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STANDARD 1.2.4
LABELLING OF INGREDIENTS
Purpose
This Standard sets out specific requirements for the labelling and naming of ingredients and compound ingredients.
Table of Provisions
1 Interpretation
2 Requirement for statement of ingredients
3 All ingredients to be listed in a statement of ingredients
4 Ingredients to be listed by common, descriptive or generic name
5 Ingredients to be listed in descending order of ingoing weight
6 Declaration of compound ingredients
7 Declaration of alternative ingredients
8 Declaration of food additives
9 Declaration of vitamins and minerals
10 Process declaration for oil
Schedule 1 Classes of additives
Schedule 2 Food additive code numbers
Clauses
1 Interpretation
(1) In this Standard C
compound ingredientmeans an ingredient of a food which is itself made from two or more ingredients.
ingredientmeans any substance, including a food additive, used in the preparation, manufacture or handling of a food.
(2) Nothing in this Standard affects the mandatory declaration requirements in Standard 1.2.3.
2 Requirement for statement of ingredients
The label on a package of food must include a statement of ingredients unless C
(a) the food is labelled with the name of the food which would otherwise be those ingredients listed in the ingredient list; or
(b) the food is water presented in packaged form as standardised in Standard 2.6.2; or
(c) the food is an alcoholic beverage standardised in Standard 2.7.2 to Standard 2.7.5 of this Code; or
(d) the food is contained in a small package.
Editorial note:
See Standard 1.2.3 C Mandatory Warning and Advisory Statements and Declarations for the requirements to always declare the presence of certain substances.
3 All ingredients to be listed in a statement of ingredients
A statement of ingredients must list every ingredient in the food unless the ingredient is C
(a) an ingredient of a flavouring as defined in Schedule 5 of Standard 1.3.1; or
(b) a volatile ingredient which is completely removed during manufacture; or
(c) added water where C
(i) the water is added to reconstitute dehydrated or concentrated ingredients;
(ii) the water forms part of broth, brine or syrup which is declared in the ingredient list or is part of the name of the food; or
(iii) the water constitutes less than 5% of the final food; or
(d) a substance used as a processing aid in accordance with Standard 1.3.3.
4 Ingredients to be listed by common, descriptive or generic name
Ingredients must be declared in the statement of ingredients using C
(a) the common name of the ingredient; or
(b) a name that describes the true nature of the ingredient; or
(c) where applicable, a generic name set out in the Table to this clause.
Editorial note:
The term common name does not have a technical meaning for the purposes of paragraph 4(a), and should be given its ordinary meaning.
Table to clause 4
Generic name |
Conditions for Use |
cereals |
Where the cereal is wheat, rye, barley, oats or spelt or their hybridised strains then the specific name of the cereal must be declared. |
cheese |
No specific condition set |
cocoa butter |
No specific condition set |
crystallised fruit |
No specific condition set |
fats or oils |
1. Must be qualified as to whether the source is animal or vegetable 2. Where the source of vegetable oil is peanut, soy bean or sesame the specific source name must be declared 3. In the case of dairy products, including ice cream, the source of animal fats or oils must be specifically declared 4. Must not be used for Diacylglycerol oil. |
fish |
If crustacea, the specific name of the crustacea must be declared |
fruit |
No specific condition set |
gum base |
No specific condition set |
herbs |
No specific condition set |
meat |
No specific condition set |
milk protein |
No specific condition set |
milk solids |
May be used to describe milk powder, skim milk powder, dried milk products standardised in this Code or any two or more of the following ingredients: whey, whey powder, whey proteins, lactose, caseinates, milk proteins and milk fat. |
nuts |
The specific name of the nut must be declared |
poultry meat |
No specific condition set |
spices |
No specific condition set |
starch |
Where the source of the starch is wheat, rye, barley, oats or spelt, or their hybridised strains, then the specific name of the cereal must be declared. The name starch may be used for any unmodified starch or any starch which has been modified by either physical means or enzymes |
Table to clause 4 (continued)
Generic name |
Conditions for Use |
sugar |
1. May be used to describe; white sugar, white refined sugar, caster sugar, castor sugar, loaf sugar, or cube sugar, icing sugar, coffee sugar, coffee crystals, raw sugar 2. The word sugars must not be used in a statement of ingredients |
vegetables |
No specific condition set |
5 Ingredients to be listed in descending order of ingoing weight
(1) Ingredients must be declared in the statement of ingredients in descending order of ingoing weight, except C
(a) where a dehydrated or concentrated ingredient is reconstituted during preparation, manufacture or handling of the food, in which case, the position of that ingredient in the statement of ingredients may be determined by the weight of the ingredient before concentration or dehydration; or
(b) where any dehydrated or concentrated food is intended to be reconstituted in accordance with directions, in which case, the ingredients may be stated in descending order of proportion by weight in the reconstituted product, provided it is clear that the ingredients are being declared in order of their weight when reconstituted; or
(c) added water and volatile ingredients, which must be declared in accordance with subclause 5(2); or
(d) compound ingredients, which must be declared in accordance with clause 6.
