(2) In this section:

silica or silicates includes:

(a) sodium calcium polyphosphate silicate; and

(b) sodium hexafluorosilicate; and

(d) sodium silicate; and

(e) silica; and

(f) modified silica;

that complies with a specification in section S3—2 or S3—3.

Note Silicates that are additives permitted at GMP (see section S16—2) may also be used as processing aids, in accordance with paragraph 1.3.3—4(2)(a).

S18—3 Permitted processing aids for certain purposes

For section 1.3.3—5, the substances, foods and maximum permitted levels are:

Permitted processing aids for certain purposes (section 1.3.3—5)

Substance	Maximum permitted level (mg/kg)
Technological purpose—Antifoam agent
Butanol	10
Oxystearin	GMP
Polydimethylsiloxane	10
Polyethylene glycol dioleate	GMP
Polyethylene/ polypropylene glycol copolymers	GMP
Soap	GMP
Sorbitan monolaurate	1
Sorbitan monooleate	1
Technological purpose—Catalyst
Chromium (excluding chromium VI)	0.1
Copper	0.1
Molybdenum	0.1
Nickel	1.0
Peracetic acid	0.7
Potassium ethoxide	1.0
Potassium (metal)	GMP
Sodium (metal)	GMP
Sodium ethoxide	1.0
Sodium methoxide	1.0
Technological purpose—decolourants, clarifying, filtration and adsorbent agents
Acid clays of montmorillonite	GMP
Chloromethylated aminated styrene‑divinylbenzene resin	GMP
Co-extruded polystyrene and polyvinyl polypyrrolidone	GMP
Copper sulphate	GMP
Dimethylamine-epichlorohydrin copolymer	150
Dimethyldialkylammonium chloride	GMP
Technological purpose—decolourants, clarifying, filtration and adsorbent agents
Divinylbenzene copolymer	GMP
High density polyethylene co‑extruded with kaolin	GMP
Iron oxide	GMP
Fish collagen, including isinglass	GMP
Magnesium oxide	GMP
Modified polyacrylamide resins	GMP
Nylon	GMP
Phytates (including phytic acid, magnesium phytate & calcium phytate)	GMP
Polyester resins, cross-linked	GMP
Polyethylene	GMP
Polypropylene	GMP
Polyvinyl polypyrrolidone	GMP
Potassium ferrocyanide	0.1
Technological purpose—desiccating preparation
Aluminium sulphate	GMP
Ethyl esters of fatty acids	GMP
Short chain triglycerides	GMP
Technological purpose—ion exchange resin
Completely hydrolysed copolymers of methyl acrylate and divinylbenzene	GMP
Completely hydrolysed terpolymers of methyl acrylate, divinylbenzene and acrylonitrile	GMP
Cross-linked phenol-formaldehyde activated with one or both of the following: triethylene tetramine and tetraethylenepentamine	GMP
Cross-linked polystyrene, chloromethylated, then aminated with trimethylamine, dimethylamine, diethylenetriamine, or dimethylethanolamine	GMP
Diethylenetriamine, triethylene-tetramine, or tetraethylenepentamin cross-linked with epichlorohydrin	GMP
Divinylbenzene copolymer	GMP
Epichlorohydrin cross-linked with ammonia	GMP
Technological purpose—ion exchange resin
Epichlorohydrin cross-linked with ammonia and then quaternised with methyl chloride to contain not more than 18% strong base capacity by weight of total exchange capacity	GMP
Hydrolysed copolymer of methyl acrylate and divinylbenzene	GMP
Methacrylic acid-divinylbenzene copolymer	GMP
Methyl acrylate-divinylbenzene copolymer containing not less than 2% by weight of divinylbenzene, aminolysed with dimethylaminopropylamine	GMP
Methyl acrylate-divinylbenzene copolymer containing not less than 3.5% by weight of divinylbenzene, aminolysed with dimethylaminopropylamine	GMP
Methyl acrylate-divinylbenzene-diethylene glycol divinyl ether terpolymer containing not less than 3.5% by weight divinylbenzene and not more than 0.6% by weight of diethylene glycol divinyl ether, aminolysed with dimethaminopropylamine	GMP
Methyl acrylate-divinylbenzene-diethylene glycol divinyl ether terpolymer containing not less than 7% by weight divinylbenzene and not more than 2.3% by weight of diethylene glycol divinyl ether, aminolysed with dimethaminopropylamine and quaternised with methyl chloride	GMP
Reaction resin of formaldehyde, acetone, and tetraethylenepentamine	GMP
Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then derivatised with carboxymethyl groups whereby the amount of epichlorohydrin plus propylene oxide is no more than 70% of the starting amount of cellulose	GMP
Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then derivatised with tertiary amine groups whereby the amount of epichlorohydrin plus propylene oxide is no more than 70% of the starting amount of cellulose	GMP
Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then derivatised with quaternary amine groups whereby the amount of epichlorohydrin plus propylene oxide is no more than 250% of the starting amount of cellulose	GMP
Technological purpose—ion exchange resin
Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then sulphonated, whereby the amount of epichlorohydrin plus propylene oxide employed is no more than 250% of the starting amount of cellulose	GMP
Styrene-divinylbenzene cross-linked copolymer, chloromethylated then aminated with dimethylamine and oxidised with hydrogen peroxide whereby the resin contains not more than 15% of vinyl N,N-dimethylbenzylamine-N-oxide and not more than 6.5% of nitrogen	GMP
Sulphite-modified cross-linked phenol-formaldehyde, with modification resulting in sulphonic acid groups on side chains	GMP
Sulphonated anthracite coal	GMP
Sulphonated copolymer of styrene and divinylbenzene	GMP
Sulphonated terpolymers of styrene, divinylbenzene, and acrylonitrile or methyl acrylate	GMP
Sulphonated tetrapolymer of styrene, divinylbenzene, acrylonitrile, and methyl acrylate derived from a mixture of monomers containing not more than a total of 2% by weight of acrylonitrile and methyl acrylate	GMP
Technological purpose—lubricant, release and anti-stick agent
Acetylated mono- and diglycerides	100
Mineral oil based greases	GMP
Thermally oxidised soya-bean oil	320
White mineral oil	GMP
Technological purpose—carrier, solvent, diluent
Benzyl alcohol	500
Croscarmellose sodium	GMP
Ethyl acetate	GMP
Glycerol diacetate	GMP
Glyceryl monoacetate	GMP
Glycine	GMP
Isopropyl alcohol	1000
L-Leucine	GMP
Triethyl citrate	GMP

