澳新食品标准法典-1.3.3-加工助剂(Processing Aids)

最新文本请详见   Standard1.3.3.pdf，已更新至2014.10.30
 

PROCESSING AIDS

 

Purpose

This Standard regulates the use of processing aids in food manufacture, prohibiting their use in food unless there is a specific permission within this Standard.

Standard 1.3.1 regulates the use of food additives.

Table of Provisions

1             Interpretation

2             General prohibition on the use of processing aids

3             Generally permitted processing aids

3A          Restriction on the use of carbon monoxide in the processing of fish

4             Permitted antifoam agents

5             Permitted catalysts

6             Permitted decolourants, clarifying, filtration and adsorbent agents

7             Permitted desiccating preparations

8             Permitted ion exchange resins

9             Permitted lubricants, release and anti-stick agents

10           Permitted carriers, solvents and diluents

11           Permitted processing aids used in packaged water and in water used as an ingredient in other foods

12           Permitted bleaching agents, washing and peeling agents

13           Permitted extraction solvents

14           Permitted processing aids with miscellaneous functions

15           Permitted enzymes of animal origin

16           Permitted enzymes of plant origin

17           Permitted enzymes of microbial origin

18           Permitted microbial nutrients and microbial nutrient adjuncts

19           Dimethyl dicarbonate as a microbial control agent

Clauses

1             Interpretation

(1)           In this Standard –

approved food for use of phage means food that –

(a)           is ordinarily consumed in the same state as that in which it is sold; and

(b)          is solid; and

(c)           is one of the following –

(i)            meat;

(ii)           meat product;

(iii)          fish;

(iv)          fish product;

(v)           fruit;

(vi)          fruit product;

(vii)         vegetable;

(viii)        vegetable product;

(ix)          cheese; and

(d)          is not one of the following –
 

(i)            nuts in the shell and whole;

(ii)           raw fruits and vegetables that are intended for hulling, peeling or washing by the consumer.

dairy ingredient means an ingredient that is derived from a dairy source.

EC number (Enzyme Commission number) means the number which the Enzyme Commission uses to classify the principal enzyme activity.

maximum permitted level means the maximum amount of the processing aid which may be present in the food as specified in the Tables to clauses 3 to 18.

processing aid means a substance listed in clauses 3 to 19, where –

(a)           the substance is used in the processing of raw materials, foods or ingredients, to fulfil a technological purpose relating to treatment or processing, but does not perform a technological function in the final food; and

(b)          the proportion of the processing aid is no more than the maximum level necessary to achieve one or more technological functions under conditions of Good Manufacturing Practice (GMP).

silica or silicates includes sodium calcium polyphosphate silicate, sodium hexafluorosilicate, sodium metasilicate, sodium silicate, silica and modified silica that complies with a monograph specification in clause 2 or clause 3 of Standard 1.3.4.

(2)           In this Standard, the letters ‘ATCC’ followed by a number is a reference to the number which the American Type Culture Collection uses to identify a prokaryote.

2             General prohibition on the use of processing aids

Unless expressly permitted in this Standard, processing aids must not be added to food.

3             Generally permitted processing aids

Subject to clause 3A, the following processing aids may be used in the course of manufacture of any food at a level necessary to achieve a function in the processing of that food –

(a)          foods, including water; and

(b)          food additives listed in Schedule 2 of Standard 1.3.1; and

(c)          a processing aid specified in the Table to this clause.

Table to clause 3

Activated carbon

Ammonia

Ammonium hydroxide

Argon

Bone phosphate

Carbon monoxide

Diatomaceous earth

Ethoxylated fatty alcohols

Ethyl alcohol

Fatty acid polyalkylene glycol ester

Furcellaran

Hydrogenated glucose syrups

Isopropyl alcohol

Magnesium hydroxide

Oleic acid

Oleyl oleate

Oxygen

Perlite

Phospholipids

Phosphoric acid

Polyethylene glycols

Polyglycerol esters of fatty acids

Polyglycerol esters of interesterified ricinoleic acid

Polyoxyethylene 40 stearate

Potassium hydroxide

Propylene glycol alginate

Silica or silicates

Sodium hydroxide

Sodium lauryl sulphate

Sulphuric acid

Tannic acid

3A          Restriction on the use of carbon monoxide in the processing of fish

(1)           Carbon monoxide must not be used in the processing of fish as a food where its use results in a change to or fixes the colour of the flesh of the fish.

