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1 CX/5/80.2 CL 2005/29-CPL TO: FROM: SUBJECT: Codex Contact Points Interested International Organizations Secretary, Codex Alimentarius Commission Joint FAO/WHO Food Standards Programme FAO, Rome, Italy Request for comments: Draft Standard for Instant Noodles DEADLINE: 12 October 2005 COMMENTS: To: Copy: Ms Ellen Matten International Issues Analyst U.S. Codex Office Food Safety and Inspection Service, US Department of Agriculture Room 4861 South Building 1400 Independence Ave, SW Washington, DC , USA Fax: +1 (202) Secretary, Codex Alimentarius Commission Joint FAO/WHO Food Standards Programme FAO Viale delle Terme di Caracalla Rome, Italy Fax: +39 (06) codex@fao.org A. BACKGROUND 13 th Session of CCASIA in 2003 and CCCPL 1. The 13 th session of the Coordinating Committee for Asia (17-19 September 2002, Kuala Lumpur) agreed to forward the Draft Proposed Standard for Instant Noodles at Step 5. The 26 th Session of the Codex Alimentarius Commission in 2003 adopted the Draft Standard for Instant Noodles at Step 5 and advanced it to Step 6 for consideration by the Committee on Cereals, Pulses and Legumes (CCCPL) by correspondence as was agreed by the 47 th session of the Executive Committee. (ALINORM 03/41, paras , Appendix VI). The United States is the host government for the Codex Committee on Cereals, Pulses and Legumes. 2. CL 2003/32-CPL;Request for Comments at Step 6 of the Procedure: Draft Standard for Instant Noodles, was circulated by the Secretariat in August The 36 th Codex Committee on Food Additives and Contaminants considered the proposal from Japan to include Peroxide Value (PV) in the JECFA priority list for its evaluation. However, the Committee, based on the recognition that the PV was not a safety factor, did not support this proposal. The 27 th session of Codex Alimentarius Commission considered the proposal from Japan to include PV in the Draft Standard for Instant Noodles. The Commission finally agreed that the elaboration of the Draft Standard should proceed without further delay, with the understanding that the inclusion of Peroxide Value could be decided by CCFAC in the future in the light of relevant data to be submitted by the Government of Japan to the CCFAC for consideration

2 Based on this decision, previous Section c Peroxide Value and Section 9.5 Determination of Peroxide Value were deleted from the Draft Standard. CL 2004/41-CPL 4. In October 2004, a circular letter, CL 2004/41-CPL was issued to request additional comments to the Draft Standard for Instant Noodles which was slightly revised based on the comments in response to CL 2003/32- CPL. This CL also solicited proposals for food additives to be used for the instant noodles in order to develop a list of food additives for endorsement by CCFAC. CL 2005/5-CPL and CL 2005/5-CPL 5. Based on the comments to CL 2004/41-CPL, the Draft Standard for Instant Noodles was revised especially with inclusion of provisions on methods of analysis in Section 9, and circulated by the CL 2005/5- CPL. Similarly based on the proposed food additives in response to CL 2004/41-CPL, the food additive provisions for use of Instant Noodles were also developed and circulated with CL 2005/7-CPL. 6. As a result of further work through these two circular letters, CCCPL finally found that it had reached the point where it could submit the Draft Standard to the Commission for final adoption at Step 8. Based on this recognition, CCCPL submitted the provisions on Section 9 (Methods of Analysis and Sampling) to the 26 th CCMAS in March 2005, the food additive provisions to the 37 th CCFAC in April 2005 (through CX/FAC 05/37/5 Add.2 which was further revised as CRD 20), and the labelling provisions for the 33 rd CCFL in May 2005, for their respective endorsement process. Endorsement Procedure by the 26 th Session of CCMAS in March As to methods of analysis and sampling, the 26th session of CCMAS adopted the sampling procedures in Section 9.1 as was originally proposed by CCCPL, and the methods proposed by Japan in Section 9.3 and 9.4. However, CCMAS could not adopt Section 9.2 and decided to asked CCCPL to clarify in Section 9.2 (ALINORM 05/28/23 para. 73, 74, Appendix III). Endorsement Procedure by the 37 th Session of CCFAC in April Based on the comments received in response to CL 2005/7-CPL, CX/FAC 05/37/5 Add.