Romsey Australia



Australian and New Zealand Food Additives Codes - Numerical List

 
  Double Click on a word to get a Dictionary definition of that word.

Food Additives Permitted to be used in food.


Select a category
Colour. 100 - 181
Preservative, colour fixative, acidity regulator. 200 - 297
Antioxidant, anti-caking, acidity regulator, humectant. 300 - 385
Emulsifier, thickener, stabiliser, gelling agents. 400 - 492
Anti-caking, foaming, firming, gelling, bulking agents . 500 - 586
Flavour enhancer . 620 - 641
Sweetener, humectant, thickener, stabiliser . 900a - 968
Enzyme, thickener, stabiliser, humectant. 1001 - 1521



Search for a code number.


 

Chemical Name

Code

Colour.  100 - 181
 

Curcumin or Turmeric (colour)
Orange-yellow colour; derived from the root of the curcuma plant, but can be artificially produced; used in cheese, margarine, baked sweets and fish fingers

 100

Riboflavin or Riboflavin 5'-phosphate sodium (colour)
'Vitamin B2' and colour; occurs naturally in green vegetables, eggs, milk, liver and kidney; used in margarine and cheese.

 101

Tartrazine (colour)
Used to colour, sweets, jams, cereals, snack foods, canned fish, packaged soups, confectionery, fruit juice cordials, soft drinks, canned fruit, canned peas, brown sauces, pickles and flavoured pie fillings.

 102

Alkanet or Alkannin (colour)
Natural 'port-wine' colour from A. tinctoria plant.

 103

Quinoline yellow (colour)

 104

Sunset yellow FCF (colour)
Used in cereals, bakery, sweets, snack foods, ice cream, drinks and canned fish Fruit juice cordials, packet trifle mix, hot chocolate mix, packet soup and confectionery.

 110

Carmines or Carminic acid or Cochineal (colour)

 120

Azorubine or Carmoisine (colour)
Confectionery, marzipan, jelly crystals, pre-packaged sponge fillings, pre-packages Swiss roll, marzipan, brown sauce.

 122

Amaranth (colour)
Used in cake mixes, fruit-flavoured fillings, jelly crystals

 123

Ponceau 4R (colour)
Desert toppings, canned strawberries, packet cheesecake, cake mix, trifle mix, jelly crystals.

 124

Erythrosine (colour)
Glace cherries, scotch eggs, biscuits, custard mix, canned cherries, rhubarb, strawberries, canned fruit, sweets, bakery, snack foods.

 127

Allura red AC (colour)
Orange Red colour used in sweets, drinks, condiments, medications, cosmetics.

 129

Indigotine (colour)
Commonly added to tablets and capsules, Biscuits,ice cream, confectionery, baked goods.

 132

Brilliant blue FCF (colour)
Soft drink, dairy products, canned peas, gelatine, cereal, toothpaste cosmetics, deodorant.

 133

Chlorophyll (colour)
Green colour occurs naturally in all plants; used for dyeing waxes and oils, used in medicines and cosmetics.

 140

Chlorophyll-copper complex (colour)
Olive colour, extracted from plants

 141

Green S (colour)
Used in canned peas, mint jelly and sauce.

 142

Fast green FCF (colour)

 143

Caramel I (colour)
Used in oyster, soy, fruit and canned sauces, beer, whiskey

 150a

Caramel II (colour)

 150b

Caramel III (colour)

 150c

Caramel IV (colour)

 150d

Brilliant black BN or Brilliant black PN (colour)
Used in brown sauces, blackcurrant cake mixes

 151

Carbon black or vegetable carbon (colour)
Used in jams, jelly crystals, liquorice

 153

Brown HT (colour) Chocolate cake mixes

 155

Carotene (colour)
Natural orange/yellow colour; found in carrots and other yellow or orange fruits and vegetables.

 160a

Annatto extracts (colour)
Red colour; derived from a tree (Bixa orellana) used to dye cheese, butter, margarine, cereals, snack foods also used in soaps, textiles and varnishes.

 160b

Paprika oleoresins (colour)
Derived from fruit pods of the red pepper.

 160c

Lycopene (colour)

 160d

b-apo-8' Carotenal (colour)

 160e

b-apo-8' Carotenoic acid or methyl ethyl ester (colour)

 160f

Flavoxanthin (colour)

 161a

Lutein (colour)

 161b

Kryptoxanthin (colour)

 161c

Rubixanthin (colour)

 161d

Violoxanthin (colour)

 161e

Rhodoxanthin (colour)

 161f

Beet red (colour) Purple colour derived from beets.

 162

Anthocyanins or Grape skin extract or Blackcurrant extract (colour)

 163

Saffron or Crocetin or Crocin (colour)

 164

Calcium carbonate (colour, anti-caking agent)
Mineral salt. Also used in toothpastes, white paint and cleaning powders; may be derived from rock mineral or animal bones; sometimes used to de-acidify wines and firm canned fruit and vegetables.

