✨ Food Standards Variation
11 JULY 2011 NEW ZEALAND GAZETTE, No. 100 2861
For a preparation containing 100 mg/kg of a mixture of 90% Stevioside, 5% Rebaudioside B and 5% Rebaudioside A, the steviol equivalent is (0.9 x 0.4 + 0.05 x 0.40 + 0.05 x 0.33) x 100 mg/kg= 39.65 mg/kg.
Example of calculation for maximum permitted level of a steviol glycoside preparation:
To calculate the maximum permitted level of a steviol glycoside preparation which contains 90% Stevioside, 5% Rebaudioside B and 5% Rebaudioside A, in a food where the permission is 160 mg/kg (steviol equivalents).
To determine the equivalence for this preparation:
0.90 x (160/0.40) + (0.05 x (160/0.40)) + (0.05 x (160/0.33))
= 404 mg/kg
[1.3] omitting from Schedule 1, under item 3 Ice cream and edible ices, the sub-item Reduced and low fat ice cream and edible ices
[1.4] omitting from Schedule 1, the entry for Steviol glycosides (calculated as steviol equivalents) in each of the sub-items listed in the Table to this item
Table to Item [1.4]
| 3 | Ice confection sold in liquid form |
| 5.2 | low joule chewing gum |
| 11.4.1 | Tabletop sweeteners – liquid preparation |
| 11.4.2 | Tabletop sweeteners – tablets or powder or granules packed in portion sized packages |
| 14.1.3.1 | Brewed soft drink |
[1.5] omitting from Schedule 1, the words Steviol glycosides (calculated as steviol equivalents) wherever appearing in the sub-items listed in the Table to this item, substituting Steviol glycosides
Table to Item [1.5]
| 1.1.2 | Liquid milk products and flavoured liquid milk |
| 4.3.2 | Fruits and vegetables in vinegar, oil, brine or alcohol |
| 4.3.4 | low joule chutneys, low joule jams and low joule spreads |
| 5.1 | Chocolate and cocoa products |
| 5.2 | Sugar confectionary |
| 6.3 | Processed cereal and meal products |
| 7.1 | fancy breads |
| 7.2 | Biscuits, cakes and pastries |
| 11.4 | Tabletop sweeteners |
| 13.3 | Formula meal replacements and formulated supplementary foods |
| 13.4 | Formulated supplementary sports foods |
| 14.1.2.1 | Fruit and vegetable juices |
| 14.1.2.2 | low joule fruit and vegetable juice |
| 14.1.5 | Coffee, coffee substitutes, tea, herbal infusions and similar products |
| 20.2 | custard mix, custard powder and blanc mange powder |
| 20.2 | jelly |
| 20.2 | dairy and fat based desserts, dips and snacks |
| 20.2 | sauces and toppings (including mayonnaises and salad dressings) |
[1.6] omitting from Schedule 1, under each of the sub-items listed in Column 1 of the Table to this item, the Additive Name and Max Permitted Level for additive Steviol glycosides (calculated as steviol equivalents), substituting the Additive Name in Column 2 of the Table to this item and the Max Permitted Level in Column 3 of the Table to this item
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NZ Gazette 2011, No 100
✨ LLM interpretation of page content
🏥
Food Standards (Application A1037 – Steviol Glycosides – Increase in Permitted Use Levels) Variation
(continued from previous page)
🏥 Health & Social Welfare27 June 2011
Food Standards, Variation, Steviol Glycosides, Permitted Use Levels, Australia New Zealand