CACGL 36-2001 CLASS NAMES AND THE INTERNATIONAL NUMBERING SYSTEM FOR FOOD ADDITIVES.pdf
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1、CAC/GL 36 -2001Page 1 of 37 CLASS NAMES AND THE INTERNATIONAL NUMBERING SYSTEM FOR FOOD ADDITIVES 1 CAC/GL 36 - 2001 SECTION 1 FOREWORD Background The International Numbering System for Food Additives (INS) has been prepared by the Codex Committee on Food Additives and Contaminants (CCFAC) for the p
2、urpose of providing an agreed international numerical system for identifying food additives in ingredient lists as an alternative to the declaration of the specific name which is often lengthy and a complex chemical structure. It has been based on the restricted system already introduced successfull
3、y within the EEC. The need for the identification of food additives on food labels arises from the provisions of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1 - 1985). This contains the following specific provisions relating to the declaration and identification of
4、food additives in the list of ingredients. “4.2.2.3. For food additives falling in the respective classes and appearing in lists of food additives permitted for use in foods generally, the following class titles should be used together with the specific name or recognised numerical identification as
5、 required by national legislation.“ As required by this provision, the identification numbers are for use only in conjunction with class titles which are meaningful to consumers as descriptions of the actual functions of food additives. As an example, tartrazine when used as a colour in food could b
6、e declared as either “colour (tartrazine)“ or “colour 102“. The advantages of the system are perhaps more apparent in the following example - “thickener (sodium carboxymethyl cellulose)“ or “thickener 466“. The 18th Session (July 1989) of the Codex Alimentarius Commission adopted the INS as a Codex
7、Advisory Text on the basis that the list would be an open one and that proposals for inclusion of further additives would be considered (ALINORM 89/40, para 297). Composition of the INS The INS is intended as an identification system for food additives approved for use in one or more member countrie
8、s. It does not imply toxicological approval by Codex but is a means of 1 The 18th Session (July 1989) of the Codex Alimentarius Commission adopted the INS as a Codex Advisory Text on the basis that the list would be an open one and that proposals for inclusion of further additives would be considere
9、d (ALINORM 89/40, para 297). CAC/GL 36 -2001Page 2 of 37 identifying food additives on a world-wide basis. The list extends well beyond those additives currently cleared by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). The INS does not include flavours since the Codex General Standar
10、d for Labelling does not require these to be specifically identified in the list of ingredients. Further, it does not include chewing gum bases, and dietetic and nutritive additives. Enzymes which function as food additives are included in the INS along with the technological functions they perform.
11、 It was not possible to insert these enzymes in the INS in close proximity to other food additives with similar functions (e.g. flour treatment agents). They have therefore been included together in an 1100 series. Explanatory notes on the lay-out of the INS The INS in numerical order (Section 3) is
12、 set out in three columns giving the identification number, the name of the food additive and the technological functions. The identification number for labelling purposes usually consists of three or four digits such as 100 for Curcumins and 1001 for Chlorine salts and esters. However in some insta
13、nces the number is followed by an alphabetical subscript for example 150a identifies Caramel I-plain, 150b identifies Caramel II-caustic sulphite process, and so on. Therefore, the numbers including any alphabetical subscripts are for use on labels. Under the column listing the name of the food addi
14、tive, some additives are further subdivided by numerical subscripts, such as (i), (ii), etc. For example, Curcumins are subdivided into (i) Curcumin and (ii) Turmeric. These identifications are not for labelling purposes but simply to identify sub-classes (in this case of Curcumins) which are covere
15、d by separate specifications. The various technological functions performed by the food additives are included in the INS in a third column. The functions listed are indicative rather than exhaustive and are not intended for labelling purposes. For labelling purposes, the technological functions are
16、 grouped under more descriptive functional class titles which are intended to be meaningful to consumers. These are listed in Section 2 along with simple definitions of the function performed. The twenty-three class titles given in Section 2 have been endorsed by the Codex Committee on Food Labellin
17、g and were adopted by the 19th Session (July 1991) of the Codex Alimentarius Commission (ALINORM 91/40, para 181). A single food additive can often be used for a range of technological functions in a food and it remains the responsibility of the manufacturer to declare the most descriptive functiona
18、l class in the list of ingredients. For example, sulphur dioxide may function as either a preservative or an antioxidant in foods and may therefore be declared in the list of ingredients as “preservative 220“ or “antioxidant 220“, as appropriate. CAC/GL 36 -2001Page 3 of 37 In preparing the INS in n
19、umerical order an effort has been made to group food additives with similar functions together in line with the previous procedure used with EEC numbers. However, because of the extension of the list and its open nature most of the three digit numbers have already been allocated. Consequently, the p
20、ositioning of a food additive in the list can no longer be taken as an indication of the function, although this will often be the case. It should be noted that a few of the numbers previously allocated within the EEC have been changed to facilitate grouping of similar additives in a more effective
21、layout. This applies particularly to the diphosphates and polyphosphates which have now been grouped under numbers 450 to 452 and to the mineral hydrocarbons now grouped under number 905. Further changes of this nature are not expected and would be made only under exceptional and justified circumsta
22、nces such as in order to prevent the confusion of consumers or avoid undue difficulties for industry. The open nature of the list Because of its primary purpose of identification, the INS is an open list subject to the inclusion of additional additives or removal of existing ones on an ongoing basis
23、. Similarly, the CCFAC will maintain an ongoing review, in conjunction with the Codex Committee on Food Labelling, of the functional class titles specified for use in food labelling. In line with the above purpose of the INS, members governments and international organizations are invited to make pr
24、oposals to the CCFAC on an ongoing basis regarding -additional food additives for which an international identification number can be justified -additional functional class titles for use in food labelling in conjunction with the INS -the deletion of food additives or class titles Proposals should b
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