 170

Titanium dioxide (colour)
White colour also used in toothpaste and white paint

 171

Iron oxide (colour)
Black, yellow, red colour used in salmon and shrimp pastes

 172

Aluminium (colour)

 173

Silver (colour)

 174

Gold (colour)

 175

Tannic acid or tannins (colour, emulsifier, stabiliser, thickener)
Occurs naturally in tea.

 181

 Preservative, colour fixative, acidity regulator. 200 - 297
[ Top ]

Sorbic acid (preservative)
Almost every food product.Sausages,yoghurt , confectionery , lemonade, cheese, rye bread, cakes , pizza, shellfish, lemon juice, wine, cider and soups.

 200

Sodium sorbate (preservative)
Either obtained from berries or synthesised from ketene. Found in a large range of foods and drinks, yeast goods, cheeses and wine making

 201

Potassium sorbate (preservative)

 202

Calcium sorbate (preservative)

 203

Benzoic acid (preservative)
Added to alcoholic beverages, baked goods, cheeses, gum, condiments, frozen dairy, cordial, chilli paste, brewed soft drinks, fruit juice, non-dairy dips, non-canned tomato juice, relishes, soft sweets, cordials and sugar substitutes. Used in cosmetics, as an antiseptic in many cough medications and an antifungal in ointments.

 210

Sodium benzoate (preservative)
As above. Pepsi Max, Fanta, Sprite, Sunkist, Coke Zero, cordials and other drinks, also in milk and meat products, relishes and condiments, baked goods and lollies, tooth pastes, mouth washes, maple syrup and margarine.

 211

Potassium benzoate (preservative)
Added to alcoholic beverages, baked goods, cheeses, gum, condiments, frozen dairy, relishes, soft sweets, cordials and sugar substitutes. Used in cosmetics, as an antiseptic in many cough medications and an antifungal in ointments.

212

Calcium benzoate (preservative)
Fruit juice cordials, cordials, soft drinks, fish marinades.

 213

Propylparaben or Propyl-p-hydroxy-benzoate (preservative)

 216

Methylparaben or Methyl-p-hydroxy-benzoate (preservative)

 218

Sulphur dioxide (preservative)
Fruit juices, cider, low-kilojoule jam, mixed dried fruit, dehydrated peas, cordials, syrups, flavoured toppings, pickles beer, soft drinks, wine, vinegar, potato products.

 220

Sodium sulphite (preservative)
As above -- uncooked prawns shrimps, bread enhancer.

 221

Sodium bisulphite (preservative)  As above

 222

Sodium metabisulphite (preservative)
Bread flour products, frozen vegetables shellfish, dried fruits, pickles, fruit juice, cordials.

 223

Potassium metabisulphite (preservative)
Typical products are beer, soft drinks, dried fruit, juices, cordials, wine, vinegar, potato products.

 224

Potassium sulphite (preservative)  Derived from coal tar

 225

Potassium bisulphite (preservative)

 228

Nisin (preservative)
Antibiotic derived from bacteria; found in beer, processed cheese products, tomato paste.

 234

Natamycin or Pimaricin (preservative)
Mould inhibitor derived from bacteria. Used in meat, cheese.

 235

Dimethyl dicarbonate (preservative)
Yeast inhibitor. Used in fruit drinks, sports drinks and wine.

 242

Potassium nitrite (preservative, colour fixative)
Corned, cured, pickled, manufactured pressed salt meats.

 249

Sodium nitrite (preservative, colour fixative)
Canned, manufactured, cured pressed meat.

 250

Sodium nitrate (preservative, colour fixative)
Slow-dried meat, prosciutto ham manufactured meat.

 251

Potassium nitrate (preservative, colour fixative)
May be derived from waste animal or vegetable matter; used in gunpowder, explosives and fertilisers, and in the preservation of meat

 252

Acetic acid, glacial (acidity regulator)
Main component of vinegar, synthetically produced from wood fibres; used in pickles, chutneys, and sauces.

 260

Potassium acetate or Potassium diacetate (acidity regulator)

 261

Sodium acetates (acidity regulator)
(ii) Sodium hydrogen acetate (sodium diacetate) - A vinegar used as a mould inhibitor in snack foods and bread, as a flavour enhancer in breads, cakes, cheese and snack food.

 262

Calcium acetate (acidity regulator)

 263

Ammonium acetate (acidity regulator)

 264

Lactic acid (acidity regulator)
Occurs naturally in sour milk, apples, tomatoes and molasses. used in sweets, dressings, soft drinks , infant formulas and confectionery.

 270

Propionic acid (preservative)
Propionates occur naturally in fermented foods, human perspiration and ruminants digestive tract, also can be derived commercially from ethylene and carbon monoxide or propionaldehyde , natural gas , fermented wood pulp or produced when bacteria decompose fibre. Commonly used in bread cheese and flour products.

 280

Sodium propionate (preservative)  Bread flour products.

 281

Calcium propionate (preservative)  Bread flour products.

 282

Potassium propionate (preservative)  Bread flour products.

