Description
of content: The Agri-Food and
Veterinary Authority of Singapore (AVA) has completed a review of the Food
Regulations and proposes the following amendments:
a. To allow the use of the following new food additives:
(i) 1,3-propanediol as a carrier solvent for flavouring agents, for
use under good manufacturing practice;
(ii) Four new salts of currently permitted amino acids, for use in
food:
L-Isoleucine monohydrochloride, L-Leucine monohydrochloride, L-Lysine
monohydrochloride, L-Lysine acetate;
(iii)
Seven new
enzymes for use in food under good manufacturing practice: Enzyme.
Enzyme EC Number Production organism Donor organism Donor gene
Alpha-acetolactate 4.1.1.5 Bacillus licheniformis Bacillus brevis Alpha-acetolactate
Decarboxylase decarboxylase
Aqualysin 3.4.21.111 Bacillus
subtillis Thermus
aquaticus Aqualysin 1
Beta-amylase 3.2.1.2 Bacillus licheniformis Bacillus flexus Beta-amylase
Beta-galactosidase 3.2.1.23 Bacillus licheniformis Bifidobacterium
bifidum Beta-galactosidase
(or lactase) (or
lactase)
Endo-1,4-beta- 3.2.1.8 Bacillus subtilis Pseudoalteromonas Endo-1,4-beta-
xylanase haloplanktis
xylanase
Glucoamylase 3.2.1.3 Aspergillus niger Gloeephyllum trabeum Glucoamylase
(or amyloglucosidase) (or
amyloglucosidase)
Phosphatidylinositol 3.1.4.11 Pseudomonas fluorescens Isolated
from soil Phosphatidylinositol
phospholipase C phospholipase
C
(iv) Four new emulsifiers/stabilisers and 6 new general purpose food
additives for use in food under good manufacturing practice:
Emulsifiers/Stabilisers General
Purpose Food Additives
1. Sodium carboxymethyl
cellulose, 1. Sodium fumarate (INS 365)
enzymatically
hydrolysed (Cellulose gum, 2. Polyvinylpyrrolidone, insoluble
enzymatically
hydrolysed) (INS 469) (polyvinylpolypyrrolidone) (INS 1202)
2. Ethyl hydroxyethyl cellulose
(INS 467) 3. Triammonium citrate (INS 380)
3. Potassium caseinate 4. Cyclotetraglucose (INS 1504(i))
4. Tamarind seed polysaccharide
(INS 437) 5. Cyclotetraglucose syrup (INS 1504(ii))
6. Magnesium hydroxide carbonate (INS 504(ii))
(v) Paprika extract (INS 160c(ii)) as a permitted colouring matter,
for use in food under good manufacturing practice.
(vi) Monk fruit extract (containing 20% to 90% w/w mogroside V) as a
permitted sweetening agent, for use in food under good manufacturing
practice.
b. To extend the use of the following existing food additives to
additional food categories:
(i) Propionic acid (and its sodium, calcium and potassium salts) (INS
280, 281, 282 and 283) for use in food under good manufacturing practice.
(ii) Dimethyl polysiloxane (INS 900a) for use in "Lactobacillus
milk drinks or cultured milk drinks", "Flavoured milk",
"Ready-to-drink coffee" and "Ready-to-drink tea", at
levels up to 10 ppm
(iii)
Butylated
hydroxyanisole (INS 320) and butylated hydroxytoluene (INS 321) for use in
"Breakfast cereals", at levels up to 200 ppm and 100 ppm
respectively, calculated on the fat or oil basis
(iv) Nisin (INS 234) in "Liquid egg analogues"
(v) Benzoic acid (and its sodium and potassium salts) (INS 210, 211
and 212) as well as sorbic acid (and its sodium, potassium and calcium salts)
(INS 200, 201, 202 and 203), in "Custard fillings and toppings
(egg-based)" and "Fillings and toppings based on fat
emulsion"; at levels up to 1000 ppm, when used singly.
(vi) Steviol glycosides (INS 960a) for use in the following food
categories:
Food categories Maximum
permitted levels (ppm)
Edible ices (including sherbet and sorbet) 270
Dairy-based desserts and dessert mixes 330
Fat-based desserts and dessert mixes, 330
excluding dairy-based dessert products
Fruit-based desserts and dessert mixes, 350
including fruit flavoured water-based desserts
Cereal-based and starch-based desserts 165
and dessert mixes
Egg-based desserts and dessert mixes 330
Snacks: ready-to-eat, prepacked, dry, 170
savoury starch products and coated nuts
Decorations, toppings (non-fruit) 330
and sweet sauces
Candied fruit 40
Vegetables and seaweeds in vinegar, oil, 330
brine, or soybean sauce
Canned or bottled (pasteurised) fruit 330
Fruit preparations 330
(including pulp, purees and fruit toppings)
Fermented fruit products 115
Fruit fillings for pastries 330
Canned or bottled (pasteurised) 70
or retort pouch vegetables and seaweeds
Fermented vegetable and seaweed products, 200
excluding fermented soybean products
Jams, jellies and marmalades 360
Fruit-based spreads, excluding jams, 330
jellies and marmalades
Drinks consisting of a mixture of a non- 200
alcoholic drink
and beer, cider, perry, spirits or wine
c. To delete the maximum limits for copper in food, currently
specified under the Tenth Schedule of the Food Regulations. However, maximum
limits for copper in various types of edible fats and oils will be specified
under Regulation 78 of the Food Regulations:
·
0.1 ppm (for
refined fats and oils)
·
0.4 ppm (for
virgin fats and oils; and cold pressed fats and oils), and
·
0.4 ppm (for
lard, rendered pork fat, premier jus (oleo stock) and dripping (edible
tallow)
d. To include a maximum limit of 0.35 ppm for inorganic arsenic in
husked rice
e. To delete the maximum limit of 5 ppm for formaldehyde in smoked
meat, smoked sausage and smoked fish
f. To delete the requirement for shell eggs treated with mineral
hydrocarbons to be marked with the word "SEALED"
g. To extend the use of the health claim on blood cholesterol
lowering effect, currently permitted for barley beta-glucan, to oat
beta-glucan:
"Barley beta-glucans/Oat beta-glucans have been shown to
lower/reduce blood cholesterol. High blood cholesterol is a risk factor in
the development of coronary heart disease."
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