Gazette.govt.nzThe 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.
|
Note: 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 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
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, potassium and calcium sorbates |
9 000 |
|
|
210 211 212 213 |
Benzoic acid and sodium, potassium and calcium benzoates |
9 000 |
|
Permissions for food additives |
|||
|
INS (if any) |
Description |
MPL |
Conditions |
1 |
Dairy products (excluding butter and fats) |
||
1.1 |
Liquid milk and liquid milk based drinks |
||
|
1.1.1 |
Liquid milk (including buttermilk) |
||
|
|
Additives permitted at GMP |
|
Only UHT goats milk |
|
1.1.1.1 |
Liquid milk to which phytosterols, phytostanols or their esters have been added |
||
|
401 |
Sodium alginate |
2 000 |
|
|
407 |
Carrageenan |
2 000 |
|
|
412 |
Guar gum |
2 000 |
|
|
471 |
Mono- and diglycerides of fatty acids |
2 000 |
|
|
460 |
Microcrystalline cellulose |
5 000 |
|
|
1.1.2 |
Liquid milk products and flavoured liquid milk |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
160b |
Annatto extracts |
10 |
|
|
950 |
Acesulphame potassium |
500 |
|
|
956 |
Alitame |
40 |
|
|
960 |
Steviol glycosides |
115 |
|
|
962 |
Aspartame-acesulphame salt |
1 100 |
|
1.2 |
Fermented and rennetted milk products |
||
|
1.2.1 |
Fermented milk and rennetted milk |
||
|
|
(No additives permitted) |
|
|
|
1.2.2 |
Fermented milk products and rennetted milk products |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
160b |
Annatto extracts |
60 |
|
|
950 |
Acesulphame potassium |
500 |
|
|
956 |
Alitame |
60 |
|
|
960 |
Steviol glycosides |
175 |
|
|
962 |
Aspartame-acesulphame salt |
1 100 |
|
1.3 |
Condensed milk and evaporated milk |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
1.4 |
Cream and cream products |
||
|
1.4.1 |
Cream, reduced cream and light cream |
||
|
|
Additives permitted at GMP |
|
Only UHT creams and creams receiving equivalent or greater heat treatments |
|
1.4.2 |
Cream products (flavoured, whipped, thickened, sour cream etc) |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
234 |
Nisin |
10 |
|
|
475 |
Polyglycerol esters of fatty acids |
5 000 |
Only whipped thickened light cream |
|
234 |
Nisin |
10 |
|
|
475 |
Polyglycerol esters of fatty acids |
5 000 |
Only whipped thickened light cream |
1.5 |
Dried milk, milk powder, cream powder |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
304 |
Ascorbyl palmitate |
5 000 |
|
|
320 |
Butylated hydroxyanisole |
100 |
|
|
343 |
Magnesium phosphates |
10 000 |
|
|
431 |
Polyoxyethylene (40) stearate |
GMP |
|
|
530 |
Magnesium oxide |
10 000 |
|
|
542 |
Bone phosphate |
1 000 |
|
|
555 |
Potassium aluminium silicate |
GMP |
|
1.6 |
Cheese and cheese products |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
160b |
Annatto extracts |
50 |
|
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
3 000 |
|
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
300 |
|
|
234 |
Nisin |
GMP |
|
|
235 |
Pimaricin (natamycin) |
15 |
On cheese surfaces, based on individual cheese weight |
|
251 252 |
Nitrates (potassium and sodium salts) |
50 |
Calculated as nitrate ion |
|
338 |
Phosphoric acid |
GMP |
|
|
555 |
Potassium aluminium silicate |
10 000 |
|
|
560 |
Potassium silicate |
10 000 |
|
|
1.6.1 |
Soft cheese, cream cheese and processed cheese |
||
|
243 |
Ethyl lauroyl arginate |
400 |
|
|
1.6.1.1 |
Mozzarella cheese |
||
|
243 |
Ethyl lauroyl arginate |
200 |
|
|
1.6.2 |
Hard cheese and semi-hard cheese |
||
|
243 |
Ethyl lauroyl arginate |
1 mg / cm 2 |
Applied to the surface of food; maximum level determined in a surface sample taken to a depth of not less than 3 mm and not more than 5 mm. |
Permissions for food additives |
|||
|
INS (if any) |
Description |
MPL |
Conditions |
2 |
Edible oils and oil emulsions |
||
|
160b |
Annatto extracts |
20 |
|
|
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 |
|
|
321 |
Butylated hydroxytoluene |
100 |
|
2.1 |
Edible oils essentially free of water |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
Not for olive oil |
|
|
Colourings permitted to a maximum level |
|
Not for olive oil |
|
475 |
Polyglycerol esters of fatty acids |
20 000 |
Only shortening |
|
476 |
Polyglycerol esters of interesterified ricinoleic acids |
20 000 |
Only shortening |
|
900a |
Polydimethylsiloxane |
10 |
Only frying oils |
2.2 |
Oil emulsions (water in oil) |
||
|
2.2.1 |
Oil emulsions (>80% oil) |
||
|
2.2.1.1 |
Butter |
||
|
|
|
|
Only substances listed below may be used as a food additive for butter |
|
160a |
Carotenes |
GMP |
|
|
160b |
Annatto extracts |
20 |
|
|
160e |
Carotenal, b-apo-8’- |
GMP |
|
|
160f |
Carotenal, b-apo-8’-, methyl or ethyl esters |
GMP |
|
|
508 |
Potassium chloride |
GMP |
|
|
2.2.1.2 |
Butter products |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
2.2.1.3 |
Margarine and similar products |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
475 |
Polyglycerol esters of fatty acids |
5 000 |
|
|
476 |
Polyglycerol esters of interesterified ricinoleic acids |
5 000 |
|
|
2.2.2 |
Oil emulsions (<80% oil) |
||
|
|
additives permitted at GMP |
|
|
|
|
colourings permitted at GMP |
|
|
|
|
colourings permitted to a maximum level |
|
|
|
210 211 212 213 |