 283

Carbon dioxide (propellant)  Wine, soft drinks,

 290

Malic acid (acidity regulator)
Potato snacks, confectionery, spaghetti sauce, frozen vegetables, tinned tomatoes.

 296

Fumaric acid (acidity regulator)  Soft drinks and cake mixes.

 297

 Antioxidant, anti-caking agent, acidity regulator, humectant, bulking agent, stabiliser. 300 - 385
[ Top ]

Ascorbic acid (antioxidant)
Vitamin C. Occurs naturally in fruit and vegetables; added to products as diverse as cured meat, breakfast cereals, frozen fish and wine.

 300

Sodium ascorbate (antioxidant)  Sodium salt of vitamin C.

 301

Calcium ascorbate (antioxidant)

 302

Potassium ascorbate (antioxidant) Potassium salt of vitamin C.

 303

Ascorbyl palmitate (antioxidant)

 304

Tocopherols concentrate, mixed (antioxidant)  'Vitamin E'
Found in vegetable oils, including soy, wheat germ, rice germ, cottonseed, maize. Used in margarine and salad dressings.

 306

a-Tocopherol (antioxidant)

 307

g-Tocopherol (antioxidant)

 308

d-Tocopherol (antioxidant)

 309

Propyl gallate (antioxidant)
Used to prevent rancidity in oily substances such as edible fats, spreads, lard, dripping, margarine.

 310

Octyl gallate (antioxidant)

 311

Dodecyl gallate (antioxidant)

 312

Erythorbic acid (antioxidant)

 315

Sodium erythorbate (antioxidant)

 316

tert-Butylhydroquinone (antioxidant)
Used in dairy blend edible fats and oils, margarine, dripping, salad dressing also used in lipsticks.

 319

Butylated hydroxyanisole (antioxidant)  Petroleum derivative.
Instant mashed potato, edible oil, reduced fat spread, chewing gum, baby oil also used in lipstick, eye liner.

 320

Butylated hydroxytoluene (antioxidant)  Retards rancidity in fats, oils, and oil-containing foods. Cereals, chewing gum, potato chips, vegetable oils also used in lipstick, eye liner.

 321

Lecithin (antioxidant, emulsifier)
Derived from soy beans, eggs, peanuts, corn. Used to allow combination of oils in margarine, chocolate, mayonnaise, milk powder, potato chips, puddings, breakfast cereals.

 322

Sodium lactate (acidity regulator, humectant, bulking agent)
Occurs in sour milk, apples, tomatoes and molasses. Found in biscuits, cheese, confectionery and a wide range of foods.

 325

Potassium lactate (acidity regulator, humectant)

 326

Calcium lactate (acidity regulator)

 327

Ammonium lactate (acidity regulator)

 328

Magnesium lactate (acidity regulator)

 329

Citric acid (acidity regulator, antioxidant)
Naturally derived from citrus fruit. Used in biscuits, canned fish, cheese and processed cheese, infant formulas, cake and soup mixes, rye bread, soft drinks, fermented meat products.

 330

Sodium citrates (acidity regulator, emulsifier, stabiliser)
Cheese, cream, includes a wide range of foods.

 331

Potassium citrates (acidity regulator, stabiliser)
Found in artificially sweetened jelly and confectionery and in a wide range of foods.

 332

Calcium citrates (acidity regulator, stabiliser)
In tinned vegetables and wide range of foods.

 333

Tartaric acid (acidity regulator, antioxidant)
Obtained from unripe fruit, grape juice. Found in chewing gum and various types of foods and drinks

 334

Sodium tartrates (acidity regulator)

 335

Potassium tartrate or Potassium acid tartrate (acidity regulator, stabiliser)

 336

Potassium sodium tartrate (acidity regulator, stabiliser)

 337

Phosphoric acid (acidity regulator)
Soft drinks, beer, cheese products, snacks, and most processed foods.

 338

Sodium phosphates (acidity regulator, emulsifier, stabiliser)

 339

Potassium phosphates (acidity regulator, emulsifier, stabiliser)Baked goods, cheese, powdered foods, cured meats, soda pop, breakfast cereals, dehydrated potatoes

 340

Calcium phosphates (acidity regulator, emulsifier, stabiliser, anti-caking agent)

 341

Ammonium phosphates (acidity regulator)

 342

Magnesium phosphates (acidity regulator, anti-caking agent)
Found in salt substitutes, sweetened coconut and mustard.

 343

Ammonium malate (acidity regulator)

 349

Sodium malates (acidity regulator, humectant)
Found in potato snacks, confectionery, spaghetti sauce, frozen vegetables, tinned tomatoes.