(2)           To avoid doubt, subclause (1) does not apply to carbon monoxide that is naturally present or naturally occurring in smoke used in the processing of fish as food.

(3)           Fish that has been treated with carbon monoxide prior to the commencement of Item 1.2 of the Schedule to the Food Standards (Proposal P1019 – Carbon Monoxide as a Processing Aid for Fish) Variation shall not be taken to comply with subclause 3A(1) by virtue of subclause 1(2) of Standard 1.1.1.

4             Permitted antifoam agents

The processing aids listed in the Table to this clause may be used as an antifoam agent in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in the Table.

Table to clause 4

Substance	Maximum permitted level (mg/kg)
Butanol	10
Oxystearin	GMP
Polydimethylsiloxane	10
Polyethylene glycol dioleate	GMP
Polyethylene/ polypropylene glycol copolymers	GMP
Soap	GMP
Sorbitan monolaurate	1
Sorbitan monooleate	1

5             Permitted catalysts

The processing aids listed in the Table to this clause may be used as a catalyst in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in the Table.

Table to clause 5

	Substance	Maximum permitted level (mg/kg)
Chromium (excluding chromium VI)		0.1
Copper		0.1
Molybdenum		0.1
Nickel		1.0
Peracetic acid		0.7
Potassium ethoxide		1.0
Potassium (metal)		GMP
Sodium (metal)		GMP
Sodium ethoxide		1.0
Sodium methoxide		1.0

6             Permitted decolourants, clarifying, filtration and adsorbent agents

The processing aids listed in the Table to this clause may be used as decolourants, clarifying, filtration and adsorbent agents in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in the Table.

Table to clause 6

Substance	Maximum permitted level (mg/kg)
Acid clays of montmorillonite	GMP
Chloromethylated aminated styrene‑divinylbenzene resin	GMP
Co-extruded polystyrene and polyvinyl polypyrrolidone	GMP
Copper sulphate	GMP
Dimethylamine-epichlorohydrin copolymer	150
Dimethyldialkylammonium chloride	GMP
Divinylbenzene copolymer	GMP
High density polyethylene co‑extruded with kaolin	GMP
Iron oxide	GMP
Fish collagen, including Isinglass	GMP
Magnesium oxide	GMP
Modified polyacrylamide resins	GMP
Nylon	GMP
Phytates (including phytic acid, magnesium phytate & calcium phytate)	GMP
Polyester resins, cross-linked	GMP
Polyethylene	GMP
Polypropylene	GMP
Polyvinyl polypyrrolidone	GMP
Potassium ferrocyanide	0.1

7             Permitted desiccating preparations

The processing aids listed in the Table to this clause may be used as desiccating preparations in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in the Table.

Table to clause 7

Substance	Maximum permitted level (mg/kg)
Aluminium sulphate	GMP
Ethyl esters of fatty acids	GMP
Short chain triglycerides	GMP

8             Permitted ion exchange resins

The processing aids listed in the Table to this clause may be used as an ion exchange resin in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in the Table.
 