Benzoic acid and sodium, potassium and calcium benzoates |
1 000 |
|
|
234 |
Nisin |
GMP |
|
|
281 |
Sodium propionate |
GMP |
|
|
282 |
Calcium propionate |
GMP |
|
|
475 |
Polyglycerol esters of fatty acids |
5 000 |
|
|
476 |
Polyglycerol esters of interesterified ricinoleic acids |
5 000 |
|
Permissions for food additives |
|||
|
INS (if any) |
Description |
MPL |
Conditions |
3 |
Ice cream and edible ices |
||
|
|
additives permitted at GMP |
|
|
|
|
colourings permitted at GMP |
|
|
|
|
colourings permitted to a maximum level |
|
|
|
123 |
Amaranth |
290 |
|
|
160b |
Annatto extracts |
25 |
|
|
950 |
Acesulphame potassium |
1 000 |
|
|
956 |
Alitame |
100 |
|
|
960 |
Steviol glycosides |
200 |
|
|
962 |
Aspartame-acesulphame salt |
2 200 |
|
3.1 |
Ice confection sold in liquid form |
||
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
400 |
|
|
210 211 212 213 |
Benzoic acid and sodium, potassium and calcium benzoates |
400 |
|
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
25 |
|
Permissions for food additives |
|||
|
INS (if any) |
Description |
MPL |
Conditions |
4 |
Fruits and vegetables (including fungi, nuts, seeds, herbs and spices) |
||
4.1 |
Unprocessed fruits and vegetables |
||
|
4.1.1 |
Untreated fruits and vegetables |
||
|
4.1.2 |
Surface treated fruits and vegetables |
||
|
342 |
Ammonium phosphates |
GMP |
|
|
473 |
Sucrose esters of fatty acids |
100 |
|
|
901 |
Beeswax, white and yellow |
GMP |
|
|
903 |
Carnauba wax |
GMP |
|
|
904 |
Shellac |
GMP |
|
|
4.1.2.1 |
Citrus fruit |
||
|
914 |
Oxidised polyethylene |
250 |
|
|
1520 |
Propylene glycol |
30 000 |
|
|
4.1.2.2 |
Walnut and pecan nut kernels |
||
|
304 |
Ascorbyl palmitate |
GMP |
|
|
320 |
Butylated hydroxyanisole |
70 |
|
|
321 |
Butylated hydroxytoluene |
70 |
|
|
4.1.3 |
Fruits and vegetables that are peeled, cut, or both peeled and cut |
||
|
|
Additives permitted at GMP |
|
|
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
375 |
|
|
243 |
Ethyl lauroyl arginate |
200 |
|
|
4.1.3.1 |
Products for manufacturing purposes |
||
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
200 |
Only apples and potatoes |
|
4.1.3.2 |
Root and tuber vegetables |
||
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
50 |
|
|
920 |
L-cysteine monohydrochloride |
GMP |
|
4.2 |
Frozen unprocessed fruits and vegetables |
||
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
300 |
Only frozen avocado |
4.3 |
Processed fruits and vegetables |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
4.3.0.1 |
Ginger |
||
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
20 |
|
|
4.3.0.2 |
Mushrooms in brine or water and not commercially sterile |
||
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
500 |
|
|
210 211 212 213 |
Benzoic acid and sodium, potassium and calcium benzoates |
500 |
|
|
4.3.0.3 |
Preserved cherries known as maraschino cherries, cocktail cherries or glacé cherries |
||
|
127 |
Erythrosine |
200 |
|
|
210 211 212 213 |
Benzoic acid and sodium, potassium and calcium benzoates |
1 000 |
|
|
4.3.0.4 |
Tomato products pH < 4.5 |
||
|
234 |
Nisin |
GMP |
|
|
4.3.1 |
Dried fruits and vegetables |
||
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
1 000 |
|
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
(a) 50 |
Desiccated coconut |
|
(b) 3 000 |
Other dried fruit and vegetables |
||
|
4.3.2 |
Fruits and vegetables in vinegar, oil, brine or alcohol |
||
|
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 |
|
|
950 |
Acesulphame potassium |
3 000 |
|
|
956 |
Alitame |
40 |
|
|
960 |
Steviol glycosides |
160 |
|
|
962 |
Aspartame-acesulphame salt |
6 800 |
|
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
750 |
Only products made from bleached vegetables |
|
4.3.3 |
Commercially sterile fruits and vegetables in hermetically sealed containers |
||
|
512 |
Stannous chloride |
100 |
Only asparagus not in direct contact with tin |
|
950 |
Acesulphame potassium |
500 |
|
|
952 |
Cyclamates |
1 350 |
|
|
954 |
Saccharin |
110 |
|
|
962 |
Aspartame-acesulphame salt |
1 100 |
|
|
4.3.4 |
Fruit and vegetable spreads including jams, chutneys and related products |
||
|
123 |
Amaranth |
290 |
|
|
281 |
Sodium propionate |
GMP |
|
|
282 |
Calcium propionate |
GMP |
|
|
950 |
Acesulphame potassium |
3 000 |
|
|
952 |
Cyclamates |
1 000 |
|
|
954 |
Saccharin |
1 500 |
|
|
956 |
Alitame |
300 |
|
|
962 |
Aspartame-acesulphame salt |
6 800 |
|
|
4.3.4.1 |
Low joule chutneys, low joule jams and low joule spreads |
||
|
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 |
|
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
285 |
|
|
960 |
Steviol glycosides |
450 |
|
|
4.3.5 |
Candied fruits and vegetables |
||
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
500 |
|
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
2 000 |
|
|
4.3.6 |
Fruit and vegetable preparations including pulp |
||
|
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 |
(a) 3 000 |
Chilli paste |
|
(b) 1 000 |
Other foods |
||
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
(a) 1 000 |
Fruit and vegetable preparations for manufacturing purposes |
|
(b) 350 |
Other foods |
||
|
234 |
Nisin |
GMP |
|
|
960 |
Steviol glycosides |
210 |
|
|
4.3.7 |
Fermented fruit and vegetable products |
||