 350

Potassium malates (acidity regulator)

 351

Calcium malates (acidity regulator)

 352

Metatartaric acid (acidity regulator)

 353

Calcium tartrate (acidity regulator)

 354

Adipic acid (acidity regulator)

 355

Potassium adipate (acidity regulator)

 357

Ammonium adipates (acidity regulator)

 359

Succinic acid (acidity regulator)

 363

Sodium fumarate (acidity regulator)

 365

Potassium fumarate (acidity regulator)

 366

Calcium fumarate (acidity regulator)

 367

Ammonium fumarate (acidity regulator)

 368

Ammonium citrate or triammonium citrate (acidity regulator)

 380

Ferric ammonium citrate (acidity regulator, anti-caking agent)

 381

Calcium disodium ethylenediaminetetraacetate or calcium disodium EDTA (preservative, antioxidant)
Canned soft drink, tinned white potatoes, salad dressings, egg products, oleomargarine, potato salad, lima beans, mushrooms, pecan pie filling, sandwich spreads

 385

 Emulsifier, thickener, stabiliser, gelling agents. 400 - 492
[ Top ]

Alginic acid (thickener, stabiliser)

 400

Sodium alginate (thickener, stabiliser, gelling agent)
Vegetable gum, derived from seaweed; artificial sweetener base, used in custard mix, cordial, flavoured milk, ice blocks, pastry, jelly, ice cream, cheese, confectionery, canned icing, beer thickened cream and yoghurt.

 401

Potassium alginate (thickener, stabiliser)

 402

Ammonium alginate (thickener, stabiliser)

 403

Calcium alginate (thickener, stabiliser, gelling agent)

 404

Propylene glycol alginate (thickener, emulsifier)
Derived from petroleum. Artificial sweetener base, also used in germicides, paint remover and antifreeze.

 405

Agar (thickener, gelling agent, stabiliser)
Manufactured meats and ice cream.

 406

Carrageenan (thickener, gelling agent, stabiliser)
Derived from seaweed: Ice cream, jelly, chocolate milk.

 407

Processed eucheuma seaweed (thickener, gelling agent, stabiliser)

 407a

Arabinogalactan or Larch gum (thickener, gelling agent, stabiliser)

 409

Locust bean gum or Carob bean gum (thickener, stabiliser)

 410

Guar gum (thickener, stabiliser)
Gums are derived from natural sources bushes, trees, seaweed: Used in beverages, ice cream, frozen pudding, salad dressing, dough, cottage cheese, candy, drink mixes

 412

Tragacanth gum (thickener, stabiliser)

 413

Acacia or gum Arabic (thickener, stabiliser)

 414

Xanthan gum (thickener, stabiliser)

 415

Karaya gum (thickener, stabiliser)

 416

Gellan gum (thickener, stabiliser, gelling agent)

 418

Sorbitol or sorbitol syrup (sweetener, humectant, emulsifier)

 420

Mannitol (sweetener, humectant)

 421

Glycerin or glycerol (humectant)
Crystallised and dried fruit, liqueurs, marshmallows, soft drinks, desserts, confectionery also used in tooth paste

 422

Polyethylene (40) stearate (emulsifier)

 431

Polysorbate 80 or Polyoxyethylene (20) sorbitan moonoleate (emulsifier) Baked goods, frozen desserts, imitation dairy products keeps baked goods from getting stale.

 433

Polysorbate 60 or Polyoxyethylene (20) sorbitan monostearate (emulsifier)

 435

Polysorbate 65 or Polyoxyethylene (20) sorbitan tristearate (emulsifier)

 436

Pectins (thickener, stabiliser, gelling agent)
Naturally occurring in the skins of apples; used to thicken jams, jellies and sauces

 440

Ammonium salts of phosphatidic acid (emulsifier)

 442

Sucrose acetate isobutyrate (emulsifier, stabiliser)

 444

Glycerol esters of wood rosins (emulsifier, stabiliser) prepared from wood rosin that is harvested from the stumps of the longleaf pine (Pinus palustris)
Water-based flavoured drinks, including "sport," "energy," or "electrolyte" drinks and particulated drinks 150 mg/kg
Surface-treated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera ), fruits,seaweeds and nuts and seeds. 110 mg/kg
also used in eyeliner pencils

 445

Potassium pyrophosphate or Sodium acid pyrophosphate or Sodium pyrophosphate (emulsifiers, acidity regulators, stabilisers)

 450

Potassium tripolyphosphate or Sodium tripolyphosphate (acidity regulator)

 451

Potassium polymetaphosphate or Sodium metaphosphate, insoluble or Sodium polyphosphates, glassy (emulsifier, stabiliser)

 452

Cellulose microcrystalline and powdered (anti-caking agent)

 460

Methyl cellulose (thickener, stabiliser, emulsifier)

 461

Hydroxypropyl cellulose (thickener, stabiliser, emulsifier)

 463

Hydroxypropyl methylcellulose (thickener, stabiliser, emulsifier)

 464

Methyl ethyl cellulose (thickener, stabiliser, emulsifier, foaming agent)

 465

Sodium carboxymethylcellulose (thickener, stabiliser)
It prevents sugar from crystallizing. Ice cream, beer, pie fillings, icings, diet foods, candy.

