Food Standards Code—Schedule 16
Made under the Food Standards Australia New Zealand Act 1991
DRAFT
v 15
Schedule 16
21 February 2014
Definitions for certain
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 in processed foods, colouring permitted in processed foods and colouring
permitted in processed foods to a maximum level.
Note 2 The provisions of the Code that apply in New Zealand are incorporated by reference into a
food standard under the Food Act 1981 (NZ). See also section 1.1.1—3.
S16—1
Name
This Standard is Australia New Zealand Food Standards Code — Schedule
16 — Definitions for certain types of substances that may be used as food
additives.
S16—2
Additives permitted in processed foods
(1) For subsection 1.1.2—11(3), the additives permitted in processed foods are
the substances listed in the table to subsection (2).
Note The table to subsection (2) lists substances in alphabetical order and in numerical
order.
(2) For subsection (1), the table, in alphabetical and numerical order is:
260
Acetic acid, glacial
623
Calcium glutamate, Di-L-
472a
Acetic and fatty acid esters of
glycerol
526
Calcium hydroxide
327
Calcium lactate
1422
Acetylated distarch adipate
482
Calcium lactylates
1414
Acetylated distarch phosphate
1522
Calcium lignosulphonate (40-65)
1451
Acetylated oxidised starch
352
Calcium malates
1401
Acid treated starch
529
Calcium oxide
355
Adipic acid
341
Calcium phosphates
969
Advantame
552
Calcium silicate
406
Agar
516
Calcium sulphate
400
Alginic acid
354
Calcium tartrate
1402
Alkaline treated starch
290
Carbon dioxide
559
Aluminium silicate
903
Carnauba wax
264
Ammonium acetate
407
Carrageenan
403
Ammonium alginate
460
503
Ammonium carbonates
Cellulose, microcrystalline and
powdered
510
Ammonium chloride
330
Citric acid
380
Ammonium citrates
472c
368
Ammonium fumarate
Citric and fatty acid esters of
glycerol
328
Ammonium lactate
519
Cupric sulphate
349
Ammonium malate
342
Ammonium phosphates
1400
442
Ammonium salts of phosphatidic
acid
Dextrins, white & yellow, roasted
starch
472e
409
Arabinogalactan (larch gum)
Diacetyltartaric and fatty acid
esters of glycerol
300
Ascorbic acid
627
Disodium guanylate, 5’-
951
Aspartame (technological use
consistent with section 1.3.1—5
only)
631
Disodium inosinate, 5’-
635
Disodium ribonucleotides, 5’-
1412
Distarch phosphate
901
Beeswax, white & yellow
558
Bentonite
1405
Enzyme treated starches
1403
Bleached starch
315
Erythorbic acid
943a
Butane (for pressurised food
containers only)
968
Erythritol
470
263
Calcium acetate
404
Calcium alginate
Fatty acid salts of aluminium,
ammonia, calcium, magnesium,
potassium and sodium
556
Calcium aluminium silicate
381
Ferric ammonium citrate
302
Calcium ascorbate
579
Ferrous gluconate
170
Calcium carbonates
-
509
Calcium chloride
Permitted flavouring substances,
excluding quinine and caffeine
333
Calcium citrate
297
Fumaric acid
367
Calcium fumarate
578
Calcium gluconate
418
Gellan gum
575
Glucono delta-lactone
621
Monosodium glutamate, L-
422
Glycerin (glycerol)
1410
Monostarch phosphate
412
Guar gum
414
Gum arabic (Acacia)
941
Nitrogen
507
Hydrochloric acid
961
463
Hydroxypropyl cellulose
Neotame (technological use
consistent with section 1.3.1—5
only)
1442
Hydroxypropyl distarch phosphate
942
Nitrous oxide
464
Hydroxypropyl methylcellulose
1440
Hydroxypropyl starch
946
Octafluorocyclobutane (for
pressurised food containers only)
943b
Isobutane (for pressurised food
containers only)
1404
Oxidised starch
953
Isomalt
440
Pectins
905b
Petrolatum (petroleum jelly)
416
Karaya gum
1413
Phosphated distarch phosphate