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
500 |
Only lactic acid fermented fruit and vegetables |
|
4.3.8 |
Other fruit and vegetable based products |
||
|
4.3.8.1 |
Dried instant mashed potato |
||
|
304 |
Ascorbyl palmitate |
GMP |
|
|
320 |
Butylated hydroxyanisole |
100 |
|
|
4.3.8.2 |
Imitation fruit |
||
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
500 |
|
|
210 211 212 213 |
Benzoic acid and sodium, potassium and calcium benzoates |
400 |
|
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
3 000 |
|
|
4.3.8.3 |
Rehydrated legumes |
||
|
243 |
Ethyl lauroyl arginate |
200 |
|
Permissions for food additives |
|||
|
INS (if any) |
Description |
MPL |
Conditions |
5 |
Confectionery |
||
|
123 |
Amaranth |
300 |
|
|
160b |
Annatto extracts |
25 |
|
|
173 |
Aluminium |
GMP |
|
|
174 |
Silver |
GMP |
|
|
175 |
Gold |
GMP |
|
|
950 |
Acesulphame potassium |
2 000 |
See Note, below |
|
951 |
Aspartame |
10 000 |
See Note, below |
|
955 |
Sucralose |
2 500 |
See Note, below |
|
956 |
Alitame |
300 |
See Note, below |
|
961 |
Neotame |
300 |
See Note, below |
|
962 |
Aspartame-acesulphame salt |
4 500 |
See Note, below |
|
Note For additives 950, 951, 955, 956, 961 and 962, section 1.3.1—5 limits do not apply to the use of permitted sweeteners in chewing gum and bubble gum |
|||
|
5.0.1 |
Fruit filling for confectionery containing not less than 200 g/kg of fruit |
||
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
500 |
|
5.1 |
Chocolate and cocoa products |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
Permitted on the surface of chocolate only |
|
|
Colourings permitted in processed foods to a maximum level |
|
Permitted on the surface of chocolate only |
|
476 |
Polyglycerol esters of interesterified ricinoleic acids |
5 000 |
|
|
477 |
Propylene glycol esters of fatty acids |
4 000 |
|
|
960 |
Steviol glycosides |
550 |
|
5.2 |
Sugar confectionery |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
1 000 |
|
|
960 |
Steviol glycosides |
1 100 |
|
|
5.2.1 |
Bubble gum and chewing gum |
||
|
304 |
Ascorbyl palmitate |
GMP |
|
|
310 |
Propyl gallate |
200 |
|
|
320 |
Butylated hydroxyanisole |
200 |
|
|
321 |
Butylated hydroxytoluene |
200 |
|
|
5.2.2 |
Low joule chewing gum |
||
|
952 |
Cyclamates |
20 000 |
|
|
954 |
Saccharin |
1 500 |
|
5.4 |
Icings and frostings |
||
|
|
additives permitted at GMP |
|
|
|
|
colourings permitted at GMP |
|
|
|
|
colourings permitted to a maximum level |
|
|
|
127 |
Erythrosine |
2 |
|
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
1 500 |
|
|
210 211 212 213 |
Benzoic acid and sodium, potassium and calcium benzoates |
1 000 |
|
Permissions for food additives |
|||
|
INS (if any) |
Description |
MPL |
Conditions |
6 |
Cereals and cereal products |
||
6.1 |
Cereals (whole and broken grains) |
||
|
471 |
Mono- and diglycerides of fatty acids |
GMP |
Only precooked rice |
6.2 |
Flours, meals and starches |
||
|
|
(No additives permitted) |
|
|
6.3 |
Processed cereal and meal products |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
160b |
Annatto extracts |
100 |
Only extruded and/or puffed cereal products |
|
960 |
Steviol glycosides |
250 |
|
|
6.3.1 |
Cooked rice |
||
|
243 |
Ethyl lauroyl arginate |
200 |
|
6.4 |
Flour products (including noodles and pasta) |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
160b |
Annatto extracts |
25 |
|
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
1 000 |
|
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
300 |
|
|
234 |
Nisin |
250 |
Only flour products that are cooked on hot plates e.g. crumpets, pikelets, and flapjacks |
|
243 |
Ethyl lauroyl arginate |
200 |
Only cooked pasta and noodles |
|
280 281 282 283 |
Propionic acid and sodium and potassium and calcium propionates |
2 000 |
|
|
950 |
Acesulphame potassium |
200 |
|
|
956 |
Alitame |
200 |
|
|
962 |
Aspartame-acesulphame salt |
450 |
|
Permissions for food additives |
|||
|
INS (if any) |
Description |
MPL |
Conditions |
7 |
Breads and bakery products |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
1 200 |
|
|
280 281 282 283 |
Propionic acid and sodium and potassium and calcium propionates |
4 000 |
|
7.1 |
Breads and related products |
||
|
7.1.1 |
Fancy breads |
||
|
960 |
Steviol glycosides |
160 |
|
7.2 |
Biscuits, cakes and pastries |
||
|
160b |
Annatto extracts |
25 |
|
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
300 |
|
|
475 |
Polyglycerol esters of fatty acids |
15 000 |
Only cake |
|
950 |
Acesulphame potassium |
200 |
|
|
956 |
Alitame |
200 |
|
|
960 |
Steviol glycosides |
160 |
|
|
962 |
Aspartame-acesulphame salt |
450 |
|
Permissions for food additives |
|||
|
INS (if any) |
Description |
MPL |
Conditions |
8 |
Meat and meat products (including poultry and game) |
||
8.1 |
Raw meat, poultry and game |
||
|
8.1.1 |
Poultry |
||
|
262 |
Sodium acetates |
5 000 |
|
8.2 |
Processed meat, poultry and game products in whole cuts or pieces |
||
|
|
additives permitted at GMP |
|
|
|
|
colourings permitted at GMP |
|
|
|
|
colourings permitted to a maximum level |
|
|
|
234 |
Nisin |
12.5 |
|
|
243 |
Ethyl lauroyl arginate |
200 |
|
|
8.2.1 |
Commercially sterile canned cured meat |
||
|
249 250 |
Nitrites (potassium and sodium salts) |
50 |
|
|
8.2.2 |
Cured meat |
