Report of the in-session Working Group on Food Additives (original language only)

Transcription

1 E E Agenda Item 9 FFP 33 CRD 22 Report of the in-session Working Group on Food Additives (original language only) The in-session working group is pleased to propose to the Committee the following recommendations in relation to its mandate: Task 1: Review the proposals contained in CX/FFP 14/33/11 Appendix I with the aim of giving the Committee a recommendation on new proposals for food additives in the standards. The in-session working group will provide technical justification on new proposals. Recommendation from working group: The in-session working group reviewed the proposals in CX/FFP 14/33/11 Appendix I. In this regard two Annexes are enclosed to the Report. Annex 1 summarises the outcomes of the discussion. Annex 2 provides the layout of the recommended changes to the standards. The Committee is invited to consider the changes proposed. Task 2: Discuss and decide whether it will be appropriate to have a new ewg to conduct further work on inconsistencies/inaccuracies in food additive provisions in the standards. The in-session wg should if so decided, provide the Committee with a proposal for a mandate for an ewg. This discussion and the mandate should be based upon the information given in CX/FFP 14/33/11 in regard to Recommendation 2. Recommendation from working group: The in-session WG agreed that it would be appropriate to have a new ewg to tackle inconsistencies/inaccuracies in the standards. The following mandate was proposed: To establish an electronic Working Group working in English only to conduct further work on inconsistencies/inaccuracies in food additive provisions in the standards for fish and fishery products. Task 3: Consider the revision of the use of Sodium aluminium phosphate (INS 541) with aim of either revoking the provision or expressing the maximum level as aluminium. Recommendation from working group: The in-session WG agreed to revoke the provision on Sodium aluminium phosphate (INS 541) in CS Optional task: Seek agreement that proposals in Appendix II of CX/FFP 14/33/11 are not to be discussed further since they were attached for information purposes and no further work will be done on these proposals. Recommendation from working group: The in-session WG agreed that there is no need to further discuss the proposals listed in Appendix II of CX/FFP 14/33/11. `

2 FFP33 CRD 22 2 Annex 1 Standard for Quick Frozen Finfish, Eviscerated or Uneviscerated ( ) The standard currently permits the use of only limited number of antioxidants. The in-session working group discussed the technological need for phosphates to be used as humectants to prevent excessive loss of water from small frozen fish which might become dehydrated during the shelf life. During the discussion it was pointed out that it would be difficult to limit the use to small fish since this term is not defined. The need for humectants for whole fish was questioned as well. The vast majority of the working group members did not support the changes proposed. Recommendation: no changes to the standard Codex General Standard for Quick Frozen Fish Fillets (CS ) The standard permits the use of certain moisture/water retention agents and antioxidants. Certain phosphates are listed in the standard permitted at 10 g/kg expressed as P 2 O 5 singly or in combination including natural phosphate. It was discussed whether: (1) it would be appropriate to align the use level in the standard with that listed in the corresponding GSFA food category (i.e mg/kg as phosphorus; no reference to natural phosphate), whether (2) the maximum use level should be reported on the same basis as in the GSFA (i.e. as phosphorus), whether (3) the standard should rather refer to humectants than moisture/water retention agents, (4) whether the functional class stabilizer should be also associated with phosphates and (5) whether the whole group of phosphates should be permitted in the standard. (1) Prons and cons were considered. Although not having very strong view the in-session working group supported the alignment with the GSFA level. (2) The in-session working group agreed that the use level should be expressed as phosphorus (3) There were diverging views whether the standard should refer to humectants (i.e. functional class) or to moisture/water retention agents (i.e. technological purpose falling under the functional class). Whilst the reference to the functional class was preferred by certain wg members it was noted that the reference to moisture/water retention agents is more understandable and more accurately describes the functional effect of phosphates. As a compromise the following wording was agreed Humectants Moisture/Water Retention Agents (4) Following the discussion on the technological effect of phosphates in fish and reflecting upon the definitions of functional classes in CAC/GL the in-session wg agreed that the reference to stabilizers is not appropriate. (5) It was pointed out that not all food additives included in the group of phosphates could perform the function of humectants Moisture/Water Retention Agents, therefore, the in-session wg agreed that it is not appropriate to include the whole group of phosphates in the standard. However, the in-session wg accepted the inclusion of those phosphates from the GSFA group of phosphates that perform the function of humectants. Recommendation: to change the reference from Moisture/Water Retention Agents to Humectants Moisture/Water Retention Agents, to include all phosphates from the GSFA group of phosphates which perform the function of humectants and to change the use level to mg/kg as phosphorus, singly or in combination. Standard for Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CS ) As for phosphates the in-session WG came to the same conclusions as for CS As for alginates the in-session WG agreed that more information on technological justification would be needed. Therefore, no change as regards alginates was proposed.

