Description
The Agri-Food and Veterinary Authority of Singapore (AVA) has completed a review of the Food Regulations and proposes the following amendments:a. To allow the use of the following new food additives:
(i) 1,3-propanediol as a carrier solvent for flavouring agents, for use under good manufacturing practice;
(ii) Four new salts of currently permitted amino acids, for use in food: L-Isoleucine monohydrochloride, L-Leucine monohydrochloride, L-Lysine monohydrochloride, L-Lysine acetate;
(iii) Seven new enzymes for use in food under good manufacturing practice: Enzyme.EnzymeEC NumberProduction organismDonor organismDonor geneAlpha-acetolactate 4.1.1.5 Bacillus licheniformisBacillus brevis Alpha-acetolactateDecarboxylase decarboxylaseAqualysin 3.4.21.111 Bacillus subtillisThermus aquaticusAqualysin 1Beta-amylase 3.2.1.2 Bacillus licheniformis Bacillus flexus Beta-amylaseBeta-galactosidase 3.2.1.23 Bacillus licheniformis Bifidobacterium bifidum Beta-galactosidase(or lactase) (or lactase)Endo-1,4-beta- 3.2.1.8 Bacillus subtilis Pseudoalteromonas Endo-1,4-beta-xylanase haloplanktis xylanaseGlucoamylase 3.2.1.3 Aspergillus nigerGloeephyllum trabeum Glucoamylase(or amyloglucosidase) (or amyloglucosidase)Phosphatidylinositol 3.1.4.11 Pseudomonas fluorescensIsolated from soilPhosphatidylinositolphospholipase C phospholipase C(iv) Four new emulsifiers/stabilisers and 6 new general purpose food additives for use in food under good manufacturing practice:Emulsifiers/Stabilisers General Purpose Food AdditivesSodium carboxymethyl cellulose, 1. Sodium fumarate (INS 365)enzymatically hydrolysed (Cellulose gum, 2. Polyvinylpyrrolidone, insolubleenzymatically hydrolysed) (INS 469) (polyvinylpolypyrrolidone) (INS 1202)Ethyl hydroxyethyl cellulose (INS 467) 3. Triammonium citrate (INS 380) Potassium caseinate 4. Cyclotetraglucose (INS 1504(i)) Tamarind seed polysaccharide (INS 437) 5. Cyclotetraglucose syrup (INS 1504(ii)) Magnesium hydroxide carbonate (INS 504(ii))
(v) Paprika extract (INS 160c(ii)) as a permitted colouring matter, for use in food under good manufacturing practice.
(vi) Monk fruit extract (containing 20% to 90% w/w mogroside V) as a permitted sweetening agent, for use in food under good manufacturing practice.
b.To extend the use of the following existing food additives to additional food categories:
(i) Propionic acid (and its sodium, calcium and potassium salts) (INS 280, 281, 282 and 283) for use in food under good manufacturing practice.
(ii) Dimethyl polysiloxane (INS 900a) for use in "Lactobacillus milk drinks or cultured milk drinks", "Flavoured milk", "Ready-to-drink coffee" and "Ready-to-drink tea", at levels up to 10 ppm
(iii) Butylated hydroxyanisole (INS 320) and butylated hydroxytoluene (INS 321) for use in "Breakfast cereals", at levels up to 200 ppm and 100 ppm respectively, calculated on the fat or oil basis
(iv) Nisin (INS 234) in "Liquid egg analogues"
(v) Benzoic acid (and its sodium and potassium salts) (INS 210, 211 and 212) as well as sorbic acid (and its sodium, potassium and calcium salts) (INS 200, 201, 202 and 203), in "Custard fillings and toppings (egg-based)" and "Fillings and toppings based on fat emulsion"; at levels up to 1000 ppm, when used singly.
(vi) Steviol glycosides (INS 960a) for use in the following food categories:
Edible ices (including sherbet and sorbet) 270Fat-based desserts and dessert mixes, 330Fruit-based desserts and dessert mixes, 350Cereal-based and starch-based desserts 165Egg-based desserts and dessert mixes 330savoury starch products and coated nutsand sweet saucesVegetables and seaweeds in vinegar, oil, 330Canned or bottled (pasteurised) fruit 330(including pulp, purees and fruit toppings)Fruit fillings for pastries 330or retort pouch vegetables and seaweedsexcluding fermented soybean productsFruit-based spreads, excluding jams, 330Drinks consisting of a mixture of a non- 200alcoholic drink and beer, cider, perry, spirits or winejellies and marmaladesJams, jellies and marmalades 360Fermented vegetable and seaweed products, 200Canned or bottled (pasteurised) 70Fermented fruit products 115Fruit preparations 330brine, or soybean sauceCandied fruit 40Decorations, toppings (non-fruit) 330Snacks: ready-to-eat, prepacked, dry, 170and dessert mixesincluding fruit flavoured water-based dessertsexcluding dairy-based dessert productsDairy-based desserts and dessert mixes 330Food categories Maximum permitted levels (ppm)
c. To delete the maximum limits for copper in food, currently specified under the Tenth Schedule of the Food Regulations. However, maximum limits for copper in various types of edible fats and oils will be specified under Regulation 78 of the Food Regulations:
- 0.1 ppm (for refined fats and oils)
- 0.4 ppm (for virgin fats and oils; and cold pressed fats and oils), and
- 0.4 ppm (for lard, rendered pork fat, premier jus (oleo stock) and dripping (edible tallow)
d. To include a maximum limit of 0.35 ppm for inorganic arsenic in husked rice
e. To delete the maximum limit of 5 ppm for formaldehyde in smoked meat, smoked sausage and smoked fish
f. To delete the requirement for shell eggs treated with mineral hydrocarbons to be marked with the word "SEALED"
g. To extend the use of the health claim on blood cholesterol lowering effect, currently permitted for barley beta-glucan, to oat beta-glucan:"Barley beta-glucans / Oat beta-glucans have been shown to lower/reduce blood cholesterol. High blood cholesterol is a risk factor in the development of coronary heart disease."