Directive No. (4/98) on food additives used in fish and fish products

IS Government of the Union of Myanmar Ministry of Livestock and Fisheries DEPARTMENT OF FISHERIES DIRECTIVE No. (4/98) August 3. 1998 In exercise of the power conferred by Section 23 of the Myanma Marine Fisheries Law 1990, the Director General of the Department of Fisheries hereby issues the following Directive for Food Additives used in the Fish and Fishery Products. Food Additives used in the Fish and Fishery Products I . I This Directive applies to additives other than colours, sweetener and flour treatment agents. 1.2 Only additives which satisfy the requirements }aid down by this Direc tive for Food may be used in foodstuffs. l ;3 For the purpose of this Directive: (a) 'preservatives' are substances which prolong the shelf-life of foodstuffs by protecting them against deterioration caused by micro-organisms. (b) 'antioxidants' are substances which prolong the shelf-life of foodstuffs by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes. (c) 'carriers, including carrier solvents) are substances used to dissolve, dilute, disperse or otherwise physically modify a food additive without altering its technological function (and without exerting any technological effect themselves) in order to facilitate its handling, application or use~ 16 (d) 'acids' are substances which increase the acidity of a foodstuff and / or impart a sour taste to it; (e) 'acidity regulators' are substances which alter or control the acidity or alkalinity of a foodstuff~ (t) 'anti-caking agents' are substances which reduce the rendency of individual particles of a f oods.tuff to adhere to one another. (g) 'anti-foaming agents' are substances which prevent or reduce foaming; (h) 'bulking agents'are substances which contribute to the volume of a foods:tuff without contributing significantly to its available energy value; (i) •emulsifiers' are substances which make it possible to form or maintain a hoinogenous mixture of two or more immiscible phases such as oil and water in a foodstuff; (j) 'emulsifying salts' are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components; (k) 'firming agents' are substances which make or keep tissue of fruit or vagetables firm or crisp, or interact with gelling agents to produce or strengthen a gel; (1) 'flavour enhancers' are substances which enhance the existing taste and/or odour of a foodstuff. (m) 'foaming agents' are substances which make it possible to fonn a homogenous dispersion of a gaseous phase in a liquid or solid foodstuff. (n) 'gelling agents' are substances which give a foodstuff texure through formation of gel~ (o) 'giazing agents'(including ~ubricants) are substances which, when applied to the externa\ surface of a foodstuff, impart a shiny appearance or proviea a protective coating. 17 (p) "humectants0 are substances which prevent foodstuff from drying out by counteracting the e ffect of an atmosphere having a low degree of humidity, or promote the dissolution of a powder in a aqueous medium; (q) "modified starches' are substances obtained by one or more chemical treatments of edible starches, which May have undergone a physical or enzymatic treatment, and may be acid or alkali thinned or bleached; (r) "packaging gases' are gases other than air, introduced into a container before, during or after the placing of a foodstuff in that container; (s) "propellants' are gases other than air which expel a foodstuff from a container; (t) "raising ageots" are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or a batter; (u) "sequestrants'' a.re substances which fonnchemical complexes with metallic ions; (v) "stabilizers" are substances which make it possible to maintain the physico-chemical state of a foodstuff; stabilizers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodsfuff and include also substances which stabilize, retain or intensify an existing colour of a foodstuff; (w) "thickeners" are substances which increase the viscosity of a foodstuff; . 