S18—4 Permitted enzymes

(1) For section 1.3.3—6, the enzymes and sources are set out in:

(a) subsection (3) (permitted enzymes of animal origin); and

(b) subsection (4) (permitted enzymes of plant origin); and

(2) The sources listed in relation to enzymes of microbial origin may contain additional copies of genes from the same organism.

Note 1 EC, followed by a number, means the number the Enzyme Commission uses to classify the principal enzyme activity, which is known as the Enzyme Commission number.

Note 2 ATCC, followed by a number, means the number which the American Type Culture Collection uses to identify a prokaryote.

Note 3 Some enzyme sources identified in this section are protein engineered. If such an enzyme is used as a processing aid, the resulting food may have as an ingredient a food produced using gene technology, and the requirements relating to foods produced using gene technology will apply—see Standard 1.2.1 and Standard 1.5.2. The relevant enzymes are the following:

● Glycerophospholipid cholesterol acyltransferase, protein engineered variant;

● Lipase, triacylglycerol, protein engineered variant;

● Maltotetraohydrolase, protein engineered variant;

(3) The permitted enzymes of animal origin are:

Permitted enzymes (section 1.3.3—6)—Enzymes of animal origin

Enzyme	Source
Lipase, triacylglycerol (EC 3.1.1.3)	Bovine stomach; salivary glands or forestomach of calf, kid or lamb; porcine or bovine pancreas
Pepsin (EC 3.4.23.1)	Bovine or porcine stomach
Phospholipase A2 (EC 3.1.1.4)	Porcine pancreas
Thrombin (EC 3.4.21.5)	Bovine or porcine blood
Trypsin (EC 3.4.21.4)	Porcine or bovine pancreas

(4) The permitted enzymes of plant origin are:

