Title：Max Adding Dose of DATEM in Food in Kinds of Food
Keywords: DATEM In food
National application regulations For DATEM in Food:
1. China: GB2760-1996 stipulates that DATEM in Food is used for vegetable fat powder, the maximum usage is 5.0g/kg; DATEM in Food is used for hydrogenated vegetable oil, whipped cream, cakes and bread; the maximum usage is 2.0g/kg. In 2000, DATEM in Food was revised to be applicable to all kinds of food, and used in moderation according to production needs.
2. The United States: FDA 21CFR182.1101 stipulates that DATEM in Food is used as a dough emulsifier, flavoring agent, and improver;
3. Canada: allowed to use, the dosage of DATEM in Food is 0.6% of the flour weight.
4. UK and Europe: E472 e-ADI 0-50 mg/kg body weight. See EC Bulletin 95/2 (OJNO. L 61 18.3.95) Additives (Regulation issued by the United Kingdom 1995 NO. 3187) Table 1 (approved for use in food), EC Bulletin 78/663 (OJNO. L 223 14.7 .78) purity standards in Tables 4 and 7. Quantum satis permissible for DATEM in Food in all types of bread.
5. FAO/WHO (1985) stipulates: for margarine, cold drinks, used alone or in combination with other emulsifiers, the dosage of DATEM in Food is 1%; for bread, the dosage of DATEM in Food is 0.4-0.5%.
6. The Codex Alimentarius Commission (CAC) in the General Codex Standard for Food Additives (GSFA) Table 1-4-76 on DATEM in Food.
The usage regulations for DATEM in Food are as follows: In CAC, the functions of DATEM in Food are: emulsifier, chelating agent, stabilizer. DATEM in Food can be used for the following foods:
Food classification number | Food | Maximum amount (mg/kg) of DATEM in Food |
01.1.1.2 | Buttermilk (regular) | GMP |
01.1.2 | Flavored or fermented milk drinks (e.g. chocolate milk, cocoa milk or eggon, yogurt drinks, whey protein drinks) | GMP |
01.2.1.2 | Fermented milk heated after fermentation | GMP |
01.2.2 | Curd for DATEM in Food adding dose | GMP |
01.3.2 | Beverage seasoning | 5000 |
01.4 | Ordinary whipped cream, whipped cream | GMP |
01.4.3 | clotted cream | GMP |
01.5.1 | Milk powder and cream powder (regular) | 10000 |
01.5.2 | Milk powder and cream powder | GMP |
01.6.1 | unripe cheese | GMP |
01.6.2.1 | Whole cheese, including rind | GMP |
01.6.4 | processed cheese | GMP |
01.6.5 | cheese analogs | GMP |
01.7 | Dairy-containing desserts (eg: ice cream, ice cream, pudding, fruit or fruity yogurt) | 10000 |
02.1 | Essentially water-free fats and oils | 5000 |
02.2 | Water oily fat emulsion | 10000 |
02.3 | Fat emulsions, other than class 02.2, (including mixed or flavoured) | 5000 |
02.4 | Fatty desserts, dairy desserts other than category 01.7 | 5000 |
03.0 | Edible ice, including popsicles, sorbets | 1000 |
04.1.1.2 | Surface-treated fresh fruit for DATEM in Food adding dose | GMP (Note 16) |
04.1.2.2 | dried fruit | GMP |
04.1.2.3(7) | Vinegar, oil or salted fruit, candied fruit | GMP |
04.1.2.6 | Jams other than 04.1.2.5 (eg chutney) | GMP |
04.1.2.8 | Fruit products, including pulp, purees, fruit garnishes and cocoa milk | GMP |
04.1.2.9 | Fruit desserts, including fruity water-based desserts | GMP |
04.1.2.10 | Fermented fruit products for DATEM in Food adding dose | GMP |
04.1.2.12 | Boiled or fried fruit | GMP |
04.2.1.2 | Surface-treated fresh vegetables, nuts and seeds | GMP (Note 16) |
04.2.2.2 | Dried vegetables, algae, nuts and seeds | GMP |
04.2.2.3 | Vegetables and algae pickled in vinegar, oil, salt or soy sauce | GMP |
04.2.2.6 | Vegetables, nuts and melon seeds pulp or other products other than 04.2.2.5 (such as: vegetable desserts and vegetable juices, candied vegetables, etc.) | GMP |
04.2.2.7 | Fermented vegetable products | GMP |
04.2.2.8 | Boiled or fried vegetables and algae | GMP |
05.1 | Cocoa and chocolate products, including artificial chocolate and chocolate substitutes | 10000 |
05.2 | Sweets, including fondant, hard candy, and nougat | 10000 |