Editorial note:
The statement of ingredients may be headed, for example, by the words ingredients when reconstituted to make it clear that the ingredients are being declared in order of their weight when reconstituted.
(2) Added water or a volatile ingredient must be declared in the statement of ingredients immediately following the ingredient with the closest higher ingoing weight but shall be calculated in accordance with the ingoing weight of the added water or volatile ingredient minus the amount of that ingredient that is removed and/or used for reconstitution of dehydrated or concentrated ingredients during preparation, manufacture or handling of the food.
6 Declaration of compound ingredients
(1) A compound ingredient must be declared in the statement of ingredients either C
(a)by declaring the compound ingredient by name in its appropriate place in the statement of ingredients, and listing its ingredients in brackets after the name of the compound ingredient, in descending order of ingoing weight in the compound ingredient, as specified in the Table to this clause; or
(b) by declaring all of the ingredients of the compound ingredient separately as if they were individual ingredients of the final food.
(2) However, paragraph 6(1)(a) does not apply to food standardised in Standard 2.9.2.
(3) The ingredients in an alcoholic beverage, standardised in Standards 2.7.2 to 2.7.5 of this Code, do not need to be declared in a statement of ingredients if the alcoholic beverage has been declared as an ingredient in the food.
Table to clause 6
Amount of compound ingredient in the food |
Ingredients of the compound ingredient to be included in the statement of ingredients |
5% or more |
All ingredients |
less than 5% |
1. If applicable, any substance listed in the Table to clause 4 of Standard 1.2.3; and 2. all food additives in the compound ingredient that perform a technological function in the final food |
Editorial note:
An example for clause 6 is the statement of ingredients for canned spaghetti, which could read C
tomatoes, water, spaghetti (wheat flour, egg, water), sugar, salt, flavours
under option (a) or C
tomatoes, water, wheat flour, egg, sugar, salt, flavours
under option (b).
7 Declaration of alternative ingredients
Where the composition of a food may be subject to minor variations by the substitution of an ingredient which performs a similar function, the statement of ingredients may list both ingredients in a way which makes it clear that alternative or substitute ingredients are being declared
Editorial note:
For example the statement of ingredients for a biscuit may read; wheat flour, safflower oil or sunflower oil, sugar, water.
8 Declaration of food additives
(1) Food additives must be declared in accordance with the ingredient labelling requirements of this Standard.
(2) Where an additive must be declared and can be classified in one of the classes of additives listed in Schedule 1 of this Standard the additive must be declared by the name of that class followed by the additives prescribed name or code number in brackets, as indicated in Schedule 2 of this Standard.
(3) Subclause (2) does not apply to the declaration of the optional class name enzyme.
(4) Where a food additive is capable of being classified in more than one class, the most appropriate class name must be used.
(5) A food additive that cannot be classified in one of the classes specified in Schedule 1 must be declared in the statement of ingredients by use of its prescribed name as indicated in Schedule 2 of this Standard.
(6) Subject to subclause (9), where a flavouring is added to or used in a food as an ingredient it must be declared in the statement of ingredients by either -
(a) the word flavouring or flavour; or
(b) a more specific name or description of the flavouring.
(7) Where L-glutamic acid, monosodium glutamate, monopotassium L-glutamate, calcium di-L-glutamate, monoammonium L-glutamate, magnesium di-L-glutamate, disodium guanylate, disodium inosinate, and disodium 5-ribonucleotides are added to a food as a flavouring or as an ingredient of a flavouring, their presence must be specifically declared in accordance with subclause (2).
(8) Where the composition of a food may be subject to minor variations by the substitution of an additive which performs a similar function, the statement of ingredients may list both additives in a way which makes it clear that alternative or substitute additives are being declared.
(9) Where caffeine is added to a food it must be declared in the ingredient list as caffeine.
Editorial note:
For the purposes of subclause 8(3), enzymes need only be declared by the class name enzyme and not by specifically declaring the name of the enzyme.
An example for subclause 8(8) is where a manufacturer chooses to use preservative X for 6 months of the year and preservative Y for the rest of the year, one label may indicate that either preservative was used in the preparation, manufacture or handling of the food e.g. preservative (X or Y) where X and Y may be expressed as either the additives specific name or code number, if any.
9 Declaration of vitamins and minerals
Where a vitamin or mineral is added to a food, the vitamin or mineral may be declared in accordance with clause 8 of this Standard using the class name vitamin or mineral.
10 Process declaration for oil
If a food contains oil as an ingredient, and the specific source name of the oil is used on the label of the food, the label must include the statement prescribed in clause 3 of Standard 2.4.1.