||
|
249 250 |
Nitrites (potassium and sodium salts) |
125 |
|
|
8.2.3 |
Dried meat |
||
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
1 500 |
|
|
249 250 |
Nitrites (potassium and sodium salts) |
125 |
|
|
8.2.4 |
Slow dried cured meat |
||
|
249 250 |
Nitrites (potassium and sodium salts) |
125 |
|
|
251 252 |
Nitrates (potassium and sodium salts) |
500 |
|
8.3 |
Processed comminuted meat, poultry and game products |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
Not for sausage or sausage meat containing raw, unprocessed meat |
|
|
Colourings permitted in processed foods to a maximum level |
|
Not for sausage or sausage meat containing raw, unprocessed meat |
|
160b |
Annatto extracts |
100 |
|
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
500 |
|
|
234 |
Nisin |
12.5 |
|
|
243 |
Ethyl lauroyl arginate |
315 |
|
|
249 250 |
Nitrites (potassium and sodium salts) |
125 |
|
|
8.3.1 |
Fermented, uncooked processed comminuted meat products |
||
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
1 500 |
|
|
235 |
Pimaricin (natamycin) |
1.2 mg/dm2 |
When determined in a surface sample taken to a depth of not less than 3 mm and not more than 5 mm including the casing, applied to the surface of food. |
|
251 252 |
Nitrates (potassium and sodium salts) |
500 |
|
|
8.3.2 |
Sausage and sausage meat containing raw, unprocessed meat |
||
|
|
Additives permitted at GMP |
|
|
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
500 |
|
|
243 |
Ethyl lauroyl arginate |
315 |
|
8.4 |
Edible casings |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
100 |
|
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
500 |
|
8.5 |
Animal protein products |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
Permissions for food additives |
|||
|
INS (if any) |
Description |
MPL |
Conditions |
9 |
Fish and fish products |
||
9.1 |
Unprocessed fish and fish fillets (including frozen and thawed) |
||
|
9.1.1 |
Frozen fish |
||
|
300 301 302 303 |
Ascorbic acid and sodium, calcium and potassium ascorbates |
400 |
|
|
315 316 |
Erythorbic acid and sodium erythorbate |
400 |
|
|
339 340 341 |
Sodium, potassium and calcium phosphates |
GMP |
|
|
450 |
Pyrophosphates |
GMP |
|
|
451 |
Triphosphates |
GMP |
|
|
452 |
Polyphosphates |
GMP |
|
|
9.1.2 |
Uncooked crustacea |
||
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
100 |
|
|
300 301 302 303 |
Ascorbic acid and sodium, calcium and potassium ascorbates |
GMP |
|
|
315 316 |
Erythorbic acid and sodium erythorbate |
GMP |
|
|
330 331 332 333 380 |
Citric acid and sodium, potassium, calcium and ammonium citrates |
GMP |
|
|
500 |
Sodium carbonates |
GMP |
|
|
504 |
Magnesium carbonates |
GMP |
|
|
586 |
4-hexylresorcinol |
GMP |
|
9.2 |
Processed fish and fish products |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
9.2.1 |
Cooked crustacea |
||
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
30 |
|
|
9.2.2 |
Roe |
||
|
123 |
Amaranth |
300 |
|
9.3 |
Semi preserved fish and fish products |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
160b |
Annatto extracts |
10 |
|
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
2 500 |
|
|
210 211 212 213 |
Benzoic acid and sodium, potassium and calcium benzoates |
2 500 |
|
|
243 |
Ethyl lauroyl arginate |
400 |
|
|
9.3.2 |
Roe |
||
|
123 |
Amaranth |
300 |
|
9.4 |
Fully preserved fish including canned fish products |
||
|
|
additives permitted at GMP |
|
|
|
|
colourings permitted at GMP |
|
|
|
|
colourings permitted to a maximum level |
|
|
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
30 |
|
|
385 |
Calcium disodium EDTA |
250 |
|
|
9.4.1 |
Canned abalone (paua) |
||
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
1 000 |
|
|
9.4.2 |
Roe |
||
|
123 |
Amaranth |
300 |
|
Permissions for food additives |
|||
|
INS (if any) |
Description |
MPL |
Conditions |
10 |
Eggs and egg products |
||
10.1 |
Eggs |
||
|
|
(No additives allowed) |
|
|
10.2 |
Liquid egg products |
||
|
|
Additives permitted at GMP |
|
|
|
234 |
Nisin |
GMP |
|
|
1505 |
Triethyl citrate |
1 250 |
Only liquid white |
10.3 |
Frozen egg products |
||
|
|
Additives permitted at GMP |
|
|
10.4 |
Dried or heat coagulated egg products |
||
|
|
Additives permitted at GMP |
|
|
Permissions for food additives |
|||
|
INS (if any) |
Description |
MPL |
Conditions |
11 |
Sugars, honey and related products |
||
11.1 |
Sugar |
||
|
460 |
Cellulose, microcrystalline and powdered |
GMP |
|
|
11.1.1 |
Rainbow sugar |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
11.2 |
Sugars and sugar syrups |
||
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
450 |
|
11.3 |
Honey and related products |
||
|
|
(No additives allowed) |
|
|
|
11.3.1 |
Dried honey |
||
|
|
Additives permitted at GMP |
|
|
11.4 |
Tabletop sweeteners |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
636 |
Maltol |
GMP |
|
|
637 |
Ethyl maltol |
GMP |
|
|
640 |
Glycine |
GMP |
|
|
641 |
L-Leucine |
GMP |
|
|
950 |
Acesulphame potassium |
GMP |
|
|
952 |
Cyclamates |
GMP |
|
|
956 |
Alitame |
GMP |
|
|
962 |
Aspartame-acesulphame salt |
GMP |
|
|
960 |
Steviol glycosides |
GMP |
|
|
1201 |
Polyvinylpyrrolidone |
GMP |
|
|
11.4.1 |
Tabletop sweeteners—liquid preparation |
||
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