3 FFP33 CRD 22 3 One participant raised serious safety concern on the use of Carrageenan (INS 407), however, the in-session WG group noted that this additive is already listed in the standard and the discussion was focused on the technological need. Therefore, the in-session WG did not propose any action as regards this food additive. Recommendation: to change the reference from Moisture/Water Retention Agents to Humectants Moisture/Water Retention Agents, to include all phosphates from the GSFA group of phosphates which perform the function of humectants and to change the use level to mg/kg as phosphorus, singly or in combination. Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CS ) As for phosphates the in-session WG came to the same conclusions as for CS Food additives for Breaded or Batter Coatings The in-session WG agreed to correct the name of the functional class Leavening Agents to Raising Agents ; to list all phosphates from the GSFA group of phosphates which perform the function as raising agent and to expressed the use level as phosphorus. With regards to the proposal to increase the use level for raising agents to 5600 mg/kg (or 6000 mg/kg respectively) the in-session WG noted that this is a higher level than the currently permitted (i.e. 1 g/kg as P 2 O 5 ) that might be needed to achieve the same effect if Sodium aluminium phosphate (INS 541) is to be removed from the standard (see below). However, no further information/justification on this higher level was provided, therefore, the in-session WG did not propose any action to increase the use level for raising agents. With regard to Sodium aluminium phosphate (INS 541) the in-session WG agreed to delete this additive from the standard since alternatives are available. With regard to alginates the in-session WG agreed to include Alginic acid (INS 400), Potassium alginate (INS 402), Ammonium alginate (INS 403) and Calcium alginate (INS 404) to be used as thickeners in the batter. Recommendation: (1) to change the reference from Moisture/Water Retention Agents to Humectants Moisture/Water Retention Agents, to include all phosphates from the GSFA group of phosphates which perform the function of humectants and to change the use level to mg/kg as phosphorus, singly or in combination. (2) to correct the name of the functional class Leavening Agents to Raising Agents ; to list all phosphates from the GSFA group of phosphates which perform the function as raising agent and to expressed the use level as phosphorus. (3) to delete Sodium aluminium phosphate (INS 541) from the standard (4) to include Alginic acid (INS 400), Potassium alginate (INS 402), Ammonium alginate (INS 403) and Calcium alginate (INS 404) in standard to be used as thickeners in breaded or batter coatings Standard for Quick Frozen Shrimps or Prawns (CS ) The in-session WG noted that the standard associates the use of certain phosphates with the functional class Acidity Regulators. The in-session WG agreed that phosphates should be associated rather with the functional class Humectants. As regards phosphates the in-session WG recommended the same changes as for CS Recommendation: with regard to phosphates change the reference from AciditRegulators to Humectants Moisture/Water Retention Agents, to include all phosphates from the GSFA group of phosphates which

4 FFP33 CRD 22 4 perform the function of humectants and to change the use level to mg/kg as phosphorus, singly or in combination. Standard for Quick Frozen Lobsters (CS ) Recommendation: to change the reference from Moisture/Water Retention Agents to Humectants Moisture/Water Retention Agents, to include all phosphates from the GSFA group of phosphates which perform the function of humectants and to change the use level to mg/kg as phosphorus, singly or in combination. Standard for Canned Tuna and Bonito (CS ) The in-session WG considered the request to permit phosphates as humectants. It was noted that humectants are not currently permitted in the standard and the only phosphate i.e. Disodium diphosphate acts as Acidity Regulator. The in-session WG did not support the inclusion of phosphates acting as humectants in the standard. Recommendation: no changes to the standard Standard for Canned Shrimps or Prawns (CS ) The in-session WG considered the request to permit phosphates as humectants. It was noted that humectants are not currently permitted in the standard. The in-session WG did not support the inclusion of phosphates acting as humectants in the standard. Recommendation: no changes to the standard Standard for Canned Crab Meat (CS ) The in-session WG considered the request to permit phosphates as humectants. It was noted that humectants are not currently permitted in the standard. The in-session WG did not support the inclusion of phosphates acting as humectants in the standard. The in-session WG agreed that two additives INS 338 and INS 450 should expressed as phosphorus. Note: it seems that the provisions for INS 338 and INS 450 would need further consideration. The names of INS 338 and INS 450 need to be corrected and it should be assessed whether the provisions for INS 338 and INS 450 permitted at 10 mg/kg expressed as P 2 O 5 singly or in combination (includes natural phosphate) correctly reflects the intentions of the standard taking into account the natural phosphate content in crab meat. Recommendation: Although the in-session WG agreed to expressed INS 338 and INS 450 as phosphorus it is recommended reflecting the comment above to address the provisions for INS 338 and INS 450 in the future ewg, if established. Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CS ) The request to permit phosphates as sequestrants was submitted as a reply to the second round of the consultation of the ewg members. Therefore, this request was not discussed in the ewg. The in-session WG noted that sequestrants are not currently permitted in the standard. The in-session WG did not support the inclusion of phosphates acting as sequestrants in the standard. Recommendation: no changes to the standard

