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
2
3
4
5
6
7
8
9
10
Interpretation
Requirement for statement of ingredients
All ingredients to be listed in a statement of ingredients
Ingredients to be listed by common, descriptive or generic name
Ingredients to be listed in descending order of ingoing weight
Declaration of compound ingredients
Declaration of alternative ingredients
Declaration of food additives
Declaration of vitamins and minerals
Process declaration for oil
Schedule 1
Schedule 2
Classes of additives
Food additive code numbers
Clauses
1
Interpretation
(1)
In this Standard –
compound ingredient means an ingredient of a food which is itself made from two or more
ingredients.
ingredient means 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 –
(a)
(b)
(c)
(d)
the food is labelled with the name of the food which would otherwise be those
ingredients listed in the ingredient list; or
the food is water presented in packaged form as standardised in Standard 2.6.2;
or
the food is an alcoholic beverage standardised in Standard 2.7.2 to Standard 2.7.5
of this Code; or
the food is contained in a small package.
Editorial note:
See Standard 1.2.3 – Mandatory Warning and Advisory Statements and Declarations for the
requirements to always declare the presence of certain substances.
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Standard 1.2.4
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 –
(a)
(b)
(c)
an ingredient of a flavouring as defined in Schedule 5 of Standard 1.3.1; or
a volatile ingredient which is completely removed during manufacture; or
added water where –
(i)
(ii)
(iii)
(d)
4
the water is added to reconstitute dehydrated or concentrated
ingredients;
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
the water constitutes less than 5% of the final food; or
a substance used as a processing aid in accordance with Standard 1.3.3.
Ingredients to be listed by common, descriptive or generic name
Ingredients must be declared in the statement of ingredients using –
(a)
(b)
(c)
the common name of the ingredient; or
a name that describes the true nature of the ingredient; or
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
cereals
cheese
cocoa butter
crystallised fruit
fats or oils
fish
fruit
gum base
herbs
meat
milk protein
milk solids
nuts
poultry meat
spices
starch
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Conditions for Use
Where the cereal is wheat, rye, barley, oats or spelt or their hybridised strains then the
specific name of the cereal must be declared.
No specific condition set
No specific condition set
No specific condition set
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.
If crustacea, the specific name of the crustacea must be declared
No specific condition set
No specific condition set
No specific condition set
No specific condition set
No specific condition set
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.
The specific name of the nut must be declared
No specific condition set
No specific condition set
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
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Standard 1.2.4
Table to clause 4 (continued)
Generic name
sugar
vegetables
5
Conditions for Use
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
No specific condition set
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 –
(a)
(b)
(c)
(d)
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
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
added water and volatile ingredients, which must be declared in accordance with
subclause 5(2); or
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 –
(a)
(b)
(2)
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
by declaring all of the ingredients of the compound ingredient separately as if they
were individual ingredients of the final food.
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.
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Standard 1.2.4
Table to clause 6
Amount of compound ingredient in the food
5% or more
less than 5%
Ingredients of the compound ingredient to be
included in the statement of ingredients
All ingredients
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 –
‘tomatoes, water, spaghetti (wheat flour, egg, water), sugar, salt, flavours’
under option (a) or –
‘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 additive’s 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)
(b)
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the word ‘flavouring’ or ‘flavour’; or
a more specific name or description of the flavouring.
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Standard 1.2.4
(7)
Where L-glutamic acid, monosodium glutamate, monopotassium L-glutamate, calcium di-Lglutamate, 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 additive’s 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.
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Standard 1.2.4
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
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Standard 1.2.4
SCHEDULE 2, PART 1
Food Additive Code Numbers (alphabetical order)
Prescribed Name
Code
No.
