Fishery Products Additives Regulations (L.N. No. 65 of 2003)

LEGAL NOTICE No 65/2003 FISHERY PRODUCTS ADDITIVES REGULATIONS PART I PRELIMINARY Art. 1 Short Title These Regulations may be cited as the "Fishery Products Additives Regulations Legal Notice No 65/2003". Art. 2 Scope of Application These Regulations lay down measures to monitor the conditions for the use of food additives. PART II CONDITIONS FOR THE USE OF FOOD ADDITIVES Art. 3 Food additives in general, Quantum satis aud Maximum levels. (1) Fishery products to be marketed shall not contain sweeteners, colours or food additives other than sweeteners and colours: (a) not included in these Regulations or (b) in excess of any maximum quantity or proportion permitted by the Regulations of Part II. (2) In the context of these Regulations, "quantum satis" means no maximum level is specified. However, colouring matters can be used according to the best manufacturing practices at a level not higher than is necessary to achieve the intended purpose and should not mislead the consumer. (3) Maximum levels indicated in these Regulations refer to marketed fishery products unless otherwise stated. CHAPTER 1: Sweeteners Art. 4 Sweeteners: E950, E951, E954 and E959. (1) Sweeteners within the meaning of these Regulations are food <etdditives that are used to impart a sweet taste to processed fishery products. (2] The following sweeteners and their corresponding concentrations may only be used in the manufacture of sweet-sour preserves and s,~·mi-preserves of fish and marinades of fish, crustaceans and molluscs: E950 Acesulfame K at 200 mg/kg E951 Aspartame at 300 mg/kg E954 Saccharine and its Na, Kand Ca salts at 160 mg/kg E959 Neohesperidine DC at 30 mg/kg 23 CHAPTER 2: Colours Art. 5 Colours: In general and in specific cases. (1) "Colours" within the meaning of these Regulations are substances that add or restore colour in food. Colours include: (a) natural constituents of foodstuffs as well as natural sources that are normally not consumed as foodstuffs as they are and not normally used as characteristic ingredients of food; and (b) preparations obtained from foodstuffs and other natural sources by physical and/ or chernicai extraction resulting in a selective extraction of the pigments relative to the nutritive or aromatic constituents. (2) However, the following substances shall not be considered colours for the purpose of these Regulations: (a) dried or concentrated foodstuffs and flavourings incorporated during the manufacture of compound foodstuffs to impart aromatic, sapid or nutritive properties together with a secondary colouring effect. These include paprika, turmeric and saffron; and (b) substances used for the colouring of the inedible external parts of foodstuffs. (3) The colours E160 b Annatto, Bixin and Norbixin may be used at 10 mg/kg in smoked fishery products. (4) For the following processed fishery products: {a) fish paste and crustacean paste {b) pre-cooked crustaceans; {c) salmon substitutes; (d) surimi; (e) fish roe; and (f) smoked fish. the undermentioned colours may be used at quantum satis: E 10 1 (i) Riboflavin (ii) Riboflavin-5'-phosphate; E 140 Chlorophylls and chlorophyllins; El41 Copper complexes of chlorophylls and chlorophyllins; E150aPlain caramel; E 150b Caustic sulphite caramel; E 150c Ammonia caramel; El50dSulphite ammonia caramel; E 153 Vegetable carbon; E160a Carotenes; El60c Paprika extract, capsanthin, capsorubin; E162 Beetroot red, betanin; E163 Anthocyanins; El 70 Calcium carbonate; El 71 Titanium dioxide; and El 72 Iron oxides and hydroxides. (5) The following colours: El00 Curcumin; E102 Tartrazine; 24 El04 Quinoline Yellow; El 10 Sunset Yellow FCF Orange Yellow S; E120 Cochineal, Carminic acid, Carmines; E122 Azorubine, Cannoisine; El24 Ponceau 4R, Cochneal Red A; El29 Allura Red AC; El31 Patent Blue V; E132 Indigotine, Indigo carmine; El33 Briliant Blue FCF; El42 Green S; El51 Brilliant Black BN, Black PN; El55 Brown HT; El60dLycopene; E160c Beta-apo-8'-carotenal (C30); E160f Ethyl ester of Beta-apo-8'-carotenic acid (C30); and El6 lb Lutein. may be used alone or in combination with: (a) fish paste and crustacean paste up to a maximum level of 100 mg/kg; (b) pre-cooked crustaceans up to a maximum level of 250 