NEW ZEALAND GAZETTE, No. 49 — 8 MAY 2015

(c) if the table to section S15—5 indicates that the maximum permitted level is ‘GMP’—the proportion of the
substance is no more than required under GMP.

Carry-over of food additive

(2) A substance that is permitted for use as a food additive may be present in any food as a result of carry-over
from a raw material or an ingredient if the level of the substance in the food is no greater than would be
introduced by the use of the raw material or ingredient under proper technological conditions and GMP.

1.3.1—4 Maximum permitted levels of food additives in foods

(1) An additive permitted at GMP or a colouring permitted at GMP that is permitted to be *used as a food
additive by Schedule 15 may be present in a food for sale as a result of use in accordance with GMP.

(2) If a substance is used as a food additive in a food for sale, the level of the substance as a component of the
food must comply with any limitation in Schedule 15 for a food of that kind.

(3) For a colouring permitted to a maximum level that is permitted to be used as a food additive by Schedule 15,
the level of all such colours together in a food for sale must be no more than:

(a) in a beverage—70 mg/L; and

(b) in another food—290 mg/kg.

(4) Unless the contrary intention appears, if a food for sale is not intended to be consumed except after
preparation in accordance with directions on the label, a limitation in Schedule 15 on the level of a substance that
is *used as a food additive in the food applies to the level of the substance in the food when prepared for
consumption according to the directions.

(5) A substance permitted to be *used as a food additive in a food may be added to an ingredient intended for use
in the preparation of a food for sale at a higher level than would otherwise be allowed in the ingredient, provided
that the level in the food for sale complies with the maximum permitted level in subsection (3) or Schedule 15.

(6) In this Standard:

(a) annatto and annatto extracts include norbixin and bixin, calculated as bixin;

(b) benzoic acid and its salts are calculated as benzoic acid;

(c) cyclamate and its salts are calculated as cyclohexyl-sulphamic acid;

(d) ethyl lauroyl arginate is calculated as ethyl-Nα-lauroyl-L-arginate HCl;

(e) unless the contrary intention appears, nitrates or nitrites refers to the total of nitrates and nitrites,
calculated as sodium nitrite;

Note Nitrites have code numbers 249 and 250. Nitrates have code numbers 251 and 252.

Example A contrary intention for the purpose of paragraph (e) appears in item 1.6 of the table to section
S15—5 for cheese and cheese products.

(f) propionic acid and its salts are calculated as propionic acid;

(g) saccharin and its calcium and sodium salts are calculated as saccharin;

(h) sorbic acid and its salts are calculated as sorbic acid;

(i) steviol glycosides are calculated as steviol equivalents in accordance with subsection (7);

(j) sulphur dioxide and sulphites, including hydrosulphites, bisulphites and metabisulphites, are calculated as
sulphur dioxide.

(7) To calculate the steviol equivalent levels for a steviol glycoside, the following equation is used:

[SE] = ∑ [SG] × CF

where:

[SE] is the concentration as steviol equivalents.

[SG] is the concentration of individual steviol glycoside.

CF is the conversion factor, as follows:

(a) dulcoside A—0.40;

(b) rebaudioside A—0.33;

(c) rebaudioside B—0.40;

(d) rebaudioside C—0.33;

(e) rebaudioside D—0.28;

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