NEW ZEALAND GAZETTE, No. 40

8 APRIL 2010

1.6.2 Hard cheese and semi-hard cheese

243 Ethyl lauroyl arginate 1 mg/ cm² applied to the surface of food; maximum level determined in a surface sample taken to a depth of not less than 3mm and not more than 5mm.

[5.5] inserting in Schedule 1, under item 4.1.3 Peeled and/or cut fruits and vegetables –

243 Ethyl lauroyl arginate 200 mg/kg

[5.6] inserting in Schedule 1, under item 4.3.8 Other fruit and vegetable based products –

rehydrated legumes

243 Ethyl lauroyl arginate 200 mg/kg

[5.7] inserting in Schedule 1, under item 6.3 Processed cereal and meal products, immediately following the last additive entry –

6.3.1 Cooked rice

243 Ethyl lauroyl arginate 200 mg/kg

[5.8] inserting in Schedule 1, under item 6.4 Flour products (including noodles and pasta)–

243 Ethyl lauroyl arginate 200 mg/kg cooked pasta and noodles only

[5.9] inserting in Schedule 1, under item 8.2 Processed meat, poultry and meat products in whole cuts or pieces–

243 Ethyl lauroyl arginate 200 mg/kg

[5.10] inserting in Schedule 1, under item 8.3 Processed comminuted meat, poultry and game products–

243 Ethyl lauroyl arginate 315 mg/kg

[5.11] inserting in Schedule 1, under item 9.3 Semi preserved fish and fish products–

243 Ethyl lauroyl arginate 400 mg/kg

[5.12] inserting in Schedule 1, under item 14.1.2 Fruit and vegetable juices and fruit and vegetable juice products–

243 Ethyl lauroyl arginate 50 mg/kg

[5.13] inserting in Schedule 1, under item 14.1.3 Water based flavoured drinks–

243 Ethyl lauroyl arginate 50 mg/kg

[5.14] inserting in Schedule 1, under item 20.2 Food other than beverages, sub-item dairy and fat based desserts, dips and snacks–

243 Ethyl lauroyl arginate 400 mg/kg

[5.15] inserting in Schedule 1, under item 20.2 Food other than beverages, sub-item sauces and toppings (including mayonnaises and salad dressings)–

243 Ethyl lauroyl arginate 200 mg/kg

[6] Standard 1.3.4 is varied by–

[6.1] omitting from the Schedule the following specifications–

Specification for phytosterol esters derived from vegetable oils
Specification for tall oil phytosterols derived from tall oils

[6.2] inserting in the Schedule the following specification–

Specification for phytosterols, phytostanols and their esters

(1) Subject to subclauses (2) and (3), phytosterols, phytostanols and their esters must comply with a monograph pecification in clause 2 or 3 of this Standard.

(2) However, for a mixture which contains no less than 950 g/kg of phytosterol and phytostanols, the concentration of exane, isopropanol, ethanol, methanol or methyl ethyl ketone either singly or in combination must be no more than 2 g/kg.

(3) The total plant sterol equivalents content must contain no less than 95% des-methyl sterols.

Specification for tall oil phytosterol esters

Tall oil phytosterol esters are phytosterols derived from Tall Oil Pitch esterified with long-chain fatty acids derived from edible vegetable oils

Phytosterol Content

Phytosterol esters + free phytosterols No less than 97%
Free Phytosterols after saponification No less than 59%
Free phytosterols No more than 6%
Steradienes No more than 0.3%

Sterol profile based on input sterols

Campesterol No less than 4.0% and no more than 25.0%
Campestanol No more than 14.0%
B-sitosterol No less than 36.0% and no more than 79.0%