{"id":"F2015L00439","name":"Australia New Zealand Food Standards Code – Schedule 15 – Substances that may be used as food additives","slug":"australia-new-zealand-food-standards-code-schedule-15-substances-that-may-be-used-as-food-additives","collection":"legislative_instrument","jurisdiction":"commonwealth","status":"in_force","isInForce":true,"actNumber":null,"makingDate":null,"administeringDepartment":null,"currentVersion":{"id":93043,"registerId":"commonwealth-F2015L00439-current","compilationNumber":null,"startDate":"2026-04-02","status":"InForce","reasons":null,"registeredAt":null},"sections":[{"sectionNumber":"1","sectionType":"section","heading":"Australia New Zealand Food Standards Code – Schedule 15 – Substances that may be used as food additives","content":"Schedule 15 Substances that may be used as food additives\n\nNote 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.\n\nSubstances used as food additives are regulated by Standard 1.1.1 and Standard 1.3.1. This Standard:\n\n● identifies substances for subparagraph 1.1.2—11(2)(a)(i); and\n\n● contains permissions to use substances as food additives for paragraph 1.3.1—3(1)(a); and\n\n● contains associated restrictions for paragraph 1.3.1—3(1)(b); and\n\n● sets out maximum permitted levels for section 1.3.1—4.\n\nNote 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.\n\nS15—1 Name\n\nThis Standard is Australia New Zealand Food Standards Code – Schedule 15 – Substances that may be used as food additives).\n\nNote Commencement: \nThis 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.\n\nS15—2 Permissions to use substances as food additives\n\nUnless 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:\n\n(a) any of the substances listed directly under the heading;\n\n(b) any of the substances listed directly under a higher-level heading.\n\nExample 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.\n\nNote In many cases, there is more than 1 substance listed directly under a heading.\n\nS15—3 Preparations of food additives\n\nIf a substance may be \\*used as a food additive under the table to section S15—5:\n\n(a) the substance may be added in the form of a preparation of the substance; and\n\n(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).\n\nS15—4 Definitions\n\n(1) In the table to section S15—5:\n\n(a) MPL means the maximum permitted level, measured (unless otherwise indicated) in mg/kg; and\n\n(b) a reference to ‘GMP’ is a reference to the maximum level necessary to achieve 1 or more technological purposes under conditions of GMP.\n\n(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.\n\nS15—5 Table of permissions for food additives\n\nThe table to this section is: \n\n```html\n

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

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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

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 / cm2

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.

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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

392

Rosemary extract

50

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

392

Rosemary extract

75

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

200 201 202 203

Sorbic acid and sodium, potassium and calcium sorbates

2 000

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

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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

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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

471

Ammonium phosphates

Mono- and diglycerides of fatty acids

GMP

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

4.1.3.3 Avocados and bananas

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

4.3.0.5

Coconut milk coconut cream and coconut syrup

No Colourings permitted

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

30

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

(b) 3 000

Desiccated coconut

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

392

Rosemary extract

50

Only nut butters and nut spreads

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

(b) 1 000

Chilli paste

Other foods

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

(a) 1 000

(b) 350

Fruit and vegetable preparations for manufacturing purposes

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

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Permissions for food additives

INS (if any)

Description

MPL

Conditions

5 Confectionery

–

Monk fruit extract (luo han guo extract)

GMP

123

Amaranth

300

160b

Annatto extracts

25

173

Aluminium

GMP

174

Silver

GMP

175

Gold

GMP

950

Acesulphame potassium

2 000

Not for bubble gum and chewing gum.

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 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

950

Acesulphame potassium

5 000

See Note, below

Note Section 1.3.1—5 does not apply

5.2.2 Low joule chewing gum

952

Cyclamates

20 000

954

Saccharin

1 500

5.3 Not assigned

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

392

Rosemary extract

20

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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

392

Rosemary extract

50

Only grain bars, breakfast bars and breakfast cereals

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

392

Rosemary extract

a. 10

Only for flour based snacks e.g. pretzels, fritters, and crackers;
and cooked or instant noodles and pasta

b. 40

Only wheat or corn-based tortilla

950

Acesulphame potassium

200

956

Alitame

200

962

Aspartame-acesulphame salt

450

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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

7.1.2

Breadcrumbs

392

Rosemary extract

40

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

392

Rosemary extract

40

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

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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