Prescribed Name
Acacia or gum Arabic
Acesulphame potassium
Acetic acid, glacial
Acetic and fatty acid esters of glycerol
Acetylated distarch adipate
Acetylated distarch phosphate
Acetylated oxidised starch
Acid treated starch
Adipic acid
Advantame
Agar
Alginic acid
Alitame
Alkaline treated starch
Alkanet or Alkannin
Allura red AC
Aluminium
Aluminium, calcium, sodium,
magnesium, potassium and
ammonium salts of fatty acids
Aluminium silicate
Amaranth
Ammonium acetate
Ammonium adipates
Ammonium alginate
Ammonium bicarbonate
Ammonium chloride
Ammonium citrate
Ammonium fumarate
Ammonium hydrogen carbonate
Ammonium lactate
Ammonium malate
Ammonium phosphate, dibasic
Ammonium phosphate, monobasic or
Ammonium dihydrogen phosphates
Ammonium salts of phosphatidic acid
α-Amylase
Annatto extracts
Anthocyanins or Grape skin extract or
Blackcurrant extract
Arabinogalactan or larch gum
Ascorbic acid
Ascorbyl palmitate
Aspartame
Aspartame-acesulphame salt
Azorubine or Carmoisine
b-apo-8’ Carotenoic acid methyl or ethyl
ester
b-apo-8’ Carotenal
414
950
260
472a
1422
1414
1451
1401
355
–
406
400
956
1402
103
129
173
470
263
404
556
302
213
170
509
333
385
Beeswax, white and yellow
Beet red
Bentonite
Benzoic acid
Bleached starch
Bone phosphate
Brilliant black BN or Brilliant Black PN
Brilliant Blue FCF
Brown HT
Butane
Butylated hydroxyanisole
Butylated hydroxytoluene
901
162
558
210
1403
542
151
133
155
943a
320
321
Calcium acetate
Calcium alginate
Calcium aluminium silicate
Calcium ascorbate
Calcium benzoate
Calcium carbonate
Calcium chloride
Calcium citrate
Calcium disodium
ethylenediaminetetraacetate
or calcium disodium EDTA
Calcium fumarate
Calcium gluconate
Calcium glutamate
Calcium hydroxide
Calcium lactate
Calcium lactylate
Calcium lignosulphonate (40-65)
Calcium malate
Calcium oleyl lactylate
Calcium oxide
Calcium phosphate, dibasic or calcium
hydrogen phosphate
Calcium phosphate, monobasic or
calcium dihydrogen phosphate
Calcium phosphate, tribasic
Calcium propionate
Calcium silicate
Calcium sorbate
Calcium stearoyl lactylate
Calcium sulphate
Calcium tartrate
Caramel I
Caramel II
Caramel III
Caramel IV
Carbon blacks or Vegetable carbon
Carbon dioxide
Carnauba wax
Carotene
Carrageenan
Cellulose microcrystalline
Cellulose, powdered
Chlorophyll
Chlorophyll-copper complex
Chlorophyllin copper complex, sodium
and potassium salts
Choline salts
Citric acid
Citric and fatty acid esters of glycerol
Cochineal or carmines or carminic acid
Cupric sulphate
Curcumin or turmeric
Cyclamate or calcium cyclamate or
sodium cyclamate
Dextrin roasted starch
Diacetyltartaric and fatty acid esters of
glycerol
Dioctyl sodium sulphosuccinate
Disodium 5’-ribonucleotides
Disodium 5’-guanylate
Disodium 5’-inosinate
1400
472e
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559
123
264
359
403
503
510
380
368
503
328
349
342
342
442
1100
160b
163
409
300
304
951
962
122
160f
160e
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Code
No.
367
578
623
526
327
482
1522
352
482
529
341
341
341
282
552
203
482
516
354
150a
150b
150c
150d
153
290
903
160a
407
460
460
140
141
141
1001
330
472c
120
519
100
952
480
635
627
631
Standard 1.2.4
SCHEDULE 2, PART 1
Food Additive Code Numbers (alphabetical order)
Prescribed Name
Code
No.
