Document ID: chunk:federal_register_of_legislation:F2025C00152:body:0:p15
Version: federal_register_of_legislation:F2025C00152
Segment Type: other
Provision Reference: 
Character Range: 123480–127603

gene from Solanum lycopersicum                                                                                             For the conversion of purified stevia leaf extract to produce one or more of the following: rebaudioside D, rebaudioside M; and rebaudioside AM  GMP
Uridine diphosphate (UDP) glucosyltransferase sourced from Escherichia coli K-12 containing the UDP glucosyltransferase gene from Stevia rebaudiana                                                                                                For the conversion of purified stevia leaf extract to produce one or more of the following: rebaudioside D, rebaudioside M; and rebaudioside AM  GMP
Uridine triphosphate (UTP)-glucose-1-phosphate uridylyltransferase, protein engineered variant, (EC 2.7.7.9) sourced from Escherichia coli K-12, containing the gene for UTP-glucose-1-phosphate uridylyltransferase from Bifidobacterium bifidum  For the conversion of purified stevia leaf extract to produce one or more of the following: rebaudioside I and rebaudioside M                    GMP
Woodflour from untreated Pinus radiata                                                                                                                                                                                                             Gripping agent used in the treatment of hides                                                                                                    GMP

               Note  Some enzyme sources identified in this table are protein engineered. If such an enzyme is used as a processing aid, the resulting food may have as an ingredient a food produced using gene technology, and the requirements relating to foods produced using gene technology will apply—see Standard 1.2.1 and Standard 1.5.2. The relevant enzymes are the following:
                    * Cellulase, protein engineered variant;
                    * Endo-1,4-ß-xylanase, protein engineered variant;
                    * Fructan β-fructosidase, protein engineered variant;
                    * Glucoamylase, protein engineered variant;
                    * Lipase, triacylglycerol, protein engineered variant;
                    * Maltogenic α-amylase, protein engineered variant;
                    * Protein engineered enzymes used in the manufacture of various steviol glycosides;
                    * Subtilisin, protein engineered variant.
S18—10 Permission to use dimethyl dicarbonate as microbial control agent
  For section 1.3.3—12, the foods and maximum permitted addition levels are:
Permission to use dimethyl dicarbonate as microbial control agent (section 1.3.3—12)
Food                                          Maximum permitted addition level
Any of the following:                         250 mg/kg
(a)  fruit juice;
(b)  vegetable juice;
(c)  fruit juice product;
(d)  vegetable juice product.
Water based flavoured drinks                  250 mg/kg
Formulated beverages                          250 mg/kg
Any of the following:                         200 mg/kg
(a)  wine
(b) sparkling wine;
(c) fortified wine;
(d)  fruit wine (including cider and perry);
(e)  vegetable wine;
(f)  mead

           S18—11 Permission to use cetylpyridinium chloride as an antimicrobial agent

            1.            For section 1.3.3—13, the food, maximum permitted levels and conditions are set out in the table to subsection (3).

            2.            In this section:

    Poultry meat means the whole or any part of a poultry carcass which:

              1.     has skin attached; and
              2.     is intended for human consumption; and
              3.     is not, or does not include, offal.
                   Note Subsection 1.1.2—3(2) defines 'offal'.

            1.            The table is:

Permission to use cetylpyridinium chloride as an antimicrobial agent (section 1.3.3—13)

Food              Maximum permitted level (mg/kg)  Conditions of use
Raw poultry meat  13.4 (in the skin)                 (1) The concentration of cetylpyridinium chloride in the aqueous wash solution that is applied to the raw poultry meat