Permitted enzymes (section 1.3.3—6)—Enzymes of plant origin

Enzyme	Source
α-Amylase (EC 3.2.1.1)	Malted cereals
β-Amylase (EC 3.2.1.2)	Sweet potato (Ipomoea batatas) Malted cereals
Actinidin (EC 3.4.22.14)	Kiwifruit (Actinidia deliciosa)
Ficin (EC 3.4.22.3)	Ficus spp.
Fruit bromelain (EC 3.4.22.33)	Pineapple fruit (Ananas comosus)
Papain (EC 3.4.22.2)	Carica papaya
Stem bromelain (EC 3.4.22.32)	Pineapple stem (Ananas comosus)

(5) The permitted enzymes of microbial origin are:

Permitted enzymes (section 1.3.3—6)—Enzymes of microbial origin

Enzyme	Source
α-Acetolactate decarboxylase (EC 4.1.1.5)	Bacillus amyloliquefaciens Bacillus subtilis Bacillus subtilis, containing the gene for α-Acetolactate decarboxylase isolated from Bacillus brevis
Aminopeptidase (EC 3.4.11.1)	Aspergillus oryzae Lactococcus lactis
α-Amylase (EC 3.2.1.1)	Aspergillus niger Aspergillus oryzae Bacillus amyloliquefaciens Bacillus licheniformis Bacillus licheniformis, containing the gene for α-Amylase isolated from Geobacillus stearothermophilus Bacillus subtilis Bacillus subtilis, containing the gene for α-Amylase isolated from Geobacillus stearothermophilus Geobacillus stearothermophilus
β-Amylase (EC 3.2.1.2)	Bacillus amyloliquefaciens Bacillus subtilis
Amylomaltase (EC 2.4.1.25)	Bacillus amyloliquefaciens, containing the gene for amylomaltase derived from Thermus thermophilus
α-Arabinofuranosidase (EC 3.2.1.55)	Aspergillus niger
Asparaginase (EC 3.5.1.1)	Aspergillus niger Aspergillus oryzae
Aspergillopepsin I (EC 3.4.23.6)	Aspergillus niger Aspergillus oryzae
Aspergillopepsin II (EC 3.4.23.19)	Aspergillus niger
Carboxylesterase (EC 3.1.1.1)	Rhizomucor miehei
Catalase (EC 1.11.1.6)	Aspergillus niger Micrococcus luteus
Cellulase (EC 3.2.1.4)	Aspergillus niger Penicillium funiculosum Trichoderma reesei Trichoderma viride
Chymosin (EC 3.4.23.4)	Aspergillus niger Escherichia coli K-12 strain GE81 Kluyveromyces lactis
Cyclodextrin glucanotransferase (EC 2.4.1.19)	Paenibacillus macerans
Dextranase (EC 3.2.1.11)	Chaetomium gracile Penicillium lilacinum
Endo-arabinase (EC 3.2.1.99)	Aspergillus niger
Endo-protease (EC 3.4.21.26)	Aspergillus niger
β-Fructofuranosidase (EC 3.2.1.26)	Aspergillus niger Saccharomyces cerevisiae
α-Galactosidase (EC 3.2.1.22)	Aspergillus niger
β-Galactosidase (EC 3.2.1.23)	Aspergillus niger Aspergillus oryzae Bacillus circulans ATCC 31382 Kluyveromyces marxianus Kluyveromyces lactis
Glucan 1,3-β-glucosidase (EC 3.2.1.58)	Trichoderma harzianum
β-Glucanase (EC 3.2.1.6)	Aspergillus niger Aspergillus oryzae Bacillus amyloliquefaciens Bacillus subtilis Disporotrichum dimorphosporum Humicola insolens Talaromyces emersonii Trichoderma reesei
Glucoamylase (EC 3.2.1.3)	Aspergillus niger Aspergillus oryzae Rhizopus delemar Rhizopus oryzae Rhizopus niveus
Glucose oxidase (EC 1.1.3.4)	Aspergillus niger Aspergillus oryzae, containing the gene for glucose oxidase isolated from Aspergillus niger
α-Glucosidase (EC 3.2.1.20)	Aspergillus oryzae Aspergillus niger
β-Glucosidase (EC 3.2.1.21)	Aspergillus niger
Glycerophospholipid cholesterol acyltransferase, protein engineered variant (EC 2.3.1.43)	Bacillus licheniformis, containing the gene for glycerophospholipid cholesterol acyltransferase isolated from Aeromonas salmonicida subsp. salmonicida
Hemicellulase endo-1,3-β-xylanase (EC 3.2.1.32)	Humicola insolens