Distarch phosphate
Dodecyl gallate
Enzyme treated starches
Erythorbic acid
Erythritol
Erythrosine
Ethyl lauroyl arginate
Ethyl maltol
1412
312
1405
315
968
127
243
637
Fast green FCF
Ferric ammonium citrate
Ferrous gluconate
Flavoxanthin
Fumaric acid
143
381
579
161a
297
Gellan gum
Glucono δ-lactone or Glucono deltalactone
Glucose oxidase
L-glutamic acid
Glycerin or glycerol
Glycerol esters of wood rosins
Glycine
Gold
Green S
Guar gum
418
575
4-hexylresorcinol
Hydrochloric acid
Hydroxypropyl cellulose
Hydroxypropyl distarch phosphate
Hydroxypropyl methylcellulose
Hydroxypropyl starch
586
507
463
1442
464
1440
Indigotine
Iron oxide
Isobutane
Isomalt
132
172
943b
953
Karaya gum
Kryptoxanthin
416
161c
L-cysteine monohydrochloride
L-Leucine
Lactic acid
Lactic and fatty acid esters of glycerol
Lactitol
Lecithin
Lipases
Locust bean gum or carob bean gum
Lutein
Lycopene
Lysozyme
920
641
270
472b
966
322
1104
410
161b
160d
1105
Magnesium carbonate
Magnesium chloride
Magnesium gluconate
Magnesium glutamate
Magnesium lactate
Magnesium oxide
Magnesium phosphate, dibasic
Magnesium phosphate, monobasic
Magnesium phosphate, tribasic
504
511
580
625
329
530
343
343
343
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Prescribed Name
1102
620
422
445
640
175
142
412
Code
No.
Magnesium silicate or Talc
Magnesium sulphate
Malic acid
Maltitol and maltitol syrup or
hydrogenated glucose syrup
Maltol
Mannitol
Metatartaric acid
Methyl ethyl cellulose
Methyl cellulose
Methylparaben or Methyl-p-hydroxybenzoate
Mixed tartaric, acetic and fatty acid
esters of glycerol’ or ‘tartaric, acetic
and fatty acid esters of glycerol
(mixed)’
Mono- and di-glycerides of fatty acids
Monoammonium L-glutamate
Monopotassium L-glutamate
Monosodium L-glutamate or MSG
Monostarch phosphate
553
518
296
965
Natamycin or pimaricin
Neotame
Nisin
Nitrogen
Nitrous oxide
235
961
234
941
942
Octafluorocyclobutane
Octyl gallate
Oxidised polyethylene
Oxidised starch
946
311
914
1404
Paprika oleoresins
Pectin
Petrolatum or petroleum jelly
Phosphated distarch phosphate
Phosphoric acid
Polydextrose
Polydimethylsiloxane or
Dimethylpolysiloxane
Polyethylene glycol 8000
Polyglycerol esters of fatty acids
Polyglycerol esters of interesterified
ricinoleic acid
Polyoxyethylene (40) stearate
Polysorbate 60 or Polyoxyethylene (20)
sorbitan monostearate
Polysorbate 65 or Polyoxyethylene (20)
sorbitan tristearate
Polysorbate 80 or Polyoxyethylene (20)
sorbitan monooleate
Polyvinylpyrrolidone
Ponceau 4R
Potassium acetate or potassium
diacetate
Potassium adipate
Potassium alginate
Potassium aluminium silicate
Potassium ascorbate
Potassium benzoate
Potassium bicarbonate
Potassium bisulphite
160c
440
905b
1413
338
1200
900a
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636
421
353
465
461
218
472f
471
624
622
621
1410
1521
475
476
431
435
436
433
1201
124
261
357
402
555
303
212
501
228
Standard 1.2.4
SCHEDULE 2, PART 1
Food Additive Code Numbers (alphabetical order)
Prescribed Name
Code
No.