-2, the proposed food additive provisions for Instant Noodles was submitted to the 37 th CCFAC. This proposed food additive provisions are based on only the proposals from members which designated clear technological functions and maximum levels. 9. Just before the CCFAC, it was found that some additives proposed by members were included in CX/FAC 05/37/5 Add.-2. Therefore, CRD 20, which added these missing additives was immediately drafted by the Secretariat and submitted to the 37 th session of CCFAC for its endorsement. However, CCFAC could not endorse the proposed food additive provisions and returned them to CCCPL for further consideration.(alinorm 05/28/12 para. 47) 10. The following comments to the proposed food additives in CRD 20 were made by the working group on the General Standard for Food Additives (GSFA)in CCFAC; (a) Adipates (INS , 359) in CRD 20 is not a correct description of the additives since there are several specific adipate and should be more accurately titled in accordance with the GSFA; (b) BHA (INS 320), BHT (INS 321), TBHQ (INS 319) and Propyl Gallate (INS 310) should be expressed as singly or in combination ; (c) The question was raised as to the expected technological functions by BHA, BHT, TBHQ for instant noodles and there was a response to this question that these additives were carry over from the oils used for frying noodles. (d) The proposed maximum level of 1000mg/kg for Adipates (INS , 359) was too high. Endorsement Procedure by the 33 rd Session of CCFL in May The 33 rd Session of CCFL endorsed the labelling provisions in Section 8 (ALINORM 05/28/22 para.26). 2

3 B. TASKS TO BE ACCOMPLISHED FOR FINALIZATION OF THE STANDARD 12. As a result of the work being undertaken until now as explained in Section A, the Draft Standard for Instant Noodles has achieved consensus on most of its provisions except for; (a) food additive provisions which should be reviewed and submitted to the next session of CCFAC for its endorsement. (b) section 9.2 that was requested by CCMAS to clarify and needs to be submitted to the next session of CCMAS for its endorsement. Therefore, Secretariat would like to propose that the Draft Standard should be retained at Step 7 except for Section 9.2 (at Step 6) and food additive provisions (at Step 4). This means that CCCPL will not consider the most of the provisions except for the item (i) and (ii) above, and focus its discussion only on these points. Once the above mentioned item (i) and (ii) are agreed, the Draft Standard will be forwarded to the Commission for adoption at Step 8. The most recent updated draft standard is attached as Appendix III to this circular letter. 13. The work for the Food Additive Provisions Substantive issue Noting the comments on the proposed food additive provisions (list of food additive) in CRD 20 by the CCFAC working group to modify editorial aspects (subparagraphs of i and ii in paragraph 10 in Section A above), Secretariat further revised the list of food additives in CRD 20 and attached this revised version as Annex I to this cilrcular letter. It is recommended that Codex members encourage cooperation between the technical unit in charge of commodity standard, especially of the draft standard for instant noodles and the unit in charge of food additives so that the food additive provisions in the Draft Standard would be able to be endorsed in the 38 th Session of CCFAC smoothly. Task Item No.1; Members are requested to consider and reply to the following substantive issues on food additives; 1. Questions coming from CCFAC working group (i) What are the expected technological functions of BHA (INS 320), BHT (INS 321), TBHQ (INS 319). In the discussion by the CCFAC working group, this question was raised and also the answer this question was stated that these additives are carried over from the oils which are used for frying