1200
Polydextroses
900a
Polydimethylsiloxane
1521
Polyethylene glycol 8000
433
Polyoxyethylene (20) sorbitan
monooleate
435
Polyoxyethylene (20) sorbitan
monostearate
436
Polyoxyethylene (20) sorbitan
tristearate
452
Polyphosphates
261
Potassium acetate or potassium
diacetate
357
Potassium adipate (Salt reduced
and low sodium foods only)
620
L -glutamic acid
270
Lactic acid
472b
Lactic and fatty acid esters of
glycerol
966
Lactitol
322
Lecithin
410
Locust bean (carob bean) gum
1105
Lysozyme
504
Magnesium carbonates
511
Magnesium chloride
625
Magnesium glutamate, Di-L-
329
Magnesium lactate
402
Potassium alginate
343
Magnesium phosphates
303
Potassium ascorbate
553
Magnesium silicates
501
Potassium carbonates
518
Magnesium sulphate
508
Potassium chloride
296
Malic acid
332
Potassium citrates
965
Maltitol & maltitol syrup
366
Potassium fumarate
421
Mannitol
577
Potassium gluconate
353
Metatartaric acid
326
Potassium lactate
351
Potassium malates
461
Methyl cellulose
340
Potassium phosphates
465
Methyl ethylcellulose
337
Potassium sodium tartrate
471
Mono- and diglycerides of fatty
acids
515
Potassium sulphate
336
Potassium tartrates
624
Monoammonium glutamate, L-
407a
Processed eucheuma seaweed
622
Monopotassium glutamate, L-
944
Propane (for pressurised food
containers only)
491
Sorbitan monostearate
492
Sorbitan tristearate
1520
Propylene glycol
420
Sorbitol
405
Propylene glycol alginate
1420
Starch acetate
477
Propylene glycol esters of fatty
acids
1450
Starch sodium octenylsuccinate
450
Pyrophosphates
570
Stearic acid
955
904
Shellac
Sucralose (technological use
consistent with section 1.3.1—5
only)
551
Silicon dioxide (amorphous)
473
Sucrose esters of fatty acids
262
Sodium acetates
401
Sodium alginate
417
Tara gum
554
Sodium aluminosilicate
334
Tartaric acid
301
Sodium ascorbate
472f
500
Sodium carbonates
Tartaric, acetic and fatty acid
esters of glycerol (mixed)
466
Sodium carboxymethylcellulose
957
Thaumatin
331
Sodium citrates
413
Tragacanth gum
316
Sodium erythorbate
1518
Triacetin
365
Sodium fumarate
451
Triphosphates
576
Sodium gluconate
325
Sodium lactate
415
Xanthan gum
481
Sodium lactylates
967
Xylitol
350
Sodium malates
339
Sodium phosphates
455
Yeast mannoproteins
514
Sodium sulphates
335
Sodium tartrate
–
Permitted flavouring substances,
excluding quinine and caffeine
352
Calcium malates
353
Metatartaric acid
354
Calcium tartrate
355
Adipic acid
357
Potassium adipate (Salt reduced
and low sodium foods only)
170
Calcium carbonates
260
Acetic acid, glacial
261
Potassium acetate or potassium
diacetate
365
Sodium fumarate
366
Potassium fumarate
262
Sodium acetates
367
Calcium fumarate
263
Calcium acetate
368
Ammonium fumarate
264
Ammonium acetate
380
Ammonium citrates
270
Lactic acid
381
Ferric ammonium citrate
290
Carbon dioxide
296
Malic acid
400
Alginic acid
297
Fumaric acid
401
Sodium alginate
300
Ascorbic acid
402
Potassium alginate
301
Sodium ascorbate
403
Ammonium alginate
302
Calcium ascorbate
404
Calcium alginate
303
Potassium ascorbate
405
Propylene glycol alginate
315
Erythorbic acid
406
Agar
316
Sodium erythorbate
407
Carrageenan
322
Lecithin
407a
Processed eucheuma seaweed
325
Sodium lactate
409
Arabinogalactan (larch gum)
326
Potassium lactate
410
Locust bean (carob bean) gum
327
Calcium lactate
412
Guar gum
328
Ammonium lactate
413
Tragacanth gum
329
Magnesium lactate
414
Gum arabic (Acacia)
330
Citric acid
415
Xanthan gum
331
Sodium citrates
416
Karaya gum
332
Potassium citrates
417
Tara gum
333
Calcium citrate
418
Gellan gum
334
Tartaric acid
420
Sorbitol
335
Sodium tartrate
421