Potassium carbonate
Potassium chloride
Potassium citrate
Potassium dihydrogen citrate
Potassium ferrocyanide
Potassium fumarate
Potassium gluconate
Potassium lactate
Potassium malate
Potassium metabisulphite
Potassium nitrate
Potassium nitrite
Potassium phosphate, dibasic
Potassium phosphate, monobasic
Potassium phosphate, tribasic
Potassium polymetaphosphate
Potassium propionate
Potassium pyrophosphate
Potassium silicate
Potassium sodium tartrate
Potassium sorbate
Potassium sulphate
Potassium sulphite
Potassium tartrate or Potassium acid
tartrate
Potassium tripolyphosphate
Processed eucheuma seaweed
Propane
Propionic acid
Propyl gallate
Propylene glycol
Propylene glycol alginate
Propylene glycol mono - and di-esters
or Propylene glycol esters of fatty
acids
Propylparaben or Propyl-p-hydroxybenzoate
Proteases (papain, bromelain, ficin)
501
508
332
332
536
366
577
326
351
224
252
249
340
340
340
452
283
450
560
337
202
515
225
336
Quinoline yellow
104
Rhodoxanthin
Riboflavin
Riboflavin 5'-phosphate sodium
Rubixanthin
161f
101
101
161d
Saccharin or calcium saccharine or
sodium saccharine or potassium
saccharine
Saffron or crocetin or crocin
Shellac
Silicon dioxide, amorphous
Silver
Sodium acetate
Sodium acid pyrophosphate
Sodium alginate
Sodium aluminium phosphate
Sodium aluminosilicate
Sodium ascorbate
Sodium benzoate
Sodium bicarbonate
Sodium bisulphite
Sodium carbonate
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Prescribed Name
451
407a
944
280
310
1520
405
477
216
1101
164
904
551
174
262
450
401
541
554
301
211
500
222
500
Code
No.
Sodium carboxymethylcellulose
Sodium citrate
Sodium diacetate
Sodium dihydrogen citrate
Sodium erythorbate
Sodium ferrocyanide
Sodium fumarate
Sodium gluconate
Sodium hydrogen malate
Sodium lactate
Sodium lactylate
Sodium malate
Sodium metabisulphite
Sodium metaphosphate, insoluble
Sodium nitrate
Sodium nitrite
Sodium oleyl lactylate
Sodium phosphate, dibasic
Sodium phosphate, monobasic
Sodium phosphate, tribasic
Sodium polyphosphates, glassy
Sodium propionate
Sodium pyrophosphate
Sodium sorbate
Sodium stearoyl lactylate
Sodium sulphate
Sodium sulphite
Sodium tartrate
Sodium tripolyphosphate
Sorbic acid
Sorbitan monostearate
Sorbitan tristearate
Sorbitol or sorbitol syrup
Stannous chloride
Starch acetate
Starch sodium octenylsuccinate
Stearic acid or fatty acid
Steviol glycosides
Succinic acid
Sucralose
Sucrose acetate isobutyrate
Sucrose esters of fatty acids
Sulphur dioxide
Sunset yellow FCF
466
331
262
331
316
535
365
576
350
325
481
350
223
452
251
250
481
339
339
339
452
281
450
201
481
514
221
335
451
200
491
492
420
512
1420
1450
570
960
363
955
444
473
220
110
Tannic acid or tannins
Tara gum
Tartaric acid
Tartrazine
tert-Butylhydroquinone
Thaumatin
Titanium dioxide
α-Tocopherol
δ-Tocopherol
γ-Tocopherol
To be deleted on 11 October 2014
Tocopherols concentrate, mixed
Tocopherols concentrate, mixed
Tragacanth gum
Triacetin
Triammonium citrate
Triethyl citrate
181
417
334
102
319
957
171
307
309
308
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306
307b
413
1518
380
1505
Standard 1.2.4
SCHEDULE 2, PART 1
Food Additive Code Numbers (alphabetical order)
Prescribed Name
Code
No.
Violoxanthin
161e
Xanthan gum
Xylitol
415
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 – Code
Maintenance X) Variation.
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Standard 1.2.4
SCHEDULE 2, PART 2
Food Additive Code Numbers (numerical order)
Prescribed Name
Code
No.
