CAC／GL 66-2008 调味品使用准则

CAC/GL66-2008Page1of3GUIDELINESFORTHEUSEOFFLAVOURINGSCAC/GL66-20081.0SCOPEThisguidelineprovidesprinciplesforthesafeuseofthecomponentsofflavouringsevaluatedbytheJointFAO/WHOExpertCommitteeonFoodAdditives(JECFA)anddeterminedtopresentnosafetyconcernatestimatedlevelsofintake,orthathaveestablishedJECFAacceptabledailyintakes(ADIs),andforwhichcorrespondingspecificationsofidentityandpurityhavebeenestablishedandadoptedbyCodex.1Inaddition,theguidelineprovidesprinciplesfortheestablishmentofpracticesthatdonotmisleadtheconsumer.2.0DEFINITIONS2.1Flavouristhesumofthosecharacteristicsofanymaterialtakeninthemouth,perceivedprincipallybythesensesoftasteandsmell,andalsothegeneralpainandtactilereceptorsinthemouth,asreceivedandinterpretedbythebrain.Theperceptionofflavourisapropertyofflavourings.2.2Flavouringsareproductsthatareaddedtofoodtoimpart,modify,orenhancetheflavouroffood(withtheexceptionofflavourenhancersconsideredasfoodadditivesundertheCodexClassNamesandtheInternationalNumberingSystemforFoodAdditives-CAC/GL36-1989).Flavouringsdonotincludesubstancesthathaveanexclusivelysweet,sour,orsaltytaste(e.g.sugar,vinegar,andtablesalt).Flavouringsmayconsistofflavouringsubstances,naturalflavouringcomplexes,thermalprocessflavouringsorsmokeflavouringsandmixturesofthemandmaycontainnon-flavouringfoodingredients(Section2.3)withintheconditionsasreferredtoin3.5.Theyarenotintendedtobeconsumedassuch.2.2.1Flavouringsubstancesarechemically-definedsubstanceseitherformedbychemicalsynthesis,orobtainedfrommaterialsofplantoranimalorigin.2.2.1.1Naturalflavouringsubstancesareflavouringsubstancesobtainedbyphysicalprocessesthatmayresultinunavoidablebutunintentionalchangesinthechemicalstructureofthecomponentsoftheflavouring(e.g.distillationandsolventextraction),orbyenzymaticormicrobiologicalprocesses,frommaterialofplantoranimalorigin.Suchmaterialmaybeunprocessed,orprocessedforhumanconsumptionbytraditionalfood-preparationprocesses(e.g.drying,torrefaction(roasting)andfermentation).Thismeanssubstancesthathavebeenidentified/detectedinanaturalmaterialofanimalorvegetableorigin.2.2.1.2Syntheticflavouringsubstancesareflavouringsubstancesformedbychemicalsynthesis.2.2.2Naturalflavouringcomplexesarepreparationsthatcontainflavouringsubstancesobtainedbyphysicalprocessesthatmayresultinunavoidablebutunintentionalchangesinthechemicalstructureoftheflavouring(e.g.distillationandsolventextraction),orbyenzymaticormicrobiologicalprocesses,frommaterialofplantoranimalorigin.Suchmaterialmaybeunprocessed,orprocessedforhumanconsumptionbytraditionalfood-preparationprocesses(e.g.drying,torrefaction(roasting)andfermentation).Naturalflavouringcomplexesincludetheessentialoil,essence,orextractive,proteinhydrolysate,distillate,oranyproductofroasting,heating,orenzymolysis.2.2.3Smokeflavouringsarecomplexmixturesofcomponentsofsmokeobtainedbysubjectinguntreatedwoodtopyrolysisinalimitedandcontrolledamountofair,drydistillation,orsuperheatedsteam,thensubjectingthewoodsmoketoanaqueousextractionsystemortodistillation,condensation,andseparationforcollectionoftheaqueousphase.Themajorflavouringprinciplesofsmokeflavouringsarecarboxylicacids,compoundswithcarbonylgroupsandphenoliccompounds.21ThisguidelinedoesnotimplythattheusesofflavouringcomponentsthathavenotyetbeenevaluatedbyJECFAareunsafeorotherwiseunacceptableforuseinfood.2FAOJECFAMonographs1(Volume3)2005FAORome.CAC/GL66-2008Page2of32.3Non-flavouringfoodingredientsarefoodingredients,suchasfoodadditivesandfoodstuffsthatcanbeaddedtoflavouringsandarenecessaryfordissolving,dispersing,ordilutingflavourings,orarenecessaryfortheproduction,storage,handlinganduseofflavourings.3.0GENERALPRINCIPLESFORTHEUSEOFFLAVOURINGS3.1Theuseofflavouringsinfoodshouldnotleadtounsafelevelsoftheirintake.3.2Flavouringsshouldbeofapuritysuitableforuseinfood.Unavoidableimpuritiesshouldnotbepresentinthefinalfoodatlevelsthatwouldposeanunacceptablerisktohealth.3.3Theuseofflavouringsisjustifiedonlywheretheyimpartormodifyflavourtofood,providedthatsuchusedoesnotmisleadtheconsumeraboutthenatureorqualityoffood.3.4Flavouringsshouldbeusedunderconditionsofgoodmanufacturingpractice,whichincludeslimitingthequantityusedinfoodtothelowestlevelnecessarytoaccomplishthedesiredflavouringeffect.3.5Flavouringsmaycontainnon-flavouringfoodingredients,includingfoodadditivesandfoodstuffs,necessaryfortheirproduction,storage,handling,anduse.Suchingredientsmayalsobeusedtofacilitatethedilution,dissolution,ordispersionofflavouringsinfood.Non-flavouringfoodingredientsshouldbe:a)Limitedtothelowestlevelrequiredtoensurethesafetyandqualityoftheflavourings,andtofacilitatetheirstorageandeaseofuse;b)Reducedtothelowestlevelreasonablypossiblewhennotintendedtoaccomplishatechnologicalfunctioninthefooditself;and,c)usedinaccordancewiththeprovisionsoftheCodexGeneralStandardforFoodAdditives(GSFA;CODEXSTAN192)whenevertheyareintendedtoprovideatechnologicalfunctioninthefinishedfood.4.0FLAVOURINGSUBSTANCESANDCOMPONENTSOFNATURALFLAVOURINGCOMPLEXESTHATMAYREQUIRESOMERISKMANAGEMENTMEASURES4.1Someflavouringssubstances,andsubstancestha