SCHEDULE 1
Classes of additives
Prescribed class names |
Acid |
Acidity Regulator |
Alkali |
Anticaking Agent |
Antioxidant |
Bulking Agent |
Colour |
Emulsifier |
Firming Agent |
Flavour Enhancer |
Foaming Agent |
Gelling Agent |
Glazing Agent |
Humectant |
Preservative |
Raising Agent |
Stabiliser |
Sweetener |
Thickener |
Optional class names |
Antifoaming Agent |
Emulsifying Salt |
Enzyme |
Mineral Salt |
Modified Starch |
Vegetable Gum |
Prescribed Name |
Code No. |
Acacia or gum Arabic |
414 |
Acesulphame potassium |
950 |
Acetic acid, glacial |
260 |
Acetic and fatty acid esters of glycerol |
472a |
Acetylated distarch adipate |
1422 |
Acetylated distarch phosphate |
1414 |
Acetylated oxidised starch |
1451 |
Acid treated starch |
1401 |
Adipic acid |
355 |
Advantame |
C |
Agar |
406 |
Alginic acid |
400 |
Alitame |
956 |
Alkaline treated starch |
1402 |
Alkanet or Alkannin |
103 |
Allura red AC |
129 |
Aluminium |
173 |
Aluminium, calcium, sodium, magnesium, potassium and ammonium salts of fatty acids |
470 |
Aluminium silicate |
559 |
Amaranth |
123 |
Ammonium acetate |
264 |
Ammonium adipates |
359 |
Ammonium alginate |
403 |
Ammonium bicarbonate |
503 |
Ammonium chloride |
510 |
Ammonium citrate |
380 |
Ammonium fumarate |
368 |
Ammonium hydrogen carbonate |
503 |
Ammonium lactate |
328 |
Ammonium malate |
349 |
Ammonium phosphate, dibasic |
342 |
Ammonium phosphate, monobasic or Ammonium dihydrogen phosphates |
342 |
Ammonium salts of phosphatidic acid |
442 |
-Amylase |
1100 |
Annatto extracts |
160b |
Anthocyanins or Grape skin extract or Blackcurrant extract |
163 |
Arabinogalactan or larch gum |
409 |
Ascorbic acid |
300 |
Ascorbyl palmitate |
304 |
Aspartame |
951 |
Aspartame-acesulphame salt |
962 |
Azorubine or Carmoisine |
122 |
b-apo-8 Carotenoic acid methyl or ethyl ester |
160f |
b-apo-8 Carotenal |
160e |
Beeswax, white and yellow |
901 |
Beet red |
162 |
Bentonite |
558 |
Benzoic acid |
210 |
Bleached starch |
1403 |
Bone phosphate |
542 |
Brilliant black BN or Brilliant Black PN |
151 |
Brilliant Blue FCF |
133 |
Brown HT |
155 |
Butane |
943a |
Butylated hydroxyanisole |
320 |
Butylated hydroxytoluene |
321 |
Calcium acetate |
263 |
Calcium alginate |
404 |
Calcium aluminium silicate |
556 |
Calcium ascorbate |
302 |
Calcium benzoate |
213 |
Calcium carbonate |
170 |
Calcium chloride |
509 |
Calcium citrate |
333 |
Calcium disodium ethylenediaminetetraacetate or calcium disodium EDTA |
385 |
Calcium fumarate |
367 |
Calcium gluconate |
578 |
Calcium glutamate |
623 |
Calcium hydroxide |
526 |
Calcium lactate |
327 |
Calcium lactylate |
482 |
Calcium lignosulphonate (40-65) |
1522 |
Calcium malate |
352 |
Calcium oleyl lactylate |
482 |
Calcium oxide |
529 |
Calcium phosphate, dibasic or calcium hydrogen phosphate |
341 |
Calcium phosphate, monobasic or calcium dihydrogen phosphate |
341 |
Calcium phosphate, tribasic |
341 |
Calcium propionate |
282 |
Calcium silicate |
552 |
Calcium sorbate |
203 |
Calcium stearoyl lactylate |
482 |
Calcium sulphate |
516 |
Calcium tartrate |
354 |
Caramel I |
150a |
Caramel II |
150b |
Caramel III |
150c |
Caramel IV |
150d |
Carbon blacks or Vegetable carbon |
153 |
Carbon dioxide |
290 |
Carnauba wax |
903 |
Carotene |
160a |
Carrageenan |
407 |
Cellulose microcrystalline |
460 |
Cellulose, powdered |
460 |
Chlorophyll |
140 |
Chlorophyll-copper complex |
141 |
Chlorophyllin copper complex, sodium and potassium salts |
141 |
Choline salts |
1001 |
Citric acid |
330 |
Citric and fatty acid esters of glycerol |
472c |
Cochineal or carmines or carminic acid |
120 |
Cupric sulphate |
519 |
Curcumin or turmeric |