Table to clause 8

Substance	Maximum permitted level (mg/kg)
Completely hydrolysed copolymers of methyl acrylate and divinylbenzene	GMP
Completely hydrolysed terpolymers of methyl acrylate, divinylbenzene and acrylonitrile	GMP
Cross-linked phenol-formaldehyde activated with one or both of the following: triethylene tetramine and tetraethylenepentamine	GMP
Cross-linked polystyrene, chloromethylated, then aminated with trimethylamine, dimethylamine, diethylenetriamine, or dimethylethanolamine	GMP
Diethylenetriamine, triethylene-tetramine, or tetraethylenepentamin cross-linked with epichlorohydrin	GMP
Divinylbenzene copolymer	GMP
Epichlorohydrin cross-linked with ammonia	GMP
Epichlorohydrin cross-linked with ammonia and then quaternised with methyl chloride to contain not more than 18% strong base capacity by weight of total exchange capacity	GMP
Hydrolysed copolymer of methyl acrylate and divinylbenzene	GMP
Methacrylic acid-divinylbenzene copolymer	GMP
Methyl acrylate-divinylbenzene copolymer containing not less than 2% by weight of divinylbenzene, aminolysed with dimethylaminopropylamine	GMP
Methyl acrylate-divinylbenzene copolymer containing not less than 3.5% by weight of divinylbenzene, aminolysed with dimethylaminopropylamine	GMP
Methyl acrylate-divinylbenzene-diethylene glycol divinyl ether terpolymer containing not less than 3.5% by weight divinylbenzene and not more than 0.6% by weight of diethylene glycol divinyl ether, aminolysed with dimethaminopropylamine	GMP
Methyl acrylate-divinylbenzene-diethylene glycol divinyl ether terpolymer containing not less than 7% by weight divinylbenzene and not more than 2.3% by weight of diethylene glycol divinyl ether, aminolysed with dimethaminopropylamine and quaternised with methyl chloride	GMP
Reaction resin of formaldehyde, acetone, and tetraethylenepentamine	GMP
Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then derivatised with carboxymethyl groups whereby the amount of epichlorohydrin plus propylene oxide is no more than 70% of the starting quantity of cellulose	GMP
Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then derivatised with tertiary amine groups whereby the amount of epichlorohydrin plus propylene oxide is no more than 70% of the starting quantity of cellulose	GMP
Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then derivatised with quaternary amine groups whereby the amount of epichlorohydrin plus propylene oxide is no more than 250% of the starting quantity of cellulose	GMP
Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then sulphonated, whereby the amount of epichlorohydrin plus propylene oxide employed is no more than 250% of the starting quantity of cellulose	GMP
Styrene-divinylbenzene cross-linked copolymer, chloromethylated then aminated with dimethylamine and oxidised with hydrogen peroxide whereby the resin contains not more than 15% of vinyl N,N-dimethylbenzylamine-N-oxide and not more than 6.5% of nitrogen	GMP
Sulphite-modified cross-linked phenol-formaldehyde, with modification resulting in sulphonic acid groups on side chains	GMP
Sulphonated anthracite coal	GMP
Sulphonated copolymer of styrene and divinylbenzene	GMP
Sulphonated terpolymers of styrene, divinylbenzene, and acrylonitrile or methyl acrylate	GMP
Sulphonated tetrapolymer of styrene, divinylbenzene, acrylonitrile, and methyl acrylate derived from a mixture of monomers containing not more than a total of 2% by weight of acrylonitrile and methyl acrylate	GMP

9             Permitted lubricants, release and anti-stick agents

The processing aids listed in the Table to this clause may be used as lubricants, release and anti-stick agents in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in the Table.

Table to clause 9

Substance	Maximum permitted level (mg/kg)
Acetylated mono- and diglycerides	100
Mineral oil based greases	GMP
Thermally oxidised soya-bean oil	320
White mineral oil	GMP

10           Permitted carriers, solvents and diluents

The processing aids listed in the Table to this clause may be used as carriers, solvents and diluents in the course of manufacture of any food provided the final food contains no more than the corresponding maximum permitted level specified in the Table.

Table to clause 10

Substance	Maximum permitted level (mg/kg)
Benzyl alcohol	500
Croscarmellose sodium	GMP
Ethyl acetate	GMP
Glycerol diacetate	GMP
Glyceryl monoacetate	GMP
Glycine	GMP
Isopropyl alcohol	1000
L-Leucine	GMP
Triethyl citrate	GMP

11           Permitted processing aids used in packaged water and in water used as an ingredient in other foods

Subject to any qualifications in the Table to this clause, the processing aids listed in the Table may be used in the course of manufacture of packaged water and in water used as an ingredient in other foods provided the water contains no more than the corresponding maximum permitted level specified in the Table.

