✨ Food Additives Schedule
23 JUNE NEW ZEALAND GAZETTE 1533
SCHEDULE 5
Technological functions which may be performed by food additives
| Functional class | Definition |
|---|---|
| sub-classes | |
| 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 interact with gelling agents to produce or strengthen a gel |
| Flavour enhancer | |
| flavour enhancer, flavour modifier, tenderiser | enhances the existing taste and/or odour of a food |
| Flavouring | |
| (excluding herbs and spices and intense sweeteners) | adds or restores odour and/or taste properties to foods |
| Foaming agent | |
| whipping agent, aerating agent | facilitates the formation of a homogenous dispersion of a gaseous phase in a liquid or solid food |
| Gelling agent | modifies food texture through gel formation |
| Glazing agent | |
| coating agent, sealing agent, polish | imparts a coating to the external surface of a food |
| Humectant | |
| moisture/water retention agent, wetting agent | retards moisture loss from food or promotes the dissolution of a solid in an aqueous medium |
| Intense sweetener | replaces the sweetness normally provided by sugars in foods without contributing significantly to their available energy |
| Preservative | |
| anti-microbial preservative, anti-mycotic agent, bacteriophage control agent, chemosterilant, disinfection agent | retards or prevents the deterioration of a food by micro organisms |
| Propellant | gas, other than air, which expels a food from a container |
| Raising agent | liberates gas and thereby increases the volume of a food |
| Sequestrant | forms chemical complexes with metallic ions |
| Stabiliser | |
| binder, firming agent, water binding agent, foam stabiliser | maintains the homogeneous dispersion of two or more immiscible substances in a food |
| Thickener | |
| thickening agent, texturiser, bodying agent | increases the viscosity of a food |
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Online Sources for this page:
VUW Te Waharoa —
NZ Gazette 2000, No 68
Gazette.govt.nz —
NZ Gazette 2000, No 68
✨ LLM interpretation of page content
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Schedule 5: Technological functions of food additives
(continued from previous page)
🏥 Health & Social WelfareFood Additives, Technological Functions, Food Regulations