GMP |
|
|
210 211 212 213 |
Benzoic acid and sodium, potassium and calcium benzoates |
GMP |
|
|
954 |
Saccharin |
GMP |
|
|
11.4.2 |
Tabletop sweeteners—tablets or powder or granules packed in portion sized packages |
||
|
954 |
Saccharin |
GMP |
|
Permissions for food additives |
|||
|
INS (if any) |
Description |
MPL |
Conditions |
12 |
Salts and condiments |
||
12.1 |
Salt and salt substitutes |
||
|
12.1.1 |
Salt |
||
|
341 |
Calcium phosphates |
GMP |
|
|
381 |
Ferric ammonium citrate |
GMP |
|
|
504 |
Magnesium carbonates |
GMP |
|
|
535 |
Sodium ferrocyanide |
50 |
total of sodium and potassium ferrocyanide |
|
536 |
Potassium ferrocyanide |
50 |
|
|
551 |
Silicon dioxide (amorphous) |
GMP |
|
|
552 |
Calcium silicate |
GMP |
|
|
554 |
Sodium aluminosilicate |
GMP |
|
|
556 |
Calcium aluminium silicate |
GMP |
|
|
12.1.2 |
Reduced sodium salt mixture |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
12.1.3 |
Salt substitute |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
359 |
Ammonium adipate |
GMP |
|
|
363 |
Succinic acid |
GMP |
|
|
1001 |
Choline salts of acetic, carbonic, hydrochloric, citric, tartaric and lactic acid |
GMP |
|
12.2 |
not assigned |
||
12.3 |
Vinegars and related products |
||
|
|
Colourings permitted at GMP |
|
|
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
100 |
|
|
300 301 302 303 |
Ascorbic acid and sodium, calcium and potassium ascorbates |
100 |
|
|
315 316 |
Erythorbic acid and sodium erythorbate |
100 |
|
|
|
*Permitted flavouring substances, excluding quinine and caffeine |
|
|
12.4 |
not assigned |
||
12.5 |
Yeast and yeast products |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
12.5.1 |
Dried yeast |
||
12.6 |
Vegetable protein products |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
Permissions for food additives |
|||
|
INS (if any) |
Description |
MPL |
Conditions |
13 |
Special purpose foods |
||
13.1 |
Infant formula products |
||
|
270 |
Lactic acid |
GMP |
|
|
304 |
Ascorbyl palmitate |
10 mg/L |
|
|
307b |
Tocopherols concentrate, mixed |
10 mg/L |
|
|
322 |
Lecithin |
5 000 mg/L |
|
|
330 |
Citric acid |
GMP |
|
|
331 |
Sodium citrate |
GMP |
|
|
332 |
Potassium citrate |
GMP |
|
|
410 |
Locust bean (carob bean) gum |
1 000 mg/L |
|
|
412 |
Guar gum |
1 000 mg/L |
|
|
471 |
Mono- and diglycerides of fatty acids |
4 000 mg/L |
|
|
526 |
Calcium hydroxide |
GMP |
|
|
13.1.1 |
Soy-based infant formula |
||
|
1412 |
Distarch phosphate |
5 000 mg/L |
|
|
1413 |
Phosphated distarch phosphate |
5 000 mg/L |
Section 1.3.1—6 applies |
|
1414 |
Acetylated distarch phosphate |
5 000 mg/L |
Section 1.3.1—6 applies |
|
1440 |
Hydroxypropyl starch |
25 000 mg/L |
Section 1.3.1—6 applies |
|
13.1.2 |
Liquid infant formula products |
||
|
407 |
Carrageenan |
300 |
|
|
13.1.3 |
Infant formula products for specific dietary use based on a protein substitute |
||
|
407 |
Carrageenan |
1 000 mg/L |
|
|
471 |
Mono- and diglycerides of fatty acids |
5 000 mg/L |
|
|
472c |
Citric and fatty acid esters of glycerol |
9 000 mg/L |
|
|
472e |
Diacetyltartaric and fatty acid esters of glycerol |
400 mg/L |
|
|
1412 |
Distarch phosphate |
25 000 mg/L |
|
|
1413 |
Phosphated distarch phosphate |
25 000 mg/L |
Section 1.3.1—6 applies |
|
1414 |
Acetylated distarch phosphate |
25 000 mg/L |
Section 1.3.1—6 applies |
|
1440 |
Hydroxypropyl starch |
25 000 mg/L |
Section 1.3.1—6 applies |
13.2 |
Foods for infants |
||
|
- |
*Permitted flavouring substances, excluding quinine and caffeine |
GMP |
|
|
170i |
Calcium carbonate |
GMP |
|
|
260 261 262 263 264 |
Acetic acid and its potassium, sodium, calcium and ammonium salts |
5 000 |
|
|
270 325 326 327 328 |
Lactic acid and its sodium, potassium, calcium and ammonium salts |
2 000 |
|
|
300 301 302 303 |
Ascorbic acid and its sodium, calcium and potassium salts |
500 |
|
|
304 |
Ascorbyl palmitate |
100 |
|
|
307 |
Tocopherols, d-alpha-, concentrate |
300 |
Of fat |
|
307b |
Tocopherols concentrate, mixed |
300 |
Of fat |
|
322 |
Lecithin |
15 000 |
|
|
330 331 332 333 380 |
Citric acid and sodium, potassium, calcium and ammonium citrates |
GMP |
|
|
307b |
Tocopherols concentrate, mixed |
300 |
Of fat |
|
322 |
Lecithin |
15 000 |
|
|
330 331 332 333 380 |
Citric acid and sodium, potassium, calcium and ammonium citrates |
GMP |
|
|
407 |
Carrageenan |
10 000 |
|
|
410 |
Locust bean (carob bean) gum |
10 000 |
|
|
412 |
Guar gum |
10 000 |
|
|
414 |
Gum arabic (Acacia) |
10 |
|
|
415 |
Xanthan gum |
10 000 |
|
|
440 |
Pectin |
10 000 |
|
|
471 |
Mono- and diglycerides of fatty acids |
5 000 |
|
|
500 |
Sodium carbonates |
GMP |
|
|
501 |
Potassium carbonates |
GMP |
|
|
503 |
Ammonium carbonates |
GMP |
|
|
509 |
Calcium chloride |
750 |
|
|
1412 |
Distarch phosphate |
50 000 |
In total |
|
1413 |
Phosphated distarch phosphate |
50 000 |
In total |
|
1414 |
Acetylated distarch phosphate |
50 000 |
In total |
|
1422 |
Acetylated distarch adipate |
50 000 |
In total |
|
1440 |
Hydroxypropyl starch |
50 000 |
In total |
13.3 |
Formulated meal replacements, formulated supplementary foods and special purpose foods for the purposes of Standard 2.9.6 |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
950 |
Acesulphame potassium |
500 |
|
|
956 |
Alitame |
85 |
|
|
960 |
Steviol glycosides |