 466

Aluminium, calcium, sodium, magnesium, potassium and ammonium salts of fatty acids (emulsifier, stabiliser, anti-caking agent)

 470

Mono- and di-glycerides of fatty acids (emulsifier, stabiliser)

 471

Acetic and fatty acid esters of glycerol (emulsifier, stabiliser)

 472a

Lactic and fatty acid esters of glycerol (emulsifier, stabiliser)

 472b

Citric and fatty acid esters of glycerol (emulsifier, stabiliser)

 472c

Diacetyltartaric and fatty acid esters of glycerol (emulsifier)

 472e

Mixed tartaric, acetic and fatty acid esters of glycerol (emulsifier, stabiliser)

 472f

Sucrose esters of fatty acids (emulsifier)

 473

Polyglycerol esters of fatty acids (emulsifier)

 475

Polyglycerol esters of interesterified ricinoleic acid (emulsifier)

 476

Propylene glycol mono- and di-esters or Propylene glycol esters of fatty acids (emulsifier)

 477

Dioctyl sodium sulphosuccinate (emulsifier)

 480

Sodium lactylate or sodium oleyl lactylate or sodium stearoyl lactylate (emulsifier, stabiliser)

 481

Calcium lactylate or Calcium oleyl lactylate or Calcium stearoyl lactylate (emulsifier, stabiliser)

 482

Sorbitan monostearate (emulsifier)

 491

Sorbitan tristearate (emulsifier)

 492

 Emulsifier, anti-caking agent, foaming agent, firming agent, gelling agent, bulking agent . 500 - 586
[ Top ]

Sodium carbonate or Sodium bicarbonate (acidity regulator, raising agent, anti-caking agent)

 500

Potassium carbonates (acidity regulator, stabiliser)

 501

Ammonium bicarbonate or Ammonium hydrogen carbonate (acidity regulator, raising agent)

 503

Magnesium carbonate (acidity regulator, anti-caking agent)

 504

Hydrochloric acid (acidity regulator)

 507

Potassium chloride (gelling agent)

 508

Calcium chloride (firming agent)

 509

Ammonium chloride (bulking agent)

 510

Magnesium chloride (firming agent)

 511

Stannous chloride (antioxidant)

 512

Sodium sulphate (acidity regulator)

 514

Potassium sulphate (acidity regulator)

 515

Calcium sulphate (firming agent) Derived from limestone
Bread rolls, flour, tinned tomatoes, soy tofu, dried egg, cheese products, also used in tooth paste, mortar, cement.

 516

Magnesium sulphate (firming agent)

 518

Cupric sulphate (mineral salt)

 519

Calcium hydroxide (acidity regulator, firming agent)

 526

Calcium oxide (acidity regulator)

 529

Magnesium oxide (anti-caking agent)

 530

Sodium ferrocyanide (anti-caking agent)

 535

Potassium ferrocyanide (anti-caking agent)

 536

Sodium aluminium phosphate (acidity regulator, emulsifier)

 541

Bone phosphate (anti-caking agent, emulsifier)
Powdered milk and also as filler in tablets.

 542

Silicon dioxide, amorphous (anti-caking agent) Sand/Quartz
Used in beer, confectionery, sausages, milk powder

 551

Calcium silicate (anti-caking agent)

 552

Magnesium silicate or Talc (anti-caking agent)

 553

Sodium aluminosilicate (anti-caking agent)

 554

Potassium aluminium silicate

 555

Calcium aluminium silicate (anti-caking agent)

 556

Bentonite (anti-caking agent)

 558

Aluminium silicate (Anticaking agent)
Cheese, powdered milk, ready-to-eat, instant, and regular hot breakfast cereal products. Also used in cosmetics.( Kaolin )

 559

Potassium silicate (anti-caking agent)

 560

Stearic acid or fatty acid (glazing agent, foaming agent)

 570

Glucono d -lactone or Glucono delta-lactone (acidity regulator, raising agent)

 575

Potassium gluconate (sequestrant)

 577

Calcium gluconate (acidity regulator, firming agent)

 578

Ferrous gluconate (colour retention agent)

 579

Magnesium gluconate (acidity regulatory, firming agent)

 580

4-Hexylresorcinol (antioxidant)

 586

 Flavour enhancer . 620 - 641
[ Top ]

L-Glutamic acid (flavour enhancer)

 620

Monosodium L-glutamate or MSG (flavour enhancer)

 621

Monopotassium L-glutamate (flavour enhancer)

 622

Calcium glutamate (flavour enhancer)

 623

Monoammonium L-glutamate (flavour enhancer)

 624

Magnesium glutamate (flavour enhancer)

 625

Disodium 5. -guanylate (flavour enhancer) from sardines.
Instant noodles, potato chips and snacks, savoury rice, tinned vegetables, cured meats, packet soup.

 627

Disodium 5. -inosinate (flavour enhancer)

 631

Disodium 5'-ribonucleotides (flavour enhancer)

 635

Maltol (flavour enhancer)
Derived from the bark of larch trees, pine needles, chicory wood. Used in baked goods to give a 'fresh baked' taste and smell in bread and cakes, jam, ice cream, soft drinks.

