transfer of polyols from existing directives into the annex ii fcs wg meeting – 23 september 2008
TRANSCRIPT
Transfer of polyols from
existing Directives into the Annex II
FCS WG meeting – 23 September 2008
• Association of EU manufacturers of polyols
• Created in 1991
• 6 members: Beneo-Palatinit, Cargill, Danisco, Merck, Roquette Frères, Syral
• Member association of ELC
Polyols,
the healthy versatile additives
9 polyols with food additive status:• E 420 (i) Sorbitol• E 420 (ii) Sorbitol syrup• E 421 Mannitol• E 953 Isomalt• E 965 (i) Maltitol• E 965 (ii) Maltitol syrup• E 966 Lactitol• E 967 Xylitol• E 968 Erythritol
Polyols are regulated by two Directives
Directive 94/35/EC on sweeteners
Polyols permitted as bulk sweeteners according to QS principle in certain foods, e.g. confectionery and chewing gum with no added sugar.
Directive 95/2/EC on food additives other than colours and sweetenersPolyols permitted as (but not limited to) bulking agent, flavour enhancer, humectant, stabiliser, sequestrant, thickener or carrier according to QS principle in foodstuffs in general,
Except in drinks, unprocessed foodstuffs, honey, non-emulsified oils and fats of animal and vegetable origin, butter, foods for infants and young children.
Health benefits of polyols
Non cariogenicity
Remineralisation of teeth
Low glycemic properties
Main technological properties (in addition to sweetening properties)
• Sorbitol
– Directly compressible
– Hygroscopic
– Cooling effect
• Mannitol
– Very low hygroscopicity
– Good flowability (dusting)
– Very low solubility
• Xylitol
– Sweetness equivalent to sugar
– Strong cooling effect
• Erythritol
– Very low solubility – fast crystallisation
– Low hygroscopicity
– Strong cooling effect – long tasting
– Taste improver
• Isomalt– Very low hygroscopicity– High glass transition temperature– Low solubility– Low sweetness – No cooling effect
• Maltitol– Sweetness close to sucrose (no IS
required)– No cooling effect– Good solubility– Low hygroscopicity (similar to
sucrose)– Anhydrous crystalline product
Main technological properties (cont’d)(in addition to sweetening properties)
• Sorbitol syrup– Low viscosity
– Hygroscopic / humectant
• Maltitol syrup– Higher viscosity ’ crystallisation control (powders)
– Sweetness similar to glucose / sucrose
– Good flavour release
– Less hygroscopic (vs. sorbitol syrup)
Examples of applicationsApplications
(non exhaustive)
Examples of polyols
combination
Main technological properties
(in addition to sweetening properties)
Chewing gum• solid phase
• liquid phase
• dusting
• coating
Sorbitol
+ mannitol
+ xylitol
Maltitol
Erythritol
Sorbitol syrup
Maltitol syrup
Mannitol
Xylitol
Maltitol or maltitol syrup
Isomalt
Sucrose repl. – cooling effect
Improve mechanical strength – no stickiness
Strong cooling effect
Improved taste – improved flexibility / shelf life
Improved flexibility, shelf life, cooling effect
Improved plasticity
Higher viscosity ’ better cryst. control
Improved shelf life, flexibility, plasticity
Low hygroscopicity ’ reduce stickiness
Cooling effect
Increased crunchiness (± = sucrose) + excellent stability
Low hygroscopicity – some crunhiness
Applications
(non exhaustive)
Examples of polyols
combination
Main technological properties
(in addition to sweetening properties)
Hard candy
Gums
Pastilles
Chewy candy
Isomalt
+ maltitol
Maltitol syrup
Maltitol syrup
Sorbitol syrup
Maltitol syrup
+ xylitol
Maltitol syrup
+ isomalt
+ mannitol
Low hygroscopicity – no stickiness ’no wrapping
Higher viscosity ’ easier process, cost reduction
Better flavour release
Higher viscosity ’ easier process
Good flavour release
Sweetness similar glucose / sucrose
Higher viscosity ’ easier process
Better shelf life, flavour release, sweetness
Higher viscosity – easier process
Low solubility ’ graining
Low solubility ’ more graining + short texture
Examples of applications (cont’d)
Applications
(non exhaustive)
Examples of polyols
combination
Main technological properties
(in addition to sweetening properties)
Tablets
Chocolate
Sorbitol powder
Xylitol
Isomalt (pharma)
Mannitol (pharma)
Maltitol powder
Directly compressible – high hardness potential
Cooling effect
Low hygroscopicity
Low hygroscopicity
Anhydrous crystalline product, easier process vs other polyols (similar to sucrose)
Sweetness = sucrose, low hygroscopicity quality
Examples of applications (cont’d)
Transfer of polyols used as bulk sweeteners
Mechanical transfer of existing authorisations in a reviewed and more coherent FCS
(i.e. in Table 7 of the proposed structure of Annex II: FCS with food additive uses).
Transfer of polyols used for technical functions other than sweeteners
Inclusion in Table 4, i.e. table of additives
generally permitted at QS
No need for specific subdivision of Table 4 for polyols It would unnecessarily complicate the readability
of the legislation.
How can polyols fit in Table 4?
Through application to polyols of the approach applied to other QS additives with few restrictions of use
Through implementation of a clear system of additional notes to highlight the few restrictions of use
IT WORKS!
ExampleTable 4 - Substances on this list may be added to all foodstuffs with the exception of those
referred to in Article 2(3) following the quantum satis principle
E number - name Note 1 Note 2
E 170 Calcium carbonate
E 260 Acetic acid
[…]
E 420 Sorbitol
(i) sorbitol
(ii) sorbitol syrup
For purposes other than sweetening
- May be used in frozen and deep frozen unprocessed fish, crustaceans, molluscs and cephalopods.
- Not permitted in drinks, except liqueurs.
E 421 Mannitol For purposes other than sweetening
- May be used in frozen and deep frozen unprocessed fish, crustaceans, molluscs and cephalopods.
- Not permitted in drinks, except liqueurs.
E 422 Glycerol
E 440 Pectins
(i) pectin
(ii) amidated pectin
May be standardised with sugars, on condition that it is stated in addition to the number and designation
May not be used in jelly mini-cups
Is a reference to Table 4 additives needed in Table 7?
Table 4 per se is in principle sufficient to provide information on use of additives generally permitted in foodstuffs at QS
If explicit reference were to be included in Table 7:
Food category E n° Max. level Note
XXXXX E 466
E 551
E 905
Additives in Table 4
y g/kg
Carry-over
z g/kg
…
Is a reference to Table 4 additives needed in Table 7? (cont’d)
If detailed explicit reference were to be included in Table 7: case-by-case basis!
Food category
E n° Max. level Note
XXXXX E 466
E 551
E 905
Additives in Table 4 including polyols in sub- table A
y g/kg
Carry-over
z g/kg
WWWW E 466
Additives in Table 4 excluding polyols in sub-table A
…
Is a reference to Table 4 additives needed in Table 7? (cont’d)
If detailed explicit reference to polyols were to be included in Table 7:
To define categories where use of poyols is established would imply beforehand an extensive survey
throughout the food industry.
