New Zealand Gazette – 2000 – No. 68

Page 1548

✨ Food Additive Regulations



1548 NEW ZEALAND GAZETTE No. 68

14.1.2 Fruit and vegetable juices and fruit and vegetable juice products GMP

20 Mixed foods
Subcategory: sauces and toppings, including mayonnaises and salad dressings GMP

282 Calcium propionate

2.2.2 Oil emulsions (<80% oil) GMP
4.3.4 Fruit and vegetable spreads GMP
6.4 Flour products (including noodles and pasta) 2000 mg/kg
7 Breads and bakery products 4000 mg/kg
14.1.2 Fruit and vegetable juices and fruit and vegetable juice products GMP
20 Mixed foods
Subcategory: sauces and toppings, including mayonnaises and salad dressings GMP

283 Potassium propionate

6.4 Flour products (including noodles and pasta) 2000 mg/kg
7 Breads and bakery products 4000 mg/kg

290 Carbon dioxide
(additive is listed in Schedule 2)

14.1.1.1 Mineral water GMP
14.1.2.1 Fruit and vegetable juices GMP
14.2.1 Beer & related products GMP
14.2.2 Wine, sparkling wine and fortified wine GMP
14.2.4 Fruit wine, vegetable wine and mead (including cider and perry)
Subcategory: cider and perry GMP

296 Malic acid
(additive is listed in Schedule 2)

14.1.2.1 Fruit and vegetable juices GMP
14.2.2 Wine, sparkling wine and fortified wine GMP
14.2.4 Fruit wine, vegetable wine and mead (including cider and perry)
Subcategory: cider and perry GMP

297 Fumaric acid
(additive is listed in Schedule 2)

14.2.4 Fruit wine, vegetable wine and mead (including cider and perry)
Subcategory: cider and perry GMP

300 Ascorbic acid
(additive is listed in Schedule 2)

14.2.2 Wine, sparkling wine and fortified wine GMP
14.2.4 Fruit wine, vegetable wine and mead (including cider and perry)
Subcategory: cider and perry GMP

300-303 Ascorbic acid and sodium, calcium and potassium ascorbates
(additives are listed in Schedule 2)

9.1 Unprocessed fish and fish fillets (including frozen and thawed)
Subcategory: frozen fish 400 mg/kg
Application: fillets only



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Online Sources for this page:

VUW Te Waharoa — PDF NZ Gazette 2000, No 68


Gazette.govt.nz — PDF NZ Gazette 2000, No 68




✨ LLM interpretation of page content

🏥 Maximum Levels for Food Additives (continued from previous page)

🏥 Health & Social Welfare
Food additives, Calcium propionate, Potassium propionate, Carbon dioxide, Malic acid, Fumaric acid, Ascorbic acid, Sodium ascorbate, Calcium ascorbate, Potassium ascorbate, Oil emulsions, Fruit spreads, Vegetable spreads, Flour products, Noodles, Pasta, Breads, Bakery products, Juices, Sauces, Mayonnaises, Salad dressings, Mineral water, Beer, Wine, Fruit wine, Vegetable wine, Mead, Cider, Perry, Fish, Fish fillets