Hemicellulase endo-1,4-β-xylanase (EC 3.2.1.8)	Aspergillus niger Aspergillus oryzae Aspergillus oryzae, containing the gene for Endo-1,4-β-xylanase isolated from Aspergillus aculeatus Aspergillus oryzae, containing the gene for Endo-1,4-β-xylanase isolated from Thermomyces lanuginosus Bacillus amyloliquefaciens Bacillus subtilis Humicola insolens Trichoderma reesei
Hemicellulase multicomponent enzyme (EC 3.2.1.78)	Aspergillus niger Bacillus amyloliquefaciens Bacillus subtilis Trichoderma reesei
Hexose oxidase (EC 1.1.3.5)	Hansenula polymorpha, containing the gene for Hexose oxidase isolated from Chondrus crispus
Inulinase (EC 3.2.1.7)	Aspergillus niger
Lipase, monoacylglycerol (EC 3.1.1.23)	Penicillium camembertii
Lipase, triacylglycerol (EC 3.1.1.3)	Aspergillus niger Aspergillus oryzae Aspergillus oryzae, containing the gene for Lipase, triacylglycerol isolated from Fusarium oxysporum Aspergillus oryzae, containing the gene for Lipase, triacylglycerol isolated from Humicola lanuginosa Aspergillus oryzae, containing the gene for Lipase, triacylglycerol isolated from Rhizomucor miehei Candida rugosa Hansenula polymorpha, containing the gene for Lipase, triacylglycerol isolated from Fusarium heterosporum Mucor javanicus Penicillium roquefortii Rhizopus arrhizus Rhizomucor miehei Rhizopus niveus Rhizopus oryzae
Lipase, triacylglycerol, protein engineered variant (EC 3.1.1.3)	Aspergillus niger, containing the gene for lipase, triacylglycerol isolated from Fusarium culmorum
Lysophospholipase (EC 3.1.1.5)	Aspergillus niger
Maltogenic α-amylase (EC 3.2.1.133)	Bacillus subtilis containing the gene for maltogenic α-amylase isolated from Geobacillus stearothermophilus
Maltotetraohydrolase, protein engineered variant (EC 3.2.1.60)	Bacillus licheniformis, containing the gene for maltotetraohydrolase isolated from Pseudomonas stutzeri
Metalloproteinase	Aspergillus oryzae Bacillus amyloliquefaciens Bacillus coagulans Bacillus subtilis
Mucorpepsin (EC 3.4.23.23)	Aspergillus oryzae Aspergillus oryzae, containing the gene for Aspartic proteinase isolated from Rhizomucor meihei Rhizomucor meihei Cryphonectria parasitica
Pectin lyase (EC 4.2.2.10)	Aspergillus niger
Pectinesterase (EC 3.1.1.11)	Aspergillus niger Aspergillus oryzae, containing the gene for pectinesterase isolated from Aspergillus aculeatus
Phospholipase A1 (EC 3.1.1.32)	Aspergillus oryzae, containing the gene for phospholipase A1 isolated from Fusarium venenatum
Phospholipase A2 (EC 3.1.1.4)	Aspergillus niger, containing the gene isolated from porcine pancreas Streptomyces violaceoruber
3-Phytase (EC 3.1.3.8)	Aspergillus niger
4-Phytase (EC 3.1.3.26)	Aspergillus oryzae, containing the gene for 4-phytase isolated from Peniophora lycii
Polygalacturonase or Pectinase multicomponent enzyme (EC 3.2.1.15)	Aspergillus niger Aspergillus oryzae Trichoderma reesei
Pullulanase (EC 3.2.1.41)	Bacillus acidopullulyticus Bacillus amyloliquefaciens Bacillus licheniformis Bacillus subtilis Bacillus subtilis, containing the gene for pullulanase isolated from Bacillus acidopullulyticus Klebsiella pneumoniae
Serine proteinase (EC 3.4.21.14)	Aspergillus oryzae Bacillus amyloliquefaciens Bacillus halodurans Bacillus licheniformis Bacillus subtilis
Transglucosidase (EC 2.4.1.24)	Aspergillus niger
Transglutaminase (EC 2.3.2.13)	Streptomyces mobaraensis
Urease (EC 3.5.1.5)	Lactobacillus fermentum
Xylose isomerase (EC 5.3.1.5)	Actinoplanes missouriensis Bacillus coagulans Microbacterium arborescens Streptomyces olivaceus Streptomyces olivochromogenes Streptomyces murinus Streptomyces rubiginosus