 636

Ethyl maltol (flavour enhancer)

 637

Glycine (flavour enhancer)

 640

L-Leucine (flavour enhancer)

 641

 Sweetener, humectant, thickener, stabiliser . 900a - 968
[ Top ]

Polydimethylsiloxane or Dimethylpolysiloxane (anti-caking agent, emulsifier)
Confectionery, cordials, syrups and toppings, soft drinks, instant coffee, vinegar, chewing gum, chocolates.

 900a

Beeswax, white and yellow (glazing agent)

 901

Carnauba wax (glazing agent)
Chocolates, cocoa products, chewing gum, confectionery, flavour carrier in drinks, savoury snacks, toppings and to wax fruit also used in cosmetics and inks.

 903

Shellac (glazing agent) Derived from the lac insect of India; Used as glazing agent, chocolate, confectionery, orange fizzy drinks, orange skin and staining wood .

 904

Petrolatum or petroleum jelly (glazing agent)

 905b

Oxidised polyethylene (humectant)

 914

L-Cysteine monohydrochloride (raising agent)
Most often derived from chicken feathers or duck feathers, human hair has also been used in China. Used in baking to create stretchier doughs, especially for burger buns and French sticks. Source: The shocking truth about bread. The Independent.co.uk

 920

Nitrogen (propellant)

 941

Nitrous oxide (propellant  -  Laughing Gas)  used in Spray on artificial cream

 942

Butane (propellant)

 943a

Isobutane (propellant)

 943b

Propane (propellant)

 944

Octafluorocyclobutane (propellant)

 946

Acesulphame potassium (sweetener)

 950

Aspartame (sweetener)

 951

Calcium cyclamate or sodium cyclamate or cyclamate (sweetener)

 952

Isomalt (humectant, sweetener, bulking agent, anti-caking agent)

 953

Saccharin or calcium saccharin or sodium saccharine or potassium saccharine (sweetener)

 954

Sucralose (sweetener)

 955

Alitame (sweetener)

 956

Thaumatin (flavour enhancer, sweetener)

 957

Neotame (sweetener)

 961

Maltitol and maltitol syrup or hydrogenated glucose syrup (sweetener, stabiliser, emulsifier, humectant)

 965

Lactitol (sweetener, humectant)

 966

Xylitol (sweetener, humectant, stabiliser)

 967

Erythritol (humectant, sweetener)

 968

 Enzyme, thickener, stabiliser, humectant. 1001 - 1521
[ Top ]

Choline salts (emulsifier)

 1001

a-amylase (enzyme)

 1100

Proteases (papain, bromelain, ficin) (stabiliser, enzyme)

 1101

Glucose oxidase (antioxidant)

 1102

Lipases (enzyme)

 1104

Lysozyme (enzyme, preservative)

 1105

Polydextrose (humectant, bulking agent, stabiliser, thickener)

 1200

Polyvinylpyrrolidone (stabiliser)

 1201

Dextrin roasted starch (thickener, stabiliser)

 1400

Acid treated starch (thickener, stabiliser)

 1401

Alkaline treated starch (thickener, stabiliser)

 1402

Bleached starch (thickener, stabiliser)

 1403

Oxidised starch (thickener, stabiliser)

 1404

Enzyme treated starches (thickener, stabiliser)

 1405

Monostarch phosphate (thickener, stabiliser)

 1410

Distarch phosphate (thickener, stabiliser)

 1412

Phosphated distarch phosphate (thickener, stabiliser)

 1413

Acetylated distarch phosphate (thickener, stabiliser)

1414

Starch acetate esterified with acetic anhydride (thickener, stabiliser)

 1420

Acetylated distarch adipate (thickener, stabiliser)

 1422

Hydroxypropyl starch (thickener, stabiliser)

 1440

Hydroxypropyl distarch phosphate (thickener, stabiliser)

 1442

Starch sodium octenylsuccinate (thickener, stabiliser)

 1450

Triethyl citrate (antifoaming agent)

 1505

Triacetin (humectant)

 1518

Propylene glycol (humectant)

 1520

Polyethylene glycol 8000 (antifoaming agent)

 

Updated up to the 31st Session of the Codex Alimentarius Commission (2008)

 

 

From Sunday 13 September 2009, bread-making flour in Australia must have folic acid, a form of the B vitamin folate, added to it to reduce the risk of babies being born with birth defects such as spina bifida.

Australia has decided to stick with the plan despite New Zealand backing out after concerns were raised about the health ramifications.
New Zealand will instead proceed with a targeted voluntary programme.

The impact on the population at large has since been questioned, however, after a possible link was discovered between folic acid as a dietary supplement and the incidence of certain cancers.
As a result, Ireland, the UK and New Zealand, put on hold their mandatory fortification schemes until further research was carried out.
" In New Zealand mandatory fortification of folic acid in bread will be deferred until May 2012, with the focus now on introducing a targeted voluntary programme, Minister for Food Safety Kate Wilkinson announced ( 27 August 2009 ) ".