280 281 282 283

Propionic acid and sodium and potassium and calcium propionates

GMP

392

Rosemary extract

  1. 15

  1. 37.5

For meat with <10% fat; Not for dried sausages

For meat with >10% fat; Not for dried sausages

432

Polyoxyethylene (20) sorbitan monolaurate

500

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

392

Rosemary extract

150

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, other than products listed in item 8.3.2

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

280 281 282 283

Propionic acid and sodium and potassium and calcium propionates

GMP

432

Polyoxyethylene (20) sorbitan monolaurate

500

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

392

Rosemary extract

a. 40

Only sausage containing raw, unprocessed meat

a. 100

Only dried sausage

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

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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

432

Polyoxyethylene (20) sorbitan monolaurate

500

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

9.3.1 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)

Sodium hydrosulphite

1 000

220 221 222 223 224 225 228

Sulphur dioxide and sodium and potassium sulphites

1 000

9.4.2 Roe

123

Amaranth

300

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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

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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

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Permissions for food additives

INS (if any)

Description

MPL

Conditions

12 Salts and condiments

392

Rosemary extract

40

Not for condiment

sauces e.g. ketchup,

Mayonnaise, mustard, and relishes.

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

536

Potassium ferrocyanide

50

potassium ferrocyanide

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

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Permissions for food additives

INS (if any)

Description

MPL

Conditions

13 Special purpose foods

13.1 Infant formula products

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270

Lactic acid

GMP

300

Ascorbic acid

50 mg/L

See Note 1, below.

301

Sodium ascorbate

50 mg/L

75 mg/L

See Note 1, below.

May only be added to polyunsaturated fatty acid preparations

302

Calcium ascorbate

50 mg/L

See Note 1, below.

304

Ascorbyl palmitate

50 mg/L

See Note 1, below.

304

Ascorbyl palmitate

10 mg/L

307b

Tocopherols concentrate, mixed

10 mg/L

307b

Tocopherols concentrate, mixed

30 mg/L

See Note 1, below

307c

dl-Alpha-tocopherol

10 mg/L

307c

dl-Alpha-tocopherol

30 mg/L

See Note 1, below

308

Gamma-tocopherol

10 mg/L

309

Delta-tocopherol

10 mg/L

322

Lecithin

5 000 mg/L

330

Citric acid

GMP

331

Sodium citrates

GMP

332

Potassium citrates

GMP

333

Calcium citrates

0.1 mg/L

As calcium, may only be added as part of a nutrient preparation

338

Phosphoric acid

450 mg/L

339

Sodium phosphates

450 mg/L

340

Potassium phosphates

450 mg/L

407

Carrageenan

300 mg/L

Only in a liquid product

410

Locust bean (carob bean) gum

1 000 mg/L

412

Guar gum

1 000 mg/L

Only in a liquid product that contains hydrolysed protein

414

Gum arabic (acacia)

10 mg/L

May only be added as part of a nutrient preparation

440

Pectins

10 000 mg/L

See Note 1, below

471

Mono- and diglycerides of fatty acids

4 000 mg/L

472c

Citric and fatty acid esters of glycerol

7 500 mg/L

Only in a powdered product

9 000 mg/L

Only in a liquid product

500

Sodium carbonates

2 000 mg/L

501

Potassium carbonates

2 000 mg/L

524

Sodium hydroxide

2 000 mg/L

525

Potassium hydroxide

2 000 mg/L

526

Calcium hydroxide

2 000 mg/L

551

Silicon dioxide (amorphous)

10 mg/L

May only be added as part of a nutrient preparation

1412

Distarch phosphate

5 000 mg/L

See Note 2, below.

1413

Phosphated distarch phosphate

5 000 mg/L

See Note 3, below.

1414

Acetylated distarch phosphate

5 000 mg/L

See Note 4, below.

1422

Acetylated distarch adipate

5 000 mg/L

See Note 5, below.

1440

Hydroxypropyl starch

5 000 mg/L

See Note 6, below.

1450

Starch sodium octenylsuccinate

100 mg/L

May only be added as part of a nutrient preparation

1 000 mg/L

May only be added to polyunsaturated fatty acid preparations

Note 1 For additives 300, 301, 302, 304, 307b, 307c, 440—the additive may only be used in follow-on formula products.