S18—5 Permitted microbial nutrients and microbial nutrient adjuncts

For section 1.3.3—7, the substances are:

Permitted microbial nutrients and microbial nutrient adjuncts

S18—6 Permitted processing aids for water

For section 1.3.3—8, the substances and maximum permitted levels are:

Permitted processing aids for water (section 1.3.3—8)

Substance	Maximum permitted level (mg/kg)
Aluminium sulphate	GMP
Ammonium sulphate	GMP
Calcium hypochlorite	5 (available chlorine)
Calcium sodium polyphosphate	GMP
Chlorine	5 (available chlorine)
Chlorine dioxide	1 (available chlorine)
Cobalt sulphate	2
Copper sulphate	2
Cross-linked phenol-formaldehyde activated with one or both of triethylenetetramine or tetraethylenepentamine	GMP
Cross-linked polystyrene, first chloromethylated then aminated with trimethylamine, dimethylamine, diethylenetriamine or dimethylethanolamine	GMP
Diethylenetriamine, triethylenetetramine or tetraethylenepentamine cross-linked with epichlorohydrin	GMP
Ferric chloride	GMP
Ferric sulphate	GMP
Ferrous sulphate	GMP
Hydrofluorosilicic acid (fluorosilicic acid) (only in water used as an ingredient in other foods)	1.5 (as fluoride)
Hydrolysed copolymers of methyl acrylate and divinylbenzene	GMP
Hydrolysed terpolymers of methyl acrylate, divinylbenzene and acrylonitrile	GMP
Hydrogen peroxide	5
1-Hydroxyethylidene-1,1-diphosphonic acid	GMP
Lignosulphonic acid	GMP
Magnetite	GMP
Maleic acid polymers	GMP
Methyl acrylate-divinylbenzene copolymer containing not less than 2% divinylbenzene aminolysed with dimethylaminopropylamine	GMP
Methacrylic acid-divinylbenzene copolymer	GMP
Methyl acrylate-divinylbenzene-diethylene glycol divinyl ether terpolymer containing not less than 3.5% divinylbenzene and not more than 0.6% diethylene glycol divinyl ether, aminolysed with dimethylaminopropylamine	GMP
Modified polyacrylamide resins	GMP
Monobutyl ethers of polyethylene-polypropylene glycol	GMP
Ozone	GMP
Phosphorous acid	GMP
Polyacrylamide (polyelectrolytes) (as acrylamide monomer)	0.0002
Polyaluminium chloride	GMP
Polydimethyldiallyl ammonium chloride	GMP
Polyoxypropylene glycol	GMP
Potassium permanganate	GMP
Reaction resin of formaldehyde, acetone and tetraethylenepentamine	GMP
Regenerated cellulose, cross-linked and alkylated with epichlorohydrin and propylene oxide, then sulphonated whereby the amount of epichlorohydrin plus propylene oxide employed is no more than 250% of the starting amount of cellulose	GMP
Silver ions	0.01
Sodium aluminate	GMP
Sodium fluoride (only in water used as an ingredient in other foods)	1.5 (as fluoride)
Sodium fluorosilicate (Sodium silicofluoride) (only in water used as an ingredient in other foods)	1.5 (as fluoride)
Sodium glucoheptonate	0.08 (measured as cyanide)
Sodium gluconate	GMP
Sodium humate	GMP
Sodium hypochlorite	5 (available chlorine)
Sodium lignosulphonate	GMP
Sodium metabisulphite	GMP
Sodium nitrate	50 (as nitrate)
Sodium polymethacrylate	2.5
Sodium sulphite (neutral or alkaline)	GMP
Styrene-divinylbenzene cross-linked copolymer	0.02 (as styrene)
Sulphonated copolymer of styrene and divinylbenzene	GMP
Sulphonated terpolymers of styrene, divinylbenzene acrylonitrile and methyl acrylate	GMP
Sulphite modified cross-linked phenol-formaldehyde	GMP
Tannin powder extract	GMP
Tetrasodium ethylene diamine tetraacetate	GMP
Zinc sulphate	GMP