noodles to dehydrate them. In the revised food additive list, which is Annex I of this document, this issue was addressed with the footnote to that effect. Is this solution (footnote) satisfactory to the members of CCCPL or is there any other solution? Or any further comment or clarification on this issue? (ii) It was also pointed out that the proposed maximum level of Adipates (INS , 359) as 1000mg/kg was too high. Are these levels necessary to achieve its expected technological function. How the Committee should respond to this? 2. Further Review of the Food Additive Provisions (i) Is there any question or comment to the food additives provisions in Annex I on technological functions and/or maximum levels proposed? How to handle the Food Additives Provisions The development of a clear list of food additive for the Standard for Instant Noodles is necessary in order to comply with Codex standard procedure to obtain endorsement by CCFAC and in order for CCCPL as an active commodity Committee to perform its responsibility to agree on what should be appropriate food additives for the commodity concerned. However, the current format of Section 4, food additives in the Draft Standard, is constructed not to contain concrete food additives provisions and just has a reference to the GSFA. In this respect, during the process of developing a list of food additives, it was pointed out how the food additive list under development would fit to the standard needs to be clarified. 3

4 In light of the importance to make the procedure clear and of the fact that the Table 1 and 2 of General Standard for Food Additives (GSFA) are not yet finalised, Secretariat would like to propose the following modification to Section 4 for consideration by the Committee. Once the CCCPL decides on this issue, the decision will be sent to the next session of the CCFAC to solicit its advice. Task Item No. 2; Members are recommended to provide their comments on the proposed amendment to Section 4. Proposal to Section 4 ; Food additive provisions will be placed in Section 4 of the Draft Standard as the Proposed Draft Food Additive Provisions until the Commission adopts the standard at Step 8 when Food Additive Provisions will also be adopted at Step 5/8 simultaneously. After the adoption, food additive provisions will be removed from the standard and to be included in the GSFA. This new option merits in maintaining the idea of original drafters to leave in Section 4 only the reference to the GSFA while observing the Codex procedure to develop a list of food additives for endorsement. However, on the other hand, it was also pointed out that there had been no clear procedure to link between food additive provisions in commodity standards and those to be included in the GSFA. Therefore, the food additive provisions agreed by CCCPL could be submitted to CCFAC as the basic reference material for CCFAC to complete food additive provisions for food category Pre-cooked Pasta and noodles and like products. In case of this proposal, Section 4 of the Draft Standard would look like as follows; (The italic and the Table are new addition.) 4. Food Additives The use of food additive(s) as well as food additive(s) carry-over shall comply with the maximum level permitted by the General Standard for Food Additives (GSFA), CODEX STAN (Rev ). The list shown below is the food additives to be used for Instant Noodles (at Step 5/8). These food additive provisions will be removed from this standard, when this standard is adopted, to be used as a basis for the food additives provisions for the same products in the GSFA. INS No. Food Additive Maximum level ADI (mg/kg body weight Notes ooo ooo ooo ooo ooo ooo 14. The Work for Methods of Analysis in Section 9.2 CCCPL sent Section 9, namely Section 9.1, 9.2, 9.3 and 9.4, to the 26 th Session of CCMAS for its endorsement. In the 26 th session of CCMAS, Section 9.1 Sampling was adopted as proposed by CCCPL. With respect to Section 9.3 Extraction of Oils and 9.4 Acid Value, the methods proposed by Japan, which was originally proposed to CCCPL and later to the 26 th CCMAS as well, were adopted in light of specific applicability to instant noodles. However, regarding Section 9.2 Determination of Moisture, CCMAS could not come to conclusion and asked clarification to the CCCPL on the temperature to be used in the following two methods which were proposed for Section 9.2 (ALINORM 05/28/23 para. 73, 74, Appendix III). (a) AAAC Method (440-15A) or AOAC Method drying at temperature 130ºC (b) Proposed Method by Japan, drying at temperature 105ºC 4