Note 2. Additive 1412 may only be used in:

  1. soy based infant formula product (other than follow-on formula) either singly or in combination with one or more of additives 1413, 1414 and 1440; and
  2. soy based follow-on formula either singly or in combination with one or more of additives 1413, 1414 and 1422.

Note 3 Additive 1413 may only be used in:

  1. soy based infant formula product (other than follow-on formula) either singly or in combination with one or more of additives 1412, 1414 and 1440; and
  2. soy based follow-on formula either singly or in combination with one or more of additives 1412, 1414 and 1422.

Note 4 Additive 1414 may only be used in:

  1. soy based infant formula product (other than follow-on formula) either singly or in combination with one or more of additives 1412, 1413, and 1440; and
  2. soy based follow-on formula either singly or in combination with one or more of additives 1412, 1413, and 1422.

Note 5. Additive 1422 may only be used in soy based follow-on formula, either singly or in combination with one or more of additives 1412, 1413 and 1414.

Note 6. Additive 1440 may only be used in soy based infant formula product (other than follow-on formula), either singly or in combination with one or more of additives 1412, 1413, and 1414.

13.1.1 Special medical purpose product for infants

170

Calcium carbonates

GMP

304

Ascorbyl palmitate

100 mg/L

333

Calcium citrates

GMP

338

Phosphoric acid

450 mg/L

For pH adjustment only

339

Sodium phosphates

450 mg/L

340

Potassium phosphates

450 mg/L

341

Calcium phosphates

450 mg/L

401

Sodium alginate

1 000 mg/L

Only in a product specifically formulated for both the dietary management of metabolic disorders of infants aged 4 months and above and general tube‑feeding of infants aged 4 months and above.

407

Carrageenan

1 000 mg/L

Only in a liquid product that contain hydrolysed proteins and/or amino acids

410

Locust bean (carob bean) gum

5 000 mg/L

Only in a product specifically formulated for reduction of gastro‑oesophageal reflux

412

Guar gum

10 000 mg/L

See Note 1, below.

415

Xanthan gum

1 200 mg/L

Only in a product that is based on hydrolysed protein, amino acids or peptides

440

Pectins

2 000 mg/L

Only in a liquid product that contain hydrolysed protein

5 000 mg/L

Only in a product formulated for infants with gastro-intestinal disorders

471

Mono- and diglycerides of fatty acids

5 000 mg/L

Only in product formulated for diets devoid of proteins

472e

Diacyltartaric and fatty acid esters of glycerol

400 mg/L

1412

Distarch phosphate

25 000 mg/L

See Notes 2 and 7, below.

1413

Phosphated distarch phosphate

25 000 mg/L

See Notes 3 and 7, below.

1414

Acetylated distarch phosphate

25 000 mg/L

See Notes 4 and 7, below.

1422

Acetylated distarch adipate

25 000 mg/L

See Notes 5 and 7, below

1440

Hydroxypropyl starch

25 000 mg/L

Sees Note 6 and 7, below.

1450

Starch sodium octenylsuccinate

20 000 mg/L

See Note 7, below

Note 1 Additive 412 may only be used in a product that contains one or more of the following: hydrolysed proteins; peptides; amino acids.

Note 2. Additive 1412 may only be used in:

  1. a product (other than a product formulated for infants aged 6 to 12 months) either singly or in combination with one or more of additives 1413, 1414 and 1440; and
  2. a product formulated for infants aged 6 to 12 months either singly or in combination with one or more of additives 1413, 1414 and 1422.

Note 3 Additive 1413 may only be used in:

  1. a product (other than a product formulated for infants aged 6 to 12 months) either singly or in combination with one or more of additives 1412, 1414 and 1440; and
  2. a product formulated for infants aged 6 to 12 months either singly or in combination with one or more of additives 1412, 1414 and 1422.

Note 4 Additive 1414 may only be used in:

  1. a product (other than a product formulated for infants aged 6 to 12 months) either singly or in combination with one or more of additives 1412, 1413 and 1440; and
  2. a product formulated for infants aged 6 to 12 months either singly or in combination with one or more of additives 1412, 1413 and 1422.

Note 5. Additive 1422 may only be used in a product formulated for infants aged 6 to 12 months either singly or in combination with one or more of additives 1412, 1413 and 1414.

Note 6. Additive 1440 may only be used in a product (other than a product formulated for infants aged 6 to 12 months) either singly or in combination with one or more of additives 1412, 1413, and 1414.