100 |
Cyclamate or calcium cyclamate or sodium cyclamate |
952 |
Dextrin roasted starch |
1400 |
Diacetyltartaric and fatty acid esters of glycerol |
472e |
Dioctyl sodium sulphosuccinate |
480 |
Disodium 5-ribonucleotides |
635 |
Disodium 5-guanylate |
627 |
Disodium 5-inosinate |
631 |
Distarch phosphate |
1412 |
Dodecyl gallate |
312 |
Enzyme treated starches |
1405 |
Erythorbic acid |
315 |
Erythritol |
968 |
Erythrosine |
127 |
Ethyl lauroyl arginate |
243 |
Ethyl maltol |
637 |
Fast green FCF |
143 |
Ferric ammonium citrate |
381 |
Ferrous gluconate |
579 |
Flavoxanthin |
161a |
Fumaric acid |
297 |
Gellan gum |
418 |
Glucono -lactone or Glucono delta-lactone |
575 |
Glucose oxidase |
1102 |
L-glutamic acid |
620 |
Glycerin or glycerol |
422 |
Glycerol esters of wood rosins |
445 |
Glycine |
640 |
Gold |
175 |
Green S |
142 |
Guar gum |
412 |
4-hexylresorcinol |
586 |
Hydrochloric acid |
507 |
Hydroxypropyl cellulose |
463 |
Hydroxypropyl distarch phosphate |
1442 |
Hydroxypropyl methylcellulose |
464 |
Hydroxypropyl starch |
1440 |
Indigotine |
132 |
Iron oxide |
172 |
Isobutane |
943b |
Isomalt |
953 |
Karaya gum |
416 |
Kryptoxanthin |
161c |
L-cysteine monohydrochloride |
920 |
L-Leucine |
641 |
Lactic acid |
270 |
Lactic and fatty acid esters of glycerol |
472b |
Lactitol |
966 |
Lecithin |
322 |
Lipases |
1104 |
Locust bean gum or carob bean gum |
410 |
Lutein |
161b |
Lycopene |
160d |
Lysozyme |
1105 |
Magnesium carbonate |
504 |
Magnesium chloride |
511 |
Magnesium gluconate |
580 |
Magnesium glutamate |
625 |
Magnesium lactate |
329 |
Magnesium oxide |
530 |
Magnesium phosphate, dibasic |
343 |
Magnesium phosphate, monobasic |
343 |
Magnesium phosphate, tribasic |
343 |
Magnesium silicate or Talc |
553 |
Magnesium sulphate |
518 |
Malic acid |
296 |
Maltitol and maltitol syrup or hydrogenated glucose syrup |
965 |
Maltol |
636 |
Mannitol |
421 |
Metatartaric acid |
353 |
Methyl ethyl cellulose |
465 |
Methyl cellulose |
461 |
Methylparaben or Methyl-p-hydroxy-benzoate |
218 |
Mixed tartaric, acetic and fatty acid esters of glycerol or tartaric, acetic and fatty acid esters of glycerol (mixed) |
472f |
Mono- and di-glycerides of fatty acids |
471 |
Monoammonium L-glutamate |
624 |
Monopotassium L-glutamate |
622 |
Monosodium L-glutamate or MSG |
621 |
Monostarch phosphate |
1410 |
Natamycin or pimaricin |
235 |
Neotame |
961 |
Nisin |
234 |
Nitrogen |
941 |
Nitrous oxide |
942 |
Octafluorocyclobutane |
946 |
Octyl gallate |
311 |
Oxidised polyethylene |
914 |
Oxidised starch |
1404 |
Paprika oleoresins |
160c |
Pectin |
440 |
Petrolatum or petroleum jelly |
905b |
Phosphated distarch phosphate |
1413 |
Phosphoric acid |
338 |
Polydextrose |
1200 |
Polydimethylsiloxane or Dimethylpolysiloxane |
900a |
Polyethylene glycol 8000 |
1521 |
Polyglycerol esters of fatty acids |
475 |
Polyglycerol esters of interesterified ricinoleic acid |
476 |
Polyoxyethylene (40) stearate |
431 |
Polysorbate 60 or Polyoxyethylene (20) sorbitan monostearate |
435 |
Polysorbate 65 or Polyoxyethylene (20) sorbitan tristearate |
436 |
Polysorbate 80 or Polyoxyethylene (20) sorbitan monooleate |
433 |
Polyvinylpyrrolidone |
1201 |
Ponceau 4R |
124 |
Potassium acetate or potassium diacetate |
261 |
Potassium adipate |
357 |
Potassium alginate |
402 |
Potassium aluminium silicate |
555 |
Potassium ascorbate |
303 |
Potassium benzoate |
212 |
Potassium bicarbonate |
501 |
Potassium bisulphite |
228 |
Prescribed Name |
Code No. |
Potassium carbonate |
501 |
Potassium chloride |
508 |
Potassium citrate |
332 |
Potassium dihydrogen citrate |
332 |
Potassium ferrocyanide |
