Nội dung toàn văn Circular 01/2011/TT-BYT promulgation national technical regulations food additive
MINISTRY OF HEALTH | SOCIALIST REPUBLIC OF VIETNAM |
No.: 01/2011/TT-BYT | Hanoi, January 13, 2011 |
CIRCULAR
PROMULGATION OF NATIONAL TECHNICAL REGULATIONS ON FOOD ADDITIVE
MINISTER OF HEALTH
Pursuant to the Law on technical standards and regulations dated June 29, 2006 and the Government's Decree No. 127/2007/ND-CP dated August 01, 2007 detailing the implementation of a number of articles of the Law on Technical regulations and standards;
Pursuant to the Ordinance on food hygiene and safety dated August 07, 2003 and the Government's Decree No. 163/2004/ND-CP dated September 07, 2004 detailing the implementation of a number of articles of the Ordinance on food hygiene and safety;
Pursuant to the Government's Decree No. 188/2007/ND-CP dated December 27, 2007 defining the functions, tasks, powers and organizational structure of Ministry of Health;
At the request of Directors of Vietnam Food Administration, the Science and Education Department and the Legal Department,
STIPULATES:
Article 1. This Circular is enclosed with the following national technical regulations on food additive.
1. QCVN 4-18:2011/BYT National technical regulation on Food Additive – Modified starches;
2. QCVN 4-19:2011/BYT National technical regulation on Food Additive – Enzyme;
3. QCVN 4-20:2011/BYT National technical regulation on Food Additive – Glazing agent;
4. QCVN 4-21:2011/BYT National technical regulation on Food Additive – Thickener;
5. QCVN 4-22:2011/BYT National technical regulation on Food Additive – Emulsifier;
6. QCVN 4-23:2011/BYT National technical regulation on Food Additive – Foaming agent.
Article 2. This Circular takes effect as of August 01, 2011.
Article 3. Director of Vietnam Food Administration, heads of Ministry of Health’s departments and affiliates, directors of departments of health of central-affiliated cities or provinces and relevant organizations and individuals shall implement this Circular./.
| PP MINISTER |
QCVN 4-19:2011/BYT
NATIONAL TECHNICAL REGULATION ON FOOD ADDITIVE – ENZYME
Preface
QCVN 4-19:201/BYT is compiled by the Drafting Board of national technical regulations on food additive and processing aids, submitted for approval by Vietnam Food Administration and promulgated under Circular No. 01/2011/TT-BYT dated January 13, 2011 by Minister of Health.
NATIONAL TECHNICAL REGULATION ON FOOD ADDITIVE – ENZYME
I. GENERAL PROVISIONS
1. Scope
This national technical regulation (hereinafter referred to as the Regulation) provides for specifications and administrative requirements on quality, hygiene and safety of enzymes used as food additive.
2. Regulated entities
This Regulation applies to:
2.1. Importers, exporters, producers, traders and users of enzymes as food additive (hereinafter referred to as entities).
2.2. Relevant regulatory agencies.
3. Interpretation of terms and acronyms:
3.1. JECFA monograph 1 - Vol. 4 refers to JECFA monographs 1 - Combined compendium of food additive specifications; Joint FAO/WHO expert committee on food additives; Volume 4 - Analytical methods, test procedures and laboratory solutions used by ( or referenced) in the food additive specifications; compiled by JECFA; issued by FAO in 2006.
3.2. C.A.S (Chemical Abstracts Service) number refers to registry numbers of chemical substances identified by the American Chemical Society.
3.3. TS (test solution) means reagent liquid.
3.4. ADI stands for acceptable daily intake.
3.5. INS stands for the international numbering system for food additives.
II. SPECIFICATIONS, METHODS OF ASSAY AND SAMPLING
1. Specifications and methods of assay for enzymes are defined in annexes to this Regulation:
1.1. | Annex 1 : | Specifications and methods of assay for amylase |
1.2. | Annex 2 : | Specifications and methods of assay for protease |
1.3. | Annex 3 : | Specifications and methods of assay for papain |
1.4. | Annex 4 : | Specifications and methods of assay for bromelain |
1.5. | Annex 5 : | Specifications and methods of assay for glucose oxidase and catalase |
2. Specifications in this Regulation are tested according to JECFA monograph 1 - Vol. 4, except for certain specific methods of assay prescribed in annexes herein. Methods of assay as prescribed in this Regulation are not mandatory. Different methods of assay with equivalent degree of precision may be employed.