2.1 Only substances listed in Annexes I, II & III may be used in foodsstuffs for the purposes mentioned in sub-clause 1. 3 2.2 Food additives listed in Annex I are permitted in foodstuffs, for the purpose mentioned in sub-clause 1.3, following the 'quantum satis' principle. 2.3 Except where SPticifica11y provided for, sub-clause 2.2 does not apply to: (a) - unprocessed foodstuffs. non-emulsified oils and fats of animal or vegetable origin. butter, natural mineral water as defined in DOF Directive (5/98) Within the meaning of this Directive, the tenn 1unprocessed' means not having undergone any treatment resulting in a substantial change in the original state of the foodstuffs; however, the food stuffs may have been, for example, divided, parted, severed, boned, minced, skinned, pared, peeled, ground, cut, cleaned, trimmed, deep-frozen or frozen, chilled, milled or husked, packed or unpacked; 2.4 Additives listed in Annexes II & III may-only be used in the foodstuffs referred to in those Annexes and under conditions specified therein. 2. 5 Maximum levels indicated in the Annexes refer to foodstuffs as marketed and exported, unless otherwise stated. 2.6 In the Annex of this Directive, "quantum satis" means that no maximum level is specified. However, additives shall be used in accordance with good manufacturing practice, at a level .not higher than is necessary to achieve the intended purpose and provided that they do not mislead tfie consumer. • 19 Rejection of lot for ex.port 3. I If an authorized officer inspects fish and fishery product that does not meet the requirements of this Directive,· officer shall reject the food for export or placing on the market as fit for human consumption. 4.1 Any licence-holder for the processing offish and fishery products shall abide by this Directive as one of the conditions of the licence. 4.2 On violation of the any tenns or conditions of the Directive, criminal action may be taken under Section 45 of the Myanma Marine Fisheries Law 1990 and the licence-holder may also be liable to suspension. revocation, tennination and cancellation of the licence under Section 24 of the said Law. Sd xx See Win Director General Department of Fisheries. 20 ANNEX I FOOD ADDITIVES GENERALLY PERMITfED FOR USE IN FISH & FISHERY FOODSTUFFS NOT REFERRED TO IN SUB-CLAUSE 2.3 Note 1. Substances on this list may be added to alJ fish & fishery foodstuff~ with the exception of those referred to in sub-c1ause 2.3 following the quantum satis principle. 2. The substances listed under numbers E 407 and E 440 may be standardized with sugars, on condition that this is stated in addition to the number and designation. 3. Explanation of symbols used: # The substances E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foodstuffs intended to rehydrate on ingestion. ENo E 170 E 260 E 261 E 262 E ·263 E 270 E 290 E 296 Name Calcium carbonates (i) Calcium carbonate (ii) Calcium hydrogen carbonate Acetic acid Potassium acetate· Sodium acetates (i) Sodium acetate (ii) Sodium hydrogen acetate (sodium diacetate) Calcium acetate Lactic acid Carbon dioxide Matic acid 21 ENo Name E 300 Ascorbic acid E 301 Sodium ascorbate E 302 Calcium ascorbate E 304 Fatty acid esters of ascorbic acid (i) Ascorbyl palmitate (ii) Ascorbyl stearate E 306 Tocopherol - rich extract E 307 Alpha - tocopherol E 308 Gamma - tocopherol E 309 Delta - tocopherol E 