5 Task Item No. 3; CCCPL must reply to the next session of CCMAS on this point. Members who has competence to provide any clarification are recommended to do so. More detailed information on the proposed method (a) and (b), and the explanation for the method (b) submitted by Japan to the 26 th CCMAS are in Appendix II. C. THE NEW METHOD FOR WORKING 15. It was felt that the more efficient and effective working method which would enable more speedy and frequent communications on specific technical issues such as food additives or methods of analysis among recognized persons would facilitate the discussion under the condition of work by correspondence. 16. In view of this, Secretariat would like to propose to establish an electronic working group that would enable the communications among interested people on a technical subjects like food additives and methods of analysis through . While discussions in details will be considered in this working group, the comments will be sought through a circular letter when CCCPL will make an important and critical decision. 17. Secretariat would like to ask member governments and member organization, if interested in this method, to provide the following information on the contact person taking part in, maximum two persons from each members. The Secretariat will coordinate the discussion for a while by . (a) The name and the title; (b) address; 18. After receiving comments to this circular letter, unless strong opposition to this way of working is expressed nor only a few number of willingness for participation are seen, this electronic working group will start discussion. The next circular letter will inform the decision by this electronic working group and seek the opinion by the Committee. D. REQUEST FOR COMMENTS AND INFORMATION ON THE CONTACT PERSON FOR AN ELECTRONIC WORKIGN GROUP 19. Member countries and member organization, and International organizations, wishing to make comments to Task Item No.1, No.2 and No.3 in Section B can do so in writing to the Secretariats, preferably by , in the address shown on the front page of this circular letter until 31 August Member countries and member organization, wishing to take part in an electronic working group as explained in Section C should send the information on the contact person (name and e-mal address) to the Secretariats, preferably by , in the address shown on the front page of this circular letter until 31 August

6 APPENDIX I Revised Food Additive Provisions for the Draft Standard for Instant Noodles This list of food additive was the revision of CRD 20 (originally CX/FAC 05/37/5 Add.2) which was submitted to the 37 th session of CCFAC (March 2005) where; (a) Adipates in CRD 20 were more accurately categorized into Adipic acid; Sodium Adipate,Potassium Adipate and Ammonium Adipate; (b) Propyl Gallate was added to the substances to be expressed as singly or in combination with BHT, BHA, TBHQ ; (c) Footnote 1 is added for clarification purpose. It should be reminded that food additives proposed by members that have already been included in the Table Three of the GSFA are not included in this list. INS No. Food Additive Maximum level ADI (mg/kg body weight Notes (state of proposals in the GSFA) Acidity Regulators 500(i) Sodium carbonate 600 mg/kg Not limited 262(i) Sodium acetate 1000 mg/kg Not limited 516 Calcium sulphate 5000 mg/kg Not limited 334 Tartaric acid (+)-) 7500mg/kg 0-30 mg/kg bw as tartaric acid 355 Adipic acid 356 Sodium Adipate 357 Potassium Adipate 359 Ammonium Adipate Step 3 (1000mg/kg) 1000mg/ kg 0-5 mg/kg bw as tartaric acid Step 6 (1000mg/kg) 529 Calcium oxide 5000 mg/kg Not limited Antioxidants 304 Ascorbyl palmitate 500 mg/kg mg/kg bw Already adopted as 20mg/kg. 305 Ascorbyl stearate 500 mg/kg mg/kg bw Already adopted as 20mg/kg. 306, 307 tocopherols 200 mg/kg singly or in combination 321 Butylated Hydroxytoluene (BHT) Tertiary Butylhydroxyquinone (TBHQ) Butylated Hydroxyanisole (BHA) Propyl Gallate mg/kg singly or in combination with BHT, BHA,TBHQ, Propyl Gallate 0-2 mg/kg bw Step 3 (200mg/kg) Step 6 (GMP) mg/kg bw Step6 (200mg/kg) mg/kg bw Step 3 (200mg/kg) mg/kg bw Step3(200mg/kg) Step6 (100mg/kg) 1.40 mg/kg bw Already adopted as 100mg/kg but Step 3 (200mg/kg). Colours 110 Sunset Yellow FCF 300 mg/kg mg/kg bw Step6 (300mg/kg) 102 Tartrazine 300 mg/kg mg/kg bw Step6 (300mg/kg) 1 Carry over from use of fats and oils. 6

7 123 Amaranth 100 mg/kg mg/kg bw Step6 (100mg/kg) 143 Fast Green FCF 100 mg/kg 0-25 mg/kg bw Step6 (100mg/kg) 150b Caramel Colour, Class II mg/kg mg/kg bw Step3(50000mg/kg) 150c Caramel Colour, Class III mg/kg mg/kg bw Step3(50000mg/kg ) Step6(GMP) 150d Caramel Colour, Class IV mg/kg mg/kg bw Step3(50000mg/kg ) Step6(GMP) 160b Annatto extracts 100 mg/kg mg/kg bw Step3(100mg/kg) 160a(i) 160f 160a(ii) Beta Carotene (Synthetic) Beta-Apo- 8 _Carotenoic acid, methyl or ethyl ester Carotenes, Natural extracts Step6( 6 mg/kg) 1200 mg/kg 0-5 mg/kg Step3(100mg/kg) 1000 mg/kg 0-5 mg/kg bw 1000 mg/kg ACCEPTABLE Carotenes(Vegetabl es)/ Step3(1000mg/kg) Step6(GMP) 100(i) Curcumin 500 mg/kg 0-3 mg/kg bw Step6(500mg/kg) 101(i), 101(ii) Riboflavin 300 mg/kg mg/kg bw Step3(300mg/kg) Step6(GMP) 110 Sunset yellow FCF 300 mg/kg mg/kg bw Step6(300mg/kg) 120 Carmines 100 mg/kg 0-5 mg/kg bw Step3(100mg/kg) 160c Paprika Oleoresins 1000 mg/kg ACCEPTABLE 141i, 141ii Chlorophylls, copper complexes Flour Treatment agents 100 mg/kg 0-15 mg/kg bw Step6(GMP) 450(v) Tetrapotassium diphosphate 2000mg/kg MTDI 70 mg/day/body weight Thickeners 459 beta-cyclodextrin 1000 mg/kg 0-5 mg/kg bw 466 Sodium carboxymethyl NOT SPECIFIED 1000 mg/kg cellulose Water Retention Agent 339(i) Monosodium 2000 mg/kg MTDI 70 mg/kg orthophosphate bw(group MTDI for 339(ii) Disodium 2000 mg/kg phosphorus from all orthophosphate sources, expressed 339(iii) Trisodium 2000 mg/kg as P) orthophosphate 340(i) Monopotassium 2000 mg/kg orthophosphate 340(ii) Dipotassium 2000 mg/kg orthophosphate 340(iii) Tripotassium 2000 mg/kg orthophosphate 450(i) Disdium diphosphate 2000 mg/kg 450(iii) Tetrasodium phosphate 2000 mg/kg 450(vi) Dicalcium phosphate 2000 mg/kg 451(i) Pentasodium 2000 mg/kg triphosphate 452(i) Sodium polyphosphate 2000 mg/kg 452(ii) Potassium polyphosphate 2000 mg/kg Step3(2200mg/kg) Step6(2000mg/kg) 7

8 452(iv) Calcium polyphosphate 2000 mg/kg 452(v) Ammonium polyphosphate 2000 mg/kg Emulsifiers 405 Propylene glycol alginate 5000 mg/kg 0-70 mg/kg bw Step6(5000mg/kg) 436 Polyoxyethylene (20) 0-25 mg/kg bw Step3(5000mg/kg) 4600 mg/kg Sorbitan Tristerate 473 Sucrose esters of fatty 0-30 mg/kg bw 2000 mg/kg acids 475 Polyglycerol esters of fatty acid mg/kg 0-25 mg/kg bw Step6(20000mg/kg ) 476 Polyglycerol Esters of 500 mg/kg mg/kg bw Interesterified Ricinoleic Acids 471 Mono and di-glycerides mg/kg NOT LIMITED 472e of fatty acids Diacetyltartaric and Fatty Acid Esters of Glycerol mg/kg 0-50 mg/kg bw Step6(10000mg/kg ) 481i, 482i Sodium Stearoyl Lactylate 322 Lecithins 5000 mg/kg NOT LIMITED 432,433,434,435, mg/kg 0-20 mg/kg bw Step3(5000mg/kg) Step6(4500mg/kg) Polysorbates 5000 mg/kg 0-25 mg/kg bw As total polyoxyethylene sorbitan esters Step3(5000mg/kg) Humectants 1520 Propylene glycol mg/kg 0-25 mg/day bw Step3(20000mg/kg) Preservatives 200,201,202,203 Sorbic acid and sodium,potassium and calcium sorbates 220,221,222,223, 224,225,227,228, 539 Sulphur dioxide and its sodium and potassium salts 2000 mg/kg 0-25 mg/kg bw 20mg/kg mg/kg bw Step6(20 mg/kg) for , 227, 228 and 539 Anticaking agent 900a Polydimethylsiloxane 50 mg/kg mg/kg bw Sweetener 950 Acesulphame potassium 1000 mg/kg 0-15 mg/kg bw 956 Alitame 200 mg/kg 0-1mg/kg 962 Aspartameacesulphame salt 450 mg/kg Aspartame ADI: 0-40mg/kg Acesulfame ADI; 0-15mg/kg 8

9 APPENDIX II Proposed Method 1; Proposed Methods of Analysis on Moisture to the 26th Session of CCMAS AAAC Method (440-15A) or AOAC Method Proposed Method 2 by Japan; A. Apparatus (a)aluminum dish - diameter 55mm, height 15mm, and with inverted tight-fitting slip-in cover. (b) Air-oven - automatic control holding temperature within ±1 C. (c) Air-tight desiccator - silica gel heated at 150 C for drying agent. B. Preparation of test sample Remove instant noodles from package, and leave garnishing and seasoning in package. Transfer the noodles to plastic bag to prevent moisture change, and then break these into small fragments with hands or wooden hammer. Select broken noodles in the size range of 2.36 mm to 1.7 mm by using two sieves with 2.36 mm and 1.7 mm openings, and mix well. Use these noodles for test sample. If noodles are too thin to screen with sieves, cut them into 1 to 2 cm lengths, mix well, and use these cut noodles for test sample. C. Determination 1. Fried noodles In cooled and weighed dish (with cover), previously heated to 105 ± 1 C, weigh ca 2 g well-mixed test portion to 1mg. Uncover test portion, and dry dish, cover, and contents 2 h in oven provided with opening for ventilation and maintained at 105±1 C. (The 2 h drying period begins when oven temperature is actually 105 C.) After drying period, cover dish while still in oven, transfer to desiccator, and weigh to 1 mg soon after reaching room temperature. Report loss in weight as moisture (indirect method). 2. Non-fried noodles For non-fried noodles, follow the directions for fried noodles, but dry test portion for 4 h. D. Calculation Calculate using the following equations. Moisture[%]=[(g test portion before drying g test portion after drying)/ g test portion before drying] 100 9

10 Reference; Extracts from the Japanese comment to the 26 th CCMAS (from CRD of the 26 th CCMAS) Comparison of the Japanese method with other proposed methods 1.AACC Method (44-15A)(Moisture-Air Oven Methods) AACC Method (44-15A) requires drying cereal products for 60min at 130 ±1 if the moisture content is below 13%, or at 130 following air-drying (until the moisture content reaches less than 10%) if the moisture content is at or above 13%. Fried noodles generally contain heat-labile substances and drying at 130 may cause reaction of intrinsic substances. Drying at 130 may also increase their decomposition and/or evaporation resulting in over-estimation of moisture content. For this reason, Japan proposes a method which employs one-step drying at 105 ±1. Figure 1 and Table 1 show the results of moisture determination of instant noodle samples commercially sold on the market at both temperatures. According to Student s t-test, there is a significant difference between the results obtained by drying at 130 and those at 105 (significance level P=0.005, P(T<=t)3.79E-08). For samples containing 13% or more moisture, the method proposed by Japan is easier than AACC Method (44-15A) with sufficiently low RSDr at 0.40% (n=5) as shown Table 2. 2.AOAC Method AOAC method has been developed for the determination of moisture in flour but not for that in instant noodles. The AOAC method requires drying flour for 60min at 130 ±3. Fried noodles generally contain heatlabile substances and drying at 130 may cause reaction of intrinsic substances. Drying at 130 may also increase their decomposition and/or evaporation resulting in over-estimation of moisture content. For this reason, Japan proposes a method which employs one-step drying at 105 ±1. Figure 1 and Table 1 show the results of moisture determination of instant noodle samples commercially sold on the market at both temperatures. According to Student s t-test, there is a significant difference between the results obtained by drying at 130 and those at 105 (significance level P=0.005, P(T<=t)3.79E-08). Table 1 Moisture(%) (2.76mm 1.7mm) drying temperature drying time ( C) (h) S.D. Mean RSD % moisture(%) drying temperatur Fig.1 drying temperature(2.76mm~1.7mm) Table 2 Instant noodle(bean starch vermicelli)105 4hour moisture(%) S.D. Mean RSD %

11 APPENDIX III Draft Standard for Instant Noodle (at Step 7 of the Procedure except for the Section 9.2 at Step 6) 1. Scope The standard shall apply to various kinds of noodles. The instant noodle may be packed with noodle seasonings, or in the form of seasoned noodle and with or without noodle garnish(s) in separate pouches, or sprayed on noodle and ready for consumption after rehydration process. This standard does not apply to pasta. 2. Description Instant Noodle is a product prepared from wheat flour and/or rice flour and/or other flours and/or starches as the main ingredient, with or without the addition of other ingredients. It may be treated by alkaline agents. It is characterized by the use of pregelatinization process and dehydration either by frying or by other methods. The product should be presented as one of the following styles: 2.1 Fried noodles, or 2.2 Non-fried noodles 3. Essential Composition and Quality Factors 3.1. Composition Essential Ingredients a) Wheat Flour and/or Rice Flour and/or other flours and/or starches. b) Water Optional Ingredients The optional ingredients shall be ingredient(s) which are commonly used Quality Criteria Organoleptic Shall be acceptable in term of appearance, texture, aroma, taste and colour Foreign Matter The product shall be free from foreign matter Analytical Requirement for Noodle Block (Noodle Excluding Seasonings) a) Moisture Content Maximum of 10% for fried noodles Maximum of 14% for non-fried noodles b) Acid value : maximum of 2 mg KOH/g oil (applicable only to fried noodles) 4. Food Additives The use of food additive(s) as well as food additive(s) carry-over shall comply with the maximum level permitted by the General Standard for Food Additives (GSFA), CODEX STAN (Rev ). 5. Contaminants The products covered by this Standard shall comply with the maximum limits established by the Codex Committee on Food Additives and Contaminants. 11

12 6. Containers or Packaging Condition Instant noodles shall be packaged in containers which will safeguard the hygienic, nutritional, technological and organoleptic qualities of the product. The containers, including the packaging materials, shall be made of substances which are safe and suitable for their intended use. They should not impart any toxic substances or undesirable odour or flavour to the product. 7. Food Hygiene 7.1. It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice General Principle of Food Hygiene (CAC/RCP , rev ) and other relevant Codex texts such as codes of hygienic practice and codes of practice The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL ). 8. Labeling The product covered by this Standard shall be labelled in accordance with the General Standard for the Labelling of Prepackaged Foods (CODEX STAN , Rev , Codex Alimentarius Vol 1A) The Name of the Food The name of the food shall be Instant Noodle(s), or optionally as Fried Noodle(s) or Non-fried Noodle(s) in accordance to Subsections 2.1 and 2.2. Other names may be used if allowed by national legislation Labelling for Halal Claim on Halal Instant Noodles shall follow the appropriate section of the Codex General Guidelines for Use of The Term HALAL (CAC/GL ) 9. Methods of Analysis and Sampling 9.1. Sampling Sampling shall follow the General Guidelines on Sampling adopted by the CAC at its 27 th Session. [9.2. Determination of Moisture AAAC Method (440-15A) or AOAC Method ] [9.2 Determination of Moisture A. Apparatus (a)aluminum dish - diameter 55mm, height 15mm, and with inverted tight-fitting slip-in cover. (b)air-oven - automatic control holding temperature within ±1 C. (c) Air-tight desiccator silica gel heated at 150 C is satisfactory drying agent. B. Preparation of test sample Remove instant noodles from package, and leave garnishing and seasoning in package. Transfer the noodles to plastic bag to prevent moisture change, and then break these into small fragments with hands or wooden hammer Select broken noodles in the size range of 2.36 mm to 1.7 mm by using two sieves with 2.36 mm and 1.7 mm openings, and mix well. Use these noodles for test 12

13 sample. If noodles are too thin to screen with sieves, cut them into 1 to 2 cm lengths, mix well, and use these cut noodles for test sample. C. Determination 1. Fried noodles In cooled and weighed dish (with cover), previously heated to 105 ± 1 C, weigh ca 2 g well-mixed test portion to 1mg. Uncover test portion and dry dish, cover, and contents 2 h in oven provided with opening for ventilation and maintained at 105±1 C. (The 2 h drying period begins when oven temperature is actually 105 C.) After drying period, cover dish while still in oven, transfer to desiccator, and weigh to 1 mg soon after reaching room temperature. Report loss in weight as moisture (indirect method). 2. Non-fried noodles For non-fried noodles, follow the directions for fried noodles, but dry test portion for 4 h. D. Calculation Calculate using the following equations. Moisture (%)={(g test portion before drying g test portion after drying)/ g test portion before drying} 100 ] 9.3 Extraction of oil from instant noodles A. Apparatus a) Rotary evaporator b) Water bath B. Preparation of test sample Remove instant noodles from package, and leave garnishing and seasoning in package. Transfer the noodles to plastic bag to prevent moisture change, and then break these into small fragments with hands or wooden hammer. Select broken noodles in the size range of 2.36 mm to 1.7 mm by using two sieves with 2.36 mm and 1.7 mm openings, and mix well. Use these noodles for the test sample. If the noodles are too thin to screen with sieves, cut them into 1 to 2 cm lengths, mix well, and use these cut noodles for the test sample. C. Extraction Weigh 25 g test portion into 200 ml Erlenmeyer flask. Add 100 ml petroleum ether to the flask after replacing air in flask by N 2 gas. Stopper flask and leave for 2 hours. Decant supernatant through filter paper into separating funnel. Add 50 ml petroleum ether to residue and filtrate supernatant through filter paper into the separating funnel. Add 75 ml water to the separating funnel and shake well. Allow layers to separate and drain the lower aqueous layer. Add water, shake, and remove aqueous layer again as done previously. Decant the petroleum ether layer after dehydration with Na 2 SO 4 into pear-shaped flask. Evaporate petroleum ether in the flask on rotary evaporator at not over 40 o C. Spray N 2 gas on extract in the flask to remove all petroleum ether Determination of Acid Value A. Definition and Principle Acid value of oil from fried instant noodles = mg KOH required to neutralize 1 g oil. Oil extracted from noodle is dissolved in alcohol-ether mixture and titrated with alcoholic KOH standard solution. B. Apparatus a) Air-tight desiccator ; silica gel heated at 150 o C is satisfactory drying agent. C. Reagents (a) Alcoholic potassium hydroxide standard solution mol/l. Dissolve 3.5 g potassium hydroxide in equal volume of water (CO 2 -free) and add ethanol (95%) to 1 L. After mixing, let solution stand for several days keeping the solution CO 2 -free. Use supernatant after standardization. 13

14 Standardization Weigh required quantity of amidosulfuric acid (certified reference material for volumetric analysis) and place it into desiccator (<2.0 kpa) for 48 hour. Next, accurately weigh 1 to 1.25 g (recording the weight to 0.1mg), dissolve in water (CO 2 -free), and dilute to 250 ml. Put 25 ml solution into Erlenmeyer flask, add 2 to 3 drops of bromothymol blue indicator and titrate with 0.05 mol/l alcoholic potassium hydroxide solution until color of solution change to faint blue. Calculation: Factor of molarity [ g amidosulfuric acid purity 25] / / ml KOH (b) Alcohol-ether mixture - Equal volumes ethanol (99.5%) and ether. (c) Phenolphthalein solution - 1% in alcohol. D. Titration Before sampling, liquefy extracted oil using water bath. Weigh 1 to 2 g liquefied test portion into Erlenmeyer flask. Add 80 ml alcohol-ether mixture and a few drops of phenolphthalein solution. Titrate with 0.05 mol/l alcoholic KOH until faint pink color appears and retain for more than 30 s. Perform blank test using only alcohol-ether mixture and phenolphthalein solution. E. Calculation Calculate using following equation. Acid value [mg/g] = (ml test portion ml blank) factor of molarity / g test portion 14