Advantame
Curcumin or turmeric
Riboflavin
Riboflavin 5'-phosphate sodium
Tartrazine
Alkanet or Alkannin
Quinoline yellow
Sunset yellow FCF
Cochineal or carmines or carminic acid
Azorubine or Carmoisine
Amaranth
Ponceau 4R
Erythrosine
Allura red AC
Indigotine
Brilliant Blue FCF
Chlorophyll
Chlorophyll-copper complex
Chlorophyllin copper complex, sodium
and potassium salts
Green S
Fast green FCF
Caramel I
Caramel II
Caramel III
Caramel IV
Brilliant black BN or Brilliant Black PN
Carbon blacks or Vegetable carbon
Brown HT
Carotene
Annatto extracts
Paprika oleoresins
Lycopene
b-apo-8’ Carotenal
b-apo-8’ Carotenoic acid methyl or ethyl
ester
Flavoxanthin
Lutein
Kryptoxanthin
Rubixanthin
Violoxanthin
Rhodoxanthin
Beet red
Anthocyanins or Grape skin extract or
Blackcurrant extract
Saffron or crocetin or crocin
Calcium carbonate
Titanium dioxide
Iron oxide
Aluminium
Silver
Gold
Tannic acid or tannins
–
100
101
101
102
103
104
110
120
122
123
124
127
129
132
133
140
141
141
Sorbic acid
Sodium sorbate
Potassium sorbate
Calcium sorbate
Benzoic acid
Sodium benzoate
Potassium benzoate
Calcium benzoate
200
201
202
203
210
211
212
213
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Prescribed Name
142
143
150a
150b
150c
150d
151
153
155
160a
160b
160c
160d
160e
160f
161a
161b
161c
161d
161e
161f
162
163
164
170
171
172
173
174
175
181
Code
No.
Propylparaben or Propyl-p-hydroxybenzoate
Methylparaben or Methyl-p-hydroxybenzoate
Sulphur dioxide
Sodium sulphite
Sodium bisulphite
Sodium metabisulphite
Potassium metabisulphite
Potassium sulphite
Potassium bisulphite
Nisin
Natamycin or pimaricin
Ethyl lauroyl arginate
Potassium nitrite
Sodium nitrite
Sodium nitrate
Potassium nitrate
Acetic acid, glacial
Potassium acetate or potassium
diacetate
Sodium acetate
Sodium diacetate
Calcium acetate
Ammonium acetate
Lactic acid
Propionic acid
Sodium propionate
Calcium propionate
Potassium propionate
Carbon dioxide
Malic acid
Fumaric acid
216
Ascorbic acid
Sodium ascorbate
Calcium ascorbate
Potassium ascorbate
Ascorbyl palmitate
To be deleted on 21 February 2015
Tocopherols concentrate, mixed
α-Tocopherol
Tocopherols concentrate, mixed
δ-Tocopherol
γ-Tocopherol
Propyl gallate
Octyl gallate
Dodecyl gallate
Erythorbic acid
Sodium erythorbate
tert-Butylhydroquinone
Butylated hydroxyanisole
Butylated hydroxytoluene
Lecithin
Sodium lactate
Potassium lactate
Calcium lactate
Ammonium lactate
Magnesium lactate
Citric acid
Sodium citrate
Sodium dihydrogen citrate
Potassium citrate
300
301
302
303
304
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Federal Register of Legislative Instruments F2013C00264
218
220
221
222
223
224
225
228
234
235
243
249
250
251
252
260
261
262
262
263
264
270
280
281
282
283
290
296
297
306
307
307b
308
309
310
311
312
315
316
319
320
321
322
325
326
327
328
329
330
331
331
332
Standard 1.2.4
SCHEDULE 2, PART 2
Food Additive Code Numbers (numerical order)
Prescribed Name
Code
No.