Mannitol
336
Potassium tartrates
422
Glycerin (glycerol)
337
Potassium sodium tartrate
433
339
Sodium phosphates
Polyoxyethylene (20) sorbitan
monooleate
340
Potassium phosphates
435
341
Calcium phosphates
Polyoxyethylene (20) sorbitan
monostearate
342
Ammonium phosphates
436
343
Magnesium phosphates
Polyoxyethylene (20) sorbitan
tristearate
349
Ammonium malate
440
Pectins
350
Sodium malates
442
351
Potassium malates
Ammonium salts of phosphatidic
acid
450
Pyrophosphates
451
Triphosphates
518
Magnesium sulphate
452
Polyphosphates
519
Cupric sulphate
455
Yeast mannoproteins
526
Calcium hydroxide
460
Cellulose, microcrystalline and
powdered
529
Calcium oxide
551
Silicon dioxide (amorphous)
461
Methyl cellulose
552
Calcium silicate
463
Hydroxypropyl cellulose
553
Magnesium silicates
464
Hydroxypropyl methylcellulose
554
Sodium aluminosilicate
465
Methyl ethylcellulose
556
Calcium aluminium silicate
466
Sodium carboxymethylcellulose
558
Bentonite
470
Fatty acid salts of aluminium,
ammonia, calcium, magnesium,
potassium and sodium
559
Aluminium silicate
570
Stearic acid
575
Glucono delta-lactone
576
Sodium gluconate
Acetic and fatty acid esters of
glycerol
577
Potassium gluconate
578
Calcium gluconate
472b
Lactic and fatty acid esters of
glycerol
579
Ferrous gluconate
472c
Citric and fatty acid esters of
glycerol
620
L -glutamic acid
472e
Diacetyltartaric and fatty acid
esters of glycerol
621
Monosodium glutamate, L-
622
Monopotassium glutamate, L-
472f
Tartaric, acetic and fatty acid
esters of glycerol (mixed)
623
Calcium glutamate, Di-L-
624
Monoammonium glutamate, L-
473
Sucrose esters of fatty acids
625
Magnesium glutamate, Di-L-
477
Propylene glycol esters of fatty
acids
627
Disodium guanylate, 5’-
631
Disodium inosinate, 5’-
481
Sodium lactylates
635
Disodium ribonucleotides, 5’-
482
Calcium lactylates
491
Sorbitan monostearate
900a
Polydimethylsiloxane
492
Sorbitan tristearate
901
Beeswax, white & yellow
903
Carnauba wax
471
472a
Mono- and diglycerides of fatty
acids
500
Sodium carbonates
904
Shellac
501
Potassium carbonates
905b
Petrolatum (petroleum jelly)
503
Ammonium carbonates
941
Nitrogen
504
Magnesium carbonates
942
Nitrous oxide
507
Hydrochloric acid
943a
508
Potassium chloride
Butane (for pressurised food
containers only)
509
Calcium chloride
943b
510
Ammonium chloride
Isobutane (for pressurised food
containers only)
944
511
Magnesium chloride
Propane (for pressurised food
containers only)
514
Sodium sulphates
946
Octafluorocyclobutane (for
pressurised food containers only)
515
Potassium sulphate
516
Calcium sulphate
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)
1401
Acid treated starch
1402
Alkaline treated starch
1403
Bleached starch
1404
Oxidised starch
1405
Enzyme treated starches
1410
Monostarch phosphate
Distarch phosphate
957
Thaumatin
1412
961
Neotame (technological use
consistent with section 1.3.1—5
only)
1413
Phosphated distarch phosphate
1414
Acetylated distarch phosphate
965
Maltitol & maltitol syrup
1422
Acetylated distarch adipate
966
Lactitol
1440
Hydroxypropyl starch
967
Xylitol
1442
Hydroxypropyl distarch phosphate
968
Erythritol
1450
Starch sodium octenylsuccinate
1451
Acetylated oxidised starch
969
Advantame
1518
Triacetin
1105
Lysozyme
1520
Propylene glycol
1200
Polydextroses
1521
Polyethylene glycol 8000
1522
Calcium lignosulphonate (40-65)
1400
Dextrins, white & yellow, roasted
starch
S16—3
Colouring permitted in processed foods
(1) For section subsection 1.1.2—11(3), the colourings permitted in processed
foods are the substances listed in the table to subsection (2).
