Зарегистрировано в Минюсте РФ 22 марта 2002 г - Cexgan

FOOD PRODUCTS PRODUCED FROM GENETICALLY MODIFIED SOURCES
Annex 4 to SanPiN
2.3.2.1078-01, approved by
Resolution No. 36 of the
Chief State Sanitary
Inspector of the RF dated
November 14, 2001
Expelled from September 1, 2007. — Amendments No. 5 approved by Resolution No. 42. of the Chief
State Sanitary Inspector of the RF dated 25.06.2007
Annex 5а to SanPiN
2.3.2.1078-01, approved by
Resolution No. 36 of the
Chief State Sanitary
Inspector of the RF dated
November 14, 2001
BIOLOGICALLY ACTIVE SUBSTANCES, COMPONENTS OF FOOD AND PRODUCTS BEING THEIR
SOURCES AND NOT HAVING ADVERSE EFFECTS TO HUMAN HEALTH WHEN USED FOR
PRODUCTION OF BIOLOGICALLY ACTIVE ADDITIVES TO FOOD
1. Food substances:
1.1. Proteins, protein derivatives (of animal, vegetable, microbial and other origin): protein isolates, protein
concentrates, protein hydrolyzates, aminoacids and derivatives thereof.
1.2. Fats, lipoids and derivatives thereof:
1.2.1. vegetable oils – the sources of essential polyunsaturated fatty acids, phytosterols, phospholipids, fatsoluble
vitamins;
1.2.2. Fats of fish and marine animals - the sources of polyunsaturated fatty acids, phospholipids, fat-soluble
vitamins;
1.2.3. individual polyunsaturated fatty acids, extracted from food sources: linoleic, linolenic, arachidonic,
eicosapentaenoic, docosahexaenoic acids etc.;
1.2.4. sterines extracted from food raw materials;
1.2.5. medium-chain triglycerides;
1.2.6. phospholipids and their precursor substances, including lecithin, kephalin, choline, ethanolamine.
1.3. Carbohydrates and their derived products:
1.3.1. food fibers (cellulose pulp, hemicelluloses, pectin, lignin, gum etc.);
1.3.2. polyglycoosamines (chitosan, chondroitin sulfate, glycosaminoglycans, glucosamine etc.);
1.3.3. starch and products of its hydrolysis;
1.3.4. inulin and other polyfructosans;
1.3.5. glucose, fructose, lactose, lactulose, ribose, xylose, arabinose.
1.4. Vitamins, pseudo-vitamins and coenzymes: vitamin C (ascorbic acid, its salts and ethers), vitamin B1
(thiamine), vitamin B 2 (riboflavin, flavin mononucleotide), vitamin B 6 (pyridoxine, pyridoxal, pyridoxamine and
their phosphates), vitamin PP (nicotinamide, nicotinic acid, salts of nicotinic acid), folic acid, vitamin B12
(cyanocobalamin, methylcobalamin), pantothenic acid (salts of pantothenic acid), biotin, vitamin A (retinol and
its ethers), carotenoids (beta-carotene, lycopin, lutein etc.), vitamin E (tocopherols, tocotrienols and their
ethers), vitamin D and its active forms, vitamin K, para-aminobenzoic acid, lipoic acid, orotic acid, inosite,
methylmethionine-sulfonium, carnitine, pangamic acid.
1.5. Mineral substances (macro- and microelements): calcium, phosphorus, magnesium, potassium,
sodium, iron, iodine, zinc, boron, chrome, copper, sulfur, manganese, molybdenum, selenium, silicon,
vanadium, fluorine, germanium, cobalt.
2. Minor food components:
2.1. enzymes (of vegetable origin or obtained by biotechnological methods on the basis of microbial
synthesis);
2.2. polyphenolic compounds including ones with an expressed antioxidant effect - bioflavonoids,
anthocyanidins, catechins and others);