536 |
Potassium fumarate |
366 |
Potassium gluconate |
577 |
Potassium lactate |
326 |
Potassium malate |
351 |
Potassium metabisulphite |
224 |
Potassium nitrate |
252 |
Potassium nitrite |
249 |
Potassium phosphate, dibasic |
340 |
Potassium phosphate, monobasic |
340 |
Potassium phosphate, tribasic |
340 |
Potassium polymetaphosphate |
452 |
Potassium propionate |
283 |
Potassium pyrophosphate |
450 |
Potassium silicate |
560 |
Potassium sodium tartrate |
337 |
Potassium sorbate |
202 |
Potassium sulphate |
515 |
Potassium sulphite |
225 |
Potassium tartrate or Potassium acid tartrate |
336 |
Potassium tripolyphosphate |
451 |
Processed eucheuma seaweed |
407a |
Propane |
944 |
Propionic acid |
280 |
Propyl gallate |
310 |
Propylene glycol |
1520 |
Propylene glycol alginate |
405 |
Propylene glycol mono - and di-esters or Propylene glycol esters of fatty acids |
477 |
Propylparaben or Propyl-p-hydroxy-benzoate |
216 |
Proteases (papain, bromelain, ficin) |
1101 |
Quillaia extract (type 1) |
999(i) |
Quillaia extract (type 2) |
999(ii) |
Quinoline yellow |
104 |
Rhodoxanthin |
161f |
Riboflavin |
101 |
Riboflavin 5'-phosphate sodium |
101 |
Rubixanthin |
161d |
Saccharin or calcium saccharine or sodium saccharine or potassium saccharine |
954 |
Saffron or crocetin or crocin |
164 |
Shellac |
904 |
Silicon dioxide, amorphous |
551 |
Silver |
174 |
Sodium acetate |
262 |
Sodium acid pyrophosphate |
450 |
Sodium alginate |
401 |
Sodium aluminium phosphate |
541 |
Sodium aluminosilicate |
554 |
Sodium ascorbate |
301 |
Sodium benzoate |
211 |
Sodium bicarbonate |
500 |
Sodium bisulphite |
222 |
Sodium carbonate |
500 |
Sodium carboxymethylcellulose |
466 |
Sodium citrate |
331 |
Sodium diacetate |
262 |
Sodium dihydrogen citrate |
331 |
Sodium erythorbate |
316 |
Sodium ferrocyanide |
535 |
Sodium fumarate |
365 |
Sodium gluconate |
576 |
Sodium hydrogen malate |
350 |
Sodium lactate |
325 |
Sodium lactylate |
481 |
Sodium malate |
350 |
Sodium metabisulphite |
223 |
Sodium metaphosphate, insoluble |
452 |
Sodium nitrate |
251 |
Sodium nitrite |
250 |
Sodium oleyl lactylate |
481 |
Sodium phosphate, dibasic |
339 |
Sodium phosphate, monobasic |
339 |
Sodium phosphate, tribasic |
339 |
Sodium polyphosphates, glassy |
452 |
Sodium propionate |
281 |
Sodium pyrophosphate |
450 |
Sodium sorbate |
201 |
Sodium stearoyl lactylate |
481 |
Sodium sulphate |
514 |
Sodium sulphite |
221 |
Sodium tartrate |
335 |
Sodium tripolyphosphate |
451 |
Sorbic acid |
200 |
Sorbitan monostearate |
491 |
Sorbitan tristearate |
492 |
Sorbitol or sorbitol syrup |
420 |
Stannous chloride |
512 |
Starch acetate |
1420 |
Starch sodium octenylsuccinate |
1450 |
Stearic acid or fatty acid |
570 |
Steviol glycosides |
960 |
Succinic acid |
363 |
Sucralose |
955 |
Sucrose acetate isobutyrate |
444 |
Sucrose esters of fatty acids |
473 |
Sulphur dioxide |
220 |
Sunset yellow FCF |
110 |
Tannic acid or tannins |
181 |
Tara gum |
417 |
Tartaric acid |
334 |
Tartrazine |
102 |
tert-Butylhydroquinone |
319 |
Thaumatin |
957 |
Titanium dioxide |
171 |
-Tocopherol |
307 |
-Tocopherol |
309 |
-Tocopherol |
308 |
To be deleted on 11 October 2014 Tocopherols concentrate, mixed |
306 |
Tocopherols concentrate, mixed |
307b |
Tragacanth gum |
413 |
Triacetin |
1518 |
Triammonium citrate |
380 |
Triethyl citrate |
1505 |
Violoxanthin |
161e |
Xanthan gum |
415 |
Xylitol |
967 |
END OF TABLE
Editorial note:
The permissions for food additive Tocopherols concentrate, mixed with INS Number 306 will be repealed 2 years after the date of gazettal of the Food Standards (Proposal P1021 C Code Maintenance X)Variation.