175 |
|
|
962 |
Aspartame-acesulphame salt |
1 100 |
|
13.4 |
Formulated supplementary sports foods |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
123 |
Amaranth |
300 |
|
|
160b |
Annatto extracts |
100 |
|
|
950 |
Acesulphame potassium |
500 |
|
|
956 |
Alitame |
40 |
|
|
960 |
Steviol glycosides |
175 |
|
|
962 |
Aspartame-acesulphame salt |
1 100 |
|
|
13.4.1 |
Solid formulated supplementary sports foods |
||
|
210 211 212 213 |
Benzoic acid and sodium, potassium, and calcium benzoates |
400 |
|
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
115 |
|
|
280 |
Propionic acid |
400 |
|
|
281 |
Sodium propionate |
400 |
|
|
282 |
Calcium propionate |
400 |
|
|
13.4.2 |
Liquid formulated supplementary sports foods |
||
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
400 |
|
|
210 211 212 213 |
Benzoic acid and sodium, potassium, and calcium benzoates |
400 |
|
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
115 |
|
13.5 |
Food for special medical purposes |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
1 500 |
|
|
210 211 212 213 |
Benzoic acid and sodium, potassium and calcium benzoates |
1 500 |
|
|
338 |
Phosphoric acid |
GMP |
See Note, below |
|
524 |
Sodium hydroxide |
GMP |
See Note, below |
|
525 |
Potassium hydroxide |
GMP |
See Note, below |
|
|
|
|
Note Permitted for use as an acidity regulator |
|
950 |
Acesulphame potassium |
450 |
|
|
954 |
Saccharin |
200 |
|
|
962 |
Aspartame-acesulphame salt |
450 |
|
|
13.5.1 |
Liquid food for special medical purposes |
||
|
123 |
Amaranth |
30 |
|
|
160b |
Annatto extracts |
10 |
|
|
13.5.2 |
Food (other than liquid food) for special medical purposes |
||
|
123 |
Amaranth |
300 |
|
|
160b |
Annatto extracts |
25 |
|
Permissions for food additives |
|||
|
INS (if any) |
Description |
MPL |
Conditions |
14 |
Non-alcoholic and alcoholic beverages |
||
14.1 |
Non-alcoholic beverages and brewed soft drinkS |
||
|
14.1.1 |
Waters |
||
|
14.1.1.1 |
Mineral water |
||
|
290 |
Carbon dioxide |
GMP |
|
|
14.1.1.2 |
Carbonated, mineralised and soda waters |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
999(i) 999(ii) |
Quillaia saponins (from Quillaia extract type 1 and type 2) |
40 |
|
|
14.1.2 |
Fruit and vegetable juices and fruit and vegetable juice products |
||
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
400 |
See Note, below |
|
210 211 212 213 |
Benzoic acid and sodium, potassium and calcium benzoates |
400 |
See Note, below |
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
115 |
See Note, below |
|
243 |
Ethyl lauroyl arginate |
50 |
See Note, below |
|
281 |
Sodium propionate |
GMP |
See Note, below |
|
282 |
Calcium propionate |
GMP |
See Note, below |
|
|
|
|
Note For each item under 14.1.2, the *GMP principle precludes the use of preservatives in juices represented as not preserved by chemical or heat treatment |
|
14.1.2.1 |
Fruit and vegetable juices |
||
|
|
Additives permitted at GMP |
|
For juice separated by other than mechanical means only |
|
|
Colourings permitted at GMP |
|
For juice separated by other than mechanical means only |
|
|
Colourings permitted to a maximum level |
|
For juice separated by other than mechanical means only |
|
270 |
Lactic acid |
GMP |
|
|
290 |
Carbon dioxide |
GMP |
|
|
296 |
Malic acid |
GMP |
|
|
330 |
Citric acid |
GMP |
|
|
334 335 336 337 353 354 |
Tartaric acid and sodium, potassium and calcium tartrates |
GMP |
|
|
960 |
Steviol glycosides |
50 |
|
|
14.1.2.1.1 |
Coconut milk coconut cream and coconut syrup |
||
|
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 |
|
|
14.1.2.1.2 |
Tomato juices pH < 4.5 |
||
|
234 |
Nisin |
GMP |
|
|
14.1.2.2 |
Fruit and vegetable juice products |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
123 |
Amaranth |
30 |
|
|
160b |
Annatto extracts |
10 |
|
|
950 |
Acesulphame potassium |
500 |
|
|
956 |
Alitame |
40 |
|
|
962 |
Aspartame-acesulphame salt |
1 100 |
|
|
999(i) 999(ii) |
Quillaia saponins (from Quillaia extract type 1 and type 2) |
40 |
|
|
14.1.2.2.1 |
Fruit drink |
||
|
385 |
Calcium disodium EDTA |
33 |
Only carbonated products |
|
444 |
Sucrose acetate isobutyrate |
200 |
|
|
445 |
Glycerol esters of wood rosins |
100 |
|
|
480 |
Dioctyl sodium sulphosuccinate |
10 |
|
|
14.1.2.2.2 |
Low joule fruit and vegetable juice products |
||
|
950 |
Acesulphame potassium |
3 000 |
|
|
952 |
Cyclamates |
400 |
|
|
954 |
Saccharin |
80 |
|
|
960 |
Steviol glycosides |
125 |
|
|
962 |
Aspartame-acesulphame salt |
6 800 |
|
|
14.1.2.2.3 |
Soy bean beverage (plain or flavoured) |
||
|
960 |
Steviol glycosides |
100 |
Only plain soy bean beverage |
|
960 |
Steviol glycosides |
200 |
Only flavoured soy bean beverage |
|
14.1.3 |
Water based flavoured drinks |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
|
Quinine |
100 |
Only tonic drinks, bitter drinks and quinine drinks |
|
123 |
Amaranth |
30 |
|
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
400 |
|
|
210 211 212 213 |
Benzoic acid and sodium, potassium and calcium benzoates |
400 |
|
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
115 |
|
|
243 |
Ethyl lauroyl arginate |
50 |
|
|
385 |
Calcium disodium EDTA |
33 |
Only products containing fruit flavouring, juice or pulp or orange peel extract |
|
444 |
