SCHEDULE 1
Permitted uses of food additives by food type
INS Number
0
Additive Name
Max
Permitted
Level
Qualifications
GENERAL PROVISIONS
Additives in Schedule 2 may be
present in processed foods as a
result of use in accordance
with GMP except where
expressly prohibited in this
schedule.
Colours in Schedule 3 may be
present in processed foods as a
result of use in accordance
with GMP except where
expressly prohibited in this
schedule.
Colours in Schedule 4 may be
present in processed foods to a
maximum level of 290 mg/kg
in foods other than beverages
and 70 mg/L in beverages
except where expressly
prohibited in this schedule
For an explanation and
examples of the different food
additive classifications in
Schedule 1, please refer to the
user guide to Standard 1.3.1 Food Additives.
The asterisk (*) in Schedule 1
indicates that additives in
Schedules 2, 3 and 4 are
permitted.
0.1
Preparations of food additives
Additives in Schedules 3 & 4
must not be added to
preparations of food additives
unless expressly permitted
below.
200 201 202 203
210 211 212 213
216
218
220 221 222 223
224 225 228
243
304
306
Sorbic acid and sodium,
potassium and calcium sorbates
Benzoic acid and sodium,
potassium and calcium
benzoates
Propyl p-hydroxybenzoate
(propylparaben)
Methyl p-hydroxybenzoate
(methylparaben)
Sulphur dioxide and sodium and
potassium sulphites
Ethyl lauroyl arginate
Ascorbyl palmitate
Tocopherols concentrate mixed
1000
mg/kg
1000
mg/kg
2500
mg/kg
2500
mg/kg
350
mg/kg
200
mg/kg
GMP
GMP
*Additives in Schedules 2, 3 and 4 are permitted
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Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
Additive Name
Max
Permitted
Level
307
Tocopherol, d-alpha-,
concentrate
Synthetic gamma-tocopherol
Synthetic delta-tocopherol
Propyl gallate
Octyl gallate
Dodecyl gallate
Tertiary butylhydroquinone
Butylated hydroxyanisole
Calcium disodium EDTA
GMP
308
309
310
311
312
319
320
385
GMP
GMP
100
100
100
200
200
500
Qualifications
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
baking compounds
541
Sodium aluminium phosphate
GMP
Additives in Schedules 3 and 4
Ethanol
GMP
colourings
flavourings
320
1505
Additives in Schedules 3 and 4
Benzyl alcohol
Ethanol
Ethyl acetate
Glycerol diacetate
Glyceryl monoacetate
Isopropyl alcohol
Butylated hydroxyanisole
Triethyl citrate
500
mg/kg
In the final food
mg/kg
mg/kg
In the final food
GMP
GMP
GMP
GMP
1000
1000
GMP
rennetting enzymes
200 201 202 203
210 211 212 213
Sorbic acid and sodium,
potassium and calcium sorbates
Benzoic acid and sodium,
potassium and calcium
benzoates
9000
mg/kg
9000
mg/kg
1
DAIRY PRODUCTS (EXCLUDING BUTTER AND BUTTER FATS)
1.1
Liquid milk and liquid milk based drinks
1.1.1
Liquid milk (including buttermilk)
Additives in Schedules 2,3 & 4
must not be added to liquid
milk (including buttermilk)
unless expressly permitted
below
-
1.1.2
UHT goat milk only
Additives in Schedule 2
Liquid milk products and flavoured liquid milk*
160b
950
956
Annatto extracts
Acesulphame potassium
Alitame
10
500
40
mg/kg
mg/kg
mg/kg
*Additives in Schedules 2, 3 and 4 are permitted
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Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
Additive Name
Max
Permitted
Level
960
Steviol glycosides (calculated as
steviol equivalents)
Aspartame-acesulphame salt
115
mg/kg
1100
mg/kg
962
Qualifications
Liquid milk to which phytosterols, phytostanols or their esters have been added
1.1.3
401
407
412
471
460
Sodium alginate
Carrageenan
Guar gum
Mono- and diglycerides of fatty
acids
Microcrystalline cellulose
1.2
Fermented and rennetted milk products
1.2.1
Fermented milk and rennetted milk
2
2
2
2
g/kg
g/kg
g/kg
g/kg
5
g/kg
Additives in Schedules 2, 3 & 4
must not be added to
fermented milk and rennetted
milk
1.2.2
Fermented milk products and rennetted milk products*
160b
950
956
960
962
Annatto extracts
Acesulphame potassium
Alitame
Steviol glycosides (calculated as
steviol equivalents)
Aspartame-acesulphame salt
1.3
Condensed milk and evaporated milk*
1.4
Cream and cream products
1.4.1
Cream, reduced cream and light cream)
60
500
60
176
mg/kg
mg/kg
mg/kg
mg/kg
1100
mg/kg
Additives in Schedules 2, 3 & 4
must not be added to cream,
reduced cream and light
cream unless expressly
permitted below
-
1.4.2
UHT creams and creams
receiving equivalent or
greater heat treatments
only
Additives in Schedule 2
Cream products (flavoured, whipped, thickened, sour cream etc.)*
234
Nisin
10
mg/kg
5000
mg/kg
5000
100
10000
GMP
mg/kg
mg/kg
mg/kg
whipped thickened light cream
475
1.5
Polyglycerol esters of fatty acids
Dried milk, milk powder, cream powder*
304
Ascorbyl palmitate
320
Butylated hydroxyanisole
343
Magnesium phosphates
431
Polyoxyethylene (40) stearate
*Additives in Schedules 2, 3 and 4 are permitted
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Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
Additive Name
Max
Permitted
Level
530
542
555
Magnesium oxide
Bone phosphate
Potassium aluminium silicate
10000
1000
GMP
mg/kg
mg/kg
Annatto extracts
Sorbic acid and sodium,
potassium and calcium sorbates
Sulphur dioxide and sodium and
potassium sulphites
Nisin
Pimaricin (natamycin)
50
3000
mg/kg
mg/kg
300
mg/kg
GMP
15
mg/kg
Nitrates (potassium and sodium
salts)
Phosphoric acid
Potassium aluminium silicate
Potassium silicate
50
mg/kg
GMP
10000
10000
mg/kg
mg/kg
Ethyl lauroyl arginate
400
mg/kg
Ethyl lauroyl arginate
200
mg/kg
1
mg/
cm2
20
GMP
GMP
GMP
mg/kg
1.6
Qualifications
Cheese and cheese products*
160b
200 201 202 203
220 221 222 223
224 225 228
234
235
251 252
338
555
560
1.6.1
on cheese surfaces,
based on individual
cheese weight
calculated as nitrate ion
Soft cheese, cream cheese and processed cheese
243
Mozzarella cheese
243
1.6.2
Hard cheese and semi-hard cheese
243
2
Ethyl lauroyl arginate
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.