3. Sampling adheres to the guidelines in the Circular No. 16/2009/TT-BKHCN dated June 02, 2009 by the Ministry of Science and Technology on regulations for state inspection of the quality of goods in circulation and relevant laws.
III. ADMINISTRATVIE REQUIREMENTS
1. Declaration of conformity
1.1. The conformity of enzymes must be declared according to this Regulation.
1.2. The method and procedure for declaration of conformity shall be governed by regulations on certification and declaration of conformity enclosed to Decision No. 24/2007/QD-BKHCN dated September 28, 2007 by Minister of Science and Technology and by relevant laws.
2. Inspection of enzymes
The quality, hygiene and safety of enzymes must be inspected in accordance with the law regulations.
IV. RESPONSIBILITIES OF ENTITIES
1. Entities must declare their conformity with this Regulation, register their declaration of conformity at Vietnam Food Administration and ensure the quality, hygiene and safety of enzymes as declared.
2. Entities shall only be permitted to import, export, produce, sell and use enzymes upon their completion of registration of declaration of conformity and their fulfillment of law regulations on quality, hygiene, safety and labeling.
V. IMPLEMENTATION
1. Vietnam Food Administration shall lead and cooperate with authorities concerned to instruct and organize the implementation of this Regulation.
2. Vietnam Food Administration, according to its administrative devoirs, shall be responsible for proposing to the Ministry of Health the amendments and supplements to this Regulation.
3. If international guidelines for methods of assay and laws referred to in this Regulation are amended, supplemented or replaced, revised documents shall prevail.
ANNEX 1 SPECIFICATIONS AND METHODS OF ASSAY FOR α-AMYLASE AND GLUCOAMYLASE |
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1. Synonym | INS 1100 | |
2. Definition | Produced by the controlled fermentation of non-toxicogenic and nonpathogenic strains of Aspergillus oryzae and isolated from the growth medium | |
Active principles | alpha-Amylase (synonyms: diastase, ptyalin, glycogenase) Glucan 1,4-alpha-glucosidase (synonyms: amyloglucosidase, acid maltase, lysosomal alpha-glucosidase, exo-1,4-alpha-glucosidase) | |
Systematic names and numbers | 1,4-alpha-D-Glucan glucanohydrolase EC 3.2.1.1 | |
Reactions catalyzed | alpha-Amylase hydrolyzes 1,4-alpha-glucosidic linkages in polysaccharides yielding dextrins, oligosaccharides and glucose Glucoamylase hydrolyzes 1,4-alpha- and 1,6-alpha-glucosidic linkages in polysaccharides yielding glucose | |
Secondary enzyme activities | Lipase (EC 3.1.1.3) Tannase (EC 3.1.1.20) Cellulase (EC 3.2.1.4) Endo-1,3-beta-glucanase (EC 3.2.1.6) Pectinase (EC 3.2.1.15) Maltase (EC 3.2.1.20) Lactase (EC 3.2.1.23) Endo-1,4-beta-mannanase (EC 3.2.1.78) Protease | |
3. Description | Tan amorphous powders or tan to dark-brown liquids that may be dispersed in diluents (purely used in food) and may contain stabilizers and preservatives; soluble in water and practically insoluble in ethanol and ether | |
4. Functional uses | Enzyme preparation. Used in the hydrolysis of cereals and starch; in the preparation of fruit and vegetable products, beverages, sugar, confectionery and bakery products and in honey. | |
5. Specifications | Must conform to the general specifications for enzyme preparations used in food processing | |
5.1. Qualitative |
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Alpha-amylase activity | Reactions are required to show typical alpha-amylase activity (from Aspergillus oryzae, var ) (adop methods of assay in JECFA monograph 1 - Vol.4) | |
Glucoamilase activity | Reaction shows typical glucoamilase activity (from Aspergillus oryzae, var ) (use methods of assay in JECFA monograph 1 - Vol.4) | |
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ANNEX 2 SPECIFICATIONS AND METHODS OF ASSAY FOR PROTEASE (FROM FUNGAL) | |
1. Synonym | INS 1101(i) |
2. Definition | Produced by the controlled fermentation of non-toxicogenic and nonpathogenic strains of Aspergillus oryzae and isolated from the growth medium |
Active principles | Endo- and exopeptidases |
Systematic names and numbers | 1. Aminopeptidases (EC 3.4.11) 2. Serine endopeptidases (EC 3.4.21) 3. Aspartic endopeptidases (EC 3.4.23) |
Reactions catalyzed | 1. Hydrolysis of proteins at the N-terminal, liberating amino acids 2. Hydrolysis of proteins containing serine peptide bonds 3. Hydrolysis of proteins containing aspartic acid bonds
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Secondary enzyme activities | alpha-amylase (EC 3.2.1.1) |
