Australia New Zealand Food Standards Code - Standard 1.3.3 - Processing Aids

1 Interpretation

(1) In this Standard –

approved food for use of phage means food that –

  (a) is ordinarily consumed in the same state as that in which it is sold; and
  (b) is solid; and
  (c) is one of the following –

  (i) meat;
  (ii) meat product;
  (iii) fish;
  (iv) fish product;
  (v) fruit;
  (vi) fruit product;
  (vii) vegetable;
  (viii) vegetable product;
  (ix) cheese; and

(d) is not one of the following –

  (i) nuts in the shell and whole;
  (ii) raw fruits and vegetables that are intended for hulling, peeling or washing by the consumer.

dairy ingredient means an ingredient that is derived from a dairy source.

EC number (Enzyme Commission number) means the number which the Enzyme Commission uses to classify the principal enzyme activity.

maximum permitted level means the maximum amount of the processing aid which may be present in the food as specified in the Tables to clauses 3 to 18.

processing aid means a substance listed in clauses 3 to 19, where –

  (a) the substance is used in the processing of raw materials, foods or ingredients, to fulfil a technological purpose relating to treatment or processing, but does not perform a technological function in the final food; and
  (b) the proportion of the processing aid is no more than the maximum level necessary to achieve one or more technological functions under conditions of Good Manufacturing Practice (GMP).

silica or silicates includes sodium calcium polyphosphate silicate, sodium hexafluorosilicate, sodium metasilicate, sodium silicate, silica and modified silica that complies with a monograph specification in clause 2 or clause 3 of Standard 1.3.4.

(2) In this Standard, the letters ‘ATCC’ followed by a number is a reference to the number which the American Type Culture Collection uses to identify a prokaryote.

2 General prohibition on the use of processing aids

Unless expressly permitted in this Standard, processing aids must not be added to food.

3 Generally permitted processing aids

Subject to clause 3A, the following processing aids may be used in the course of manufacture of any food at a level necessary to achieve a function in the processing of that food –

(a) foods, including water; and
(b) food additives listed in Schedule 2 of Standard 1.3.1; and
(c) a processing aid specified in the Table to this clause.

Table to clause 3

3A Restriction on the use of carbon monoxide in the processing of fish

(1) Carbon monoxide must not be used in the processing of fish as a food where its use results in a change to or fixes the colour of the flesh of the fish.

(2) To avoid doubt, subclause (1) does not apply to carbon monoxide that is naturally present or naturally occurring in smoke used in the processing of fish as food.

(3) Fish that has been treated with carbon monoxide prior to the commencement of Item 1.2 of the Schedule to the Food Standards (Proposal P1019 – Carbon Monoxide as a Processing Aid for Fish) Variation shall not be taken to comply with subclause 3A(1) by virtue of subclause 1(2) of Standard 1.1.1.

4 Permitted antifoam agents

The processing aids listed in the Table to this clause may be used as an antifoam agent in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in the Table.

Table to clause 4

5 Permitted catalysts

The processing aids listed in the Table to this clause may be used as a catalyst in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in the Table.