EDIBLE OILS AND OIL EMULSIONS
160b
304
306
307
308
309
310
311
312
319
320
321
2.1
Annatto extracts
Ascorbyl palmitate
Tocopherols concentrate mixed
Tocopherol, d-alpha-,
concentrate
Synthetic gamma-tocopherol
Synthetic delta-tocopherol
Propyl gallate
Octyl gallate
Dodecyl gallate
Tertiary butylhydroquinone
Butylated hydroxyanisole
Butylated hydroxytoluene
GMP
GMP
100
100
100
200
200
100
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
20000
mg/kg
Edible oils essentially free of water*
475
Polyglycerol esters of fatty acids
shortening only
*Additives in Schedules 2, 3 and 4 are permitted
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Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
Additive Name
Max
Permitted
Level
476
Polyglycerol esters of
interesterified ricinoleic acids
Polydimethylsiloxane
20000
mg/kg
shortening only
10
mg/kg
frying oils only
900a
Qualifications
olive oil
Additives in Schedules 3 & 4
must not be added to olive oil.
2.2
Oil emulsions (water in oil)
2.2.1
Oil emulsions (>80% oil)
2.2.1.1
Butter
Additives must not be added to
butter unless expressly
permitted below
160a
160b
160e
160f
508
Carotenes
Annatto extracts
Carotenal, b-apo-8’Carotenal, b-apo-8’-, methyl or
ethyl esters
Potassium chloride
2.2.1.2
Butter products*
2.2.1.3
Margarine and similar products*
475
476
2.2.2
20
GMP
GMP
mg/kg
GMP
5000
5000
mg/kg
mg/kg
2000
mg/kg
1000
mg/kg
GMP
GMP
GMP
5000
5000
mg/kg
mg/kg
290
25
1000
100
64
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
2200
mg/kg
Oil emulsions (<80% oil)*
200 201 202 203
210 211 212 213
234
281
282
475
476
3
Polyglycerol esters of fatty acids
Polyglycerol esters of
interesterified ricinoleic acids
GMP
Sorbic acid and sodium,
potassium and calcium
sorbates
Benzoic acid and sodium,
potassium and calcium
benzoates
Nisin
Sodium propionate
Calcium propionate
Polyglycerol esters of fatty acids
Polyglycerol esters of
interesterified ricinoleic acids
ICE CREAM AND EDIBLE ICES*
123
160b
950
956
960
962
Amaranth
Annatto extracts
Acesulphame potassium
Alitame
Steviol glycosides (calculated as
steviol equivalents)
Aspartame-acesulphame salt
*Additives in Schedules 2, 3 and 4 are permitted
Issue 119 (R)
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Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
Additive Name
Max
Permitted
Level
Qualifications
Ice confection sold in liquid form
200 201 202 203
210 211 212 213
220 221 222 223
224 225 228
960
Sorbic acid and sodium,
potassium and calcium sorbates
Benzoic acid and sodium,
potassium and calcium
benzoates
Sulphur dioxide and sodium and
potassium sulphites
Steviol glycosides (calculated as
steviol equivalents)
400
mg/kg
400
mg/kg
25
mg/kg
115
mg/kg
208
mg/kg
Reduced and low fat ice cream and edible ices
960
Steviol glycosides (calculated as
steviol equivalents)
4
FRUITS AND VEGETABLES (INCLUDING FUNGI, NUTS, SEEDS, HERBS
AND SPICES)
4.1
Unprocessed fruits and vegetables
Additives in Schedules 2, 3 & 4
must not be added to
unprocessed fruits and
vegetables unless expressly
permitted below
Permissions for sulphur dioxide
when used as an agricultural
chemical are contained in
Standard 1.4.2
4.1.1
Untreated fruits and vegetables
Additives in Schedules 2, 3 & 4
must not be added to
unprocessed fruits and
vegetables.
4.1.2
Surface treated fruits and vegetables
Additives in Schedules 2, 3 & 4
must not be added to surface
treated fruits and vegetables
unless expressly permitted
below
342
473
901
903
904
citrus fruit
Ammonium phosphates
Sucrose esters of fatty acids
Beeswax, white and yellow
Carnauba wax
Shellac
GMP
100
GMP
GMP
GMP
914
1520
Oxidised polyethylene
Propylene glycol
250
30000
mg/kg
mg/kg
mg/kg
*Additives in Schedules 2, 3 and 4 are permitted
Issue 119 (R)
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Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
Additive Name
Max
Permitted
Level
Qualifications
walnut and pecan nut kernels
304
320
321
4.1.3
Ascorbyl palmitate
Butylated hydroxyanisole
Butylated hydroxytoluene
GMP
70
70
mg/kg
mg/kg
mg/kg
Peeled and/or cut fruits and vegetables
Additives in Schedules 3 & 4
must not be added to peeled
and/or cut fruits and
vegetables unless expressly
permitted below
200 201 202 203
Sorbic acid and sodium,
potassium and calcium
sorbates
375
mg/kg
243
Ethyl lauroyl arginate
200
mg/kg
200
mg/kg
50
mg/kg
products for manufacturing purposes
220 221 222 223
224 225 228
Sulphur dioxide and sodium and
potassium sulphites
apples and potatoes
only
root and tuber vegetables
220 221 222 223
224 225 228
920
4.2
Sulphur dioxide and sodium and
potassium sulphites
L-cysteine monohydrochloride
GMP
Frozen unprocessed fruits and vegetables
Note: additives
permitted in category
4.1 may be present in
category 4.2 due to
carry-over.