322 Lecithins E 325 Sodium lactate E 326 Potassium lactate E 327 Calcium lactate E 330 Citric acid E 331 Sodium citrates (i) Monosodium citrate (ii) Disodium citate (iii) Trisodium citrate E 332 Potassium citrates (i) Monopostassium citrate (ii) Tripotassium citrate E 333 Calcium citrates (i) Monocalcium citrate (ii) Dicalcium citrate (iii) Trocalcium citrate E 334 Tartaric acid (L( + )-) 22 ENo Name E 335 Sodim tartrates (i) Monosodiun, tartrate (ii) Disodium tartrate E 336 Potassium tartrates (i) Monopotassium tartrate (ii) Dipotassium tartrate E 337 Sodium potassium tartrate E 350 Sodium malates (i) Sodium malate (ii) Sodium hydrogen malate E 351 Potassium malate E 352 Calcium rnalates (i) Calcium malate (ii) Calcium hydrogen malate E 354 Calcium tartrate E 380 Triammonium citrate E 400 Alginic acid E 401 Sodium alginate E 402 Potassium alginate E 403 Ammonium alginate E 404 Calcium alginate E 406 Agar E 407 Carrageen an E 410 Locust bean gum # E 412 Guar gum# E 413 Tragacanth E 414 · Acacia gum (gum arabic) • 23 ENo Name E 415 Xanthan gum# E 417 Tara gum# E 418 Gellan gum E 422 Glycerol E 440 Pectins (i) pectin (ii) amidated pectin E 460 Cellulose (i) Microcrystalline cellulose (ii) Powdered cellulose E 461 Methyl cellulose E 463 Hydroxypropyl cellulose E 464 Hydroxypropyl methyl cellulose E 465 Ethyl methyl cellulose E 466 Carboxy methyl celulose Sodium carboxy methy1 ce11ulose E 470a Sodium, potassium and calcium salts of fatty acids E 470b Magnesium salts of fatty acids E 471 Mono-and diglycerides of fatty acids E 472a Acetic acid esters of mono-and diglycerides of fatty acids E 472b Lactic acid esters of mono-and diglyceridesoffatty acids E 472c Citric acid esters of mono-and diglycerides of fatty acids E 472d Tartaric acid esters of mono-and diglycerides of fatty acids E 472e Mono-and diacetyl tartaric acid esters of mono-and diglycerides offlatty acids E 427f Mixed acetic and tartaric acid esters of mono-and diglycerides of fatty acids 24 ENo Name E 500 Sodium carbonates (i) Sodium carbonate (ii) Sodium hydrogen carbonate (iii) Sodium sesquicarbonate E 501 Potassium carbonates (i) Potassium carbonate (ii) Potassium hydrogen carbonate E 503 Ammonium carbonates (i) Ammonium carbonate (ii) Ammonium hydrogen carbonate E 504 Magnesium carbonates (i) Magnesium .carbonate (ii) Magnesium hydroxide carbonate (syn: Magnesium hydrogen carbonate) E 507 Hydrochloric acid E 508 Potassium chloride E 509 Calcium chloride E 511 Magnesium chloride E 513 Sulphuric acid E 514 Sodium sulphates (i) Sodium sulphate (ii) Sodium hydrogen sulphate E 515 Potassium sulphate (i) Potassium sulphate (ii) Potassium hydrogen sulphate E 516 Calcium sulphate E 524 Sodium hydroxide E 525 Potassium hydroxide 25 ENo Name E 526 Calcium hydroxide E 527 Ammonium hydroxide E 528 Magnesium hydroxide E 529 Calcium oxide E 530 Magnesium oxide E 570 Fatty acids E 574 Gluconic acid E 575 Glucono-delta-lactone E 576 Sodium gluconate E 577 Postassium gluconate E 578 Calcium gluconate E 640 Glycine and its sodium salt E 938 Argon# E 939 Helium# E 941 Nitogen # E 942 Nitrous oxide # E 948 Oxygen# E 1200 Polydextrose E 1404 Oxidit.ed starch E 1410 Monostarch phosphate E 1412 Distarch phosphate E 1413 Phosphate distarch phosphate E 1414 Acetylated distarch phosphate E 1420 Acetylated starch E 1422 Acetylated distarch adipate E 1440 ·Hydroxy propyl starch E 1442 Hydroxy propyl distarch phosphate E 1450 Starch sodium octenyl succinate ANNEX II CONDITIONALLY PERMITTED PRESERVATIVES AND ANTIOXIDANTS PART A Sorb:ttes, benzoates add 11-hydroxybenzoates E.No Name Abbreviation E200 Sorbic acid }-sa E202 Potassium sorbate E203 Calcium sorbate E 210 Benzoic acid J-Ba0 E 211 Sodium benzoate E 212 