05.3 | gum candy for DATEM in Food adding dose | 50000 |
food classification number | food | Maximum amount (mg/kg) |
05.4 | For decoration (e.g. for decorating cakes), toppings and sweet sauces | 10000 |
06.2 | flour and starch | 5000 |
06.4.2 | Cooked and dried pasta, noodles and similar products | 5000 |
06.5 | Cereal and starchy desserts (e.g. rice pudding, tapioca pudding) | GMP |
06.6 | Batter (eg: drag batter for fish and poultry) | GMP |
07.0 | baked goods for DATEM in Food adding dose | 10000 |
08.1.1 | Fresh livestock and poultry meat (whole pieces), including game | GMP (Note 16) |
08.1.2 | Fresh Livestock and Game Minced Meat for DATEM in Food adding dose | GMP |
08.2.2 | Unheated cured (including salted) meat, poultry and game products | GMP |
08.2.3 | Unheated cured (including salted) and air-dried meat, poultry and game products | GMP (Note 16) |
03.3.1-3 | Unheated (prepared, frozen) minced meat of livestock, poultry and game | GMP (Note 16) |
08.4 | Edible casings (e.g. sausage casings) | GMP |
09.1 | Fresh fish and fish products, including molluscs, crustaceans and echinoderms | GMP (Note 16) |
09.2.1-5 | Frozen, cooked or fried, smoked, air-dried, fermented or cured fish and fish products | GMP (Note 16) |
09.3 | Semi-preserved fish and fish products | GMP |
09.4 | Fully preserved fish and fish products (including canned and fermented) | GMP |
10.2.3 | Dehydrated and/or heat-set egg products | GMP |
10.4 | Egg products (eg: custard) | GMP |
11.2 | Other sugars and syrups (e.g. brown sugar, maple syrup) | GMP |
12.2 | Herbs, spices, seasonings (including salt substitutes, instant noodle seasonings) | 1 |
12.3 | Vinegar for DATEM in Food adding dose | GMP |
12.4 | mustard products | 10000 |
12.5 | clear and thick soups for DATEM in Food adding dose | GMP |
12.6 | Sauces and similar products | 10000 |
12.7 | Salad dressings (such as spaghetti, pea dressing) and sandwich dressings | GMP |
12.9 | protein products for DATEM in Food adding dose | GMP |
13.1 | Infant and follow-up formula | GMP |
13.3 | Foods for special therapeutic use (including infants) | GMP (Note 83) |
13.4-6 | Diet food, special dietary food, food supplement | GMP |
14.1.2(4) | Canned or bottled (sterilized) vegetable juice, vegetable juice concentrate (liquid or solid) | GMP |
14.1.4 | Flavored beverages, including sports or electrolyte drinks and specialty beverages | GMP |
14.1.5 | Coffee, coffee substitutes, teas, herbal beverages and other grain beverages | GMP |
14.2.2 | Cider and Pear Cider | GMP |
14.2.3.4 | Aroma wines for DATEM in Food adding dose | GMP |
Illustrate:
1. Note 16 refers to: used for glazing, coating or decoration of fruits, vegetables, meat and fish;
2. Note 83 means: only used in sauces.
3. The meaning of GMP: According to the characteristics of high product safety, there is no limit on the amount of use, but it must be under the conditions of good production practices, limited to achieve its expected effect, and the amount added is as low as possible.
4. The CAC standard is the arbitration standard for the settlement of international food trade disputes expressly stipulated in the SPS/TBT agreement. When countries formulate their own national standards or regional organizations (such as ASEAN) coordinate regional standards, they all take CAC as the main reference standard, namely Conform to international standards.
5. SPS refers to the Agreement on Sanitary and Phytosanitary Measures of the WTO.
6. The maximum amount in the standard refers to the residual amount of additives in the final product to ensure that it does not exceed the allowable daily intake (ADI value).
DFC Chemical, supply you the best quality of DATEM in Food, supply in large quantity and fast lead time!
Contact: DFC Chemical
Phone: +86-13663722676
E-mail: andy@dfcchemical.com
Add: No. 37 Yuxiang Road, High Tech Zone, Zhengzhou City, Henan, China