Table to clause 11

Substance	Maximum permitted level (mg/kg)
Aluminium sulphate	GMP
Ammonium sulphate	GMP
Calcium hypochlorite	5 (available chlorine)
Calcium sodium polyphosphate	GMP
Chlorine	5 (available chlorine)
Chlorine dioxide	1
Cobalt sulphate	2
Copper sulphate	2
Cross-linked phenol-formaldehyde activated with one or both of triethylenetetramine or tetraethylenepentamine	GMP
Cross-linked polystyrene, first chloromethylated then aminated with trimethylamine, dimethylamine, diethylenetriamine or dimethylethanolamine	GMP
Diethylenetriamine, triethylenetetramine or tetraethylenepentamine cross-linked with epichlorohydrin	GMP
Ferric chloride	GMP
Ferric sulphate	GMP
Ferrous sulphate	GMP
Hydrofluorosilicic acid (fluorosilicic acid) (only in water used as an ingredient in other foods)	1.5 (as fluoride)
Hydrolyzed copolymers of methyl acrylate and divinylbenzene	GMP
Hydrolyzed terpolymers of methyl acrylate, divinylbenzene and acrylonitrile	GMP
Hydrogen peroxide	5
1-Hydroxyethylidene-1,1-diphosphonic acid	GMP
Lignosulphonic acid	GMP
Magnetite	GMP
Maleic acid polymers	GMP
Methyl acrylate-divinylbenzene copolymer containing not less than 2% divinylbenzene aminolysed with dimethylaminopropylamine	GMP
Methacrylic acid-divinylbenzene copolymer	GMP
Methyl acrylate-divinylbenzene-diethylene glycol divinyl ether terpolymer containing not less than 3.5% divinylbenzene and not more than 0.6% diethylene glycol divinyl ether, aminolysed with dimethylaminopropylamine	GMP
Modified polyacrylamide resins	GMP
Monobutyl ethers of polyethylene-polypropylene glycol	GMP
Ozone	GMP
Phosphorous acid	GMP
Polyacrylamide (polyelectrolytes)	0.0002 (as acrylamide monomer)
Polyaluminium chloride	GMP
Polydimethyldiallyl ammonium chloride	GMP
Polyoxypropylene glycol	GMP
Potassium permanganate	GMP
Reaction resin of formaldehyde, acetone and tetraethylenepentamine	GMP
Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then sulphonated whereby the amount of epichlorohydrin plus propylene oxide employed is no more than 250% of the starting quantity of cellulose	GMP
Silver ions	0.01
Sodium aluminate	GMP
Sodium fluoride (only in water used as an ingredient in other foods)	1.5 (as fluoride)
Sodium fluorosilicate (Sodium silicofluoride) (only in water used as an ingredient in other foods)	1.5 (as fluoride)
Sodium glucoheptonate	0.08 (measured as cyanide)
Sodium gluconate	GMP
Sodium humate	GMP
Sodium hypochlorite	5 (available chlorine)
Sodium lignosulphonate	GMP
Sodium metabisulphite	GMP
Sodium nitrate	50 (as nitrate)
Sodium polymethacrylate	2.5
Sodium sulphite (neutral or alkaline)	GMP
Styrene-divinylbenzene cross-linked copolymer	0.02 (as styrene)
Sulphonated copolymer of styrene and divinylbenzene	GMP
Sulphonated terpolymers of styrene, divinylbenzene acrylonitrile and methyl acrylate	GMP
Sulphite modified cross-linked phenol-formaldehyde	GMP
Tannin powder extract	GMP
Tetrasodium ethylene diamine tetraacetate	GMP
Zinc sulphate	GMP

12           Permitted bleaching agents, washing and peeling agents

The processing aids listed in the Table to this clause may be used as bleaching agents, washing and peeling agents in the course of manufacture of the corresponding foods specified in the Table provided the final food contains no more than the corresponding maximum permitted level specified in the Table.

Table to clause 12

13           Permitted extraction solvents

The processing aids listed in the Table to this clause may be used as extraction solvents in the course of manufacture of the corresponding foods specified in the Table provided the final food contains no more than the corresponding maximum permitted level specified in the Table.

Table to clause 13

Substance	Food	Maximum permitted level (mg/kg)
Acetone	Flavourings	2
	Other foods	0.1
Benzyl alcohol	All foods	GMP
Butane	Flavourings	1
	Other foods	0.1
Butanol	All foods	10
Cyclohexane	All foods	1
Dibutyl ether	All foods	2
Diethyl ether	All foods	2
Dimethyl ether	All foods	2
Ethyl acetate	All foods	10
Glyceryl triacetate	All foods	GMP
Hexanes	All foods	20
Isobutane	Flavourings	1
	Other foods	0.1
Methanol	All foods	5
Methylene chloride	Decaffeinated coffee	2
	Decaffeinated tea	2
	Flavourings	2
Methylethyl ketone	All foods	2
Propane	All foods	1
Toluene	All foods	1

14           Permitted processing aids with miscellaneous functions

The processing aids listed in the Table to this clause may be used for the corresponding function specified in the Table, provided the final food contains no more than the corresponding maximum permitted level specified in the Table.

