Document ID: chunk:federal_register_of_legislation:F2023C00755:body:0:p1
Version: federal_register_of_legislation:F2023C00755
Segment Type: other
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Character Range: 0–4431

Schedule 14 Technological purposes performed by substances used as food additives

Note 1 This instrument is a standard under the Food Standards Australia New Zealand Act 1991 (Cth). The standards together make up the Australia New Zealand Food Standards Code. See also section 1.1.1—3.

 Substances used as food additives and substances used as processing aids are regulated by Standard 1.1.1, Standard 1.3.1 and Standard 1.3.3. This Standard lists technological purposes for paragraph 1.1.2—11(1)(b) (definition of used as a food additive) and paragraph 1.1.2—13(1)(c) and subparagraph 1.1.2—13(2)(a)(iii) (definition of used as a processing aid).

Note 2 The provisions of the Code that apply in New Zealand are incorporated in, or adopted under, the Food Act 2014 (NZ). See also section 1.1.1—3.
S14—1 Name
  This Standard is Australia New Zealand Food Standards Code – Schedule 14 – Technological purposes performed by substances used as food additives.
 Note Commencement:
This Standard commences on 1 March 2016, being the date specified as the commencement date in notices in the Gazette and the New Zealand Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act.
S14—2 Technological purposes
  The technological purposes performed by substances used as food additives are set out in the table.
Technological purposes
Purpose                                               Sub-classes                                                                                                     Definition
Acidity regulator                                     acid, alkali, base, buffer, buffering agent, pH adjusting agent                                                 alters or controls the acidity or alkalinity of a food
Anti-caking agent                                     anti-caking agent, anti-stick agent, drying agent, dusting powder                                               reduces the tendency of individual food particles to adhere or improves flow characteristics
Antioxidant                                           antioxidant, antioxidant synergist                                                                              retards or prevents the oxidative deterioration of a food
Bulking agent                                         bulking agent, filler                                                                                           contributes to the volume of a food without contributing significantly to its available energy
Colouring                                                                                                                                                             adds or restores colour to foods
Colour fixative                                       colour fixative, colour stabiliser                                                                              stabilises, retains or intensifies an existing colour of a food
Emulsifier                                            emulsifier, emulsifying salt, plasticiser, dispersing agent, surface active agent, surfactant, wetting agent    facilitates the formation or maintenance of an emulsion between two or more immiscible phases
Firming agent                                                                                                                                                         contributes to firmness of food or interacts with gelling agents to produce or strengthen a gel
Flavour enhancer                                      flavour enhancer, flavour modifier, tenderiser                                                                  enhances the existing taste or odour of a food
Flavouring                                                                                                                                                            intense preparations which are added to foods to impart taste or odour, which are used in small amounts and are not intended to be consumed alone, but do not include herbs, spices and substances which have an exclusively sweet, sour or salt taste
(excluding herbs and spices and intense sweeteners)
Foaming agent                                         whipping agent, aerating agent                                                                                  facilitates the formation of a homogeneous dispersion of a gaseous phase in a liquid or solid food
Gelling