3. Description | Off-white to tan amorphous powders dispersed in dispersion medium or carriers (purely used in food); may contain stabilizers and preservatives; soluble in water and practically insoluble in ethanol and ether |
4. Functional uses | Enzyme preparation. Used in the preparation of meat and fish products, beverages, soup and broths, dairy and bakery products. |
5. Specifications | Must conform to the general specifications for enzyme preparations used in food processing (see instructions) |
5.1. Qualitative |
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Proteolytic activity | Reaction shows typical proteolytic activity (Use method of assay for proteolytic, Fungal (HUT)) |
ANNEX 3SPECIFICATIONS AND METHODS OF ASSAY FOR PAPAIN | |
1. Synonym | INS 1101(ii) |
2. Definition | Purified proteolytic substances derived from the fruit of Carica papaya (L) (Fam. Caricaceae) |
Active principles | 1. Papain (papaya peptidase I, cystein proteinase) 2. Chymopapain (cystein proteinase) |
Systematic names and numbers | 1. None (EC 3.4.22.2) 2. None (EC 3.4.22.6) |
Reactions catalyzed | These enzymes hydrolyze polypeptides, amides and esters, especially at linkages involving basic amino acids, or leucine or glycine, yielding peptides of lower molecular weight. |
3. Description | White to light tan amorphous powder or liquids; soluble in water, the solutions being colourless to light yellow and somewhat opalescent; practically insoluble in alcohol, chloroform and ether |
4. Functional uses | Enzyme preparation. Used in the processing and preparation of beef, processing of meat, preparation of cereals, and production of protein hydrolysates |
5. Specifications | Must conform to the general specifications for enzyme preparations used in food processing (see instructions) |
5.1. Qualitative |
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Papain activity | Reaction shows typical plant proteolytic activity |
ANNEX 4SPECIFICATIONS AND METHODS OF ASSAY FOR BROMELAIN |
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1. Synonym | INS 1101(iii) | |
2. Definition | Purified proteolytic substances derived from Ananas comosus and Ananas bracteatus (L) | |
Active principles | Bromelain (crystein proteinase) | |
Systematic names and numbers | None (EC 3.4.22.4) | |
Reactions catalyzed | The enzyme hydrolyzes polypeptides, amides and esters, especially at linkages involving basic amino acids, or leucine or glycine, yielding peptides of lower molecular weight. | |
3. Description | White to light tan amorphous powder; soluble in water, the solutions being colourless to light yellow and somewhat opalescent; practically insoluble in alcohol, chloroform and ether | |
4. Functional uses | Enzyme preparation. Used in the processing of beef, processing of meat, preparation of cereals, and production of protein hydrolysates | |
5. Specifications | Must conform to the general specifications for enzyme preparations used in food processing | |
5.1. Qualitative |
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Bromelain activity | Reaction shows typical plant proteolytic activity (see Proteolytic activity, plant) | |
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ANNEX 5SPECIFICATIONS AND METHODS OF ASSAY FOR GLUCOSE OXIDASE AND CATALASE FROM ASPERGILLUS NIGER var. | ||
1. Synonym | Glucose oxyhydrase, glucose aerodehydrogenase, notatin, aero-glucose dehydrogenase; INS 1102 | |
2. Definition | Commercial enzyme preparations are produced by the controlled fermentation of Aspergillus niger va r. | |
Active principles | 1. Glucose oxidase 2. Catalase | |
Systematic names and numbers | 1. ß-D-glucose: oxygen 1-oxidoreductase (EC 1.1.3.4) 2. Hydrogen-peroxide: hydrogen-peroxide oxidoreductase (EC 1.11.1.6) | |
Reactions catalyzed | 1. ß-D-glucose + O2 --> D-glucono-delta-lactone + H2O2 2. H2O2 + H2O2 --> 2H2O + O2 | |
Secondary enzyme activities | Invertase (EC 3.2.1.26) | |
3. Description | Off-white to brown liquids; soluble in water and practically insoluble in ethanol, chloroform and ether | |
4. Functional uses | Enzyme preparation. Used in the preparation or use of milk, cheese, eggs, beverages and salads | |
5. Specifications | Must conform to the general specifications for enzyme preparations used in food processing | |
5.1. Qualitative |
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Glucose oxidase activity | Reaction shows glucose oxidase activity (see Vol 4.) | |
Catalase activity | Reaction shows typical catalase activity (see Vol 4.) | |
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