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FOOD
ADDITIVES
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Food AdditivesFood Additives
According to sanitary law, food additives is the
natural or man-made component not only to
improve the quality , color , smelling and taste , but
also to antisepsis and manufacture.
definitionclassification
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14000
400080%
FAO/WHO700400
27001460936
64.1%
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indirect food additivesindirect food additives
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Food Drug and Cosmetic ActFood Drug and Cosmetic Act Defines food additive
Requires premarket approval of new uses of
food additives
Establishes the standard of safety
Establishes formal rulemaking procedures
Establishes a petition process
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Statutory Definition ofStatutory Definition ofFoodFood
AdditiveAdditive
The term food additive means any
substance the intended use of which results
or may reasonably be expected to result,
directly or indirectly in its becoming a
component or otherwise affecting the
characteristics of any food.
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(Classify)(Classify)
1(accordingtosource)
(naturalfoodadditives)
.(Usingmetabolite of animal or microorganism, then to abstract the natural
substance. )
(chemicalsyntheticfoodadditives)
(Using chemical methods to
obtain the synthetic substance. )
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22according to functionaccording to function
(keeping fresh , preventing
deterioration )
(change sensitive character )
(using in the manufactory )
(assistant material )
1990
21
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199019902121
Acidity regulator 01
anticaking 02
antifoaming 03
Antioxidant 04 Bleaching agent 05
Bulking agent 06
Chewing gum base 07
Colour 08
Colour fixative 09
Emulsifier 10
Enzyme preperation 11
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Flavous enhancer 12
Flour treatment agent 13
Coating agent 14
Humectant 15
Nutrition enhancer 16
Praservative 17
Stabilizer and coagulator 18
Sweetener 19
Thickener 20
other 00
199021
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the using demand and heath managementthe using demand and heath management
(usingdemand )
1 (innocuous and
unpoisonous )
GB15193-94
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2
(It does not destruct the
nutrient component of food , does not affect the sensitive character
of food , does not influent the quality and the taste of food.)
3
(It can achieve to the most significant effect in improving the food
quality by using lowest dose.)
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4 ,
. (It cant be used to cheat customer by using it to cover
the defection of food or to fabricate . )
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5
(It must have
strict health standard and quality standard , and access the formal
approvement and publishment from Mistry of Health.)
6
(The factory have obtained the approvement
of Ministry of Healthy , and the processing receive strict monitor.)
7
( It can be analyzed and evaluated from the food to
benefit for monitor.)
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the management of food additives in ourcountrythe management of food additives in ourcountry
(setting up and enforcing theregulation and health standard of food additives)
1
207080GB
19821995
1011
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2
(enacting/promulgate and enforcing the examination process of new food
additives )
(put the application with the information needed forward
to the food health supervisal organization )
(the primary examination )
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(Authorize by the normative technology committee )
(Approved by the Ministry of Health and ranked into the
standard , then approved to enacted .)
(The emphasis of
theprocess is the toxicological evaluation of safety )
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3(reinforce the
management of the manufacture and usage of food additives )
(the operation system of permit )
(the rule of lable )
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FAO/WHOFAO/WHOthe management of food additives of FAOthe management of food additives of FAO
general recognized as safeGRASADI
AA1A2
A1 ADI
A2 ADI
BADI CC1C2
C1
C2
FAO/WHOJoint FAO/WHOExpert Committee on Food AdditivesJECFAADIJECFA
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the common food additivesthe common food additives
antioxidant
definition:
(the food additives that can be used to
prevent the food component from transmuting because
of oxidization .)
Classification(natural antioxidant)
(component antioxidant )
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D-
BHA
BHTPG
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1
H H
AH2 + [CCC==CC] AH+ [CCC==CC]
H
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AH2 +[CCC==CC]AH+[CCC==CC]
H H
O
O
O
O
H
AH
.
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2
1butylated hydroxyanisoleBHA
BHA
BHA-BHA-BHA
-BHA-BHA1.5~2
FAO/WHOBHA
1996ADI
0~0.5mg/Kgbw
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2butylated hydroxy toleneBHT
BHA
FAO/WHO1996ADI
0~0.3mg/Kgbw
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3propyl gallatePG
BHABHT
BHABHT
FAO/WHO1994ADI0~1.4mg/Kgbw
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4
tertiary butylhydro quinonoeTBHQ
FAO/WHO1995ADI0~0.2mg/Kgbw
0.2g/kg.
