CAC_MISC 3-1999 Inventory Of Processing Aids
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ID： |
0EBD2F400F7C4313942BAC00F501417D |
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文件大小(MB)： |
0.09 |
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页数： |
39 |
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文件格式： |
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日期： |
2007-3-16 |
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购买： |
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/MISC 3 Page 1 of 39,INVENTORY OF PROCESSING AIDS 1,CAC/MISC 3,INTRODUCTION,This Inventory of Processing Aids was prepared by the Codex Committee on Food Additives and,Contaminants. The objectives of the Committee are: (1) to develop information on substances used as,processing aids and (2) to identify processing aids whose safety should be evaluated by the Joint FAO/WHO,Expert Committee on Food Additives (JECFA). The Inventory of Processing Aids catalogues substances that,are used in food solely as processing aids as defined by the Codex Alimentarius Commission (see Section 2 -,Definitions). The Committee notes that the character of the Inventory is not intended to be complete or a,"positive list" of permitted aids.,The Inventory is arranged in tabular format for presentation of information that will be necessary for the,Committee to select substances for JECFA evaluation. The following information is provided:,Category - the functional effect classification.,Processing aid - the chemical name or description of the substance used as a processing,aid.,Area of utilization - the foods or food processing procedures in which the processing aid,is utilized.,Level of residues - the level of processing aid remaining in food after processing. The,levels should be designated with respect to those: (1) directly measured by analysis or (2),estimated by other means. Values are in mg/kg and values at the detection limit of available,analytical procedures are reported as "less than" (<).,Interaction with food - describes the degree of chemical interaction with food,components. Provides data on levels of interaction products in food.,JECFA evaluation - if the processing aid substance has been reviewed or considered by a,JECFA, then the number of the JECFA meeting is reported. The reference is to the latest,JECFA evaluation, for either toxicological or specifications review. Additionally, the,reference pertains to JECFA consideration of a substance and does not necessarily mean that,JECFA reviewed the processing aid use(s) of this substance nor that JECFA assigned an ADI,to the substance.,Appendix A to this inventory catalogues all substances that are used as processing aids. The substances are,annotated according to the following system:,1. indicates a processing aid that clearly fits the definition of "processing aid" above.,2. indicates those materials that are both food additives (see definition below) and processing,aids (i.e. the substance functions as a processing aid in one food but may have a different,function in another food).,1 The Inventory of Processing Aids was adopted by the Codex Alimentarius Commission at its 18th Session in,1989. It has 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 the Inventory.,Section 5,Food Additives,- 2 - Codex Alimentarius,Volume 1A – 1999,3. indicates those compounds that because of carry-over residues, would seem to usually be,considered only as food additives (see section 5.2).,4. indicates those materials that might actually have simultaneous function as processing aids,and functionality in the finished food.,The Committee recognizes that any food additive, even if not included in the inventory or the appendix, may,be used as a processing aid and is eligible for addition to the appendix. In some cases, however, the,processing aid use of the food additive may require a separate JECFA evaluation.,Appendix B reproduces the Microbial Enzyme Preparation section of the inventory but arranges the enzymes,by source organism rather than by function.,CAC/MISC 3 Page 3 of 39,Category Areas of use Residues,(mg/kg),Interaction,with food,JECFA,evaluation,Antifoam agents,Alkylene oxide adduct Juice-making,Coconut oil Juice-making,Dimethylpolysiloxane Beer, fats & oils,Ethylene oxide-propylene oxide,copolymers,Juice-making,Fatty acid methyl ester,Fatty acid polyakylene glycol ester (1-5,moles ethylene oxide or propylene oxide),Fatty alcohol-glycol ether Juice-making,Fatty alcohols (C8-C30),Formaldehyde Sugar beet processing < 0.05 None,Yeast processing < 0.05 None,Hydrogenated coconut oil Confectionery 5-15,Hydrophillic fatty acyl esters, linked to a,neutral carrier,Juice-making,Alpha-methylglycoside water Juice-making,Mixture of ethylene and propylene oxides,copolymers and esters, castor oil and,polyethylene glycol ester,Juice-making,Mixture of naturally occurring and,synthetic fatty acyl derivatives, with added,emulgators,Juice-making,Non-ionogenic alkylene oxide adduct with,emulgator,Juice-making,Oxoalcohols C9-C30,Polyalkylene oxide, ……
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