Potassium dihydrogen citrate
Calcium citrate
Tartaric acid
Sodium tartrate
Potassium tartrate or Potassium acid
tartrate
Potassium sodium tartrate
Phosphoric acid
Sodium phosphate, dibasic
Sodium phosphate, monobasic
Sodium phosphate, tribasic
Potassium phosphate, dibasic
Potassium phosphate, monobasic
Potassium phosphate, tribasic
Calcium phosphate, dibasic or calcium
hydrogen phosphate
Calcium phosphate, monobasic or
calcium dihydrogen phosphate
Calcium phosphate, tribasic
Ammonium phosphate, dibasic
Ammonium phosphate, monobasic or
Ammonium dihydrogen phosphates
Magnesium phosphate, dibasic
Magnesium phosphate, monobasic
Magnesium phosphate, tribasic
Ammonium malate
Sodium hydrogen malate
Sodium malate
Potassium malate
Calcium malate
Metatartaric acid
Calcium tartrate
Adipic acid
Potassium adipate
Ammonium adipates
Succinic acid
Sodium fumarate
Potassium fumarate
Calcium fumarate
Ammonium fumarate
Ammonium citrate
Triammonium citrate
Ferric ammonium citrate
Calcium disodium
ethylenediaminetetraacetate or
calcium disodium EDTA
332
333
334
335
336
Alginic acid
Sodium alginate
Potassium alginate
Ammonium alginate
Calcium alginate
Propylene glycol alginate
Agar
Carrageenan
Processed eucheuma seaweed
Arabinogalactan or larch gum
Locust bean gum or carob bean gum
Guar gum
Tragacanth gum
Acacia or gum arabic
Xanthan gum
Karaya gum
400
401
402
403
404
405
406
407
407a
409
410
412
413
414
415
416
Issue 139
Prescribed Name
337
338
339
339
339
340
340
340
341
341
341
342
342
343
343
343
349
350
350
351
352
353
354
355
357
359
363
365
366
367
368
380
380
381
385
Code
No.
Tara gum
Gellan gum
Sorbitol or sorbitol syrup
Mannitol
Glycerin or glycerol
Polyoxyethylene (40) stearate
Polysorbate 80 or Polyoxyethylene (20)
sorbitan monooleate
Polysorbate 60 or Polyoxyethylene (20)
sorbitan monostearate
Polysorbate 65 or Polyoxyethylene (20)
sorbitan tristearate
Pectin
Ammonium salts of phosphatidic acid
Sucrose acetate isobutyrate
Glycerol esters of wood rosins
Potassium pyrophosphate
Sodium acid pyrophosphate
Sodium pyrophosphate
Potassium tripolyphosphate
Sodium tripolyphosphate
Potassium polymetaphosphate
Sodium metaphosphate, insoluble
Sodium polyphosphates, glassy
Cellulose microcrystalline
Cellulose, powdered
Methyl cellulose
Hydroxypropyl cellulose
Hydroxypropyl methylcellulose
Methyl ethyl cellulose
Sodium carboxymethylcellulose
Aluminium, calcium, sodium,
magnesium, potassium and
ammonium salts of fatty acids
Mono- and di-glycerides of fatty acids
Acetic and fatty acid esters of glycerol
Lactic and fatty acid esters of glycerol
Citric and fatty acid esters of glycerol
Diacetyltartaric and fatty acid esters of
glycerol
Mixed tartaric, acetic and fatty acid
esters of glycerol’ or ‘tartaric, acetic
and fatty acid esters of glycerol
(mixed)’
Sucrose esters of fatty acids
Polyglycerol esters of fatty acids
Polyglycerol esters of interesterified
ricinoleic acid
Propylene glycol mono - and di-esters
or Propylene glycol esters of fatty
acids
Dioctyl sodium sulphosuccinate
Sodium lactylate
Sodium oleyl lactylate
Sodium stearoyl lactylate
Calcium lactylate
Calcium oleyl lactylate
Calcium stearoyl lactylate
Sorbitan monostearate
Sorbitan tristearate
417
418
420
421
422
431
433
Sodium bicarbonate
Sodium carbonate
500
500
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435
436
440
442
444
445
450
450
450
451
451
452
452
452
460
460
461
463
464
465
466
470
471
472a
472b
472c
472e
472f
473
475
476
477
480
481
481
481
482
482
482
491
492
Standard 1.2.4
SCHEDULE 2, PART 2
Food Additive Code Numbers (numerical order)
Prescribed Name
Code
No.
