the food safety issues in starch and spice dr. tai sheng yeh 08/12/2014
TRANSCRIPT
The food safety issues in starch and spice
Dr. Tai Sheng Yeh
08/12/2014
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ADI or RfD
Average Daily Dose(ADD)
Food safety issues in starch
• Maleic acid modified starch• Aluminum in starch
Items Product Codex EU US FDA Japan China1 Acid-Modified Starch 1401 V V
2Gelatinized Starch（ Alkaline
Treated Starch）1402 V
3Hydroxypropyl Distarch Phosphate 1442 E1442 V V V
4 Oxidized Hydroxypropyl Starch V V
5 Bleached Starch 1403 V 6 Oxidized Starch 1404 E1404 V V V7 Starch Acetate 1420 E1420 V V V
8 Acetylated Distarch Adipate 1422 E1422 V V V
9 Starch Phosphate 1410 E1410 V V 10
Starch Sodium Octenyl Succinate 1450 E1450 V V V
11 Distarch Phosphate 1412 E1412 V V V
12 Phosphated Distarch Phosphate 1413 E1413 V V V
13 Acetylated Distarch Phosphate 1414 E1414 V V V
14 Hydroxypropyl Starch 1440 E1440 V V V
15 Acetylated Distarch Glycerol V 16 Succinyl Distarch Glycerol V
17Starch Aluminum Octenyl Succinate V V
18 Starch Sodium Succinate V 19 Distarchoxy Propanol V 20 Distarch Glycerol V 21
Hydroxypropyl Distarch Glycerol V
http://foodsafe.net/foodsafeold/article.asp?nameid=320&upperid=371&articleid=13339
2013 Taiwan food products recalled due to maleic acid
http://www.fda.gov.tw/tc/siteList.aspx?sid=3503
Maleic acid in food (source: TFDA)
• Existing in legal additive malic acid (500 ppm) and fumaric acid (1000 ppm).
• Produced by the maillard reaction during baking at high temperature or from malic acid or fumaric acid via fermentation process.
• Migrating from approved packaging materials with maleic anhydride to foods.
http://www.fda.gov.tw/tc/siteListContent.aspx?sid=3498&id=7844&chk=77fdb86a-5137-4dee-a794-4f759fb9d4e8¶m=pn%3D1%26sid%3D3498#.U9hTJXwcTIU
Coffee Flavor Chemistryhttp://as.wiley.com/WileyCDA/WileyTitle/productCd-0471720380.html
Maleic acid in coffee
Maleic acid in coffee
(E.48) (E.48) 2-Butenedioic acid (Z)-, maleic acid [110-16-7]
Identified by Woodman et al. (1968). Feldman et al. (1969) found increasing concentrations by roasting in arabica coffees (38-85 ppm, or 200-380 ppm) but a decrease for a robusta (540-85 ppm). Maier(1987, 1988) finds contents of 60-160 ppm in roasted coffee and < 300 ppm in extracts with a tendency to decrease with long roasting times. Bähre and Maier (1999) (see E,29) detected maleic acid in a green Kenya arabica (6-7 ppm) but not in a Columbia. The content increased to 85 ppm after roasting but did not vary appreciably with prolonged heating (espresso quality). Like fumaric acid, it probably comes from malic acid. The odor is faintly caramellic, the taste is acid-astringent and mouthfeel ( Arctander, 1967)
Maleic anhydride in coffee
Fumaric acid in coffee
Items Total content (mol/kg)
Maleic acid 1.02-40.2
Fumaric acid 0.34-59.4
Teyssen, S., Gonzalez-Calero, G., Schimiczek, M., and Singer, M. V. (1999) Maleic acid and succinic acid in fermented alcoholic beverages are the stimulants of gastric acid secretion. The Journal of clinical investigation 103, 707-713
http://taiwantoday.tw/ct.asp?xItem=206155&ctNode=413
Aluminum in noodle (RASFF search)
https://webgate.ec.europa.eu/rasff-window/portal/?event=searchResultList
Alum
Two types of starch
http://www.chinatimes.com/newspapers/20140618000634-260107
Rice noodle made in China didn’t contain any rice starch
Daramola, B., and Aina, J. O. (2007) Effects of Alum on Pasting and Physicochemical Properties of of Cassava (Manihot esculentum) Starch. World Journal of Dairy & Food Sciences 2, 18-22
The cooking quality and tensile characteristics of noodles made from different ratios of SPS and MBS
http://www.ce.cn/cysc/sp/info/201312/16/t20131216_1927943.shtml
Jellyfish
Chinese fried dough stick
Noodle
Bread
Average Maximum
Fried dough cake
Flour
Vermicelli
Roll twist
Steamed bread
Fried cake
Puffed food
Baking powder reaction
Fried and puffed foodJellyfish and seaweed
kids
Safety evaluation of certain food additives and contaminants. WHO Food Additives Series No. 58 http://www.inchem.org/documents/jecfa/jecmono/v58je01.pdf
Group of food Mean mg/kg
Range mg/kg
Spices 145 6.5-695
Cocoa and cocoa products
33 9-103
Herbs 19 8-26
Vegetables 5.7 0.7-33
Meat, sausage, offal� 5.4 2.5-10
Fruits 1.5 0.4-2.6
Most foodstuffs 5
Aluminium from natural dietary sources
Food safety issues in spice
Pb3(AsO4)2 Pb4(PbOH)(AsO4)3 Pb5(PbOH)2(AsO4)2
As:Pb= 3:5As:Pb= 2:3 As:Pb= 2:7
According to Malaysian Food Regulations (2006), the maximum permitted concentration in spices for As, Cd, Pb and Hg are 5, 1, 2 and 0.05 g g-1, respectively.Nordin, N., and Selamat, J. (2012) Heavy metals in spices and herbs from wholesale markets in Malaysia. Food Additives & Contaminants: Part B 6, 36-41
Choudhury, R. P., and Garg, A. N. (2007) Variation in essential, trace and toxic elemental contents in Murraya koenigii – A spice and medicinal herb from different Indian states. Food Chemistry 104, 1454-1463
Thank you for your attention.Welcome to Taiwan again!