Additives in Schedules 2, 3 & 4
must not be added to frozen
unprocessed fruits and
vegetables unless expressly
permitted below
frozen avocado
220 221 222 223
224 225 228
4.3
Sulphur dioxide and sodium and
potassium sulphites
300
mg/kg
20
mg/kg
Processed fruits and vegetables*
220 221 222 223
224 225 228
Sulphur dioxide and sodium and
potassium sulphites
ginger only
mushrooms in brine or water and not commercially sterile
200 201 202 203
210 211 212 213
Sorbic acid and sodium,
potassium and calcium
sorbates
Benzoic acid and sodium,
potassium and calcium
benzoates
500
mg/kg
500
mg/kg
*Additives in Schedules 2, 3 and 4 are permitted
Issue 119 (R)
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Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
Additive Name
Max
Permitted
Level
Qualifications
preserved cherries known as maraschino cherries, cocktail cherries or glace cherries
127
210 211 212 213
Erythrosine
Benzoic acid and sodium,
potassium and calcium
benzoates
200
1000
mg/kg
mg/kg
tomato products pH < 4.5
234
4.3.1
GMP
Nisin
Dried fruits and vegetables*
200 201 202 203
220 221 222 223
224 225 228
Sorbic acid and sodium,
potassium and calcium
sorbates
Sulphur dioxide and sodium and
potassium sulphites
1000
mg/kg
3000
mg/kg
50
mg/kg
desiccated coconut
220 221 222 223
224 225 228
4.3.2
Sulphur dioxide and sodium and
potassium sulphites
Fruits and vegetables in vinegar, oil, brine or alcohol*
200 201 202 203
210 211 212 213
950
956
960
962
Sorbic acid and sodium,
potassium and calcium
sorbates
Benzoic acid and sodium,
potassium and calcium
benzoates
Acesulphame potassium
Alitame
Steviol glycosides (calculated as
steviol equivalents)
Aspartame-acesulphame salt
1000
mg/kg
1000
mg/kg
3000
40
160
mg/kg
mg/kg
mg/kg
6800
mg/kg
750
mg/kg
products made from bleached vegetables
220 221 222 223
224 225 228
4.3.3
4.3.4
Sulphur dioxide and sodium and
potassium sulphites
Commercially sterile fruits and vegetables in hermetically sealed containers*
512
Stannous chloride
100
mg/kg
950
952
954
962
Acesulphame potassium
Cyclamates
Saccharin
Aspartame-acesulphame salt
500
1350
110
mg/kg
mg/kg
mg/kg
mg/kg
1100
asparagus not in direct
contact with tin only
Fruit and vegetable spreads including jams, chutneys and related products*
123
Amaranth
281
Sodium propionate
282
Calcium propionate
950
Acesulphame potassium
952
Cyclamates
*Additives in Schedules 2, 3 and 4 are permitted
Issue 119 (R)
290
GMP
GMP
3000
1000
mg/kg
mg/kg
mg/kg
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Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
Additive Name
Max
Permitted
Level
954
956
962
Saccharin
Alitame
Aspartame-acesulphame salt
1500
300
6800
Qualifications
mg/kg
mg/kg
mg/kg
low joule chutneys, low joule jams and low joule spreads
200 201 202 203
210 211 212 213
220 221 222 223
224 225 228
960
4.3.5
mg/kg
1000
mg/kg
285
mg/kg
450
mg/kg
500
mg/kg
2000
mg/kg
Sorbic acid and sodium,
potassium and calcium
sorbates
Benzoic acid and sodium,
potassium and calcium
benzoates
Sulphur dioxide and sodium and
potassium sulphites
Nisin
Steviol glycosides (calculated as
steviol equivalents)
1000
mg/kg
1000
mg/kg
350
mg/kg
GMP
208
mg/kg
Benzoic acid and sodium,
potassium and calcium
benzoates
3000
mg/kg
Candied fruits and vegetables*
200 201 202 203
220 221 222 223
224 225 228
4.3.6
1000
Sorbic acid and sodium,
potassium and calcium
sorbates
Benzoic acid and sodium,
potassium and calcium
benzoates
Sulphur dioxide and sodium and
potassium sulphites
Steviol glycosides (calculated as
steviol equivalents)
Sorbic acid and sodium,
potassium and calcium
sorbates
Sulphur dioxide and sodium and
potassium sulphites
Fruit and vegetable preparations including pulp*
200 201 202 203
210 211 212 213
220 221 222 223
224 225 228
234
960
chilli paste
210 211 212 213
fruit and vegetable preparations for manufacturing purposes
220 221 222 223
224 225 228
4.3.7
Sulphur dioxide and sodium and
potassium sulphites
1000
mg/kg
500
mg/kg
Fermented fruit and vegetable products*
lactic acid fermented fruits and vegetables*
200 201 202 203
Sorbic acid and sodium,
potassium and calcium
sorbates
*Additives in Schedules 2, 3 and 4 are permitted
Issue 119 (R)
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Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
4.3.8
Additive Name
Max
Permitted
Level
Qualifications
Other fruit and vegetable based products*
dried instant mashed potato
304
320
Ascorbyl palmitate
Butylated hydroxyanisole
GMP
100
mg/kg
Sorbic acid and sodium,
potassium and calcium
sorbates
Benzoic acid and sodium,
potassium and calcium
benzoates
Sulphur dioxide and sodium and
potassium sulphites
500
mg/kg
400
mg/kg
3000
mg/kg
200
mg/kg
imitation fruit
200 201 202 203
210 211 212 213
220 221 222 223
224 225 228
rehydrated legumes
243
5
Ethyl lauroyl arginate
CONFECTIONERY
123
160b
173
174
175
950
951
955
956
Amaranth
Annatto extracts
Aluminium
Silver
Gold
Acesulphame potassium
Aspartame
Sucralose
Alitame
300
25
GMP
GMP
GMP
2000
10000
2500
300
mg/kg
mg/kg
961
962
Neotame
Aspartame-acesulphame salt
300
4500
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
Clause 4 limits do not
apply to the use of
permitted sweeteners
in chewing gum and
bubble gum
fruit filling for confectionery containing not less than 200 g/kg of fruit
200 201 202 203
5.1
Sorbic acid and sodium.
potassium and calcium sorbates
500
mg/kg
Chocolate and cocoa products
Colours permitted on
the surface of
chocolate only
Additives in Schedules 3 & 4
must not be added to chocolate
and cocoa products unless
expressly permitted below
476
477
960
Polyglycerol esters of
interesterified ricinoleic acids
Propylene glycol esters of fatty
acids
Steviol glycosides (calculated as
steviol equivalents)
5000
mg/kg
4000
mg/kg
550
mg/kg
*Additives in Schedules 2, 3 and 4 are permitted
Issue 119 (R)
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Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
5.2
Additive Name
Max
Permitted
Level
Qualifications
Sugar confectionery*
200 201 202 203
960
Sorbic acid and sodium,
potassium and calcium sorbates
Steviol glycosides (calculated as
steviol equivalents)
1000
mg/kg
1100
mg/kg
GMP
200
200
200
mg/kg
mg/kg
mg/kg
20000
1500
1100
mg/kg
mg/kg
mg/kg
2
mg/kg
1500
mg/kg
1000
mg/kg
bubble gum and chewing gum
304
310
320
321
Ascorbyl palmitate
Propyl gallate
Butylated hydroxyanisole
Butylated hydroxytoluene
low joule chewing gum
952
954
960
Cyclamates
Saccharin
Steviol glycosides (calculated as
steviol equivalents)
5.3
not assigned
5.4
icings and frostings*
127
200 201 202 203
210 211 212 213
Erythrosine
Sorbic acid and sodium,
potassium and calcium sorbates
Benzoic acid and sodium,
potassium and calcium
benzoates
6
CEREALS AND CEREAL PRODUCTS
6.1
Cereals (whole and broken grains)
Additives in Schedules 2,3 & 4
must not be added to cereals
(whole and broken grains)
unless expressly permitted
below
471
6.2
Mono- and diglycerides of fatty
acids
GMP
precooked rice only
Flours, meals and starches
Additives in Schedules 2,3 & 4
must not be added to flours,
meals and starches
note: flour, meal and
starch products (e.g.
self raising flour,
bakers flour) sold at
wholesale or retail
for use in the
preparation of other
foods may contain
such additives as are
permitted in those
foods in accordance
with clause 8.