mg/kg; (c) salmon substitutes up to a maximum level of 500 mg/kg; (d) surimi up to a maximum level of 500 mg/kg; (e) fish roe up to a maximum level of 300 mg/kg; and (f) smoked fish up to a maximum level of 100 mg/kg. CHAPTER 3: Food additives other than colours and sweeteners Art. 6 Other food additives: in general and in specific cases. ( 1) Food additives other than colours and sweeteners within the meaning of these Regulations are: (a) "preservatives" - substances which prolong the shelf-life of foodstuffs by protecting them against deterioration caused by micro-organisms; (b) "antioxidants" - 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)" - 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; (d) "acids" - substances· which increase the acidity of a foodstuff and/ or impart a sour taste to it; (e) "acidity regulators" - substances which regi,:a.te the acidity or alkalinity of a foodstuff; (f) "anti-caking agents" - substances which reduce the tendency of individual particles of a foodstuff to adhere to each other; (g) "anti-foaming agents" - substances which prevent or reduce foaming; (h) "bulking agents" - substances which contribute to the volume of a foodstuff without contributing significantly to its available energy value; 25 (i) "emulsifiers" - substances which form or retain a homogenous mixture of two or more immiscible phases in a foodstuff such as oil and water; (j) "emulsifying salts" - substances that convert proteins into a dispersed form to bring about a homogenous distribution of the fat with the other constituents; (k) "firming agents" - substances which make or keep tissues firm or crisp, or interact with gelling agents to produce or strengthen a gel; (1) "flavour enhancers" - substances which enhance the existing taste and/ or odour of a foodstuff; (m) "foaming agents" - substances which form a homogenous dispersion of a gaseous phase in a liquid or solid foodstuff; (n) "gelling agents" - substances which give a foodstuff a jelly texture; (o) "glazing agents including lubricants" - substances which, when applied to the external surface of a foodstuff, impart a shiny appearance or provide a protective coating; (p) ''Humectants" - substances which counteract the effect of a low degree of surrounding humidity, or promote the dissolution of a powder in an aqueous medium to prevent foodstuffs from drying out. (q) "Modified starches" - substances obtained by one or more physical or enzymatic treatment of edible starches that were acid or alkali thinned or bleached; (r) "packaging gases" - gases other than air, introduced into a container before, during or after packaging; (s) "propellants" - gases other than air which expel a foodstuff from a container; (t) "raising agents" - substances or combinations of substances which liberate gas and thereby increase the volume of a batter; (u) "sequestrants" - substances which form chemical complexes with metallic ions; (v) "stabilisers" - substances which retain the physico-chemical state of a foodstuff; stabilisers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff and include also substances which stabilise, retain or intensify an existing colour of a foodstuff; and (w) "thickeners" - substances that increase the viscosity of a foodstuff. (2) For the purpose of these Regulations the following are not considered food additives: (a) substances used for the treatment of potable water; (b) products containing pectin that are derived from dried apple pomace or peel of citrus fruits, or from a mixture of both, by the action of dilute acid followed by partial neutralisation with sodium or potassium salts ("liquid pectin"); (c) chewing gum bases; (d) white or yellow dextrin, roasted or dextrinated starch, starch modified by acid or alkali treatment, bleached starch, physically modified starch and starch treated by amylolitic enzymes; (e) ammonium chloride; (f) blood plasma, edible gelatine, protei:.1. hydrolysates and their salts, milk protein and gluten; 26 (3) (g) amino acids and their salts other than glutamic acid, glycine, cysteine · and cystine and their salts and having no additive function; (h) caseinates and casein; and (i) inulin. In processed fishery products, the undermentioned food additives may be used at quantum satis: El 70 Calcium