5 FFP33 CRD 22 5 Standard for Fish Sauce (CS ) The in-session WG noted that the Standard for Fish Sauce has been adopted quite recently (2013) and the need for phosphates was not identified. The appropriate justification was not provided, therefore, the insession WG did not support the inclusion of phosphates acting as Acidity Regulators and Stabilizers in the standard. Recommendation: no changes to the standard Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CS ) Based on the comments received (see CX/FFP 14/33/11, page 28) it was clarified that there is no technological need for phosphates in crackers. The in-session working group agreed to revoke the provision for INS 452 Polyphosphates in CS Recommendation: to revoke the provision for INS 452 Polyphosphates

6 Annex 2 New text is presented in underlined/bold font and deletion in strikethrough font Codex General Standard for Quick Frozen Fish Fillets 4. FOOD ADDITIVES (Codex Standard 190/1995) Only the use of the following additives is permitted. Humectants Moisture/Water Retention Agents 339(i) 339(ii) 339(iii) 340(i) 340(ii) 340(iii) 341(i) 341(ii) 341(iii) 450(i) 450(ii) 450(iii) 450(v) 450(vii) 451(i) 451(ii) 452(i) 452(ii) 452(iii) 452(iv) 452(v) Sodium dihydrogen phosphate Disodium hydrogen phosphate Trisodium phosphate Potassium dihydrogen phosphate Dipotassium hydrogen phosphate Tripotassium phosphate Calcium dihydrogen phosphate Calcium hydrogen phosphate Tricalcium phosphate Disodium diphosphate Trisodium diphosphate Tetrasodium diphosphate Tetrapotassium diphosphate Calcium dihydrogen diphosphate Pentasodium triphosphate Pentapotassium triphosphate Sodium polyphosphate Potassium polyphosphate Sodium calcium polyphosphate Calcium polyphosphate Ammonium polyphosphate 542 Bone phosphate 2200 mg/kg as phosphorus, singly or in combination 401 Sodium alginate Antioxidants 301 Sodium ascorbate 303 Potassium acerbate `

7 7 CODEX STANDARD FOR QUICK FROZEN BLOCKS OF FISH FILLET, MINCED FISH FLESH AND MIXTURES OF FILLETS AND MINCED FISH FLESH CODEX STAN FOOD ADDITIVES Only the use of the following additives is permitted. Humectants Moisture/Water Retention Agents 339(i) 339(ii) 339(iii) 340(i) 340(ii) 340(iii) 341(i) 341(ii) 341(iii) 450(i) 450(ii) 450(iii) 450(v) 450(vii) 451(i) 451(ii) 452(i) 452(ii) 452(iii) 452(iv) 452(v) Sodium dihydrogen phosphate Disodium hydrogen phosphate Trisodium phosphate Potassium dihydrogen phosphate Dipotassium hydrogen phosphate Tripotassium phosphate Calcium dihydrogen phosphate Calcium hydrogen phosphate Tricalcium phosphate Disodium diphosphate Trisodium diphosphate Tetrasodium diphosphate Tetrapotassium diphosphate Calcium dihydrogen diphosphate Pentasodium triphosphate Pentapotassium triphosphate Sodium polyphosphate Potassium polyphosphate Sodium calcium polyphosphate Calcium polyphosphate Ammonium polyphosphate 542 Bone phosphate 2200 mg/kg as phosphorus, singly or in combination 401 Sodium alginate Antioxidants 300 Ascorbic acid 301 Sodium ascorbate 303 Potassium acerbate 304 Ascorbyl palmiatate 1 g/kg