D-
(Sodium D-isoascorbate(inocital
hexaphosphoric acidtea polyhenols
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Usage of antioxidatantUsage of antioxidatantBHABHT
0.2g/Kg
PG
0.1g/Kg
BHABHT0.2g/Kg
BHABHT0.1g/Kg
PG0.05g/Kg
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Definition: it is the substance that can destruct or
retrain the color component in the food and make the
food appearing white
bleaching agentbleaching agent
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sodiummetabisulphite
anhydroussodiumsulphitesulpursodiumhydrosulphite
SO2
FAO/WHO1994ADI0~0.7 mg/Kgbw
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Bl
eac
hingBl
eac
hing mec
ha
nism: SOmec
ha
nism: SO22
1SO2
(to make matter reduce and fade , to keep the food fresh )
2SO2
(it can
break down the microorganism developing , reproduce and
prevent food from deteriorating through interrupting the
oxidate-reduce process. )
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BleachingBleaching mechanism: SOmechanism: SO22
3SO2
(It can restrain the activity of
oxidative enzyme in the fruit and fabric food to as well hold
up the destruction of nutrition in the food and fade as keep
the food fresh. )
4SO2VC (Itcanprotectthedestructionofthe VC inthefruit
throughoxidizingthe SO2
first . )
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the range and the maximal dose of usethe range and the maximal dose of use
1
,
0.6g/Kg
2
VB1
0.4g/Kg 0.45g/Kg
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4. (the residual dose in the several kind of food) SO2
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colourcolour
(Color , also be
called pigment , is the food addictive having color itself that is usedwith the purpose to colour the food and improve the sensitive
character of the food . )
(the natural color )(the chemical synthetic color )
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1
(thechemicalstructure)
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(toxicity )(toxicity )
(The
toxicity can be divide into the general toxicity , the
dissolvable character and carcinogenic character . )
N-
N-
AsPb
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ADI
ADImg/Kgbw
Amaranth 0~0.5
Ponceau 4RCarmine 0~4
Tartrazine) 0~7.5
Sunset yellow) 0~2.5
Brilliant blue,FCF) 0~12.5
New red) 0~0.1
Red 40) 0~7
(Erythosine) 0~0.1
(indigotine) 0~5
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>85%
As
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22
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Colour fixativeColour fixative
(It is seemed as
the substance that can make a good color in the meal
and manufacture of meal in the process . )
Sodium nitrateSodium nitrite
L-L-
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11 The machenism ofactionThe machenism ofaction
NO3 NO2
+CH3CHCOOH HNO2 +CH3CHCOO
OH OHH++NO3
+NO + H2O
MbNO
PHPH
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22 Usage ofcolor fixativeUsage ofcolor fixative
ADIFAO/WHO1994
g/Kg
ADI
mg/Kgbw)
0.5
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PreservativePreservative
(It is the
substance that can be used to pretend the food corrupt
and transmutate , extend the conservational term of the
food and hold back the matter in the food which can
benefit to the microorganism growthing ).
.
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Classification and FunctionClassification and Function
1(acidic preservative) pH
1(Benzoic acid)(Sodium benzoate).
pH4.0~5.0
pH2.5~4.00.05~0.1%
pH>5.5
A
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9~15h
14C
ADI0~5mg/Kgbw
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1g/kg
2g/kg
0.2g/kg
0.5g/kg
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2sorbic acidpotassium sorbate
-[24]-CH
3CH=CHCH=CHCOOHCH
3CH=CHCH=CHCOOK
pH
pH4.0
pH>6
SH
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CO2
H2OLD
5010500mg/Kgbw
2500 mg/KgbwADI
0~5mg/Kgbw
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22(biotic preservative
Ethyl P-HydroxybenzoatePropyl P-Hydroxybenzoate
pH4~8
ADI0~10mg/KgbwFAO/WHO1996
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33
nisin
ADI0~33000IU/kgbwFAO/WHO
1994
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SweetenerSweetener
(It is thesubstance that can be used to make the food tease
sweet )
1( the natural sweetener)
(It referto the matter which have the character of sweet in the
foliage .)
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xylitolsorbitolmannitolisomaltitol
glycyrrhizia
(xylose)
ADI
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22 (artificial sweetener)(artificial sweetener)
(It refers to the component that having the character of
sweet)
saccharinsaccharin sodium
300~500
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1977FDA
1980
1992
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1993JECFA
FAO/WHO1997ADI0~5mg/kgbw
0.15g/kg0.08g/kg
sodium cyclamates
(acesulfame potassium
aspartame