23 Jan 2019