Note 7. Additives 1412, 1413, 1414, 1422, 1440 and 1450 may only be used in a product that contains hydrolysed proteins, amino acids or both.

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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

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 and formulated supplementary foods

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

960

Steviol glycosides

75

Not for a *very low energy food. Not for a product formulated for infants.

330

For a very low energy food only.

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

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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

Sweet osmanthus ear glycolipids

100

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

Sulphur dioxide and sodium and

115

See Note, below

224 225 228

potassium sulphites

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 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

960

Steviol glycosides

200

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 quininedrinks

Sweet osmanthus ear glycolipids

50

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

Monk fruit extract (luo han guo extract)

GMP

Section 1.3.1—5 does not apply

Sweet osmanthus ear glycolipids

20

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

Sweet osmanthus ear glycolipids

10

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

Sweet osmanthus ear glycolipids

100

Only beer where he alcohol has been removed

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

270

Lactic acid

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

330

Citric acid

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

456

Potassium polyaspartate

100

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

(b) 250

For product containing greater than 35 g/L residual sugars

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

\n```\n\n```html\n

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

392

Rosemary extract

50

Only processed nuts

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

392

Rosemary extract

50

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

20.2.06

Starch based snacks (from root and tuber vegetables, legumes and pulses)

392

Rosemary extract

20

\n```\n\n\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\n\n \n\nApplication, saving and transitional provisions\n\nThe table below details information on application, saving or transitional provisions in instruments affecting this Standard.\n\n```html\n

Instrument items affected

A’ment No.

FRLI registration

Gazette

Instrument’s transitional provision

Description of transitional arrangement

Food Standards (Proposal P1028 – Infant Formula Products – Consequential Amendments) Variation

Item [21] of Schedule 2

231

F2024L01151

13 Sept 2024

FSC 171

13 Sept 2024

Clause 4

Clause 4 establishes a transitional arrangement for variations to the Code made by Item [21] of Schedule 2 and by the Food Standards (Proposal P1028 – Infant Formula Products – Consequential Amendments) Variation.

The transition period is the period of time that commences on 13 September 2024 and ends on 13 September 2029.

Subclause 4(1) provides that section 1.1.1—9 of the Code does not apply to the variations.

Subclause 4(2) provides that during the transition period a food product may be sold if the product complies with one of the following:

(a) the Code as in force without the above variations;

(b) the Code as amended by the above variations.

Subclause 4(3) provides that a food product that was labelled before the end of the transition period may be sold after the transition period if the product complies with one of the following:

(a) the Code as in force without the above variations;

(b) the Code as amended by the above variations.

