Document ID: chunk:federal_register_of_legislation:F2024C01138:body:0:p2
Version: federal_register_of_legislation:F2024C01138
Segment Type: other
Provision Reference: 
Character Range: 2929–5991

number of kilocalories/100g must be calculated in accordance with the following equation:

           where

  AE(C) is the average energy content in kilocalories/100 g;
  AE(kJ) is the average energy content in kilojoules/100 g, calculated in accordance with the equation set out in subsection (1).
S11—3 Calculation of available carbohydrate and available carbohydrate by difference
Calculation of available carbohydrate
 (1) For section 1.1.2—2(3), available carbohydrate, for a food, is calculated by summing the *average quantity in the food of:
 (a) total available sugars and starch; and
 (b) if quantified or added to the food—any available oligosaccharides, glycogen and maltodextrins.
Calculation of available carbohydrate by difference
 (2) For section 1.1.2—2(3), available carbohydrate by difference, for a food, is calculated by subtracting from 100 the *average quantity in the food, expressed as a percentage, of the following substances:
 (a) water;
 (b) protein;
 (c) fat;
 (d) dietary fibre;
 (e) ash;
 (f) alcohol;
 (g) if quantified or added to the food—any other unavailable carbohydrate;
 (h) a substance listed in subsection S11—2(3).

S11—4 Methods of analysis for dietary fibre and other fibre content
 (1) This section applies for the purposes of subsection 1.2.8—7(7) and section S5—6(2).
 (2) The total *dietary fibre, and amount of any specifically named fibre, in a food must be determined in accordance with any one or more of the methods contained in following sections of the AOAC:
 (a) for dietary fibre—sections 985.29 or 991.43, or 2017.16;
 (b) for dietary fibre (including all resistant maltodextrins)—section 2001.03;
 (c) for inulin and fructooligosaccharide—section 997.08;
 (d) for inulin—section 999.03;
 (e) for polydextrose—section 2000.11;
 (f) for resistant starch—section 2002.02.
 (3) If the dietary fibre content of a food has been determined by more than 1 method of analysis, the total dietary fibre content is calculated by:
 (a) adding together the results from each method of analysis; and
 (b) subtracting any portion of dietary fibre which has been included in the results of more than one method of analysis.
 (4) In this section:
AOAC means the Official Methods of Analysis of AOAC International, twenty first edition, 2019, published by AOAC International, Maryland USA.
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Amendment History
The Amendment History provides information about each amendment to the Schedule. The information includes commencement or cessation information for relevant amendments.

These amendments are made under section 92 of the Food Standards Australia New Zealand Act 1991 unless otherwise indicated. Amendments do not have a specific date for cessation unless indicated as such.

About this compilation

This is compilation No. 6 of Schedule 11 as in force on 29 October 2024 (up to Amendment No. 233). It includes any commenced amendment affecting the compilation to that date.

Prepared by Food Standards Australia New Zealand on 29 October 2024.

Uncommenced amendments or provisions ceasing to