carbonates E260 E261 E262 E263 E270 E290 E296 E300 E301 E302 E304 E306 E307 E308 E309 E322 E325 E326 E327 E330 E331 E332 E333 E334 E335 E336 (i) Calcium carbonate (ii) Calcium hydrogen carbonate Acetic acid Potassium acetate Sodium acetates (i) Sodium acetate (ii) Sodium hydrogen acetate (diacetate) Calcium acetate Lactic acid Carbon dioxide Malic acid Ascorbic acid Sodium ascorbate Calcium ascorbate Fatty acid esters of ascorbic acid (i) Ascorbyl palitate (ii) Ascorbyl stearate Tocopherol-rich extract Alpha-tocopherol Gamma-tocopherol Delta-tocopherol Lecithins Sodium lactate Potassium lactate Calcium lactate Citric acid Sodium citrates (i) Monosodiurn citrate (ii) Disodium citrate (iii) Trisodium citrate Potassium citrates (i) Monopotassium citrate (ii) Tripotassium citrate Calcium citrates (i) Monocalc:ium citrate (ii) Dicalcium citrate (iii) Tricalcium citrate Tartaric acid IL(+)-) Sodium tartrates (i) Monosodium tartrate (ii) Disodium tartrate Potassium tartrates (i) Monopotassium tartrate 27 E337 E351 E352 E354 E380 E400 E3401 E402 E403 E404 E406 E407 E410 E412 E413 E414 E415 E417 E418 E422 E440 E460 E461 E463 E464 E466 E470a E470b E471 E472a E472b E472c E472d E472e E472f E500 (ii) Dipotassium tartrate Sodium malates (i) Sodium malate (ii) Sodium hydrogen malate Potassium malate Calcium malates {i) Calcium malate {ii) Calcium hydrogen malate Calcium tartrate Triammonium citrate Alginic acid Sodium alginate Potassium alginate Ammonium alginate Calcium alginate Agar Carrageenan Locust bean gum Guar gum Tragacanth Acacia gum (gum arabic) Xanthan gum Tara gum Gellan gum Glycerol Pectins (i) pectin (ii) amidated pectin Cellulose (i) microcrystalline cellulose (ii) powdered cellulose Methyl cellulose Hydroxy propyl cellulose Hydroxy propyl methyl cellulose Carboxy methyl cellulose Sodium carboxy methyl cellulose Sodium, potassium and calcium salts of fatty acids Magnesium salts of fatty acids Mono- and diglycerides of fatty acids Acetic acid esters of mono- and diglycerides of fatty acids Lactic acid esters of mono-and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Tartaric acid esters of mono- and diglycerides of fatty acids Mono- and diacetyl tartaric acid esters of mono-and diglycerids of fatty acids Mixed acetic and tartaric acid esters of mono-and diglycerides of fatty acids. Sodium carbonates (i) Sodium carbonate (ii) Sodium hydrogen carbonate (iii) Sodium sesquicarbonate 28 E501 E503 E504 E507 E508 E509 ESll E513 E514 E515 E516 E524 E525 E526 E527 E528 E529 E530 E570 E574 E575 E576 E577 E578 E640 E938 E939 E941 E942 E948 El200 El404 El410 El412 El413 E1414 El420 E1422 El440 E1442 Pottasium carbonates {i) Potassium carbonate (ii) Potassium hydrogen carbonate Arnmoniium carbonates (i) Ammonium carbonate (ii) Ammonium hydrogen carbonate Magnesium carbonates (i) Magnesium carbonate (ii) Magnesium hydroxide carbonate (syn. Magnesium hydrogen carbonate) Hydrochloric acid Potassium chloride Calcium chloride Magnesium chloride Sulphuric acid Sodium sulphates (i) Sodium sulphate {ii) Sodium hydrogen sulphate Potassium sulphates (i) Potassium sulphate (ii} Potassium hydrogen sulphate Calcium sulphate Sodium hydroxide Potassium hydroxide Calcium hydroxide Ammonium hydroxide Magnesium hydroxide Calcium oxide Magnesium oxide Fatty acids Gluconic acid Glucono-delta-lactone Sodium gluconate Potassium gluconate Calcium gluconate Glycine and its sodium salt Argon* Helium* Nitrogen* Nitrous oxide* Oxygen* Polydextrose Oxidised starch Monostarch phosphate Distarch phosphate Phosphated distarch phosphate Acetylated distarch phosphate Acetylated starch Acetylated distarch adipate Hydroxy propyl starch Hydroxy propyl distarch phosphate 29 (4) (5) E1450 E420 Starch sodium octenyl succinate Sorbitol E421 E953 E966 E967 (i) Sorbitol (ii) Sorbitol syrup Mannitol Isom.alt (i) Maltitol {ii) Maltitol syrup Lactitol Xylitol In processed fishery products: (a) the undermentioned food additives: E620 Glutamic acid E621 Monosodium glutamate E622 Monopotassium glutamate E623 Calcium diglutamate E624 Monoammonium glutamate E625 Magnesium diglutamate may be used alone or in combination up to a maximum level of IO g/kg (b) the undermentioned food additives E626 Guanylic acid E627 Disodium guanylate E628 Dipotassium guanylate E629 