*Additives in Schedules 2, 3 and 4 are permitted
Issue 119 (R)
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Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
6.3
6.3.1
extruded and/or puffed
cereal products only
Annatto extracts
100
mg/kg
960
Steviol glycosides (calculated as
steviol equivalents)
250
mg/kg
200
mg/kg
25
1000
mg/kg
mg/kg
220 221 222 223
224 225 228
234
Annatto extracts
Sorbic acid and sodium,
potassium and calcium sorbates
Sulphur dioxide and sodium and
potassium sulphites
Nisin
300
mg/kg
250
mg/kg
243
Ethyl lauroyl arginate
200
mg/kg
280 281 282 283
Propionic acid and sodium and
potassium and calcium
propionates
Acesulphame potassium
Alitame
Aspartame-acesulphame salt
2000
mg/kg
200
200
450
mg/kg
mg/kg
mg/kg
1200
mg/kg
4000
mg/kg
160
mg/kg
25
300
mg/kg
mg/kg
15000
mg/kg
mg/kg
mg/kg
mg/kg
Cooked rice
Ethyl lauroyl arginate
Flour products (including noodles and pasta)*
950
956
962
Flour products that are
cooked on hot plates
only e.g. crumpets,
pikelets, flapjacks,
etc.
cooked pasta and
noodles only
BREADS AND BAKERY PRODUCTS*
200 201 202 203
280 281 282 283
7.1
Qualifications
160b
160b
200 201 202 203
7
Max
Permitted
Level
Processed cereal and meal products*
243
6.4
Additive Name
Sorbic acid and sodium,
potassium and calcium
sorbates
Propionic acid and sodium and
potassium and calcium
propionates
Breads and related products*
fancy breads
960
7.2
Steviol glycosides (calculated as
steviol equivalents)
Biscuits, cakes and pastries*
160b
220 221 222 223
224 225 228
475
950
956
960
Annatto extracts
Sulphur dioxide and sodium and
potassium sulphites
Polyglycerol esters of fatty acids
Acesulphame potassium
Alitame
Steviol glycosides (calculated as
steviol equivalents)
200
200
160
cake only
*Additives in Schedules 2, 3 and 4 are permitted
Issue 119 (R)
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Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
Additive Name
Max
Permitted
Level
962
Aspartame-acesulphame salt
450
Qualifications
mg/kg
8
MEAT AND MEAT PRODUCTS (INCLUDING POULTRY AND GAME)
8.1
Raw meat, poultry and game
Additives in Schedules 2,3 & 4
must not be added to raw
meat, poultry and game unless
expressly permitted below
poultry
262
8.2
Sodium acetates
5000
mg/kg
Processed meat, poultry and game products in whole cuts or pieces*
234
243
Nisin
Ethyl lauroyl arginate
12.5
200
mg/kg
mg/kg
50
mg/kg
commercially sterile canned cured meat
249 250
Nitrites (potassium and sodium
salts)
cured meat
249 250
total of nitrates and
nitrites, calculated as
sodium nitrite
Nitrites (potassium and sodium
salts)
125
mg/kg
Sorbic acid and sodium,
potassium and calcium sorbates
Nitrites (potassium and sodium
salts)
1500
mg/kg
125
mg/kg
total of nitrates and
nitrites, calculated as
sodium nitrite
125
mg/kg
500
mg/kg
total of nitrates and
nitrites, calculated as
sodium nitrite
dried meat
200 201 202 203
249 250
slow dried cured meat
249 250
251 252
8.3
Nitrites (potassium and sodium
salts)
Nitrates (potassium and sodium
salts)
Processed comminuted meat, poultry and game products*
160b
220 221 222 223
224 225 228
234
243
249 250
Annatto extracts
Sulphur dioxide and sodium and
potassium sulphites
Nisin
Ethyl lauroyl arginate
Nitrites (potassium and sodium
salts)
100
500
mg/kg
mg/kg
12.5
315
125
mg/kg
mg/kg
mg/kg
total of nitrates and
nitrites, calculated as
sodium nitrite
fermented, uncooked processed comminuted meat products
200 201 202 203
Sorbic acid and sodium,
1500
mg/kg
*Additives in Schedules 2, 3 and 4 are permitted
Issue 119 (R)
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Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
Additive Name
235
potassium and calcium sorbates
Pimaricin (natamycin)
251 252
Max
Permitted
Level
Nitrates (potassium and sodium
salts)
Qualifications
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.