Sucrose acetate isobutyrate |
200 |
|
|
445 |
Glycerol esters of wood rosins |
100 |
|
|
480 |
Dioctyl sodium sulphosuccinate |
10 |
|
|
950 |
Acesulphame potassium |
3 000 |
|
|
952 |
Cyclamates |
350 |
|
|
954 |
Saccharin |
150 |
|
|
956 |
Alitame |
40 |
|
|
960 |
Steviol glycosides |
200 |
|
|
962 |
Aspartame-acesulphame salt |
6 800 |
|
|
999(i) 999(ii) |
Quillaia saponins (from Quillaia extract type 1 and type 2) |
40 |
|
|
14.1.3.0.1 |
Electrolyte drink and electrolyte drink base |
||
|
950 |
Acesulphame potassium |
150 |
|
|
951 |
Aspartame |
150 |
|
|
962 |
Aspartame-acesulphame salt |
230 |
|
|
14.1.3.0.2 |
Cola type drinks |
||
|
|
Caffeine |
145 |
|
|
338 |
Phosphoric acid |
570 |
|
|
14.1.3.3 |
Brewed soft drink |
||
|
950 |
Acesulphame potassium |
1 000 |
See Note, below |
|
951 |
Aspartame |
1 000 |
See Note, below |
|
952 |
Cyclamates |
400 |
See Note, below |
|
954 |
Saccharin |
50 |
See Note, below |
|
955 |
Sucralose |
250 |
See Note, below |
|
956 |
Alitame |
40 |
See Note, below |
|
957 |
Thaumatin |
GMP |
See Note, below |
|
962 |
Aspartame-acesulphame salt |
1 500 |
See Note, below |
|
|
|
|
Note Section 1.3.1—5 does not apply |
|
14.1.4 |
Formulated Beverages |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
123 |
Amaranth |
30 |
|
|
160b |
Annatto extracts |
10 |
Only products containing fruit or vegetable juice |
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
400 |
|
|
210 211 212 213 |
Benzoic acid and sodium, potassium and calcium benzoates |
400 |
|
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
115 |
|
|
281 |
Sodium propionate |
GMP |
Only products containing fruit or vegetable juice |
|
282 |
Calcium propionate |
GMP |
Only products containing fruit or vegetable juice |
|
385 |
Calcium disodium EDTA |
33 |
Only products containing fruit flavouring, juice or pulp or orange peel extract |
|
444 |
Sucrose acetate isobutyrate |
200 |
|
|
445 |
Glycerol esters of wood rosins |
100 |
|
|
480 |
Dioctyl sodium sulphosuccinate |
10 |
|
|
950 |
Acesulphame potassium |
3 000 |
See Note, below |
|
951 |
Aspartame |
GMP |
See Note, below |
|
954 |
Saccharin |
150 |
See Note, below |
|
955 |
Sucralose |
GMP |
See Note, below |
|
956 |
Alitame |
40 |
See Note, below |
|
957 |
Thaumatin |
GMP |
See Note, below |
|
|
|
|
Note Section 1.3.1—5 does not apply |
|
960 |
Steviol glycosides |
200 |
|
|
961 |
Neotame |
GMP |
See Note, below |
|
962 |
Aspartame-acesulphame salt |
6 800 |
See Note, below |
|
|
|
|
Note Section 1.3.1—5 does not apply |
|
999(i) 999(ii) |
Quillaia saponins (from Quillaia extract type 1 and type 2) |
40 |
|
|
14.1.5 |
Coffee, coffee substitutes, tea, herbal infusions and similar products |
||
|
|
additives permitted at GMP |
|
|
|
950 |
Acesulphame potassium |
500 |
|
|
960 |
Steviol glycosides |
100 |
|
|
962 |
Aspartame-acesulphame salt |
1 100 |
|
|
999(i) 999(ii) |
Quillaia saponins (from Quillaia extract type 1 and type 2) |
30 |
|
14.2 |
Alcoholic beverages (including alcoholic beverages that have had the alcohol reduced or removed) |
||
|
14.2.1 |
Beer and related products |
||
|
150a |
Caramel I – plain |
GMP |
|
|
150b |
Caramel II – caustic sulphite process |
GMP |
|
|
150c |
Caramel III – ammonia process |
GMP |
|
|
150d |
Caramel IV – ammonia sulphite process |
GMP |
|
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
25 |
|
|
234 |
Nisin |
GMP |
|
|
290 |
Carbon dioxide |
GMP |
|
|
300 301 302 303 |
Ascorbic acid and sodium, calcium and potassium ascorbates |
GMP |
|
|
315 316 |
Erythorbic acid and sodium erythorbate |
GMP |
|
|
405 |
Propylene glycol alginate |
GMP |
|
|
941 |
Nitrogen |
GMP |
|
|
|
*Permitted flavouring substances, excluding quinine and caffeine |
GMP |
|
|
999(i) 999(ii) |
Quillaia saponins (from Quillaia extract type 1 and type 2) |
40 |
|
|
14.2.2 |
Wine, sparkling wine and fortified wine |
||
|
150a |
Caramel I – plain |
GMP |
|
|
150b |
Caramel II – caustic sulphite process |
GMP |
|
|
150c |
Caramel III – ammonia process |
GMP |
|
|
150d |
Caramel IV – ammonia sulphite process |
GMP |
|
|
163ii |
Grape skin extract |
GMP |
|
|
170 |
Calcium carbonates |
GMP |
|
|
181 |
Tannins |
GMP |
|
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
200 |
|
|
270 |
Lactic acid |
GMP |
|
|
290 |
Carbon dioxide |
GMP |
|
|
296 |
Malic acid |
GMP |
|
|
297 |
Fumaric acid |
GMP |
|
|
300 |
Ascorbic acid |
GMP |
|
|
301 |
Sodium ascorbate |
GMP |
|
|
302 |
Calcium ascorbate |
GMP |
|
|
315 |
Erythorbic acid |
GMP |
|
|
316 |
Sodium erythorbate |
GMP |
|
|
330 |
Citric acid |
GMP |
|
|
334 |
Tartaric acid |
GMP |
|
|
336 |
Potassium tartrate |
GMP |
|
|
337 |
Potassium sodium tartrate |
GMP |
|
|
341 |
Calcium phosphates |
GMP |
|
|
342 |
Ammonium phosphates |
GMP |
|
|
353 |
Metatartaric acid |
GMP |
|
|
414 |
Gum arabic |
GMP |
|
|
431 |
Polyoxyethylene (40) stearate |
GMP |
|
|
455 |
Yeast mannoproteins |
400 |
|
|
466 |
Sodium carboxymethylcellulose |
GMP |
Only wine and sparkling wine |
|
491 |
Sorbitan monostearate |
GMP |
|
|
500 |
Sodium carbonates |
GMP |
|
|
501 |
Potassium carbonates |
GMP |
|
|
636 |
Maltol |
250 |
Only wine made with other than Vitis vinifera grapes |
|
637 |
Ethyl maltol |
100 |
Only wine made with other than Vitis vinifera grapes |
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
