CAC_GL 29-1987 Rements For Natural Flavourings
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A1615586A79D47ED96C9D4CE72CA4283 |
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文件大小(MB)： |
0.03 |
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页数： |
5 |
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日期： |
2004-12-24 |
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文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CAC/GL 29 Page 1 of 5,GENERAL REQUIREMENTS FOR NATURAL FLAVOURINGS,CAC/GL 29-1987 1,1. DEFINITIONS,1.1 Natural flavourings,Natural flavourings are products used to impart flavour to a food or beverage - with the exception of only,salty, sweet or acid tastes. Their aromatic part consists exclusively of "natural flavours" and/or "natural,flavouring substances" and they may or may not contain adjuncts. They are not intended to be consumed as,such.,1.2 Natural flavours,Natural flavours and natural flavouring substances are preparations and single substances respectively,acceptable for human consumption, obtained exclusively by physical, microbiological or enzymatic processes,from material of vegetable or animal origin either in the raw state or after processing for human consumption,by traditional food preparation processes (including drying, roasting and fermentation).,1.3 Adjuncts,Adjuncts are foodstuffs and food additives which are essential in the manufacture and use of "natural,flavourings".,1.4 Natural aromatic raw materials,Natural aromatic raw materials are vegetable or animal raw materials suitable for use in the preparation of,"natural flavours". These raw materials include foods, spices and herbs and other vegetable source 2 which,are appropriate for use in the intended application.,2. FOOD ADDITIVES,Natural flavourings may contain food additives (including carriers) as far as these are necessary for the production,storage and application of the flavourings and as far as these are present in amounts which would not,perform a technological function in the finished food.,3. BIOLOGICALLY ACTIVE SUBSTANCES,With the exception of quinine and quassine, the following biologically active substances should not be added,as such to food and beverages. They may only be contributed through the use of natural flavourings to foods,and beverages, provided that the maximum levels specified below in mg/kg of the final product ready for,consumption are not exceeded.,1 The General Requirements for Natural Flavourings were adopted by the Codex Alimentarius Commission in,1985 by the 16th Session. They have been sent to all Member Nations and Associate Members of FAO and WHO as,an advisory text, and it is for individual governments to decide what use they wish to make of them. The Commission,has expressed the view that the General Requirements might provide useful checklists of requirements for national,food control or enforcement authorities.,2 For information concerning appropriate aromatic raw materials for use in foods and beverages, see list of,references in Appendix A.,CAC/GL 29 Page 2 of 5,Biologically active substance Food commodity Beverage Exceptions,3.1 Agaric acid 20 20 100 mg/kg in alcoholic beverages,and in food containing mushrooms.,3.2 Aloin 0.1 0.1 50 mg/kg in alcoholic beverages.,3.3 b-Azarone 0.1 0.1 1 mg/kg in alcoholic beverages;,1 mg/kg when seasoning used at,low levels in food.,3.4 Berberine 0.1 0.1 10 mg/kg in alcoholic beverages,only.,3.5 Cocaine cocaine free by,agreed test,3.6 Coumarin 2 2 10 mg/kg in special caramels and,in alcoholic beverages.,3.7 Total hydrocyanic acid (free,and combined),1 1 25 mg/kg in confectionery;,50 mg/kg in marzipan;,5 mg/kg in stone fruit juices;,1 mg/kg per % volume in alcoholic,beverages.,3.8 Hypericine 0.1 0.1 1 mg/kg in pastilles (lozenges);,2 mg/kg in alcoholic beverages.,3.9 Pulegone 25 100 250 mg/kg in peppermint or mint,flavoured beverages;,350 mg/kg in mint confectionery,(higher levels are to be found in,special strong mint).,3.10 Quassine 5 5 10 mg/kg in pastilles (lozenges);,50 mg/kg in alcoholic beverages.,3.11 Quinine 0.1 85 300 mg/kg in alcoholic beverages;,40 mg/kg in fruit curds.,3.12 Safrole 1 1 2 mg/kg in alcoholic beverages,containing less than 25% vol;,5 mg/kg in alcoholic beverages,above 25% vol;,15 mg/kg in food containing mace,and nutmeg.,3.13 Santonin 0.1 0.1 1 mg/kg in alcoholic beverages,above 25% vol.,3.14 Thujones (a and b) 0.5 0.5 10 mg/kg in alcoholic beverages,above 25% vol;,5 mg/kg in alcoholic beverages,containing less than25% vol;,35 mg/kg in bitters;,25 mg/kg in food containing sage;,250 mg/kg in sage stuffings.,CAC/GL 29 Page 3 of 5,4. HYGIENE,4.1 It is recommended that "natural flavourings" be prepared in accordance with the appropriate sections,of the General Principles of Food Hygiene recommended by the Codex Alimentarius Commission (CAC/RCP,1-1969, Rev.2 (1985)),4.2 When tested by appropriate methods of sampling and examination, the natural flavourings:,(a) should be free from micro-organisms of public health significance capable of development,under normal conditions of storage of the natural flav……
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