Table to clause 14

15           Permitted enzymes of animal origin

The processing aids listed in the Table to this clause may be used as enzymes in the course of manufacture of any food provided the enzyme is derived from the corresponding source specified in the Table.

Table to clause 15

Enzyme	Source
Lipase, triacylglycerol EC 3.1.1.3	Bovine stomach; salivary glands or forestomach of calf, kid or lamb; porcine or bovine pancreas
Pepsin EC 3.4.23.1	Bovine or porcine stomach
Phospholipase A2 EC 3.1.1.4	Porcine pancreas
Thrombin EC 3.4.21.5	Bovine or porcine blood
Trypsin EC 3.4.21.4	Porcine or bovine pancreas

16           Permitted enzymes of plant origin

The processing aids listed in the Table to this clause may be used as enzymes in the course of manufacture of any food provided the enzyme is derived from the corresponding source specified in the Table.

Table to clause 16

Enzyme	Source
α–Amylase EC 3.2.1.1	Malted cereals
β-Amylase EC 3.2.1.2	Sweet potato (Ipomoea batatas) Malted cereals
Actinidin EC 3.4.22.14	Kiwifruit (Actinidia deliciosa)
Ficin EC 3.4.22.3	Ficus spp.
Fruit bromelain EC 3.4.22.33	Pineapple fruit (Ananas comosus)
Papain EC 3.4.22.2	Carica papaya
Stem bromelain EC 3.4.22.32	Pineapple stem (Ananas comosus)

17           Permitted enzymes of microbial origin

(1)           The processing aids listed in the Table to this clause may be used as enzymes in the course of manufacture of any food provided the enzyme is derived from the corresponding source or sources specified in the Table.

(2)           The sources listed in the Table to this clause may contain additional copies of genes from the same organism.