8 8 In Minced Fish Flesh Only Acidity Regulators 330 Citric acid 331 Sodium citrate 332 Potassium citrate Thickeners 412 Guar gum 410 Carob bean (Locust bean) gum 440 Pectins 466 Sodium carboxymethyl cellulose 415 Xanthan gum 407 Carrageenan and its Na, K, NH4salts (including Furcelleran) 407a Processed EucheumaSeaweed (PES) 461 Methyl cellulose CODEX STANDARD FOR QUICK FROZEN FISH STICKS (FISH FINGERS), FISH PORTIONS AND FISH FILLETS - BREADED OR IN BATTER CODEX STAN FOOD ADDITIVES Only the use of the following additives is permitted. Humectants Moisture/Water Retention Agents 339(i) 339(ii) 339(iii) 340(i) 340(ii) 340(iii) 341(i) 341(ii) 341(iii) 450(i) 450(ii) 450(iii) 450(v) 450(vii) Sodium dihydrogen phosphate Disodium hydrogen phosphate Trisodium phosphate Potassium dihydrogen phosphate Dipotassium hydrogen phosphate Tripotassium phosphate Calcium dihydrogen phosphate Calcium hydrogen phosphate Tricalcium phosphate Disodium diphosphate Trisodium diphosphate Tetrasodium diphosphate Tetrapotassium diphosphate Calcium dihydrogen diphosphate 2200 mg/kg as phosphorus, singly or in combination

9 9 451(i) Pentasodium triphosphate 451(ii) Pentapotassium triphosphate 452(i) Sodium polyphosphate 452(ii) Potassium polyphosphate 452(iii) Sodium calcium polyphosphate 452(iv) Calcium polyphosphate 452(v) Ammonium polyphosphate 542 Bone phosphate 401 Sodium alginate Antioxidants 300 Ascorbic acid 301 Sodium ascorbate 303 Potassium acerbate 304 Ascorbyl palmiatate 1 g/kg In Addition, for Minced Fish Flesh Only Acidity Regulators 330 Citric acid 331 Sodium citrate 332 Potassium citrate Thickeners 412 Guar gum 410 Carob bean (Locust bean) gum 440 Pectins 466 Sodium carboxymethyl cellulose 415 Xanthan gum 407 Carrageenan and its Na, K, NH4salts (including Furcelleran) 407a Processed Eucheuma Seaweed (PES) 461 Methyl cellulose Food Additives for Breaded or Batter Coatings Raising Agents 339(i) Sodium dihydrogen phosphate 340(iii) Tripotassium phosphate 341(i) Calcium dihydrogen phosphate

10 10 341(ii) Calcium hydrogen phosphate 440 mg/kg as phosphorus, 341(iii) Tricalcium phosphate singly or in combination 450(i) 450(ii) 450(iii) 450(v) 450(vi) 450(vii) 452(i) 452(ii) 452(iii) 452(iv) Disodium diphosphate Trisodium diphosphate Tetrasodium diphosphate Tetrapotassium diphosphate Dicalcium diphosphate Calcium dihydrogen diphosphate Sodium polyphosphate Potassium polyphosphate Sodium calcium polyphosphate Calcium polyphosphate 541 Sodium aluminium phosphate, basic and acidic 500 Sodium carbonates 501 Potassium carbonates 503 Ammonium carbonates Flavour Enhancers 621 Monosodium glutamate 622 Monopotassium glutamate Colours 160b(i) Annatto extracts bixin-based 25 mg/kg expressed as bixin or 160b(ii) Annatto extract (norbixin-based) norbixin 150a Caramel I (plain) 160a(i) β-carotene (Synthetic) 100 mg/kg singly or in 160e Thickeners β-apo-carotenal combination 412 Guar gum 410 Carob bean (Locust bean) gum 440 Pectins 466 Sodium carboxymethyl cellulose 415 Xanthan gum 407 Carrageenan and its Na, K, NH4salts (including Furcelleran) 407a Processed EuchemaSeaweed (PES) 461 Methyl cellulose 400 Alginic acid 401 Sodium alginate