\n```\n\nAmendment History\n\nThe Amendment History provides information about each amendment to the Schedule. The information includes commencement or cessation information for relevant amendments.\n\nThese amendments are made under section 92 of the Food Standards Australia New Zealand Act 1991 unless otherwise indicated. Amendments do not have a specific date for cessation unless indicated as such.\n\nAbout this compilation\n\nThis is compilation No. 15 of Schedule 15 as in force on 13 September 2024 (up to Amendment No. 231). It includes any commenced amendment affecting the compilation to that date.\n\nPrepared by Food Standards Australia New Zealand on 13 September 2024.\n\nUncommenced amendments or provisions ceasing to have effect\n\nTo assist stakeholders, the effect of any uncommenced amendments or provisions which will cease to have effect, may be reflected in the Schedule as shaded boxed text with the relevant commencement or cessation date. These amendments will be reflected in a compilation registered on the Federal Register of Legislation including or omitting those amendments and provided in the Amendment History once the date is passed.\n\n \n\nThe following abbreviations may be used in the table below:\n\nad = added or inserted am = amended\n\nexp = expired or ceased to have effect rep = repealed\n\nrs = repealed and substituted\n\nSchedule 15 was published in the Food Standards Gazette No. FSC96 on 10 April 2015 as part of Amendment 154 (F2015L00439 –- 1 April 2015) and has since been amended as follows:\n\n| Section affected | A’ment No. | FRL registrationGazette | Commencement(Cessation) | How affected | Description of amendment |\n| ---------------- | ---------- | -------------------------------------------------------------------------- | ----------------------- | ---------------- | ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |\n| table to S15—5 | 157 | F2015L013851 Sept 2015FSC993 Sept 2015 | 1 March 2016 | ad | Entries for lactic and citric acids under item 14.2.1. |\n| table to S15—5 | 157 | F2015L013741 Sept 2015FSC993 Sept 2015 | 1 March 2016 | am | Correction of error in heading for item 13.3. |\n| table to S15—5 | 157 | F2015L013741 Sept 2015FSC993 Sept 2015 | 1 March 2016 | ad | Heading for item 5.3.Entry for sodium hydrosulphite under item 9.4.1 previously included in the Code as part of A1088. |\n| table to S15—5 | 161 | F2016L0012718 Feb 2016FSC10322 Feb 2016 | 1 March 2016 | am | Notes to item 5.1 as consequential amendments from inclusion of acesulphame potassium under item 5.2.1. |\n| table to S15—5 | 161 | F2016L0012718 Feb 2016FSC10322 Feb 2016 | 1 March 2016 | ad | Entry for acesulphame potassium under item 5.2.1. |\n| table to S15—5 | 161 | F2016L0012018 Feb 2016FSC10322 Feb 2016 | 1 March 2016 | am | Correction of transcription errors in items 1.4.2 and 2.2.2. |\n| table to S15—5 | 166 | F2017L000245 Jan 2017FSC10812 Jan 2017 | 12 Jan 2017 | ad | Entry for propionic acid and sodium and potassium and calcium propionate under items 8.2 and 8.3. |\n| table to S15—5 | 167 | F2017L001048 Feb 2017FSC1099 Feb 2017 | 9 Feb 2017 | ad | Entry for L-cysteine monohydrochloride under item 4.1.3. |\n| table to S15—5 | 168 | F2017L0041411 April 2017FSC11013 April 2017 | 13 April 2017 | am | Heading to item 8.3 to clarify application of permissions under the item. |\n| table to S15—2 | 180 | F2018L0114621 Aug 2018FSC 12123 Aug 2018 | 23 August 2018 | am | Heading to Permissions to use substances as food additives change wording |\n| table to S15—5 | 180 | F2018L0114621 Aug 2018FSC 12123 Aug 2018 | 23 August 2018 | Ad | Entry for item 4.3.0.5 Coconut milk coconut cream and coconut syrup |\n| table to S15—5 | 180 | F2018L0114621 Aug 2018FSC 12123 Aug 2018 | 23 August 2018 | am | Entry for Tomato juices pH < 4.5 items 14.1.2.1.1 and 14.1.2.1.2 |\n| table to S15—5 | 182 | F2018L0159523 Nov 2018FSC 12329 Nov 2018 | 29 November | am | Propionic acid and sodium and potassium and calcium propionates, Colourings permitted to a maximum level |\n| table to S15—5 | 182 | F2018L0159523 Nov 2018FSC 12329 Nov 2018 | 29 November | ad | Polyoxyethylene (20) sorbitan monolaurate |\n| table to S15—5 | 182 | F2018L0159423 Nov 2018FSC 12329 Nov 2018 | 29 November | am | Correct typographical error 9.3.1 and 9.3.2 |\n| table to S15—5 | 183 | F2019L0003711 Jan 2019FSC 12423 Jan 2019 | 23 January 2019 | ad | Entry for monk fruit extract (luo han guo extract) under item 5 and 14.1.4 |\n| table to S15—5 | 183 | F2019L0004011 Jan 2019FSC 12423 Jan 2019 | 23 January 2019 | ad | Entry for rosemary extract (392) |\n| table to S15—5 | 183 | F2019L0004011 Jan 2019FSC 12423 Jan 2019 | 23 January 2019 | ad | Entry for rosemary extract (392), 20.2.06 |\n| table to S15—5 | 184 | F2019L002596 Mar 2019FSC12527 Feb 2019Note: this variation never commenced | never commenced | amdt not applied | Entry for Potassium polyaspartate |\n| table to S15—5 | 185 | F2019L0071030 May 2019FSC1266 June 2019 | 6 June 2019 | ad | Entry for Steviol glycosides |\n| table to S15—5 | 188 | F2019L0156828 Nov 2019FSC1295 Dec 2019 | 5 Dec 2019 | ad | Entry for Potassium polyaspartate |\n| Table to S15—5 | 198 | F2021L0032725 March 2021FSC13926 March 2021 | 26 March 2021 | ad | Entry for Sweet osmanthus ear glycolipids |\n| Table to S15—5 | 199 | F2021L0046720 April 2021FSC14022 April 2021 | 22 April 2021 | ad | Entry for Mono- and diglycerides of fatty acids |\n| Table to S15—5 | 200 | F2021L006842 June 2021FSC1413 June 2021 | 3 June 2021 | am | Entry for Oil emulsions |\n| Table to S15—5 | 200 | F2021L00684June 2021FSC1413 June 2021 | 3 June 2021 | am | Entry for icings and frostings |\n| Table to S15—5 | 200 | F2021L006842 June 2021FSC1413 June 2021 | 3 June 2021 | am | Entry for Food for infants |\n| S15—5 | 228 | F2024L0057724 May 2024FSC16831 May 2024 | 31 May 2024 | rs | Entry for rosemary extract in table, headings numbered 2.1 Edible oils essentially free of water, 6.4 Flour products (including noodles and pasta) and 8.3.2 Sausage and sausage meat containing raw, unprocessed meat. |\n| S15—5 | 228 | F2024L0057724 May 2024FSC16831 May 2024 | 31 May 2024 | ad | Entry for rosemary extract in table, headings numbered 7.1.1 Fancy breads, 8.3.1 Fermented, uncooked processes comminuted meat products. |\n| S15—5 | 228 | F2024L0057828 May 2024FSC16831 May 2024 | 31 May 2024 | ad | Insert entry for steviol glycosides in table, heading numbered 13.5 Food for special medical purposes. |\n| S15—5 | 231 | F2024L0115113 Sept 2024FSC17113 Sept 2024 | 13 September 2024 | rs | Reapeal S15—5 (food classes 13.1, 13.1.1, 13.1.2 and 13.1.3) and substitute. |","sortOrder":0}],"analysis":{"kimi_summary":{"_metrics":{"completionTokens":793},"content_quality":"ok","complexity_score":9,"scope_assessment":{"changed":false,"description":"This Schedule maintains its original scope as a comprehensive permissions table for food additives. While it has been amended numerous times (up to Amendment 231 in September 2024) to add new additives and adjust maximum levels, the fundamental structure and purpose remain unchanged since its 2016 commencement. The hierarchical classification system and GMP principles have been consistently applied."},"complexity_factors":["Extensive hierarchical classification system with 4+ levels of nested categories (e.g., 1.1.1.1 for liquid milk with phytosterols)","Hundreds of cross-referenced INS codes with multiple chemical forms grouped together (e.g., '200 201 202 203' for sorbic acid and its sodium, potassium, calcium salts)","Conditional logic throughout: 'only UHT', 'only for surface treatment', 'only in combination with', 'only if pH < 4.5'","Multiple measurement bases: mg/kg, mg/L, mg/dm², GMP, and percentage calculations","Nested exceptions and notes (e.g., Note 1-7 for infant formula starches with complex interdependencies)","Cross-references to other Standards (1.1.1, 1.3.1, 1.3.1—5) that modify how this Schedule applies","Fragmented table structure across multiple HTML tables with inconsistent column widths and formatting","Transitional provisions and amendment history tracking back to 2015 with specific commencement dates"],"plain_english_summary":"This is **Schedule 15** of the Australia New Zealand Food Standards Code — a detailed rulebook that lists every substance allowed to be used as a **food additive** in Australia and New Zealand, and exactly how much can be used in which foods.\n\n**What it does:**\n- **Identifies approved additives** by their International Numbering System (INS) codes — those numbers you see on ingredient labels (like 320 for butylated hydroxyanisole, a preservative)\n- **Sets maximum permitted levels (MPLs)** — the highest amount of each additive allowed in specific food categories, usually measured in milligrams per kilogram (mg/kg)\n- **Defines conditions of use** — some additives are only allowed in certain products (e.g., \"only UHT milk\" or \"only for surface treatment\")\n- **Explains the \"GMP\" rule** — \"Good Manufacturing Practice\" means you can use the additive at the minimum level needed to achieve its purpose, with no set maximum\n\n**How it's organised:**\nThe Schedule uses a **hierarchical numbering system** (like 1.1.2 for liquid milk products, or 4.3.4 for fruit spreads). If an additive is permitted under a higher-level heading, it automatically applies to all sub-categories below it — unless the table says otherwise.