aditivos en chino

8/6/2019 Aditivos en Chino

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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

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