CODEX STAN 253-2006 codex standard for dairy fat spreads（2008年修订）
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F9AA05C54701464F8EC3C2C8175940AB |
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文件大小(MB)： |
0.1 |
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页数： |
6 |
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文件格式： |
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日期： |
2009-3-6 |
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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）：
1 Codex Standard 253-2006,Adopted in 2006. Amendment 2008.,CODEX STANDARD FOR DAIRY FAT SPREADS,CODEX STAN 253-2006,1. SCOPE,This Standard applies to dairy fat spreads intended for use as spreads for direct consumption, or for further,processing, in conformity with section 2 of this Standard.,2. DESCRIPTION,Dairy fat spreads are milk products relatively rich in fat in the form of a spreadable emulsion principally of the,type of water-in-milk fat that remains in solid phase at a temperature of 20°C.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 Raw materials,– Milk and/or products obtained from milk.,Raw materials, including milk fat, may have been subjected to any appropriate processing (e.g. physical,modifications including fractionation) prior to its use.,3.2 Permitted Ingredients,The following substances may be added:,– Flavours and flavourings;,– Safe and suitable processing aids;,– Where allowed in accordance with the Codex General Principles for the Addition of Essential Nutrients for,Food1, maximum and minimum levels for vitamins A, D and other nutrients, where appropriate, should be,laid down by national legislation in accordance with the needs of individual countries including, where,appropriate, the prohibition of the use of particular nutrients;,– Sodium chloride and potassium chloride as a salt substitute;,– Sugars (any carbohydrate sweetening matter);,– Inulin and malto-dextrins (limited by GMP);,– Starter cultures of harmless lactic acid and/or flavour producing bacteria;,– Water;,– Gelatine and Starches (limited by GMP). These substances can be used in the same function as,thickeners, provided they are added only in amounts functionally necessary as governed by GMP taking,into account any use of the thickeners listed in section 4.,3.3 Composition,The milk fat content shall be no less than 10% and less than 80% (m/m) and shall represent at least 2/3 of the,dry matter.,Compositional modifications of Dairy Fat Spreads are restricted by the requirements of section 4.3.3 of,the General Standard for the Use of Dairy Terms.,4. FOOD ADDITIVES,Only those additive functional classes indicated as technologically justified in the table below may be used for,the product categories specified. Within each additive class, and where permitted according to the table, only,those food additives listed below the table may be used and only within the functions and limits specified.,1 CAC/GL 09-1987.,2 Codex Standard 253-2006,Justified use in dairy fat spreads:,< 70% milk fat content* ≥ 70% milk fat content,Acids X X,Acidity regulators X X,Anticaking agents – –,Antifoaming agents X X,Antioxidants X X,Bleaching agents – –,Bulking agents – –,Carbonating agents – –,Colours X X,Colour retention agents – –,Emulsifiers X –,Firming agents – –,Flavour enhancers X –,Foaming agents – –,Gelling agents – –,Humectants – –,Preservatives X X,Propellants X X,Raising agents – –,Sequestrants – –,Stabilizers X –,Thickeners X –,* The application of GMP in the use of emulsifiers, stabilizers, thickeners and flavour enhancers includes consideration of the fact that,the amount required to obtain the technological function in the product decreases with increasing fat content, fading out at fat,content about 70%.,INS no. Name of additive Maximum level,Colours,100(i) Curcumin 5 mg/kg,160a(i) beta-Carotene (Synthetic),160a(ii) beta-Carotene (Blakeslea trispora),160e beta-apo-Carotenal,160f beta-apo-8’-carotenoic acid, methyl or ethyl ester,35 mg/kg, singly or in combination,160b(i) Annatto extracts – bixin based 20 mg/kg,3 Codex Standard 253-2006,INS no. Name of additive Maximum level,Emulsifiers,432 Polyoxyethylene (20) sorbitan monolaurate,433 Polyoxyethylene (20) sorbitan monooleate,434 Polyoxyethylene (20) sorbitan monopalmitate,435 Polyoxyethylene (20) sorbitan monostearate,436 Polyoxyethylene (20) sorbitan tristearate,10 000 mg/kg, singly or in combination (Dairy fat,spreads for baking purposes only),471 Mono and diglycerides of fatty acids Limited by GMP,472a Acetic and fatty acid esters of glycerol Limited by GMP,472b Lactic and fatty acid esters of glycerol Limited by GMP,472c Citric and fatty acid esters of glycerol Limited by GMP,472e Diacetyltartaric and fatty acid esters of glycerol 10 000 mg/kg,473 Sucrose esters of fatty acids 10 000 mg/kg, dairy fat spreads for baking purposes,only.,474 Sucroglycerides 10 000 mg/kg, dairy fat spreads for baking purposes,only.,475 Polyglycerol esters of fatty acids 5 000 mg/kg,476 Polyglycerol esters of interesterified ricinoleic acid 4 000 mg/kg,481(i) Sodium stearoyl lactylate,482(i) Calcium stearoy lactylate,10 000 mg/kg, singly or in combination,491 Sor……
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