11 Potassium alginate 403 Ammonium alginate 404 Calcium alginate 463 Hydroxypropyl cellulose 464 Hydroxypropyl methylcellulose 465 Methylethylcellulose Emulsifiers 471 Monoglycerides of fatty acids 322 Lecithins Modified Starches 1401 Acid treated starches 1402 Alkaline treated starches 1404 Oxidized starches 1410 Monostarch phosphate 1412 Distarch phosphate esterified with sodium trimetaphosphate; esterified with phosphorus oxychloride 1414 Acetylated distarch phosphate 1413 Phosphated distarch phosphate 1420 Starch acetate esterified with acetic anhydride 1421 Starch acetate esterified with vinyl acetate 1422 Acetylated distarch adipate 1440 Hydroxypropyl starch 1442 Hydroxypropyl starch phosphate CODEX STANDARD FOR QUICK FROZEN SHRIMPS OR PRAWNS CODEXSTAN FOOD ADDITIVES Only the use of the following additives is permitted. Acidity Regulators 330 Citric acid Humectants Moisture/Water Retention Agents 339(i) Sodium dihydrogen phosphate 339(ii) Disodium hydrogen phosphate 339(iii) Trisodium phosphate 340(i) Potassium dihydrogen phosphate

12 12 340(ii) 340(iii) 341(i) 341(ii) 341(iii) 450(i) 450(ii) 450(iii) 450(v) 450(vii) 451(i) 451(ii) 452(i) 452(ii) 452(iii) 452(iv) 452(v) Dipotassium hydrogen phosphate Tripotassium phosphate Calcium dihydrogen phosphate Calcium hydrogen phosphate Tricalcium phosphate Disodium diphosphate Trisodium diphosphate Tetrasodium diphosphate Tetrapotassium diphosphate Calcium dihydrogen diphosphate Pentasodium triphosphate Pentapotassium triphosphate Sodium polyphosphate Potassium polyphosphate Sodium calcium polyphosphate Calcium polyphosphate Ammonium polyphosphate 542 Bone phosphate Antioxidants 2200 mg/kg as phosphorus, singly or in combination 300 Ascorbic acid (L-) Colours 124 Ponceau 4R 30 mg/kg in heat-treated products only Preservatives 221 Sodium sulphite 100 mg/kg in the edible part of 223 Sodium metabisulphite the raw product, or 30 mg/kg in the edible part of the cooked 224 Potassium metabisulphite product, singly or in 225 Potassium sulphite combination, expressed as SO2

13 13 CODEX STANDARD FOR QUICK FROZEN LOBSTERS CODEX STAN FOOD ADDITIVES Only the use of the following additives is permitted. Humectants Moisture/Water Retention Agents 339(i) 339(ii) 339(iii) 340(i) 340(ii) 340(iii) 341(i) 341(ii) 341(iii) 450(i) 450(ii) 450(iii) 450(v) 450(vii) 451(i) 451(ii) 452(i) 452(ii) 452(iii) 452(iv) 452(v) Sodium dihydrogen phosphate Disodium hydrogen phosphate Trisodium phosphate Potassium dihydrogen phosphate Dipotassium hydrogen phosphate Tripotassium phosphate Calcium dihydrogen phosphate Calcium hydrogen phosphate Tricalcium phosphate Disodium diphosphate Trisodium diphosphate Tetrasodium diphosphate Tetrapotassium diphosphate Calcium dihydrogen diphosphate Pentasodium triphosphate Pentapotassium triphosphate Sodium polyphosphate Potassium polyphosphate Sodium calcium polyphosphate Calcium polyphosphate Ammonium polyphosphate 542 Bone phosphate Preservatives 2200 mg/kg as phosphorus, singly or in combination 221 Sodium sulphite 223 Sodium metabisulphite 224 Potassium metabisulphite 225 Potassium sulphite 228 Potassium bisulphite (for use in the raw product only) Antioxidants 100 mg/kg in the edible part of the raw product, or 30 mg/kg in the edible part of the cooked product, singly or in combination, expressed as SO2

14 Ascorbic acid 301 Sodium ascorbate 303 Potassium ascorbate STANDARD FOR CRACKERS FROM MARINE AND FRESHWATER FISH, CRUSTACEAN AND MOLLUSCAN SHELLFISH CODEX-STAN FOOD ADDITIVES Only the use of the following additives is permitted. Sequestrants 452 Polyphosphates 5g/kg expressed as P2O5, single or in combination Flavour Enhancers 621 Monosodium glutamate Limited by