Potassium bicarbonate
Potassium carbonate
Ammonium bicarbonate
Ammonium hydrogen carbonate
Magnesium carbonate
Hydrochloric acid
Potassium chloride
Calcium chloride
Ammonium chloride
Magnesium chloride
Stannous chloride
Sodium sulphate
Potassium sulphate
Calcium sulphate
Magnesium sulphate
Cupric sulphate
Calcium hydroxide
Calcium oxide
Magnesium oxide
Sodium ferrocyanide
Potassium ferrocyanide
Sodium aluminium phosphate
Bone phosphate
Silicon dioxide, amorphous
Calcium silicate
Magnesium silicate or Talc
Sodium aluminosilicate
Potassium aluminium silicate
Calcium aluminium silicate
Bentonite
Aluminium silicate
Potassium silicate
Stearic acid or fatty acid
Glucono δ-lactone or Glucono deltalactone
Sodium gluconate
Potassium gluconate
Calcium gluconate
Ferrous gluconate
Magnesium gluconate
4-hexylresorcinol
501
501
503
503
504
507
508
509
510
511
512
514
515
516
518
519
526
529
530
535
536
541
542
551
552
553
554
555
556
558
559
560
570
575
L-glutamic acid
Monosodium L-glutamate or MSG
Monopotassium L-glutamate
Calcium glutamate
Monoammonium L-glutamate
Magnesium glutamate
Disodium 5’-guanylate
Disodium 5’-inosinate
Disodium 5’-ribonucleotides
Maltol
Ethyl maltol
Glycine
L-Leucine
620
621
622
623
624
625
627
631
635
636
637
640
641
Polydimethylsiloxane or
Dimethylpolysiloxane
Beeswax, white and yellow
Carnauba wax
Shellac
Petrolatum or petroleum jelly
Oxidised polyethylene
900a
Issue 139
Prescribed Name
576
577
578
579
580
586
901
903
904
905b
914
Code
No.
L-cysteine monohydrochloride
Nitrogen
Nitrous oxide
Butane
Isobutane
Propane
Octafluorocyclobutane
Acesulphame potassium
Aspartame
Cyclamate or calcium cyclamate or
sodium cyclamate
Isomalt
Saccharin
Sucralose
Alitame
Thaumatin
Neotame
Steviol glycosides
Aspartame-acesulphame salt
Maltitol and maltitol syrup or
hydrogenated glucose syrup
Lactitol
Xylitol
Erythritol
920
941
942
943a
943b
944
946
950
951
952
Choline salts
1001
α-Amylase
Proteases (papain, bromelain, ficin)
Glucose oxidase
Lipases
Lysozyme
1100
1101
1102
1104
1105
Polydextrose
Polyvinylpyrolidone
1200
1201
Dextrin roasted starch
Acid treated starch
Alkaline treated starch
Bleached starch
Oxidised starch
Enzyme treated starches
Monostarch phosphate
Distarch phosphate
Phosphated distarch phosphate
Acetylated distarch phosphate
Starch acetate
Acetylated distarch adipate
Hydroxypropyl starch
Hydroxypropyl distarch phosphate
Starch sodium octenylsuccinate
Acetylated oxidised starch
1400
1401
1402
1403
1404
1405
1410
1412
1413
1414
1420
1422
1440
1442
1450
1451
Triethyl citrate
Triacetin
Propylene glycol
Polyethylene glycol 8000
Calcium lignosulphonate (40-65)
1505
1518
1520
1521
1522
953
954
955
956
957
961
960
962
965
966
967
968
END OF TABLE
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Federal Register of Legislative Instruments F2013C00264
Standard 1.2.4
SCHEDULE 2, PART 2
Food Additive Code Numbers (numerical order)
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 – Code
Maintenance X) Variation.
Issue 139
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Federal Register of Legislative Instruments F2013C00264
Standard 1.2.4