Prescribed Name |
Code No. |
Advantame |
C |
Curcumin or turmeric |
100 |
Riboflavin |
101 |
Riboflavin 5'-phosphate sodium |
101 |
Tartrazine |
102 |
Alkanet or Alkannin |
103 |
Quinoline yellow |
104 |
Sunset yellow FCF |
110 |
Cochineal or carmines or carminic acid |
120 |
Azorubine or Carmoisine |
122 |
Amaranth |
123 |
Ponceau 4R |
124 |
Erythrosine |
127 |
Allura red AC |
129 |
Indigotine |
132 |
Brilliant Blue FCF |
133 |
Chlorophyll |
140 |
Chlorophyll-copper complex |
141 |
Chlorophyllin copper complex, sodium and potassium salts |
141 |
Green S |
142 |
Fast green FCF |
143 |
Caramel I |
150a |
Caramel II |
150b |
Caramel III |
150c |
Caramel IV |
150d |
Brilliant black BN or Brilliant Black PN |
151 |
Carbon blacks or Vegetable carbon |
153 |
Brown HT |
155 |
Carotene |
160a |
Annatto extracts |
160b |
Paprika oleoresins |
160c |
Lycopene |
160d |
b-apo-8 Carotenal |
160e |
b-apo-8 Carotenoic acid methyl or ethyl ester |
160f |
Flavoxanthin |
161a |
Lutein |
161b |
Kryptoxanthin |
161c |
Rubixanthin |
161d |
Violoxanthin |
161e |
Rhodoxanthin |
161f |
Beet red |
162 |
Anthocyanins or Grape skin extract or Blackcurrant extract |
163 |
Saffron or crocetin or crocin |
164 |
Calcium carbonate |
170 |
Titanium dioxide |
171 |
Iron oxide |
172 |
Aluminium |
173 |
Silver |
174 |
Gold |
175 |
Tannic acid or tannins |
181 |
Sorbic acid |
200 |
Sodium sorbate |
201 |
Potassium sorbate |
202 |
Calcium sorbate |
203 |
Benzoic acid |
210 |
Sodium benzoate |
211 |
Potassium benzoate |
212 |
Calcium benzoate |
213 |
Propylparaben or Propyl-p-hydroxy-benzoate |
216 |
Methylparaben or Methyl-p-hydroxy-benzoate |
218 |
Sulphur dioxide |
220 |
Sodium sulphite |
221 |
Sodium bisulphite |
222 |
Sodium metabisulphite |
223 |
Potassium metabisulphite |
224 |
Potassium sulphite |
225 |
Potassium bisulphite |
228 |
Nisin |
234 |
Natamycin or pimaricin |
235 |
Ethyl lauroyl arginate |
243 |
Potassium nitrite |
249 |
Sodium nitrite |
250 |
Sodium nitrate |
251 |
Potassium nitrate |
252 |
Acetic acid, glacial |
260 |
Potassium acetate or potassium diacetate |
261 |
Sodium acetate |
262 |
Sodium diacetate |
262 |
Calcium acetate |
263 |
Ammonium acetate |
264 |
Lactic acid |
270 |
Propionic acid |
280 |
Sodium propionate |
281 |
Calcium propionate |
282 |
Potassium propionate |
283 |
Carbon dioxide |
290 |
Malic acid |
296 |
Fumaric acid |
297 |
Ascorbic acid |
300 |
Sodium ascorbate |
301 |
Calcium ascorbate |
302 |
Potassium ascorbate |
303 |
Ascorbyl palmitate |
304 |
To be deleted on 21 February 2015 Tocopherols concentrate, mixed |
306 |
-Tocopherol |
307 |
Tocopherols concentrate, mixed |
307b |
-Tocopherol |
308 |
-Tocopherol |
309 |
Propyl gallate |
310 |
Octyl gallate |
311 |
Dodecyl gallate |
312 |
Erythorbic acid |
315 |
Sodium erythorbate |
316 |
tert-Butylhydroquinone |
319 |
Butylated hydroxyanisole |
320 |
Butylated hydroxytoluene |
321 |
Lecithin |
322 |
Sodium lactate |
325 |
Potassium lactate |
326 |
Calcium lactate |
327 |
Ammonium lactate |
328 |
Magnesium lactate |
329 |
Citric acid |
330 |
Sodium citrate |
331 |
Sodium dihydrogen citrate |
331 |
Potassium citrate |
332 |
Potassium dihydrogen citrate |
332 |
Calcium citrate |
333 |
Tartaric acid |
334 |
Sodium tartrate |
335 |
Potassium tartrate or Potassium acid tartrate |
336 |
Potassium sodium tartrate |
337 |
Phosphoric acid |
338 |
Sodium phosphate, dibasic |
339 |
Sodium phosphate, monobasic |
339 |
Sodium phosphate, tribasic |
339 |
Potassium phosphate, dibasic |
340 |
Potassium phosphate, monobasic |
340 |
Potassium phosphate, tribasic |
340 |
Calcium phosphate, dibasic or calcium hydrogen phosphate |
341 |
Calcium phosphate, monobasic or calcium dihydrogen phosphate |
341 |
Calcium phosphate, tribasic |
341 |
Ammonium phosphate, dibasic |
342 |
Ammonium phosphate, monobasic or Ammonium dihydrogen phosphates |
342 |
Magnesium phosphate, dibasic |
343 |
Magnesium phosphate, monobasic |
343 |