S18—7 Permitted bleaching, washing and peeling agents—various foods

For section 1.3.3—9, the substances, foods and maximum permitted levels are:

Permitted bleaching, washing and peeling agents (section 1.3.3—9)

Substance	Food	Maximum permitted level (mg/kg)
Benzoyl peroxide	All foods	40 (measured as benzoic acid)
Bromo-chloro-dimethylhydantoin	All foods	1.0 (available chlorine) 1.0 (inorganic bromide) 2.0 (dimethylhydantoin)
Calcium hypochlorite	All foods	1.0 (available chlorine)
Chlorine	All foods	1.0 (available chlorine)
Chlorine dioxide	All foods	1.0 (available chlorine)
Diammonium hydrogen orthophosphate	All foods	GMP
Dibromo-dimethylhydantoin	All foods	2.0 (inorganic bromide) 2.0 (dimethylhydantoin)
2-Ethylhexyl sodium sulphate	All foods	0.7
Hydrogen peroxide	All foods	5
Iodine	Fruits, vegetables and eggs	GMP
Oxides of nitrogen	All foods	GMP
Ozone	All foods	GMP
Peracetic acid	All foods	GMP
Sodium chlorite	All foods	1.0 (available chlorine)
Sodium dodecylbenzene sulphonate	All foods	0.7
Sodium hypochlorite	All foods	1.0 (available chlorine)
Sodium laurate	All foods	GMP
Sodium metabisulphite	Root and tuber vegetables	25
Sodium peroxide	All foods	5
Sodium persulphate	All foods	GMP
Triethanolamine	Dried vine fruit	GMP

S18—8 Permitted extraction solvents—various foods

For section 1.3.3—10, the substances, foods and maximum permitted levels are:

Permitted extraction solvents (section 1.3.3—10)

Substance	Food	Maximum permitted level (mg/kg)
Acetone	Flavouring substances	2
	Other foods	0.1
Benzyl alcohol	All foods	GMP
Butane	Flavouring substances	1
	Other foods	0.1
Butanol	All foods	10
Cyclohexane	All foods	1
Dibutyl ether	All foods	2
Diethyl ether	All foods	2
Dimethyl ether	All foods	2
Ethyl acetate	All foods	10
Glyceryl triacetate	All foods	GMP
Hexanes	All foods	20
Isobutane	Flavouring substances	1
	Other foods	0.1
Methanol	All foods	5
Methylene chloride	Decaffeinated coffee	2
	Decaffeinated tea	2
	Flavouring substances	2
Methylethyl ketone	All foods	2
Propane	All foods	1
Toluene	All foods	1

S18—9 Permitted processing aids—various technological purposes

(1) For section 1.3.3—11, the substances, foods, technological purposes and maximum permitted levels are set out in the table to subsection (3).

(2) In this section:

agarose ion exchange resin means agarose cross-linked and alkylated with epichlorohydrin and propylene oxide, then derivatised with tertiary amine groups whereby the amount of epichlorohydrin plus propylene oxide does not exceed 250% by weight of the starting amount of agarose.

approved food for use of phage means food that:

(a) is ordinarily consumed in the same state in which it is sold; and

(b) is solid; and

(i) meat or meat product;

(ii) fish or fish product;

(iii) fruit or fruit product;

(iv) vegetable or vegetable product;

(v) cheese; and

(d) is not one of the following:

(i) whole nuts in the shell;

(ii) raw fruits and vegetables that are intended for hulling, peeling or washing by the consumer.

(3) The table is:

Permitted processing aids—various purposes (section 1.3.3—11)