Potassium' benzoate E 213 Calcium benzoate E214 Ethylp-hydroxybenzoate E 215 Sodium ethyl p-hydroxybenzoate E 216 Propyl p-hydroxybenzoate -PHB E2I7 Sodium propyl p-hydroxybenzoate E218 Methyl p-hydroxybenzoate E2\9 Sodium methyl p-hydroxybenzoate ( 1) Benzoic acid may be persent in certain fennented products resulting from the fermentation process following good manufacturing practice. Note~ I . The levels of all substances mentioned above are expressed as the free acid, 2. The abbreviations used in the table mean the following: Sa + Ba • Sa and Ba used singly or in combination 27. • Sa + PHB : Sa and PHB used singly or in llt>mbination Sa+ Ba+ PHB ·. Sa, Ba and PHB used singly or in combination. 3. The maximum levels of use jndicated refer to foodstuffs ready for consumption prepared following manufactures' instructions. Foodstuff Maximum level ( mg/kg or mg! I as appropriate) Sa Ba PHB Sa+Ba Sa-PHB Sa+Ba+PHB Semi-preserved fish products including fish roe products 2000 Salted-dried fish 200 Shnmps-cooked 2000 Crangon crangon and Camgon bulgaris, cooked 6000 • 28 PARTB Sulphur dioxide and sulphites E No. E220 E22l E222 E223 E224 E226 E227 E228 Note Sulphur dioxide Sodium sulphite Sodium hydorgen swphite Sodium metabisuiphite Potassium metabisulphite CaJcium sulphite Name Calcium hydrogen sulphite Potassium hydrogen sulphite 1. Maximum levels are expressed as SO2 in mg/kg or mg/l as appropriate and relate to the total quantity, avatlable from all sources. 2. An SOz content ofnot more than lO mg/kg or IO mg/1 is not considered to be present. Foodstuff Crustaceans and cephalopoo!l. .fresh, frozen and deep-frozen crustaceans. penaeidae solenceridae, aristeidae family: up to 80 units between SO and 120 units over 1.20 unltS cooked axium level (mg/kg or mg/1 as appropriate} Expressed a.s SO 150 (1] 150 [1] 200 ['] 300[1] SO[l] ENo Name E251 Sodium nitrate E252 Potassium nitrate [''] Expressed as NaNO3. 29 PARTC Other preservatives Foodstuff Cured meat produe,is Canned meat products Hard, semi-hard and semi-soft cheese Dairy-based cheese analogue Pickled herring and sprat Indicative Residual ingoing amount amount (mg kg) 300 250 [4] 50[4] 200[5] F] Residual amount, nitrite fonned from nitrate included, expressed as NaNO2. ENo Name E315 Erythorbic acid £316 Sodium erythorbate PARTD Other antioxidants foodstuff Preserved and semi-preserved fish products Frozen and deeps frozen fish with red skin Maximum level (mwk.g) 1500 expressed as erythorbic acid 30 ANNEX III OTHER PERMITTED ADDITIVES The maximum levels of use indicated refer to foodstuffs ready for consumption prepared foJlowing manufactures instructions. ENo Name Foodstuff Maximum level E4S2 Polyphosphates Surimi I g/kg (i) Sodium polyphosphate (1i)Potassiwn polyphosphate Fish and crustacean paste 5g/kg (iii) Sodium calcium Fillets of unprocessed fish. Sg/kg polyphosphate frozen and deep-frozen (w)Calcium polyphosphates Frozen and deep-frozen Sg/kg crustacean products E385 C'.alciumdisodium ethjkre Emulsified sauces 7Smg/kg diamine tetra-acetate (Calcium disodiumED'fA) Canned and bottled pulses 250mg/kg legumes. mushrooms and artichokes Canned and bottled 7~mg/kg crustaceans and moltuses Canned and bottled fish 75mg/kg Minarine l00mg/kg Frozen and deep-frozen 75 rngtkg crustaceans E420 Sorbitol quantum stais (1) Sorbitol (2) Sorbitol syrup E42l Mannitol Frozen and Deep-frozen { for purpose E953 Isomalt unprocessed fish , otherthan E965 Maltiol crustaceans, molluscs and sweetening} (I) Maltioi cephalopods (2) Maltiol syrup E966 Lactitol E967 Xylitol E62l Monosodium glutamate Fooclstuffi in general ( except IOg/kg those referred to in sub- Individually or clause 2.3 of this directive) in c:ombination