(a) 400 |
For product containing greater than 35 g/L residual sugars |
|
(b) 250 |
For product containing less than 35 g/L residual sugars |
||
|
14.2.3 |
Wine based drinks and reduced alcohol wines |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
|
Quinine |
300 |
|
|
123 |
Amaranth |
30 |
|
|
160b |
Annatto extracts |
10 |
|
|
175 |
Gold |
100 |
|
|
14.2.4 |
Fruit wine, vegetable wine and mead (including cider and perry) |
||
|
150a |
Caramel I – plain |
1 000 |
|
|
150b |
Caramel II – caustic sulphite process |
1 000 |
|
|
150c |
Caramel III – ammonia process |
1 000 |
|
|
150d |
Caramel IV – ammonia sulphite process |
1 000 |
|
|
170i |
Calcium carbonates |
GMP |
|
|
181 |
Tannins |
GMP |
|
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
400 |
|
|
210 211 212 213 |
Benzoic acid and sodium, potassium and calcium benzoates |
400 |
|
|
260 |
Acetic acid, glacial |
GMP |
|
|
270 |
Lactic acid |
GMP |
|
|
290 |
Carbon dioxide |
GMP |
|
|
296 |
Malic acid |
GMP |
|
|
297 |
Fumaric acid |
GMP |
|
|
300 |
Ascorbic acid |
GMP |
|
|
315 |
Erythorbic acid |
GMP |
|
|
330 |
Citric acid |
GMP |
|
|
334 |
Tartaric acid |
GMP |
|
|
336 |
Potassium tartrate |
GMP |
|
|
341 |
Calcium phosphates |
GMP |
|
|
342 |
Ammonium phosphates |
GMP |
|
|
353 |
Metatartaric acid |
GMP |
|
|
491 |
Sorbitan monostearate |
GMP |
|
|
500 |
Sodium carbonates |
GMP |
|
|
501 |
Potassium carbonates |
GMP |
|
|
503 |
Ammonium carbonates |
GMP |
|
|
516 |
Calcium sulphate |
GMP |
|
|
14.2.4.0.1 |
Fruit wine, vegetable wine and mead containing greater than 5 g/L residual sugars |
||
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
300 |
|
|
14.2.4.0.2 |
Fruit wine, vegetable wine and mead containing less than 5 g/L residual sugars |
||
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
200 |
|
|
14.2.4.1 |
Fruit wine products and vegetable wine products |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
14.2.5 |
Spirits and liqueurs |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
123 |
Amaranth |
30 |
|
|
160b |
Annatto extracts |
10 |
|
|
173 |
Aluminium |
GMP |
|
|
174 |
Silver |
GMP |
|
|
175 |
Gold |
GMP |
|
|
999(i) 999(ii) |
Quillaia saponins (from Quillaia extract type 1 and type 2) |
40 |
|
14.3 |
Alcoholic beverages not included in item 14.2 |
|
|
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
|
|
Quinine |
300 |
|
|
160b |
Annatto extracts |
10 |
|
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
400 |
|
|
210 211 212 213 |
Benzoic acid and sodium, potassium and calcium benzoates |
400 |
|
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
250 |
|
|
342 |
Ammonium phosphates |
GMP |
|
|
999(i) 999(ii) |
Quillaia saponins (from Quillaia extract type 1 and type 2) |
40 |
|
Permissions for food additives |
|||
|
INS (if any) |
Description |
MPL |
Conditions |
20 |
Foods not included in items 0 to 14 |
||
|
|
Additives permitted at GMP |
|
|
|
|
Colourings permitted at GMP |
|
|
|
|
Colourings permitted to a maximum level |
|
|
20.1 |
Beverages |
||
|
160b |
Annatto extracts |
10 |
|
20.2 |
Food other than beverages |
||
|
160b |
Annatto extracts |
25 |
|
|
20.2.0.1 |
Custard mix, custard powder and blancmange powder |
||
|
950 |
Acesulphame potassium |
500 |
|
|
956 |
Alitame |
100 |
|
|
960 |
Steviol glycosides |
80 |
|
|
962 |
Aspartame-acesulphame salt |
1 100 |
|
|
20.2.0.2 |
Jelly |
||
|
123 |
Amaranth |
300 |
|
|
950 |
Acesulphame potassium |
500 |
|
|
956 |
Alitame |
100 |
|
|
952 |
Cyclamates |
1 600 |
|
|
954 |
Saccharin |
160 |
|
|
960 |
Steviol glycosides |
260 |
|
|
962 |
Aspartame-acesulphame salt |
1 100 |
|
|
20.2.0.3 |
Dairy and fat based desserts, dips and snacks |
||
|
200 201 202 203 |
Sorbic acid and sodium, potassium and calcium sorbates |
500 |
|
|
210 211 212 213 |
Benzoic acid and sodium, potassium and calcium benzoates |
700 |
|
|
234 |
Nisin |
GMP |
|
|
243 |
Ethyl lauroyl arginate |
400 |
|
|
475 |
Polyglycerol esters of fatty acids |
5 000 |
|
|
476 |
Polyglycerol esters of interesterified ricinoleic acids |
5 000 |
|
|
950 |
Acesulphame potassium |
500 |
|
|
956 |
Alitame |
100 |
|
|
960 |
Steviol glycosides |
150 |
Only dairy and fat based dessert products |
|
962 |
Aspartame-acesulphame salt |
1 100 |
|
|
20.2.0.4 |
Sauces and toppings (including mayonnaises and salad dressings) |
||
|
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 |
|
|
220 221 222 223 224 225 228 |
Sulphur dioxide and sodium and potassium sulphites |
350 |
|
|
234 |
Nisin |
GMP |
|
|
243 |
Ethyl lauroyl arginate |
200 |
|
|
281 |
Sodium propionate |
GMP |
|
|
282 |
Calcium propionate |
GMP |
|
|
385 |
Calcium disodium EDTA |
75 |
|
|
444 |
Sucrose acetate isobutyrate |
200 |
|
|
445 |
Glycerol esters of wood rosins |
100 |
|
|
475 |
Polyglycerol esters of fatty acids |
20 000 |
|
|
480 |
Dioctyl sodium sulphosuccinate |
50 |
|
|
950 |
Acesulphame potassium |
3 000 |
|
|
952 |
Cyclamates |
1 000 |
|
|
954 |
Saccharin |
1 500 |
|
|
960 |
Steviol glycosides |
320 |
|
|
956 |
Alitame |
300 |
|
|
962 |
Aspartame-acesulphame salt |
6 800 |
|
|
20.2.0.5 |
Soup bases (the maximum permitted levels apply to soup made up as directed) |
||
|
950 |
Acesulphame potassium |
3 000 |
|
|
954 |
Saccharin |
1 500 |
|
|
956 |
Alitame |
40 |
|
|
962 |
Aspartame-acesulphame salt |
6 800 |
|