Federal Register of Legislation
Schedule 8 Food additive names and code numbers (for statement of ingredients)
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.
Standard 1.2.4 is a standard for the information requirements relating to the statement of ingredients, and contains provisions relating to, among other things, substances used as food additives. This Standard lists food additive numbers for the definition of the term code number in section 1.1.2—2, and names and code numbers for subsection 1.2.4—7(1).
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. S8—1 Name This Standard is Australia New Zealand Food Standards Code – Schedule 8 – Food additive names and code numbers (for statement of ingredients). 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. S8—2 Food additive names and code numbers For the definition of code number in section 1.1.2—2 and for subsection 1.2.4—7(1), the food additive names and *code numbers are as listed in the following table (first in alphabetical order, then in numerical order): Food additive names—alphabetical listing Acacia or gum Arabic 414 Acesulphame potassium 950 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 Alitame 956 Alkaline treated starch 1402 Alkanet or Alkannin 103 Allura red AC 129 Aluminium 173 Aluminium silicate 559 Amaranth 123 Ammonium acetate 264 Ammonium adipates 359 Ammonium alginate 403
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