Table to clause 5

<table cellspacing="0" cellpadding="0" style="width:454.35pt; margin-right:auto; margin-left:auto; border-collapse:collapse"><thead><tr><td style="border-bottom:0.75pt solid #000000; vertical-align:top"></td><td style="width:315.45pt; border:0.75pt solid #000000; padding-right:3.62pt; padding-left:3.62pt; vertical-align:top"><p class="Table1"><span>Substance</span></p></td><td style="width:121.85pt; border:0.75pt solid #000000; padding-right:3.62pt; padding-left:3.62pt; vertical-align:top"><p class="Table1"><span>Maximum permitted level (mg/kg)</span></p></td></tr></thead><tbody><tr><td colspan="2" style="width:315.75pt; border:0.75pt solid #000000; padding-right:3.62pt; padding-left:3.62pt; vertical-align:top"><p class="Table2"><span>Chromium (excluding chromium VI)</span></p></td><td style="width:121.85pt; border:0.75pt solid #000000; padding-right:3.62pt; padding-left:3.62pt; vertical-align:top"><p class="Table2" style="text-align:center"><span>0.1</span></p></td></tr><tr><td colspan="2" style="width:315.75pt; border:0.75pt solid #000000; padding-right:3.62pt; padding-left:3.62pt; vertical-align:top"><p class="Table2"><span>Copper</span></p></td><td style="width:121.85pt; border:0.75pt solid #000000; padding-right:3.62pt; padding-left:3.62pt; vertical-align:top"><p class="Table2" style="text-align:center"><span>0.1</span></p></td></tr><tr><td colspan="2" style="width:315.75pt; border:0.75pt solid #000000; padding-right:3.62pt; padding-left:3.62pt; vertical-align:top"><p class="Table2"><span>Molybdenum</span></p></td><td style="width:121.85pt; border:0.75pt solid #000000; padding-right:3.62pt; padding-left:3.62pt; vertical-align:top"><p class="Table2" style="text-align:center"><span>0.1</span></p></td></tr><tr><td colspan="2" style="width:315.75pt; border:0.75pt solid #000000; padding-right:3.62pt; padding-left:3.62pt; vertical-align:top"><p class="Table2"><span>Nickel</span></p></td><td style="width:121.85pt; border:0.75pt solid #000000; padding-right:3.62pt; padding-left:3.62pt; vertical-align:top"><p class="Table2" style="text-align:center"><span>1.0</span></p></td></tr><tr><td colspan="2" style="width:315.75pt; border:0.75pt solid #000000; padding-right:3.62pt; padding-left:3.62pt; vertical-align:top"><p class="Table2"><span>Peracetic acid</span></p></td><td style="width:121.85pt; border:0.75pt solid #000000; padding-right:3.62pt; padding-left:3.62pt; vertical-align:top"><p class="Table2" style="text-align:center"><span>0.7</span></p></td></tr><tr><td colspan="2" style="width:315.75pt; border:0.75pt solid #000000; padding-right:3.62pt; padding-left:3.62pt; vertical-align:top"><p class="Table2"><span>Potassium ethoxide</span></p></td><td style="width:121.85pt; border:0.75pt solid #000000; padding-right:3.62pt; padding-left:3.62pt; vertical-align:top"><p class="Table2" style="text-align:center"><span>1.0</span></p></td></tr><tr><td colspan="2" style="width:315.75pt; border:0.75pt solid #000000; padding-right:3.62pt; padding-left:3.62pt; vertical-align:top"><p class="Table2"><span>Potassium (metal)</span></p></td><td style="width:121.85pt; border:0.75pt solid #000000; padding-right:3.62pt; padding-left:3.62pt; vertical-align:top"><p class="Table2" style="text-align:center"><span>GMP</span></p></td></tr><tr><td colspan="2" style="width:315.75pt; border:0.75pt solid #000000; padding-right:3.62pt; padding-left:3.62pt; vertical-align:top"><p class="Table2"><span>Sodium (metal)</span></p></td><td style="width:121.85pt; border:0.75pt solid #000000; padding-right:3.62pt; padding-left:3.62pt; vertical-align:top"><p class="Table2" style="text-align:center"><span>GMP</span></p></td></tr><tr><td colspan="2" style="width:315.75pt; border:0.75pt solid #000000; padding-right:3.62pt; padding-left:3.62pt; vertical-align:top"><p class="Table2"><span>Sodium ethoxide</span></p></td><td style="width:121.85pt; border:0.75pt solid #000000; padding-right:3.62pt; padding-left:3.62pt; vertical-align:top"><p class="Table2" style="text-align:center"><span>1.0</span></p></td></tr><tr><td colspan="2" style="width:315.75pt; border:0.75pt solid #000000; padding-right:3.62pt; padding-left:3.62pt; vertical-align:top"><p class="Table2"><span>Sodium methoxide</span></p></td><td style="width:121.85pt; border:0.75pt solid #000000; padding-right:3.62pt; padding-left:3.62pt; vertical-align:top"><p class="Table2" style="text-align:center"><span>1.0</span></p></td></tr></tbody><tbody><tr style="height:0pt"><td style="width:0.3pt"></td><td style="width:323.45pt"></td><td style="width:129.85pt"></td></tr></tbody></table>

6 Permitted decolourants, clarifying, filtration and adsorbent agents

The processing aids listed in the Table to this clause may be used as decolourants, clarifying, filtration and adsorbent agents in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in the Table.

Table to clause 6

7 Permitted desiccating preparations

The processing aids listed in the Table to this clause may be used as desiccating preparations in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in the Table.

Table to clause 7

8 Permitted ion exchange resins

The processing aids listed in the Table to this clause may be used as an ion exchange resin in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in the Table.

Table to clause 8

9 Permitted lubricants, release and anti-stick agents

The processing aids listed in the Table to this clause may be used as lubricants, release and anti-stick agents in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in the Table.

Table to clause 9

Editorial note:

The Joint FAO/WHO Expert Committee on Food Additives (JECFA) is currently reviewing mineral oils, including white mineral oil. To ensure consistency with the outcomes of this review, FSANZ will review the permission and nomenclature for white mineral oil once the JECFA review is completed.

10 Permitted carriers, solvents and diluents

The processing aids listed in the Table to this clause may be used as carriers, solvents and diluents in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in the Table.

