Australia New Zealand Food Standards Code – Schedule 15 – Substances that may be used as food additives (Cth)

Schedule 15 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: ● identifies substances for subparagraph 1.1.2—11(2)(a)(i); and ● contains permissions to use substances as food additives for paragraph 1.3.1—3(1)(a); and ● contains associated restrictions for paragraph 1.3.1—3(1)(b); and ● sets out maximum permitted levels for section 1.3.1—4.

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. S15—1 Name This Standard is Australia New Zealand Food Standards Code – Schedule 15 – 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. S15—2 Permissions to use substances as food additives Unless the table to section S15—5 expressly provides otherwise, for each class of food identified by a numbered heading in the table to section S15—5, the substances that may be *used as a food additive in any food within that class are the following: (a) any of the substances listed directly under the heading; (b) any of the substances listed directly under a higher-level heading. Example For the heading numbered 4.3.4, higher-level headings are those numbered 4.3 and 4. However, headings such as those numbered 4.3.4.1, 4.3.3, 4.2 and 3 are not higher-level headings. Note In many cases, there is more than 1 substance listed directly under a heading. S15—3 Preparations of food additives If a substance may be *used as a food additive under the table to section S15—5: (a) the substance may be added in the form of a preparation of the substance; and (b) other substances may be used as food additives in the preparation in accordance with the permissions under category 0 of the table (preparations of food additives). S15—4 Definitions (1) In the table to section S15—5: (a) MPL means the maximum permitted level, measured (unless otherwise indicated) in mg/kg; and (b) a reference to 'GMP' is a reference to the maximum level necessary to achieve 1 or more technological purposes under conditions of GMP. (2) If a food without a garnish would be included in items 1 to 14 of the table to section S15—5, it will also be included if a garnish is added. S15—5 Table of permissions for food additives The table to this section is: Permissions for food additives INS (if any) Description MPL Conditions 0 Preparations of food additives Additives permitted at GMP 200 201 202 203 Sorbic acid and sodium, potassium and calcium sorbates 1 000 210 211 212 213 Benzoic acid and sodium, potassium and calcium benzoates 1 000 216 Propyl p-hydroxybenzoate (propylparaben) 2 500 218 Methyl p-hydroxybenzoate (methylparaben) 2 500 220 221 222 223 224 225 228 Sulphur dioxide and sodium and potassium sulphites 350 243 Ethyl lauroyl arginate 200 304 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 100 311 Octyl gallate 100 312 Dodecyl gallate 100 319 Tertiary butylhydroquinone 200 320 Butylated hydroxyanisole 200 385 Calcium disodium EDTA 500 0.1 Baking compounds 541 Sodium aluminium phosphate GMP 0.2 Colourings Colourings permitted at GMP Colourings permitted to a maximum level Ethanol GMP 0.3 Flavourings Colourings permitted at GMP Colourings permitted to a maximum level Benzyl alcohol 500 In the final food Ethanol GMP Ethyl acetate GMP Glycerol diacetate GMP Glyceryl monoacetate GMP Isopropyl alcohol 1 000 In the final food 320 Butylated hydroxyanisole 1 000 1505 Triethyl citrate GMP 0.4 Rennetting enzymes 200 201 202 203 Sorbic acid and sodium, 9 000 potassium and calcium sorbates 210 211 212 213 Benzoic acid and sodium, 9 000 potassium and calcium benzoates