\n\n**Who it affects:**\n- **Food manufacturers** — must check this Schedule to ensure their recipes comply\n- **Importers** — need to verify that imported foods meet these limits\n- **Consumers** — this is the legal basis for what's in your food and why labels list those mysterious numbers\n\n**Key features:**\n- Covers everything from **preservatives** (sorbates, benzoates) and **sweeteners** (steviol glycosides, aspartame) to **colours** (annatto, amaranth), **antioxidants**, **emulsifiers**, and **thickeners**\n- Includes special rules for **infant formula**, **medical foods**, and **sports supplements**\n- **Preparations of additives** (Category 0) have their own limits — useful for concentrated additive mixtures used in manufacturing"},"flash_summary_failed":{"failed":true,"reason":"Unauthenticated. Configure AI_GATEWAY_API_KEY or use a provider module. Learn more: https://ai-sdk.dev/unauthenticated-ai-gateway","source":"analysis-cron"},"flash_summary":{"complexity_score":9,"scope_assessment":{"changed":true,"description":"Yes. The Schedule has materially broadened and deepened since a simple list of permitted additives. Over successive amendments it has: (a) added many new substances (novel sweeteners, botanical extracts, specialty preservatives and emulsifiers) across multiple food classes; (b) introduced highly product‑specific permissions and limits (for example detailed rules for infant formula, foods for special medical purposes, low‑joule and chewing gum categories); and (c) layered in conditional permissions, measurement conventions and transitional arrangements (allowing dual compliance during multi‑year transition windows). Concretely, recent amendments (see Amendment Nos. 228 and 231 and the Amendment History) inserted new entries for additives such as steviol glycosides, monk fruit extract and rosemary extract and replaced whole subsections for food class 13 (infant and special purpose foods). Those changes extend the Schedule beyond a static catalogue into a finely‑conditioned regulatory framework tailored to specific products and processing methods, increasing scope in both breadth (more substances/food classes) and granularity (more conditions, notes and cross‑references)."},"complexity_factors":["Very large master table with permissions broken into >20 major food classes and many nested sub‑headings (0 to 20 with multi‑level numbering)","Hundreds of additive entries (identified by INS numbers) distributed across many food classes and sub‑classes","Multiple units and measurement conventions (mg/kg, mg/L, mg/cm2, ‘GMP’) and some product‑specific sampling rules (e.g. surface sample depth 3–5 mm)","Numerous conditional permissions tied to processing method or product form (e.g. only UHT, only liquid, only cheese surfaces, only products containing juice)","Nested exceptions and product‑specific notes (infant formula, special medical foods, chewing gum, low‑joule foods) with cross‑references to other items and notes","Extensive amendment history and transitional arrangements with explicit transition periods and grandfathering rules (multiple amendment instruments and dates)","Cross‑references to other Standards (1.1.1 and 1.3.1) and legislation (Food Standards Australia New Zealand Act) increasing interpretive complexity","Heterogeneous policy language: both prescriptive MPLs and qualitative GMP permissions requiring judgement and potential regulatory inquiry","Multiple novel ingredients and recent entries (e.g. steviol glycosides, monk fruit extract, ethyl lauroyl arginate, rosemary extract) requiring integration of newer safety/technical assessments"],"plain_english_summary":"This Schedule to the Australia New Zealand Food Standards Code is the legal rulebook listing which food additives may be used, in which foods, and under what limits or conditions (MPLs or “GMP”), including use of additive preparations and transitional arrangements after amendments. It affects food manufacturers, ingredient suppliers, brand owners and regulators because it dictates formulation, sourcing, labelling and compliance testing. Practically, it translates safety/technical decisions into operational constraints and enforcement risk, with compliance costs falling mainly on manufacturers and suppliers."}},"importantCases":[],"_links":{"self":"/api/acts/australia-new-zealand-food-standards-code-schedule-15-substances-that-may-be-used-as-food-additives","history":"/api/acts/australia-new-zealand-food-standards-code-schedule-15-substances-that-may-be-used-as-food-additives/history","analysis":"/api/acts/australia-new-zealand-food-standards-code-schedule-15-substances-that-may-be-used-as-food-additives/analysis","conflicts":"/api/acts/australia-new-zealand-food-standards-code-schedule-15-substances-that-may-be-used-as-food-additives/conflicts","importantCases":"/api/acts/australia-new-zealand-food-standards-code-schedule-15-substances-that-may-be-used-as-food-additives/important-cases","documents":"/api/acts/australia-new-zealand-food-standards-code-schedule-15-substances-that-may-be-used-as-food-additives/documents"}}