Document ID: chunk:federal_register_of_legislation:F2024C00917:body:0:p3
Version: federal_register_of_legislation:F2024C00917
Segment Type: other
Provision Reference: 
Character Range: 4672–7693

intended for use in the preparation of a food for sale at a higher level than would otherwise be allowed in the ingredient, provided that the level in the food for sale complies with the maximum permitted level in subsection (3) or Schedule 15.
 (6) In this Standard:
 (a) annatto and annatto extracts include norbixin and bixin, calculated as bixin;
 (b) benzoic acid and its salts are calculated as benzoic acid;
 (c) cyclamate and its salts are calculated as cyclohexyl-sulphamic acid;
 (d) ethyl lauroyl arginate is calculated as ethyl-Nα-lauroyl-L-arginate HCl;
 (e) unless the contrary intention appears, nitrates or nitrites refers to the total of nitrates and nitrites, calculated as sodium nitrite;
 Note Nitrites have code numbers 249 and 250. Nitrates have code numbers 251 and 252.
                   Example A contrary intention for the purpose of paragraph (e) appears in item 1.6 of the table to section S15—5 for cheese and cheese products.
 (f) propionic acid and its salts are calculated as propionic acid;
 (g) saccharin and its calcium and sodium salts are calculated as saccharin;
 (h) sorbic acid and its salts are calculated as sorbic acid;
 (i) steviol glycosides are calculated as steviol equivalents in accordance with subsection (7);
 (j) sulphur dioxide and sulphites, including hydrosulphites, bisulphites and metabisulphites, are calculated as sulphur dioxide;
 (k) rosemary extract is calculated as the sum of carnosic acid and carnosol;
 (l) phosphoric acid and phosphates are calculated as phosphorus.
 (7) To calculate the steviol equivalent levels for a steviol glycoside, the following equation is used:

where:
[SE] is the concentration as steviol equivalents.
[SG] is the concentration of individual steviol glycoside.
CF is the conversion factor, as follows:
 (a) dulcoside A—0.40;
 (b) rebaudioside A—0.33;
 (c) rebaudioside B—0.40;
 (d) rebaudioside C—0.33;
 (e) rebaudioside D—0.28;
 (f) rebaudioside F—0.34;
               (g) rebaudioside M—0.25;
               (h) rubusoside—0.50;
               (i) steviolbioside—0.50;
               (j) stevioside—0.40;
               (k)  any other steviol glycoside—0.33.
1.3.1—5 Limitation on use of intense sweeteners
  Unless Schedule 15 expressly provides otherwise, a substance that may be *used as a food additive to perform the technological purpose of an intense sweetener may be added to a food only:
 (a) as a flavour enhancer; or
 (b) in an amount necessary to replace, either wholly or partially, the sweetness normally provided by sugars.
1.3.1—6 Food additives performing the same purpose
 (1) If a food contains a mixture of substances that are *used as food additives to perform the same technological purpose, the sum of the proportions of these substances in the food must not be more than 1.
 (2) In this section:
sum of the proportions is calculated in accordance with the following equation:

where:
N is the number of substances used as food additives in the food that perform the same technological purpose.
Conci