From October 2009, most bread in Australia and New Zealand will contain added iodine (from iodised salt). The Standard requires the replacement of non-iodised salt with iodised salt in bread; however bread represented as ‘organic’ is exempt, consistent with the mandatory folic acid fortification standard.
Source: 
http://www.foodstandards.gov.au/foodmatters/fortification/
http://www.infonews.co.nz/news.cfm?l=1&t=146&id=41476
http://www.yorkshireeveningpost.co.uk/nhshealth/Folic-acid-debate-continues.5566551.jp

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Synthetic Food Additives Colours.

INS* Food Additive MPL
  Schedule 1  
123 Amaranth Various, from 30 mg/kg in certain beverages to 300 mg/kg in confectionery
160b Annatto Various, from 10 mg/kg in liquid milk products and flavoured milk to 100 mg/kg in processed cereal meal products
127 Erythrosine 200 mg/kg in glace cherries
  Schedule 3  
120 Cochineal and Carmines Good Manufacturing Practice
  Schedule 4 70 mg/L in beverages
290mg/kg in other foods
129 Allura Red AC  
122 Azorubine/Carmoisine  
151 Brilliant Black BN  
133 Brilliant Blue FCF  
155 Brown HT  
143 Fast green FCF  
142 Green S  
132 Indigotine  
124 Ponceau 4R  
104 Quinoline yellow  
110 Sunset yellow FCF  
102 Tartrazine  
     


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Food Additives Permitted in Milk Products

1.1.2  Liquid milk products and flavoured liquid milk

Code Additive mg/kg
160b Annatto extracts 10
950 Acesulphame potassium 500
160b Alitame 40
950 Aspartame-acesulphame salt 1100

1.1.3  Liquid milk to which phytosterol esters have been added

Code Additive mg/kg
401 Sodium alginate 2
407 Carrageenan 2
412 Guar gum 2
471 Mono- and diglycerides of fatty acids 2

1.1.4  Liquid milk to which tall oil phytosterols have been added

Code Additive mg/kg
460 Microcrystalline cellulose 5

1.2.2  Fermented milk products and rennetted milk products

Code Additive mg/kg
160b Annatto extracts 60
950 Acesulphame potassium 500
956 Alitame 60
962 Aspartame-acesulphame salt 1100

1.4.2  Cream products (flavoured, whipped, thickened, sour cream )

Code Additive mg/kg
234 Nisin 10

Whipped thickened light cream

Code Additive mg/kg
475 Polyglycerol esters of fatty acids 5000

1.5  Dried milk, milk powder, cream powder

Code Additive mg/kg
304 Ascorbyl palmitate 5000
320 Butylated hydroxyanisole 100
343 Magnesium phosphates 10000
431 Polyoxyethylene (40) stearate GMP
530 Magnesium oxide 10000
542 Bone phosphate 1000
555 Potassium aluminium silicate GMP

Compiled from Current Australian approved additives   http://www.foodstandards.gov.au/foodmatters/foodadditives.cfm

  View List of Food Additives Permitted in Dairy Products 

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Colourings Permitted in Medicines for Oral Use

Additive No:
Alura Red AC 129
Amaranth 123
Annatto Extracts (Oil and Alkali-extracted) 160b
Annatto Extracts (Solvent-extracted)  
Anthocyanins Grape Skin Extract 163(ii)
Beet Red 162
Betacarotene 160a(i)
Brilliant Black BN Brilliant Black PN 151
Brilliant Blue FCF 133
Brilliant Scarlet 4R Ponceau 4R 124
Canthaxanthin 161
Class I: Plain Caramel,caustic caramel 150a
Class II: Caustic sulfite 150b
Class III: Ammonia caramel 150c
Class IV: Sulfite ammonia 150d
Carbon black Vegetable carbon 153
Carmoisine Azorubine 122
Carotenes Carotenes (Algae)  
Carotenes (Vegetable) 160a(ii)
Chlorophylls 140
Chlorophyllins - Copper  
Complexes Sodium and Potassium Salts 141(ii)
Chlorophyllin -Copper Complex)  
Chlorophylls - Copper Complexes 141(i)
Chocolate Brown HT Brown 155
Cochineal 120
Curcumin 100(i)
Erythrosine 127
Fast green FCF 143
Food Orange 6 Beta-apo-8'-carotenal 160
Food Orange 7 Beta-apo-8’-carotenoic Acid 160f
Green S 142
Indigo Carmine Indigotine 132
Iron Oxide Black 172(i)
Iron Oxide Red 172(ii)
Iron Oxide Yellow 172(iii)
Patent Blue V 131
Phloxine B  
Quinoline Yellow 104
Riboflavin 101(i)
Saffron  
Sunset Yellow FCF 110
Titanium Dioxide 171
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 Additives that are allowed in fish and fish products.
Unprocessed fish and fish fillets (including frozen and thawed)
 