Substance	Technological purpose	Maximum permitted and food level (mg/kg)
Agarose ion exchange resin	Removal of specific proteins and polyphenols from beer	GMP
Ammonium persulphate	Yeast washing agent	GMP
Ammonium sulphate	Decalcification agent for edible casings	GMP
Butanol	Suspension agent for sugar crystals	10
Carbonic acid	Bleached tripe washing agent	GMP
Cetyl alcohol	Coating agent on meat carcasses and primal cuts to prevent desiccation	1.0
Chitosan sourced from Aspergillus niger	Manufacture of wine, beer, cider, spirits and food grade ethanol	GMP
A colouring that is an additive permitted at GMP, a colouring permitted at GMP, or a colouring permitted to a maximum level	Applied to the outer surface of meat as a brand for the purposes of inspection or identification	GMP
Cupric citrate	Removal of sulphide compounds from wine	GMP
β-Cyclodextrin	Used to extract cholesterol from eggs	GMP
L-Cysteine (or HCl salt)	Dough conditioner	75
Ethyl acetate	Cell disruption of yeast	GMP
Ethylene diamine tetraacetic acid	Metal sequestrant for edible fats and oils and related products	GMP
Gibberellic acid	Barley germination	GMP
Gluteral	Manufacture of edible collagen casings	GMP
Hydrogen peroxide	Control of lactic acid producing microorganisms to stabilise the pH during the manufacture of: (a) fermented milk; (b) fermented milk products; (c) cheese made using lactic acid producing microorganisms; or (d) cheese products made using lactic acid producing microorganisms	5
	Inhibiting agent for dried vine fruits, fruit and vegetable juices, sugar, vinegar and yeast autolysate	5
	Removal of glucose from egg	5
	Removal of sulphur dioxide	5
1-Hydroxyethylidene-1, 1-diphosphonic acid	Metal sequestrant for use with anti-microbial agents for meat, fruit and vegetables	GMP
Ice Structuring Protein type III HPLC 12	Manufacture of ice cream and edible ices	100

Indole acetic acid	Barley germination	GMP
Lactoperoxidase from bovine milk EC 1.11.1.7	Reduce the bacterial population or inhibit bacterial growth on meat surfaces	GMP
Listeria phage P100	Listericidal treatment for use on approved food for use of phage	GMP

Morpholine	Solubilising agent for coating mixtures on fruits	GMP
Oak	For use in the manufacture of wine	GMP
Octanoic acid	Anti-microbial agent for meat, fruit and vegetables	GMP
Paraffin	Coatings for cheese and cheese products	GMP
Polyvinyl acetate	Preparation of waxes for use in cheese and cheese products	GMP
Potassium bromate	Germination control in malting of bromate	Limit of determination
Sodium bromate	Germination control in malting of bromate	Limit of determination
Sodium chlorite	Anti-microbial agent for meat, fish, fruit and vegetables	Limit of determination of chlorite, chlorate, chlorous acid and chlorine dioxide
Sodium gluconate	Denuding, bleaching & neutralising tripe	GMP
Sodium glycerophosphate	Cryoprotectant for starter culture	GMP
Sodium metabisulphite	Dough conditioner	60
	Removal of excess chlorine	60
	Softening of corn kernels for starch manufacture	60 (in the starch)
	Treatment of hides for use in gelatine and collagen manufacture	GMP
Sodium sulphide	Treatment of hides for use in gelatine and collagen manufacture	GMP
Sodium sulphite	Dough conditioner	60
Sodium thiocyanate	Reduce and/or inhibit bacterial population on meat surfaces	GMP
Stearyl alcohol	Coating agent on meat carcasses and primal cuts to prevent desiccation	GMP
Sulphur dioxide	Control of nitrosodimethylamine in malting	750
	Treatment of hides for use in gelatine and collagen manufacture	750
Sulphurous acid	Softening of corn kernels	GMP
	Treatment of hides for use in gelatine and collagen manufacture	GMP
Triethanolamine	Solubilising agent for coating mixtures for fruits	GMP
Urea	Manufacture of concentrated gelatine solutions	1.5 times the mass of the gelatine present
	Microbial nutrient and microbial nutrient adjunct for the manufacture of all foods, except alcoholic beverages	GMP
Woodflour from untreated Pinus radiata	Gripping agent used in the treatment of hides	GMP

S18—10 Permission to use dimethyl dicarbonate as microbial control agent

For section 1.3.3—12, the foods and maximum permitted addition levels are:

Permission to use dimethyl dicarbonate as microbial control agent (section 1.3.3—12)

Food	Maximum permitted addition level
Any of the following:	250 mg/kg
(a) fruit juice;
(b) vegetable juice;
(c) fruit juice product;
(d) vegetable juice product.
Water based flavoured drinks	250 mg/kg
Formulated beverages	250 mg/kg
Any of the following:	200 mg/kg
(a) wine
(b) sparkling wine;
(c) fortified wine;
(d) fruit wine (including cider and perry);
(e) vegetable wine;
(f) mead

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