500
mg/kg
total of nitrates and
nitrites, calculated as
sodium nitrite
sausage and sausage meat containing raw, unprocessed meat
Additives must not be added to
sausage and sausage meat
containing raw, unprocessed
meat, unless expressly
permitted below
-
Additives in Schedule 2
220 221 222 223
224 225 228
8.4
Sulphur dioxide and sodium and
potassium sulphites
500
mg/kg
Sorbic acid and sodium,
potassium and calcium sorbates
Sulphur dioxide and sodium and
potassium sulphites
100
mg/kg
500
mg/kg
Edible casings*
200 201 202 203
220 221 222 223
224 225 228
8.5
Animal protein products*
9
FISH AND FISH PRODUCTS
9.1
Unprocessed fish and fish fillets (including frozen and thawed)
Additives in Schedules 2,3&4
must not be present in
unprocessed fish and fish
fillets (including frozen and
thawed) unless expressly
permitted below
frozen fish
300 301 302 303
315 316
339 340 341
450
451
452
Ascorbic acid and sodium,
calcium and potassium
ascorbates
Erythorbic acid and sodium
erythorbate
Sodium, potassium and calcium
phosphates
Pyrophosphates
Triphosphates
Polyphosphates
400
mg/kg
400
mg/kg
GMP
GMP
GMP
GMP
*Additives in Schedules 2, 3 and 4 are permitted
Issue 119 (R)
20
Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
Additive Name
Max
Permitted
Level
Qualifications
uncooked crustacea
220 221 222 223
224 225 228
300 301 302 303
315 316
330 331 332 333
380
500
504
586
9.2
Sulphur dioxide and sodium and
potassium sulphites
Ascorbic acid and sodium,
calcium and potassium
ascorbates
Erythorbic acid and sodium
erythorbate
Citric acid and sodium,
potassium, calcium and
ammonium citrates
Sodium carbonates
Magnesium carbonates
4-hexylresorcinol
100
mg/kg
GMP
GMP
GMP
GMP
GMP
GMP
Processed fish and fish products*
cooked crustacea
220 221 222 223
224 225 228
Sulphur dioxide and sodium and
potassium sulphites
30
mg/kg
Amaranth
300
mg/kg
Annatto extracts
Sorbic acid and sodium,
potassium and calcium sorbates
Benzoic acid and sodium,
potassium and calcium
benzoates
Ethyl lauroyl arginate
10
2500
mg/kg
mg/kg
2500
mg/kg
400
mg/kg
Amaranth
300
mg/kg
30
mg/kg
250
mg/kg
Sulphur dioxide and sodium and
potassium sulphites
1000
mg/kg
Amaranth
300
mg/kg
roe
123
9.3
Semi preserved fish and fish products*
160b
200 201 202 203
210 211 212 213
243
roe
123
9.4
Fully preserved fish including canned fish products*
220 221 222 223
224 225 228
385
Sulphur dioxide and sodium and
potassium sulphites
Calcium disodium EDTA
canned abalone (paua)
220 221 222 223
224 225 228
roe
123
*Additives in Schedules 2, 3 and 4 are permitted
Issue 121
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Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
Additive Name
10
EGGS AND EGG PRODUCTS
10.1
Eggs
Max
Permitted
Level
Qualifications
Additives in Schedules 2,3 & 4
must not be added to eggs
10.2
Liquid egg products
Additives in Schedules 3 & 4
must not be added to liquid
egg products unless expressly
permitted below
234
1505
10.3
GMP
1250
Nisin
Triethyl citrate
mg/kg
liquid white only
Frozen egg products
Additives in Schedules 3 & 4
must not be added to frozen
egg products
10.4
Dried and/or heat coagulated egg products
Additives in Schedules 3 & 4
must not be added to dried
and/or heat coagulated egg
products
11
SUGARS, HONEY AND RELATED PRODUCTS
11.1
Sugar
Additives in Schedules 2,3 & 4
must not be added to sugar
unless expressly permitted
below
460
Cellulose, microcrystalline and
powdered
GMP
rainbow sugar*
11.2
Additives in Schedules 2,3 and 4
Sugars and syrups
Additives in Schedules 2,3 & 4
must not be added to sugars
and syrups unless expressly
permitted below
220 221 222 223
224 225 228
Sulphur dioxide and sodium and
potassium sulphites
450
mg/kg
*Additives in Schedules 2, 3 and 4 are permitted
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Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
11.3
Additive Name
Max
Permitted
Level
Qualifications
Honey and related products
Additives in Schedules 2,3 & 4
must not be added to honey
and related products
11.3.1
Dried honey
-
11.4.
Additives in Schedule 2
Tabletop sweeteners*
636
637
640
641
950
952
956
962
960
1201
11.4.1
Maltol
Ethyl maltol
Glycine
L-Leucine
Acesulphame potassium
Cyclamates
Alitame
Aspartame-acesulphame salt
Steviol glycosides (calculated as
steviol equivalents)
Polyvinylpyrrolidone
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
Tabletop sweeteners – liquid preparation*
200 201 202 203
210 211 212 213
954
960
11.4.2
Sorbic acid and sodium,
potassium and calcium
sorbates
Benzoic acid and sodium,
potassium and calcium
benzoates
Saccharin
Steviol glycosides (calculated as
steviol equivalents)
GMP
GMP
GMP
GMP
Tabletop sweeteners – tablets or powder or granules packed in portion sized packages*
954
960
Saccharin
Steviol glycosides (calculated as
steviol equivalents)
12
SALTS AND CONDIMENTS
12.1
Salt and salt substitutes
12.1.1
Salt
GMP
GMP
Additives in Schedules 2,3 & 4
must not be added to salt
unless expressly permitted
below
341
381
504
535
536
551
Calcium phosphates
Ferric ammonium citrate
Magnesium carbonates
Sodium ferrocyanide
Potassium ferrocyanide
Silicon dioxide (amorphous)
GMP
GMP
GMP
50
50
GMP
mg/kg
mg/kg
total of sodium and
potassium ferrocyanide
*Additives in Schedules 2, 3 and 4 are permitted
Issue 121
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Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
Additive Name
Max
Permitted
Level
552
554
556
Calcium silicate
Sodium aluminosilicate
Calcium aluminium silicate
GMP
GMP
GMP
12.1.2
Reduced sodium salt mixture *
12.1.3
Salt substitute*
359
363
1001
Ammonium adipate
Succinic acid
Choline salts of acetic, carbonic,
hydrochloric, citric, tartaric
and lactic acid
12.2
not assigned
12.3
Vinegars and related products
Qualifications
GMP
GMP
GMP
Additives in Schedules 2 & 4
must not be added to vinegars
and related products unless
expressly permitted below
220 221 222 223
224 225 228
300 301 302 303
315 316
-
Sulphur dioxide and sodium and
potassium sulphites
Ascorbic acid and sodium,
calcium and potassium
ascorbates
Erythorbic acid and sodium
erythorbate