Food Type Codex Number Additive Max (mg/kg)
Frozen fish fillets 300, 301, 302, 303 Ascorbic acid and sodium, calcium, potassium ascorbates 400
and 315, 316 Erythorbic acid and sodium erythorbate 400
peeled prawns 339, 340, 341 Sodium, potassium and calcium phosphates GMP
  450, 451, 452 Pyrophosphates, Triphosphates, Polyphosphates GMP
       
Uncooked crustacea 220, 221, 222, 223, Sulphur dioxide and sodium and potassium sulphites 100
  224, 225, 228   GMP
  300, 301, 302, 303 Ascorbic acid and sodium, calcium and potassium ascorbates GMP
  315, 316 Erythorbic acid and sodium erythorbate GMP
  330, 331, 332, Citric acid and sodium, potassium, calcium GMP
  333, 380 and ammonium citrates GMP
  500 Sodium carbonates GMP
  504 Magnesium carbonates GMP
  586 4-HEXYLRESORCINOL GMP
       


GMP (Good Manufacturing Practice) means using the lowest level possible of an additive to achieve a technological function (eg. preservation) which will leave the least residual in the final food.



Additives that are allowed in Processed fish and fish products.

Food Type Codex Number Additive Max (mg/kg)
       
Cooked crustacea 220, 221, 222, 223, Sulphur dioxide and sodium and potassium sulphites 30
  224, 225, 228    
       
Roe (all products) 123 Amaranth 300
       
Semi-preserved fish 160b Annatto extracts 10
  200, 201, 202, 203 Sorbic acid and sodium, potassium and calcium sorbates 2500
  210, 211, 212, 213 Benzoic acid and sodium and calcium benzoates 2500
       
Fully preserved fish 220, 221, 222, 223, Sulphur dioxide and sodium and potassium sulphites 30
and 224, 225, 228    
canned fish 385 Calcium disodium EDTA 250
       
Canned abalone (paua) 220, 221, 222, 223, Sulphur dioxide and sodium and potassium sulphites 1000
  224, 225, 228    

The maximum level of histamine permitted in fish or fish products. [2..2.3]

Histamine is a naturally produced toxin.
It is an indicator of decomposition and increased levels of histamine can be linked to inappropriate standards of hygiene and handling.
The level of histamine in fish or fish products must not exceed the following levels:

Decomposition – 10 mg/100 g of histamine for the species of Clupeidae, Scrombridae, Scrombresocidae, Pomatomidae and Coryphaenedae families.

Hygiene and handling – 20 mg per 100g. This applies only to species of the families Scrombridae, Clupeidae, Coryphaenidae, Scrombresocidae and Pomatomidae.

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What do food additives do?

Some food additives have more than one use. Food additives are listed according to their functional or class names. Examples of the most common functions are:

  • Acids / Acidity regulators / Alkalis help to maintain a constant acid level in food.   This is important for taste, as well as to influence how other substances in the food function.   For example, an acidified food can retard the growth of some micro-organisms.

  • Anti-caking agents reduce the tendency of individual food particles to adhere and improve flow characteristics.   For example, seasoning with an added anti-caking agent flows freely and doesn' t clump together.

  • Antioxidants retard or prevent the oxidative deterioration of foods.   For example, in fats and oils, rancid flavours can develop when they are exposed to oxygen.   Antioxidants prevent this from happening.

  • Bulking agents contribute to the volume of the food, without contributing significantly to its available energy.   For example, sugar often contributes to the volume of lollies, while some low-joule foods need bulking agents added to them to replace the bulk normally provided by sugar.

  • Colourings add or restore colour to foods.   For example, icing mixture is coloured to make it more attractive on cakes.

  • Emulsifiers facilitate or maintain oil and water from separating into layers.   For example, emulsifiers may be used in margarine to prevent oil forming a layer on top of the margarine.

  • Firming agents / Stabilisers maintain the uniform dispersion of substances in solid and semi-solid foods.

  • Flavour enhancers enhance the existing taste and/or odour of a food.

  • Foaming agents maintain the uniform dispersion of gases in aerated foods.

  • Gelling agents modify the texture of the food through gel formation.

  • Glazing agents impart a coating to the external surface of the food, for example a wax coating on fruit to improve its appearance.

  • Humectants reduce moisture loss in foods.   For example, glycerine may be added to icing to prevent it from drying out.

  • Preservatives retard or prevent the deterioration of food by micro-organisms, and thus prevent spoilage of foods.

  • Raising agents liberate gases, thereby increasing the volume of a food.   Raising agents are often used in baked goods.

  • Sweeteners replace the sweetness normal provided by sugars in foods without contributing significantly to their available energy.

  • Thickeners increase the viscosity of a food.   For example, a sauce might contain a thickener to give it the desired consistency.


Australian and New Zealand Food Additives Codes - Numerical List  (31 pages)

by Romsey Australia
is licensed under a Creative Commons Attribution 2.5 Australia License.


     


Revised and Updated April 2012