Note The table to subsection (2) lists substances in alphabetical order and the table to
subsection (3) lists substances in numerical order.
(2) For subsection (1), the table in alphabetical order is:
Colouring permitted in processed foods—alphabetical listing
INS #
Additive name
INS #
Additive name
103
Alkanet (& Alkannin)
120
Cochineal and carmines
163
Anthocyanins
100
Curcumins
162
Beet Red
161a
Flavoxanthin
150a
Caramel I - plain
172
Iron oxides
150b
Caramel II - caustic sulphite
process
161c
Kryptoxanthin
161b
Lutein
150c
Caramel III - ammonia process
160d
Lycopene
150d
Caramel IV - ammonia sulphite
process
160c
Paprika oleoresins
161f
Rhodoxanthin
160e
Carotenal, b-apo-8’-
101
Riboflavins
160a
Carotenes
161d
Rubixanthan
160f
Carotenoic acid, b-apo-8’-, methyl
or ethyl esters
164
Saffron, crocetin and crocin
140
Chlorophylls
171
Titanium dioxide
141
Chlorophylls, copper complexes
153
Vegetable carbon
161e
Violoxanthin
(3) For subsection (1), the table in numerical order is:
Colouring permitted in processed foods—numerical listing
INS #
Additive name
INS #
Additive name
100
Curcumins
160d
Lycopene
101
Riboflavins
160e
Carotenal, b-apo-8’-
103
Alkanet (& Alkannin)
160f
120
Cochineal and carmines
Carotenoic acid, b-apo-8’-, methyl
or ethyl esters
140
Chlorophylls
161a
Flavoxanthin
141
Chlorophylls, copper complexes
161b
Lutein
150a
Caramel I - plain
161c
Kryptoxanthin
150b
Caramel II - caustic sulphite
process
161d
Rubixanthan
161e
Violoxanthin
150c
Caramel III - ammonia process
161f
Rhodoxanthin
150d
Caramel IV - ammonia sulphite
process
162
Beet Red
163
Anthocyanins
153
Vegetable carbon
164
Saffron, crocetin and crocin
160a
Carotenes
171
Titanium dioxide
160c
Paprika oleoresins
172
Iron oxides
S16—4
Colourings permitted in processed foods to a maximum level
(1) For subsection 1.1.2—11(3), the colourings permitted in processed foods
to a maximum level are the substances listed in the table to subsections (2).
Note The table to subsection (2) lists substances in alphabetical order and the table to
subsection (3) lists substances in numerical order.
(2) For subsection (1), the table in alphabetical order is:
Colouring permitted in processed foods to a maximum level—alphabetical listing
INS #
Additive name
INS #
Additive name
129
Allura red AC
142
Green S
122
Azorubine / Carmoisine
132
Indigotine
151
Brilliant black BN
124
Ponceau 4R
133
Brilliant blue FCF
104
Quinoline yellow
155
Brown HT
110
Sunset yellow FCF
Fast green FCF
102
Tartrazine
143
(3) For subsection (1), the table in numerical order is:
Colouring permitted in processed foods to a maximum level—numerical listing
INS #
Additive name
INS #
Additive name
102
Tartrazine
132
Indigotine
104
Quinoline yellow
133
Brilliant blue FCF
110
Sunset yellow FCF
142
Green S
122
Azorubine / Carmoisine
143
Fast green FCF
124
Ponceau 4R
151
Brilliant black BN
129
Allura red AC
155
Brown HT
__________
Section S16—4
Colourings permitted in processed foods to a maximum level
Food Standards Code—Schedule 16
v 15
13
DRAFT 21 February 2014