Magnesium phosphate, tribasic |
343 |
Ammonium malate |
349 |
Sodium hydrogen malate |
350 |
Sodium malate |
350 |
Potassium malate |
351 |
Calcium malate |
352 |
Metatartaric acid |
353 |
Calcium tartrate |
354 |
Adipic acid |
355 |
Potassium adipate |
357 |
Ammonium adipates |
359 |
Succinic acid |
363 |
Sodium fumarate |
365 |
Potassium fumarate |
366 |
Calcium fumarate |
367 |
Ammonium fumarate |
368 |
Ammonium citrate |
380 |
Triammonium citrate |
380 |
Ferric ammonium citrate |
381 |
Calcium disodium ethylenediaminetetraacetate or calcium disodium EDTA |
385 |
Alginic acid |
400 |
Sodium alginate |
401 |
Potassium alginate |
402 |
Ammonium alginate |
403 |
Calcium alginate |
404 |
Propylene glycol alginate |
405 |
Agar |
406 |
Carrageenan |
407 |
Processed eucheuma seaweed |
407a |
Arabinogalactan or larch gum |
409 |
Locust bean gum or carob bean gum |
410 |
Guar gum |
412 |
Tragacanth gum |
413 |
Acacia or gum arabic |
414 |
Xanthan gum |
415 |
Karaya gum |
416 |
Tara gum |
417 |
Gellan gum |
418 |
Sorbitol or sorbitol syrup |
420 |
Mannitol |
421 |
Glycerin or glycerol |
422 |
Polyoxyethylene (40) stearate |
431 |
Polysorbate 80 or Polyoxyethylene (20) sorbitan monooleate |
433 |
Polysorbate 60 or Polyoxyethylene (20) sorbitan monostearate |
435 |
Polysorbate 65 or Polyoxyethylene (20) sorbitan tristearate |
436 |
Pectin |
440 |
Ammonium salts of phosphatidic acid |
442 |
Sucrose acetate isobutyrate |
444 |
Glycerol esters of wood rosins |
445 |
Potassium pyrophosphate |
450 |
Sodium acid pyrophosphate |
450 |
Sodium pyrophosphate |
450 |
Potassium tripolyphosphate |
451 |
Sodium tripolyphosphate |
451 |
Potassium polymetaphosphate |
452 |
Sodium metaphosphate, insoluble |
452 |
Sodium polyphosphates, glassy |
452 |
Cellulose microcrystalline |
460 |
Cellulose, powdered |
460 |
Methyl cellulose |
461 |
Hydroxypropyl cellulose |
463 |
Hydroxypropyl methylcellulose |
464 |
Methyl ethyl cellulose |
465 |
Sodium carboxymethylcellulose |
466 |
Aluminium, calcium, sodium, magnesium, potassium and ammonium salts of fatty acids |
470 |
Mono- and di-glycerides of fatty acids |
471 |
Acetic and fatty acid esters of glycerol |
472a |
Lactic and fatty acid esters of glycerol |
472b |
Citric and fatty acid esters of glycerol |
472c |
Diacetyltartaric and fatty acid esters of glycerol |
472e |
Mixed tartaric, acetic and fatty acid esters of glycerol or tartaric, acetic and fatty acid esters of glycerol (mixed) |
472f |
Sucrose esters of fatty acids |
473 |
Polyglycerol esters of fatty acids |
475 |
Polyglycerol esters of interesterified ricinoleic acid |
476 |
Propylene glycol mono - and di-esters or Propylene glycol esters of fatty acids |
477 |
Dioctyl sodium sulphosuccinate |
480 |
Sodium lactylate |
481 |
Sodium oleyl lactylate |
481 |
Sodium stearoyl lactylate |
481 |
Calcium lactylate |
482 |
Calcium oleyl lactylate |
482 |
Calcium stearoyl lactylate |
482 |
Sorbitan monostearate |
491 |
Sorbitan tristearate |
492 |
Sodium bicarbonate |
500 |
Sodium carbonate |
500 |
Potassium bicarbonate |
501 |
Potassium carbonate |
501 |
Ammonium bicarbonate |
503 |
Ammonium hydrogen carbonate |
503 |
Magnesium carbonate |
504 |
Hydrochloric acid |
507 |
Potassium chloride |
508 |
Calcium chloride |
509 |
Ammonium chloride |
510 |
Magnesium chloride |
511 |
Stannous chloride |
512 |
Sodium sulphate |
514 |
Potassium sulphate |
515 |
Calcium sulphate |
516 |
Magnesium sulphate |
518 |
Cupric sulphate |
519 |
Calcium hydroxide |
526 |
Calcium oxide |
529 |
Magnesium oxide |
530 |
Sodium ferrocyanide |
535 |
Potassium ferrocyanide |
536 |
Sodium aluminium phosphate |
541 |
Bone phosphate |
542 |
Silicon dioxide, amorphous |
551 |
Calcium silicate |
552 |
Magnesium silicate or Talc |
553 |
Sodium aluminosilicate |
554 |
Potassium aluminium silicate |
555 |
Calcium aluminium silicate |
556 |
Bentonite |
558 |
Aluminium silicate |
559 |
Potassium silicate |
560 |
Stearic acid or fatty acid |
