✨ Food Additives Standards
NEW ZEALAND GAZETTE, No. 50 — 8 MAY 2015
by substances used as food additives.
Note Commencement: This Standard commences on 1 March 2016, being the date specified as the commencement date in notices in the Gazette and the New Zealand Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act.
S14—2 Technological purposes
The technological purposes performed by substances used as food additives are set out in the table.
Technological purposes
| Purpose | Sub-classes | Definition |
|---|---|---|
| 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 or odour of a food |
| Flavouring | (excluding herbs and spices and intense sweeteners) | intense preparations which are added to foods to impart taste or odour, which are used in small amounts and are not intended to be consumed alone, but do not include herbs, spices and substances which have an exclusively sweet, sour or salt taste |
| Foaming agent | whipping agent, aerating agent | facilitates the formation of a homogeneous dispersion of a gaseous phase in a liquid or solid food |
| Gelling agent | modifies food texture through gel formation | |
| Glazing agent | coating, 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 |
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NZ Gazette 2015, No 50
✨ LLM interpretation of page content
🏥
Schedule 14 - Technological Purposes Performed by Substances Used as Food Additives - Food Standards (Proposal P1025 - Code Revision) Variation— Australia New Zealand Food Standards Code - Amendment No. 154
(continued from previous page)
🏥 Health & Social Welfare25 March 2015
Food additives, Technological purposes, Food standards, Australia New Zealand Food Standards Code, Food regulation