Flavourings, excluding quinine
and caffeine
12.4
not assigned
12.5
Yeast and yeast products
100
mg/kg
100
mg/kg
100
mg/kg
Colours in Schedule 4 must not
be added to yeast and yeast
related products unless
expressly permitted below
dried yeast
12.6
Vegetable protein products
Colours in Schedule 4 must not
be added to vegetable protein
products
13
FOODS INTENDED FOR PARTICULAR DIETARY USES
13.1
Infant formula products
Additives in Schedules 2,3 & 4
must not be added to infant
formula products unless
expressly permitted below
270
Lactic acid
*Additives in Schedules 2, 3 and 4 are permitted
Issue 121
GMP
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Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
Additive Name
Max
Permitted
Level
304
306
322
330
331
332
410
412
471
Ascorbyl palmitate
Tocopherols concentrate mixed
Lecithin
Citric acid
Sodium citrate
Potassium citrate
Locust bean (carob bean) gum
Guar gum
Mono- and diglycerides of fatty
acids
Calcium hydroxide
10
10
5000
GMP
GMP
GMP
1000
1000
4000
526
Qualifications
mg/L
mg/L
mg/L
mg/L
mg/L
mg/L
GMP
soy-based infant formula
1412
1413
1414
1440
Distarch phosphate
Phosphated distarch phosphate
Acetylated distarch phosphate
Hydroxypropyl starch
5000
5000
5000
25000
mg/L
300
mg/L
Clause 6 (1)
applies mg/L
liquid infant formula products
407
Carrageenan
infant formula products for specific dietary use based on protein substitutes
407
471
472c
472e
1412
1413
1414
1440
13.2
Carrageenan
Mono- and diglycerides of fatty
acids
Citric and fatty acid esters of
glycerol
Diacetyltartaric and fatty acid
esters of glycerol
Distarch phosphate
Phosphated distarch phosphate
Acetylated distarch phosphate
Hydroxypropyl starch
1000
5000
mg/L
mg/L
9000
mg/L
400
mg/L
25000
25000
25000
25000
mg/L
Clause 6(1)
applies mg/L
Foods for infants
Additives in Schedules 2,3 & 4
must not be added to foods for
infants unless expressly
permitted below
170i
260 261 262 263
264
270 325 326 327
328
300 301 302 303
304
Flavourings, excluding quinine
and caffeine
Calcium carbonate
Acetic acid and its potassium,
sodium, calcium and
ammonium salts
Lactic acid and its sodium,
potassium, calcium and
ammonium salts
Ascorbic acid and its sodium,
calcium and potassium salts
Ascorbyl palmitate
GMP
GMP
5000
mg/kg
2000
mg/kg
500
mg/kg
100
mg/kg
*Additives in Schedules 2, 3 and 4 are permitted
Issue 121
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Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
Additive Name
Max
Permitted
Level
306
307
Tocopherols, concentrate mixed
Tocopherols, d-alpha-,
concentrate
Lecithin
Citric acid and sodium,
potassium, calcium and
ammonium citrates
Carrageenan
Locust bean (carob bean) gum
Guar gum
Gum arabic (Acacia)
Xanthan gum
Pectin
Mono- and diglycerides of fatty
acids
Sodium carbonates
Potassium carbonates
Ammonium carbonates
Calcium chloride
Distarch phosphate
Phosphated distarch phosphate
Acetylated distarch phosphate
Acetylated distarch adipate
Hydroxypropyl starch
300
300
mg/kg
mg/kg
15000
mg/kg
322
330 331 332 333
380
407
410
412
414
415
440
471
500
501
503
509
1412
1413
1414
1422
1440
13.3
Qualifications
of fat in total.
Clause 6 (1) applies
GMP
10000
10000
10000
10
10000
10000
5000
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
GMP
GMP
GMP
750
50000
50000
50000
50000
50000
mg/kg
mg/kg in total
Formula meal replacements and formulated supplementary foods*
950
956
960
962
13.4
Acesulphame potassium
Alitame
Steviol glycosides (calculated as
steviol equivalents)
Aspartame-acesulphame salt
500
85
175
mg/kg
mg/kg
mg/kg
1100
mg/kg
300
100
500
40
175
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
1100
mg/kg
400
mg/kg
115
mg/kg
400
400
400
mg/kg
mg/kg
mg/kg
Formulated supplementary sports foods*
123
160b
950
956
960
962
13.4.1
Amaranth
Annatto extracts
Acesulphame potassium
Alitame
Steviol glycosides (calculated as
steviol equivalents)
Aspartame-acesulphame salt
Solid formulated supplementary sports foods*
210 211 212 213
220 221 222 223
224 225 228
280
281
282
Benzoic acid and sodium,
potassium, and calcium
benzoates
Sulphur dioxide and sodium and
potassium sulphites
Propionic acid
Sodium propionate
Calcium propionate
*Additives in Schedules 2, 3 and 4 are permitted
Issue 121
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Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
13.4.2
Additive Name
Max
Permitted
Level
Qualifications
Liquid formulated supplementary sports foods*
200 201 202 203
210 211 212 213
220 221 222 223
224 225 228
Sorbic acid and sodium,
potassium and calcium sorbates
Benzoic acid and sodium,
potassium, and calcium
benzoates
Sulphur dioxide and sodium and
potassium sulphites
400
mg/kg
400
mg/kg
115
mg/kg
14
NON-ALCOHOLIC AND ALCOHOLIC BEVERAGES
14.1
Non-alcoholic beverages
14.1.1
Waters
14.1.1.1
Mineral water
Additives in Schedules 2,3 & 4
must not be added to mineral
water unless expressly
permitted below
290
GMP
Carbon dioxide
14.1.1.2
Carbonated, mineralised and soda waters*
14.1.2
Fruit and vegetable juices and fruit and vegetable juice products
200 201 202 203
Sorbic acid and sodium,
potassium and calcium sorbates
400
mg/kg
210 211 212 213
Benzoic acid and sodium,
potassium and calcium
benzoates
Sulphur dioxide and sodium and
potassium sulphites
Ethyl lauroyl arginate
Sodium propionate
Calcium propionate
400
mg/kg
115
mg/kg
50
GMP
GMP
mg/kg
220 221 222 223
224 225 228
243
281
282
14.1.2.1
GMP principle precludes
the use of preservatives
in juices represented as
not preserved by
chemical or heat
treatment
Fruit and vegetable juices
applies to fruit and
vegetable juices
separated by mechanical
means only
Additives in Schedules 2,3 & 4
must not be added to fruit and
vegetable juices unless
expressly permitted below
270
290
296
330
334 335 336 337
353 354
960
Lactic acid
Carbon dioxide
Malic acid
Citric acid
Tartaric acid and sodium,
potassium and calcium tartrates
Steviol glycosides (calculated as
steviol equivalents)
GMP
GMP
GMP
GMP
GMP
50
mg/kg
*Additives in Schedules 2, 3 and 4 are permitted
Issue 121