Table to clause 17

Enzyme	Source
α-Acetolactate decarboxylase EC 4.1.1.5	Bacillus amyloliquefaciens Bacillus subtilis Bacillus subtilis, containing the gene for α–Acetolactate decarboxylase isolated from Bacillus brevis
Aminopeptidase EC 3.4.11.1	Aspergillus oryzae Lactococcus lactis
α-Amylase EC 3.2.1.1	Aspergillus niger Aspergillus oryzae Bacillus amyloliquefaciens Bacillus licheniformis Bacillus licheniformis, containing the gene for α-Amylase isolated from Geobacillus stearothermophilus Bacillus subtilis Bacillus subtilis, containing the gene for α-Amylase isolated from Geobacillus stearothermophilus Geobacillus stearothermophilus
β-Amylase EC 3.2.1.2	Bacillus amyloliquefaciens Bacillus subtilis
Amylomaltase EC 2.4.1.25	Bacillus amyloliquefaciens, containing the gene for amylomaltase derived from Thermus thermophilus
α–Arabinofuranosidase EC 3.2.1.55	Aspergillus niger
Asparaginase EC 3.5.1.1	Aspergillus niger Aspergillus oryzae
Carboxyl proteinase EC 3.4.23.6	Aspergillus melleus Aspergillus niger Aspergillus oryzae Rhizomucor miehei
Carboxylesterase EC 3.1.1.1	Rhizomucor miehei
Catalase EC 1.11.1.6	Aspergillus niger Micrococcus luteus
Cellulase  EC 3.2.1.4	Aspergillus niger Penicillium funiculosum Trichoderma reesei Trichoderma viride
Chymosin EC 3.4.23.4	Aspergillus niger Escherichia coli K-12 strain GE81 Kluyveromyces lactis
Cyclodextrin glucanotransferase EC 2.4.1.19	Paenibacillus macerans
Dextranase EC 3.2.1.11	Chaetomium gracile Penicillium lilacinum
Endo-arabinase EC 3.2.1.99	Aspergillus niger
Endo-protease EC 3.4.21.26	Aspergillus niger
β-Fructofuranosidase EC 3.2.1.26	Aspergillus niger Saccharomyces cerevisiae
α-Galactosidase EC 3.2.1.22	Aspergillus niger
β-Galactosidase EC 3.2.1.23	Aspergillus niger Aspergillus oryzae Bacillus circulans ATCC 31382 Kluyveromyces marxianus Kluyveromyces lactis
Glucan 1,3-β-glucosidase EC 3.2.1.58	Trichoderma harzianum
β-Glucanase EC 3.2.1.6	Aspergillus niger Aspergillus oryzae Bacillus amyloliquefaciens Bacillus subtilis Disporotrichum dimorphosporum Humicola insolens Talaromyces emersonii Trichoderma reesei
Glucoamylase EC 3.2.1.3	Aspergillus niger Aspergillus oryzae Rhizopus delemar Rhizopus oryzae Rhizopus niveus
Glucose oxidase EC 1.1.3.4	Aspergillus niger Aspergillus oryzae, containing the gene for glucose oxidase isolated from Aspergillus niger
α-Glucosidase EC 3.2.1.20	Aspergillus oryzae Aspergillus niger
β-Glucosidase EC 3.2.1.21	Aspergillus niger
Glycerophospholipid cholesterol acyltransferase, protein engineered variant EC 2.3.1.43	Bacillus licheniformis, containing the gene for glycerophospholipid cholesterol acyltransferase isolated from Aeromonas salmonicida subsp. salmonicida
Hemicellulase endo-1,3-β-xylanase EC 3.2.1.32	Humicola insolens
Hemicellulase endo-1,4-β-xylanase EC 3.2.1.8	Aspergillus niger Aspergillus oryzae Aspergillus oryzae, containing the gene for Endo-1,4-β-xylanase isolated from Aspergillus aculeatus Aspergillus oryzae, containing the gene for Endo-1,4-β-xylanase isolated from Thermomyces lanuginosus Bacillus amyloliquefaciens Bacillus subtilis Humicola insolens Trichoderma reesei
Hemicellulase multicomponent enzyme EC 3.2.1.78	Aspergillus niger Bacillus amyloliquefaciens Bacillus subtilis Trichoderma reesei
Hexose oxidase EC 1.1.3.5	Hansenula polymorpha, containing the gene for Hexose oxidase isolated from Chondrus crispus
Inulinase EC 3.2.1.7	Aspergillus niger
Lipase, monoacylglycerol EC 3.1.1.23	Penicillium camembertii
Lipase, triacylglycerol EC 3.1.1.3	Aspergillus niger Aspergillus oryzae Aspergillus oryzae, containing the gene for Lipase, triacylglycerol isolated from Fusarium oxysporum Aspergillus oryzae, containing the gene for Lipase, triacylglycerol isolated from Humicola lanuginosa Aspergillus oryzae, containing the gene for Lipase, triacylglycerol isolated from Rhizomucor miehei Candida rugosa Hansenula polymorpha, containing the gene for Lipase, triacylglycerol isolated from Fusarium heterosporum Mucor javanicus Penicillium roquefortii Rhizopus arrhizus Rhizomucor miehei Rhizopus niveus Rhizopus oryzae
Lipase, triacylglycerol, protein engineered variant EC 3.1.1.3	Aspergillus niger, containing the gene for lipase, triacylglycerol isolated from Fusarium culmorum
Lysophospholipase EC 3.1.1.5	Aspergillus niger
Maltogenic α-amylase EC 3.2.1.133	Bacillus subtilis containing the gene for maltogenic α-amylase isolated from Geobacillus stearothermophilus
Maltotetraohydrolase, protein engineered variant EC 3.2.1.60	Bacillus licheniformis, containing the gene for maltotetraohydrolase isolated from Pseudomonas stutzeri
Metalloproteinase	Aspergillus oryzae Bacillus amyloliquefaciens Bacillus coagulans Bacillus subtilis
Mucorpepsin EC 3.4.23.23	Aspergillus oryzae Aspergillus oryzae, containing the gene for Aspartic proteinase isolated from Rhizomucor meihei Rhizomucor meihei Cryphonectria parasitica
Pectin lyase EC 4.2.2.10	Aspergillus niger
Pectinesterase EC 3.1.1.11	Aspergillus niger Aspergillus oryzae, containing the gene for pectinesterase isolated from Aspergillus aculeatus
Phospholipase A1 EC 3.1.1.32	Aspergillus oryzae, containing the gene for phospholipaseA1 isolated from Fusarium venenatum
Phospholipase A2 EC 3.1.1.4	Aspergillus niger, containing the gene isolated from porcine pancreas Streptomyces violaceoruber
3-Phytase EC 3.1.3.8	Aspergillus niger
4-Phytase EC 3.1.3.26	Aspergillus oryzae, containing the gene for 4-phytase isolated from Peniophora lycii
Polygalacturonase or Pectinase multicomponent enzyme EC 3.2.1.15	Aspergillus niger Aspergillus oryzae Trichoderma reesei
Pullulanase EC 3.2.1.41	Bacillus acidopullulyticus Bacillus amyloliquefaciens Bacillus licheniformis Bacillus subtilis Bacillus subtilis, containing the gene for pullulanase isolated from Bacillus acidopullulyticus Klebsiella pneumoniae
Serine proteinase EC 3.4.21.14	Aspergillus oryzae Bacillus amyloliquefaciens Bacillus halodurans Bacillus licheniformis Bacillus subtilis
Transglucosidase EC 2.4.1.24	Aspergillus niger
Transglutaminase EC 2.3.2.13	Streptomyces mobaraensis
Urease EC 3.5.1.5	Lactobacillus fermentum
Xylose isomerase EC 5.3.1.5	Actinoplanes missouriensis Bacillus coagulans Microbacterium arborescens Streptomyces olivaceus Streptomyces olivochromogenes Streptomyces murinus Streptomyces rubiginosus

