Notice Type
General Section
Notice Title

Schedule 14 – Technological Purposes Performed by Substances Used as Food Additives – Food Standards (Proposal P1025 – Code Revision) Variation—Australia New Zealand Food Standards Code – Amendment No. 154

The Board of Food Standards Australia New Zealand gives notice of the making of this standard under section 92 of the Food Standards Australia New Zealand Act 1991.

The Standard commences on 1 March 2016.

Dated 25 March 2015

Standards Management Officer, Delegate of the Board of Food Standards Australia New Zealand.


This Standard will be published in the Commonwealth of Australia Gazette No. FSC 96 on 10 April 2015.

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 and substances used as processing aids are regulated by Standard 1.1.1, Standard 1.3.1 and Standard 1.3.3. This Standard lists technological purposes for paragraph 1.1.2—11(1)(b) (definition of used as a food additive) and paragraph 1.1.2—13(1)(c) and subparagraph 1.1.2—13(2)(a)(iii) (definition of used as a processing aid).

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.

S14—1 Name

This Standard is Australia New Zealand Food Standards Code – Schedule 14 – Technological purposes performed by substances 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.

S14—2 Technological purposes

The technological purposes performed by substances used as food additives are set out in the table.

Technological purposes




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 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



adds or restores colour to foods

Colour fixative

colour fixative, colour stabiliser

stabilises, retains or intensifies an existing colour of a food


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

(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


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


anti-microbial preservative, anti-mycotic agent, bacteriophage control agent, chemosterilant, disinfection agent

retards or prevents the deterioration of a food by micro organisms



gas, other than air, which expels a food from a container

Raising agent


liberates gas and thereby increase the volume of a food



forms chemical complexes with metallic ions


binder, firming agent, water binding agent, foam stabiliser

maintains the homogeneous dispersion of two or more immiscible substances in a food


thickening agent, texturiser, bodying agent

increases the viscosity of a food