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Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
Additive Name
Max
Permitted
Level
Qualifications
coconut milk coconut cream and coconut syrup
200 201 202 203
210 211 212 213
Sorbic acid and sodium,
potassium and calcium sorbates
Benzoic acid and sodium,
potassium and calcium
benzoates
1000
mg/kg
1000
mg/kg
tomato juices pH < 4.5
234
14.1.2.2
Nisin
GMP
Fruit and vegetable juice products*
Amaranth
Annatto extracts
Acesulphame potassium
Alitame
Aspartame-acesulphame salt
30
10
500
40
1100
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
385
Calcium disodium EDTA
33
mg/kg
444
445
480
Sucrose acetate isobutyrate
Glycerol esters of wood rosins
Dioctyl sodium sulphosuccinate
200
100
10
mg/kg
mg/kg
mg/kg
3000
400
80
125
mg/kg
mg/kg
mg/kg
mg/kg
6800
mg/kg
65
mg/kg
175
mg/kg
123
160b
950
956
962
fruit drink
carbonated products
only
low joule fruit and vegetable juice products
950
952
954
960
962
Acesulphame potassium
Cyclamates
Saccharin
Steviol glycosides (calculated as
steviol equivalents)
Aspartame-acesulphame salt
soy bean beverage (plain or flavoured)
960
960
14.1.3
Steviol glycosides (calculated as
steviol equivalents)
Steviol glycosides (calculated as
steviol equivalents)
Plain soy bean
beverage only
Flavoured soy bean
beverage only
Water based flavoured drinks*
-
Quinine
100
mg/kg
123
200 201 202 203
Amaranth
Sorbic acid and sodium,
potassium and calcium sorbates
Benzoic acid and sodium,
potassium and calcium
benzoates
Sulphur dioxide and sodium and
potassium sulphites
Ethyl lauroyl arginate
30
400
mg/kg
mg/kg
400
mg/kg
115
mg/kg
50
mg/kg
210 211 212 213
220 221 222 223
224 225 228
243
tonic drinks, bitter drinks
and quinine drinks only
*Additives in Schedules 2, 3 and 4 are permitted
Issue 121
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Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
Additive Name
Max
Permitted
Level
385
Calcium disodium EDTA
33
mg/kg
444
445
480
950
952
954
956
960
Sucrose acetate isobutyrate
Glycerol esters of wood rosins
Dioctyl sodium sulphosuccinate
Acesulphame potassium
Cyclamates
Saccharin
Alitame
Steviol glycosides (calculated as
steviol equivalents)
Aspartame-acesulphame salt
200
100
10
3000
350
150
40
160
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
6800
mg/kg
Aspartame
Acesulphame potassium
Aspartame-acesulphame salt
150
150
230
mg/kg
mg/kg
mg/kg
Caffeine
Phosphoric acid
145
570
mg/kg
mg/kg
1000
1000
400
50
250
40
GMP
160
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
1500
mg/kg
962
Qualifications
products containing fruit
flavouring, juice or pulp
or orange peel extract
only
electrolyte drink and electrolyte drink base
950
962
kola type drinks
338
14.1.3.1
Brewed soft drink*
950
951
952
954
955
956
957
960
962
14.1.4
Acesulphame potassium
Aspartame
Cyclamates
Saccharin
Sucralose
Alitame
Thaumatin
Steviol glycosides (calculated as
steviol equivalents)
Aspartame-acesulphame salt
Clause 4 limits do not
apply
mg/kg
Formulated Beverages*
123
160b
Amaranth
Annatto extracts
30
10
mg/kg
mg/kg
200 201 202 203
400
mg/kg
400
mg/kg
220 221 222 223
224 225 228
281
Sorbic acid and sodium,
potassium and calcium sorbates
Benzoic acid and sodium,
potassium and calcium
benzoates
Sulphur dioxide and sodium and
potassium sulphites
Sodium propionate
115
mg/kg
282
385
Calcium propionate
Calcium disodium EDTA
GMP
33
210 211 212 213
products containing fruit
or vegetable juice only
products containing fruit
or vegetable juice only
GMP
mg/kg
products containing fruit
flavouring, juice or pulp
or orange peel extract
only
*Additives in Schedules 2, 3 and 4 are permitted
Issue 121
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Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
Additive Name
Max
Permitted
Level
444
445
480
950
951
954
955
956
957
960
Sucrose acetate isobutyrate
Glycerol esters of wood rosins
Dioctyl sodium sulphosuccinate
Acesulphame potassium
Aspartame
Saccharin
Sucralose
Alitame
Thaumatin
Steviol glycosides (calculated as
steviol equivalents)
Neotame
Aspartame-acesulphame salt
200
100
10
3000
GMP
150
GMP
40
GMP
160
961
962
14.1.5
GMP
6800
Qualifications
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
Clause 4 limits do not
apply
mg/kg
mg/kg
Clause 4 limits do not
apply
Coffee, coffee substitutes, tea, herbal infusions and similar products
Additives in Schedules 3 & 4
must not be added to coffee,
coffee substitutes, tea, herbal
infusions and similar products
950
960
962
Acesulphame potassium
Steviol glycosides (calculated as
steviol equivalents)
Aspartame-acesulphame salt
14.2
Alcoholic beverages (including no and low alcohol)
14.2.1
Beer and related products
500
100
mg/kg
mg/kg
1100
mg/kg
Additives in Schedules 2,3 & 4
must not be added to beer and
related products unless
expressly permitted below
150a
150b
150c
150d
220 221 222 223
224 225 228
234
290
300 301 302 303
315 316
405
941
-
Caramel I – plain
Caramel II – caustic sulphite
process
Caramel III – ammonia process
Caramel IV – ammonia sulphite
process
Sulphur dioxide and sodium and
potassium sulphites
Nisin
Carbon dioxide
Ascorbic acid and sodium,
calcium and potassium
ascorbates
Erythorbic acid and sodium
erythorbate
Propylene glycol alginate
Nitrogen
Flavourings, excluding quinine
and caffeine
GMP
GMP
GMP
GMP
25
mg/kg
GMP
GMP
GMP
GMP
GMP
GMP
GMP
*Additives in Schedules 2, 3 and 4 are permitted
Issue 121
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Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
14.2.2
Additive Name
Max
Permitted
Level
Qualifications
Wine, sparkling wine and fortified wine
Additives in Schedules 2,3 & 4
must not be added to wine,
sparkling wine and fortified
wine unless expressly
permitted below
GMP
GMP
270
290
296
297
300
301
302
315
316
330
334
336
337
341
342
353
414
431
491
500
501
636
Caramel I – plain
Caramel II – caustic sulphite
process
Caramel III – ammonia process
Caramel IV – ammonia sulphite
process
Grape skin extract
Calcium carbonates
Tannins
Sorbic acid and sodium,
potassium and calcium sorbates
Lactic acid
Carbon dioxide
Malic acid
Fumaric acid
Ascorbic acid