18           Permitted microbial nutrients and microbial nutrient adjuncts

The processing aids listed in the Table to this clause may be used as microbial nutrients or microbial nutrient adjuncts in the course of manufacture of any food.

Table to clause 18

Adenine

Adonitol

Ammonium sulphate

Ammonium sulphite

Arginine

Asparagine

Aspartic acid

Benzoic acid

Biotin

Calcium pantothenate

Calcium propionate

Copper sulphate

Cystine

Cysteine monohydrochloride

Dextran

Ferrous sulphate

Glutamic acid

Glycine

Guanine

Histidine

Hydroxyethyl starch

Inosine

Inositol

Manganese chloride

Manganese sulphate

Niacin

Nitric acid

Pantothenic acid

Peptone

Phytates

Polyvinylpyrrolidone

Pyridoxine hydrochloride

Riboflavin

Sodium formate

Sodium molybdate

Sodium tetraborate

Thiamin

Threonine

Uracil

Xanthine

Zinc chloride

Zinc sulphate

19           Dimethyl dicarbonate as a microbial control agent

(1)           Dimethyl dicarbonate may be added in the manufacture of a food listed in Column 1 in the Table at a concentration no more than the maximum permitted addition level in Column 2 in the Table.

(2)           Dimethyl dicarbonate must not be present in the food as sold.

Table to clause 19

The Amendment History provides information about each amendment to the Standard. 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 a compilation of Standard 1.3.3 as in force on 5 June 2014 (up to Amendment No. 148). It includes any commenced amendment affecting the compilation to that date.

Prepared by Food Standards Australia New Zealand on 5 June 2014.

Uncommenced amendments or provisions ceasing to have effect

To assist stakeholders, the effect of any uncommenced amendments or provisions which will cease to have effect, may be reflected in the Standard as shaded boxed text with the relevant commencement or cessation date. These amendments will be reflected in a compilation registered on the Federal Register of Legislative Instruments including or omitting those amendments and provided in the Amendment History once the date is passed.

The following abbreviations may be used in the table below:

ad = added or inserted                                          am = amended

exp = expired or ceased to have effect                  rep = repealed

rs = repealed and substituted

Standard 1.3.3 was published in the Commonwealth of Australia Gazette No. P 30 on 20 December 2000 as part of Amendment 53 (F2008B00616 – 30 September 2008) and has been amended as follows: