Notification of the Ministry of Public Health (No. 204) B.E. 2543 (2000) Re: Vinegar

© 2003 FDA, MOPH – MR. PRAMOTE SIRIUTHAIKORN (Unofficial) Notification of the Ministry of Public Health (No. 204) B.E. 2543 (2000) Re: Vinegar It deems appropriate to amend the notification of the Ministry of Public Health, Re: Vinegar. By the virtue of provisions of Sections 5 and 6 (3) (4) (5) (6) (7) and (10) of the Food Act B.E. 2522 (1979), in which contain provisions in relation to the restriction of Rights and Liberties of the Persons, in respect of which Section 29 and in conjunction with Section 35, Section 48 and Section 50 of the Constitution of the Kingdom of Thailand so permit by virtue of provisions of law; the Minister of Public Health hereby issues the notification as follows: Clause 1. The notification of the Ministry of Public Health No. 48 B.E. 2523 (1980), Re: Vinegar, dated 20th February B.E. 2523 (1980) shall be repealed. Clause 2. Vinegar is prescribed food to have the qualities or standards. Any other products, which are produced for use similar to vinegar, shall be prescribed to be vinegar including the concentrated vinegar. Clause 3. Vinegar can be classified into 3 types as follows: (1) Fermented vinegar means product derived from fermentation of cereal, fruit or sugar, with vinegar bacteria and yeast by natural process. (2) Distilled vinegar means product derived from the fermentation of distilled dilute alcohol with vinegar bacteria, or distillation after the fermentation, or distillation of the vinegar as stipulated in (1). (3) Artificial vinegar means product derived from the dilution of acetic acid. Clause 4. Fermented vinegar or distilled vinegar shall be of the qualities or standards as follows: (1) Acetic acid not less than 4 g. per 100 ml. at 27 degree Celsius. (2) Contaminant shall be detected not more than the prescribed quantities as the following: © 2003 FDA, MOPH – MR. PRAMOTE SIRIUTHAIKORN (2.1) Arsenic not more than 1 mg. per 1 kg. of vinegar. (2.2) Lead not more than 1 mg. per 1 kg. of vinegar. (2.3) Copper and zinc not more than 10 mg. per 1 kg. of vinegar. (2.4) Iron not more than 10 mg. per 1 kg. of vinegar. (3) Free of acetic acid, which is not from fermented vinegar or distilled vinegar production process. (4) Free of sulfuric acid or other mineral acids. (5) Clear and free of sediment, except natural fermented vinegar (6) Free of vinegar eel. (7) Portable water shall be used as its constituent. (8) Usage of food additives shall not be more than the followings: (8.1) Sulfur dioxide not more than 70 mg. per 1 kg. of vinegar. (8.2) L-ascorbic acid not more than 400 mg. per 1 kg. of vinegar. (9) Residual alcohol shall not be more than 0.5%. (10) Only brown sugar or caramel colour may be used. Clause 5. Artificial vinegar shall be of the qualities or standards as follows: (1) Acetic acid not less than 4 g. and not more than 7 g. per 100 ml. at 27 degree Celsius. (2) Contaminants shall not be more than the prescribed quantities as follows: (2.1) Arsenic not more than 1 mg. per 1 kg. of vinegar. (2.2) Lead not more than 1 mg. per 1 kg. of vinegar. (2.3) Copper and zinc not more than 10 mg. per 1 kg. of vinegar. (2.4) Iron not more than 10 mg. per 1 kg. of vinegar. (3) Clear and free of sediment. (4) Free of sulfuric acid or other mineral acids. (5) No colour added. (6) No flavouring and seasoning added. (7) Portable water shall be used as its constituent. © 2003 FDA, MOPH – MR. PRAMOTE SIRIUTHAIKORN Clause 6. Sales of vinegar or acetic acid products, are prohibited to declare of “Concentrated Vinegar” or other declaration with equivalent meaning. Clause 7. Acetic acid, for sales as artificial vinegar, shall be diluted to have qualities and standards as stipulated in clause 5. Clause 8. Vinegar producers or importers for sales shall follow to the notification of the Ministry of Public Health, Re: Production processes, production equipments and foods storages. Clause 9. Usage of vinegar containers shall follow to the notification of the Ministry of Public Health, Re: Containers. Clause 10. Labels of vinegar shall follow to the notification of the Ministry of Public Health, Re: Labels. Clause 11. Food Registration or Food Labelling, which are issued to follow the notification of the Ministry of Public Health No. 48, B.E. 2523 (1980), Re: Vinegar, dated 20th February B.E. 2523 (1980), prior to this notification, shall be valid for 2 years as from the come into force date of this notification. Clause 12. Vinegar producers or importers, whose permits issued prior to this notification, shall apply for food serial number within one year as from come into force date of this notification. After applying for food serial number, vinegar producers or importers shall be abated from stipulation in Clause 8 for a period of 2 years after this notification come into force. As a result, the remaining labels are allowed to be used untill last but not exceeding to 2 years after this notification come into force. Clause 13. This notification shall come into force after 180 days as from the day following date of its publication in the Government Gazette. Notified on 19th September 2000 (Signed) Korn Thupparungsri (Mr. Korn Thupparuagsri) Minister of Public Health (Published in the Government Gazette Vol. 118, Special Part 6 Ngor, dated 24th January 2001) © 2003 FDA, MOPH – MR. PRAMOTE SIRIUTHAIKORN Note : This English version of the Notification is translated to meet the need of the non-Thai speaking people. In the case of any discrepancy between the Thai original and the English translation, the former will take priority.