Sodium ascorbate
Calcium ascorbate
Erythorbic acid
Sodium erythorbate
Citric acid
Tartaric acid
Potassium tartrate
Potassium sodium tartrate
Calcium phosphates
Ammonium phosphates
Metatartaric acid
Gum arabic
Polyoxyethylene (40) stearate
Sorbitan monostearate
Sodium carbonates
Potassium carbonates
Maltol
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
250
mg/kg
637
Ethyl maltol
100
mg/kg
-
Yeast mannoproteins
400
mg/kg
150a
150b
150c
150d
163ii
170
181
200 201 202 203
GMP
GMP
GMP
GMP
GMP
200
mg/kg
GMP
GMP
GMP
GMP
GMP
GMP
Wine made with other
than Vitis vinifera
grapes only
Wine made with other
than Vitis vinifera
grapes only
wine, sparkling wine and fortified wine containing greater than 35 g/L residual sugar
220 221 222 223
224 225 228
Sulphur dioxide and sodium and
potassium sulphites
400
mg/kg
wine, sparkling wine and fortified wine containing less than 35 g/L residual sugar
220 221 222 223
224 225 228
Sulphur dioxide and sodium and
potassium sulphites
250
mg/kg
*Additives in Schedules 2, 3 and 4 are permitted
Issue 121
31
Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
14.2.3
Additive Name
Max
Permitted
Level
Qualifications
Wine based drinks and reduced alcohol wines*
123
160b
175
14.2.4
Quinine
Amaranth
Annatto extracts
Gold
300
30
10
100
mg/kg
mg/kg
mg/kg
mg/kg
Fruit wine, vegetable wine and mead (including cider and perry)
Additives in Schedules 2,3 & 4
must not be added to fruit
wine, vegetable wine and
mead (including cider and
perry) unless expressly
permitted below
150a
150b
150c
150d
170i
181
200 201 202 203
210 211 212 213
260
270
290
296
297
300
315
330
334
336
341
342
353
491
500
501
503
516
Caramel I – plain
Caramel II – caustic sulphite
process
Caramel III – ammonia process
Caramel IV – ammonia sulphite
process
Calcium carbonates
Tannins
Sorbic acid and sodium,
potassium and calcium sorbates
Benzoic acid and sodium,
potassium and calcium
benzoates
Acetic acid, glacial
Lactic acid
Carbon dioxide
Malic acid
Fumaric acid
Ascorbic acid
Erythorbic acid
Citric acid
Tartaric acid
Potassium tartrate
Calcium phosphates
Ammonium phosphates
Metatartaric acid
Sorbitan monostearate
Sodium carbonates
Potassium carbonates
Ammonium carbonates
Calcium sulphate
1000
1000
mg/kg
mg/kg
1000
1000
mg/kg
mg/kg
GMP
GMP
400
mg/kg
400
mg/kg
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
Fruit wine, vegetable wine and mead containing greater than 5 g/L residual sugar
220 221 222 223
224 225 228
Sulphur dioxide and sodium and
potassium sulphites
300
mg/kg
*Additives in Schedules 2, 3 and 4 are permitted
Issue 121
32
Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
Additive Name
Max
Permitted
Level
Qualifications
Fruit wine, vegetable wine and mead containing less than 5 g/L residual sugar
220 221 222 223
224 225 228
Sulphur dioxide and sodium and
potassium sulphites
14.2.4.1
Fruit and vegetable wine products*
14.2.5
Spirits and liqueurs*
123
160b
173
174
175
14.3
Amaranth
Annatto extracts
Aluminium
Silver
Gold
200
mg/kg
30
10
GMP
GMP
GMP
mg/kg
mg/kg
300
10
400
mg/kg
mg/kg
mg/kg
400
mg/kg
250
mg/kg
Alcoholic beverages not included in item 14.2*
160b
200 201 202 203
210 211 212 213
220 221 222 223
224 225 228
342
Quinine
Annatto extracts
Sorbic acid and sodium,
potassium and calcium sorbates
Benzoic acid and sodium,
potassium and calcium
benzoates
Sulphur dioxide and sodium and
potassium sulphites
Ammonium phosphates
20
MIXED FOODS*
20.1
Beverages*
160b
20.2
Annatto extracts
GMP
10
mg/kg
25
mg/kg
Food other than beverages*
160b
Annatto extracts
custard mix, custard powder and blanc mange powder
950
956
960
962
jelly
123
950
956
952
954
960
962
Acesulphame potassium
Alitame
Steviol glycosides (calculated as
steviol equivalents)
Aspartame-acesulphame salt
500
100
80
mg/kg
mg/kg
mg/kg
1100
mg/kg
Amaranth
Acesulphame potassium
Alitame
Cyclamates
Saccharin
Steviol glycosides (calculated as
steviol equivalents)
Aspartame-acesulphame salt
300
500
100
1600
160
260
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
1100
mg/kg
mg/kg
*Additives in Schedules 2, 3 and 4 are permitted
Issue 115
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Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1
SCHEDULE 1
Permitted uses of food additives by food type
INS Number
Additive Name
Max
Permitted
Level
Qualifications
dairy and fat based desserts, dips and snacks
200 201 202 203
210 211 212 213
234
243
475
476
950
956
960
962
Sorbic acid and sodium,
potassium and calcium sorbates
Benzoic acid and sodium,
potassium and calcium
benzoates
Nisin
Ethyl lauroyl arginate
Polyglycerol esters of fatty acids
Polyglycerol esters of
interesterified ricinoleic acids
Acesulphame potassium
Alitame
Steviol glycosides (calculated as
steviol equivalents)
Aspartame-acesulphame salt
500
mg/kg
700
mg/kg
GMP
400
5000
5000
mg/kg
mg/kg
mg/kg
500
100
150
mg/kg
mg/kg
mg/kg
1100
mg/kg
dairy and fat based
dessert products only
sauces and toppings (including mayonnaises and salad dressings)
200 201 202 203
210 211 212 213
220 221 222 223
224 225 228
234
243
281
282
385
444
445
475
480
950
952
954
960
956
962
Sorbic acid and sodium,
potassium and calcium sorbates
Benzoic acid and sodium,
potassium and calcium
benzoates
Sulphur dioxide and sodium and
potassium sulphites
Nisin
Ethyl lauroyl arginate
Sodium propionate
Calcium propionate
Calcium disodium EDTA
Sucrose acetate isobutyrate
Glycerol esters of wood rosins
Polyglycerol esters of fatty acids
Dioctyl sodium sulphosuccinate
Acesulphame potassium
Cyclamates
Saccharin
Steviol glycosides (calculated as
steviol equivalents)
Alitame
Aspartame-acesulphame salt
1000
mg/kg
1000
mg/kg
350
mg/kg
GMP
200
mg/kg
GMP
GMP
320
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
mg/kg
300
6800
mg/kg
mg/kg
3000
1500
40
mg/kg
mg/kg
mg/kg
mg/kg
75
200
100
20000
50
3000
1000
1500
soup bases (made up as directed)
950
954
956
962
Acesulphame potassium
Saccharin
Alitame
Aspartame-acesulphame salt
6800
*Additives in Schedules 2, 3 and 4 are permitted
Issue 115
34
Federal Register of Legislative Instruments F2011C00123
Standard 1.3.1