Table to clause 10

11 Permitted processing aids used in packaged water and in water used as an ingredient in other foods

Subject to any qualifications in the Table to this clause, the processing aids listed in the Table may be used in the course of manufacture of packaged water and in water used as an ingredient in other foods provided the water contains no more than the corresponding maximum permitted level specified in the Table.

Table to clause 11

Note: This clause contains the permissions for fluoride to be used in water that is used as an ingredient in other foods, but not in water presented in packaged form. Standard 2.6.2 contains a voluntary permission to add fluoride to water presented in packaged form.

12 Permitted bleaching agents, washing and peeling agents

The processing aids listed in the Table to this clause may be used as bleaching agents, washing and peeling agents in the course of manufacture of the corresponding foods specified in the Table provided the final food contains no more than the corresponding maximum permitted level specified in the Table.

Table to clause 12

Note: FSANZ will review the extent of the use of Iodine as a processing aid three years from the date of the inclusion of Iodine as a processing aid in the Table to clause 12.

13 Permitted extraction solvents

The processing aids listed in the Table to this clause may be used as extraction solvents in the course of manufacture of the corresponding foods specified in the Table provided the final food contains no more than the corresponding maximum permitted level specified in the Table.

Table to clause 13

14 Permitted processing aids with miscellaneous functions

The processing aids listed in the Table to this clause may be used for the corresponding function specified in the Table, provided the final food contains no more than the corresponding maximum permitted level specified in the Table.

Note: Where meat has been treated using lactoperoxidase from bovine milk, the mandatory labelling requirements in clause 4 of Standard 1.2.3 apply.

Table to clause 14

Note: The limit of determination is the lowest concentration of a chemical that can be qualitatively detected using a laboratory method and/or item of laboratory equipment (that is, its presence can be detected but not quantified).

Note: For Ice Structuring Protein type III HPLC 12 in the Table to clause 14, the manufacturer and patent holder, Unilever, has undertaken to voluntarily label products where the processing aid has been used in the manufacturing process. This labelling will appear on the product as ‘ice structuring protein’. Unilever will also have information about ice structuring protein available to consumers.

Note: If Listeria phage P100 has an ongoing technological function it ceases to be a processing aid as defined in subclause 1(1), and operates instead as a food additive. For example, Listeria phage P100 may have an ongoing technological function when introduced to liquids. Standard 1.3.1 does not permit the use of Listeria phage P100 as a food additive.

15 Permitted enzymes of animal origin

The processing aids listed in the Table to this clause may be used as enzymes in the course of manufacture of any food provided the enzyme is derived from the corresponding source specified in the Table.

Table to clause 15

16 Permitted enzymes of plant origin

The processing aids listed in the Table to this clause may be used as enzymes in the course of manufacture of any food provided the enzyme is derived from the corresponding source specified in the Table.

Table to clause 16

17 Permitted enzymes of microbial origin

(1) The processing aids listed in the Table to this clause may be used as enzymes in the course of manufacture of any food provided the enzyme is derived from the corresponding source or sources specified in the Table.

(2) The sources listed in the Table to this clause may contain additional copies of genes from the same organism.

Note: See Division 2 of Standard 1.5.2 – Food produced using Gene Technology for labelling requirements that apply to processing aids produced using gene technology.

Table to clause 17

Note: Bacillus amyloliquefaciens is a separate species from Bacillus subtilis.

Note: Aspergillus niger group covers strains known under the names Aspergillus aculeatus, A. awamori, A. ficuum, A. foetidus, A. japonicus, A. phoenicis, A. saitor and A. usamii.

Note: Trichoderma reesei also known as Trichoderma longibrachiatum.

Note: Kluyveromyces marxianus – former names Saccharomyces fragilis and Kluyveromyces fragilis.

Note: Kluyveromyces lactis – former name Saccharomyces lactis.

Note: Rhizomucor miehei – former name Mucor miehei.

Note: Micrococcus luteus – former name Micrococcus lysodeikticus.

Note: Paenibacillus macerans – former name Bacillus macerans.

Note: Talaromyces emersonii – former name Penicillium emersonii.

Note: Klebsiella pneumoniae – former name Klebsiella aerogenes.

Note: Streptomyces mobaraensis – former name Streptoverticillium mobaraensis.

Note: Humicola lanuginosa also known as Thermomyces lanuginosus.

Note: Mucor javanicus also known as Mucor circinelloides f. circinelloides.

Note: Penicillium roquefortii also known as Penicillium roqueforti.

Note: Hansenula polymorpha also known as Pichia angusta.

Note: Geobacillus stearothermophilus – former name Bacillus stearothermophilus.

Note: 4-Phytase also known as 6-phytase.

18 Permitted microbial nutrients and microbial nutrient adjuncts

The processing aids listed in the Table to this clause may be used as microbial nutrients or microbial nutrient adjuncts in the course of manufacture of any food.

Table to clause 18