12.3 Vinegars and related products
ANZ food category, from Australia New Zealand Food Standards Code, Schedule 15.
Schedule 15 is hierarchical: under S15—2, a permission for a class of food also applies to the classes listed beneath it. So this page lists the additives permitted for this category directly, and then those permitted for the broader categories that contain it. A condition on a broader category's permission ("only nut butters and nut spreads") still applies here.
Provided for this category
Permitted as members of an additive group
Schedule 15 permits some additives by reference to a Schedule 16 list. Each list below shares one set of conditions for this category.
Schedule 16, S16—3 (colourings permitted at GMP) — 30 additives
- Alkanet
- Anthocyanins E163
- Beet red E162
- Beta -carotene E160a
- Blackcurrant extract
- Caramel I – plain caramel E150a
- Caramel II - sulfite caramel E150b
- Caramel III - ammonia caramel E150c
- Caramel IV - sulfite ammonia caramel E150d
- Carmines E120
- Carotenal, beta-apo-8'- E160e
- Chlorophylls E140
- Chlorophylls, copper complexes
- Copper complexes of chlorophylls and chlorophyllins E141
- Curcumin E100
- Gardenia yellow
- Grape skin extract
- Iron oxide, black
- Iron oxides and hydroxides E172
- Lutein from Tagetes erecta E161b
- Lycopene E160d
- Paprika extract, capsanthin, capsorubin E160c
- Riboflavin E101
- Riboflavin-5′-phosphate (sodium) E101
- Saffron
- Synthetic iron oxide
- Titanium dioxide E171
- Turmeric
- Vegetable carbon E153
- β-Apo-8′-carotenal
Provided for broader categories
These apply here through the hierarchy, subject to their own notes and conditions. Where an additive is also provided for this category directly, it is marked; the direct provision is listed above.
12 Salts and condiments — 1 additive
| Additive | Maximum level | Conditions | Citation |
|---|---|---|---|
| Extracts of rosemary | 40 mg/kg | Not for condiment sauces e.g. ketchup, Mayonnaise, mustard, and relishes. | Food Standards Code, Schedule 15, S15—5, item 12, INS 392 |