570 |
Glucono -lactone or Glucono delta-lactone |
575 |
Sodium gluconate |
576 |
Potassium gluconate |
577 |
Calcium gluconate |
578 |
Ferrous gluconate |
579 |
Magnesium gluconate |
580 |
4-hexylresorcinol |
586 |
L-glutamic acid |
620 |
Monosodium L-glutamate or MSG |
621 |
Monopotassium L-glutamate |
622 |
Calcium glutamate |
623 |
Monoammonium L-glutamate |
624 |
Magnesium glutamate |
625 |
Disodium 5-guanylate |
627 |
Disodium 5-inosinate |
631 |
Disodium 5-ribonucleotides |
635 |
Maltol |
636 |
Ethyl maltol |
637 |
Glycine |
640 |
L-Leucine |
641 |
Polydimethylsiloxane or Dimethylpolysiloxane |
900a |
Beeswax, white and yellow |
901 |
Carnauba wax |
903 |
Shellac |
904 |
Petrolatum or petroleum jelly |
905b |
Oxidised polyethylene |
914 |
L-cysteine monohydrochloride |
920 |
Nitrogen |
941 |
Nitrous oxide |
942 |
Butane |
943a |
Isobutane |
943b |
Propane |
944 |
Octafluorocyclobutane |
946 |
Acesulphame potassium |
950 |
Aspartame |
951 |
Cyclamate or calcium cyclamate or sodium cyclamate |
952 |
Isomalt |
953 |
Saccharin |
954 |
Sucralose |
955 |
Alitame |
956 |
Thaumatin |
957 |
Neotame |
961 |
Steviol glycosides |
960 |
Aspartame-acesulphame salt |
962 |
Maltitol and maltitol syrup or hydrogenated glucose syrup |
965 |
Lactitol |
966 |
Xylitol |
967 |
Erythritol |
968 |
Quillaia extract (type 1) |
999(i) |
Quillaia extract (type 2) |
999(ii) |
Choline salts |
1001 |
-Amylase |
1100 |
Proteases (papain, bromelain, ficin) |
1101 |
Glucose oxidase |
1102 |
Lipases |
1104 |
Lysozyme |
1105 |
Polydextrose |
1200 |
Polyvinylpyrolidone |
1201 |
Dextrin roasted starch |
1400 |
Acid treated starch |
1401 |
Alkaline treated starch |
1402 |
Bleached starch |
1403 |
Oxidised starch |
1404 |
Enzyme treated starches |
1405 |
Monostarch phosphate |
1410 |
Distarch phosphate |
1412 |
Phosphated distarch phosphate |
1413 |
Acetylated distarch phosphate |
1414 |
Starch acetate |
1420 |
Acetylated distarch adipate |
1422 |
Hydroxypropyl starch |
1440 |
Hydroxypropyl distarch phosphate |
1442 |
Starch sodium octenylsuccinate |
1450 |
Acetylated oxidised starch |
1451 |
Triethyl citrate |
1505 |
Triacetin |
1518 |
Propylene glycol |
1520 |
Polyethylene glycol 8000 |
1521 |
Calcium lignosulphonate (40-65) |
1522 |
END OF TABLE
Editorial note:
The permissions for food additive Tocopherols concentrate, mixed with INS Number 306 will be repealed 2 years after the date of gazettal of the Food Standards (Proposal P1021 C Code Maintenance X)Variation.
Amendment History
The Amendment History provides information about each amendment to the Standard. The information includes commencement or cessation information for relevant amendments.
These amendments are made under section 92 of theFood Standards Australia New Zealand Act 1991unless otherwise indicated. Amendments do not have a specific date for cessation unless indicated as such.
About this compilation
This is a compilation of Standard 1.2.4 as in force on5 December 2013(up to Amendment No. 144). It includes any commenced amendment affecting the compilation to that date.
Prepared by Food Standards Australia New Zealand on5 December 2013.
Uncommenced amendments or provisions ceasing to have effect
To assist stakeholders, the effect of any uncommenced amendments or provisions which will cease to have effect, may be reflected in the Standard 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 Legislative Instruments including or omitting those amendments and provided in the Amendment History once the date is passed.
The following abbreviations may be used in the table below:
ad = added or insertedam = amended
exp = expired or ceased to have effect rep = repealed
rs = repealed and substituted
Standard 1.2.4was published in theCommonwealth of Australia GazetteNo. P 30 on 20 December 2000as part of Amendment 53 (F2008B00604C- 29 September 2008) and has since been amended as follows:
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