Calcium guanylate E:630 Inosinic acid E:631 Disodium inosinate E:632 Dipotassium inosinate E633 Calcium mesinate E634 Calcium 5'-ribonucleotides E635 Disodium 5'-ribonucleotides may be used alone or in combination. They are expressed as guanylic acid. The maximum level that may be used is 500 mg/kg In raw or prepared fishery products, the food additives: E290 Carbon dioxide E938 Argon E939 Helium E941 Nitrogen E948 Oxygen E331 Sodium citrates E332 Potassium citrates E333 Calcium citrates E420 Sorbitol (i) Sorbitol (ii) Sorbitol syrup E421 E953 E965 Mannitol Isomalt Maltiol li) (ii} Maltiol Maltiol syrup 30 (6) E966 E967 Lactitol Xylitol may be used at quantum satis. In frozen, raw, prepared or processed fish, crustaceans, molluscs and cephalopods, the undermentioned food additives may be used at quantum satis: E420 E421 E953 E966 E967 Sorbitol {i) Sorbitol (ii) Sorbitol syrup Mannitol Isomalt (i) Maltitol (ii) Maltitol syrup Lactitol Xylitol Art. 7 Preservatives { 1) Preservatives that are mentioned below may be used to prolong tl1e shelf life of fishery products. (2) The following sorbates E200 Sorbic acid E202 Potassium sorbate E203 Calcium sorbate and The following benzoates: E2 l 0 Benzoic acid E21 l Sodium benzoate E212 Potassium benzoate E213 Calcium benzoate may be used alone or in combination with: (a} Semi-preserved fish products including fish roe products up to a maximum level of 2000 mg/kg or mg/1; (b) Salt-dried fish up to a maximum level of 200 mg/kg; (c} cooked shrimps up to a maximum level of 2000 mg/kg; and (d) cooked Crangon crangon and Crangpn vulgaris up to a maximum level of 6000 mg/kg. whereby the levels of all substances mentioned above are expressed as a free acid. (3) The following preservative food additives tha~ are described as sulphur dioxide and sulphites E220 Sulphur dioxide E22 l Sodium sulphite E222 Sodium hydrogen sulphite E223 Sodium metabisulphite E224 Potassium metabisulphite 31 E226 Calcium sulphite E277 Calcium hydrogen sulphite E228 Potassium hydrogen sulphite may be used alone or in combination with: (a) (b) (c) fresh and frozen crustaceans and cephalopods up to a maximum level of 150 mg/kg in the edible parts; crustaceans, family of penaeidae, solenoceridae, aristeidae (i) up to 80 units/kg, and a maximum level of 150 mg/kg in (ii) (iii) (iv) the edible parts; between 80 and 120 units/kg, and a maximum level of 200 mg/kg in the edible parts; over 120 units/kg, and a maximum level of 300 mg/kg in the edible parts; and cooked, and a maximum level of 50 mg/kg in the edible parts. whereby (i) maximum levels are expressed as S02 in mg/kg and relate to the total quantity, available from all sources; and (ii) a S02 content of not more than 10 mg/kg is not considered to be present. (4) The food preservative food additives, E251 Sodium nitrate and E252 Potassium nitrate may be used at 200 mg/kg in pickled herring and sprat whereby residual amount, nitrite formed from nitrate included, is expressed as NaN02. (5) The food preservative food additive E284 Boric acid and E285 Sodium tetraborate {borax) may be used at 4 g/kg, expressed as boric acid in Sturgeon eggs {caviar). Art. 8 Antioxidants (1) The antioxidants E315 Erythorbic acid and E316 Sodium erythorbate may be used at 1500 mg/kg, expressed as erythorbic acid, in (a) preserved and semi-preserved fish products; and (b) frozen fish with red skin. (2) The antioxidant E385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) may be used up to a maximum level of 75 mg/kg 1n: (a) canned and bottled crustaceans and molluscs; and (b) canned and bottled fish. Art. 9 Polyphosphates as cryoprotectants The following polyphosphates (E452) (a) Sodium polyphosphate; (b) Potassium polyphosphate; (c) Sodium calcium polyphosphate; and (d) Calcium polyphosphates. May be used in (a) Surimi up to a maximum level of lg/kg; 32 (b} Fish and crustacean paste up to a maximum level of Sg/kg; (c) Frozen fillets of unprocessed fishery products up to a maximum level of Sg/kg; and (d) Frozen crustacean products up to a maximum level of Sg/kg. Art. 10 Effective Date These Regulations shall come into force on the date of their publication in the Gazette of Eritrean Laws. Done at Asmara, this 30th day of April, 2003 Ahmed Haj Ali, Minister of Fisheries. 33