Safe and Suitable Ingredients - GoodFood World

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specifications in the Food Chemicals Codex 5 th Edition Guar powder, micronized Hydroxypropyl methylcellulose Hydroxypropyl methylcellulose Inulin Konjac flour Methylcellulose Methylcellulose MPEs (Meat Protein Extracts)(poultry protein, beef protein, and pork protein). Produced through the use of Flavourzyme enzyme up to 0.5% by weight of raw meat binders are permitted formulation ingredients statement (2) Various meat and poultry products where binders are permitted Seasoning mixtures added to sauces and gravies produced under FDA jurisdiction that will be used in meat and poultry products Thickener in meat and poultry pot pie fillings, sauces, soups, and gravies Various meat and poultry products (e.g., frankfurters, sausage, patties, loaves, pates) where binders are permitted Meat and poultry products in which starchy vegetable flours are permitted Various comminuted meat and poultry products where binders are permitted Thickener in meat and poultry pot pie fillings, sauces, soups, and gravies; a binder in poultry patties, loaves, and nuggets; a binder in meat patties, loaves, and nuggets; texturizer in Policy Memo 121B and 123 products. As binding agents and coatings (flavorings) in meat and poultry products of the same species Not to exceed 3.0 percent of the product formulation Sufficient for purpose Not to exceed 1 percent of the product formulation 2 to 5 percent of the product formulation No to exceed 3.5 percent of the product formulation individually or collectively with other binders Not to exceed 3.5 percent of the product formulation Not to exceed 1 percent of the product formulation as a thickener in meat and poultry pot pie fillings, sauces, soups, and gravies; 1.6 percent as a binder in poultry patties, loaves, and nuggets; 0.25 percent as a binder in meat patties, loaves, and nuggets; 0.6 percent as a texturizer in Policy Memo 121B and 123 products In nonstandardized meat and poultry products that permit binders at levels not to exceed 0.89% by weight and in standardized meat and poultry products 28 Acceptability determination Acceptability determination Acceptability determination Acceptability determination and GRAS Notice No. 000118 Acceptability determination Acceptability determination Acceptability determination Acceptability determination Listed by common or usual name in the ingredients statement (4) Listed by common or usual name in the ingredients statement (2) Listed by common or usual name in the ingredients statement (2) Listed by common or usual name in the ingredients statement (2) Listed by common or usual name in the ingredients statement (2) Listed by common or usual name in the ingredients statement (2) Listed by common or usual name in the ingredients statement (2) Listed as “partially hydrolyzed (source of protein) in the ingredients statement (2)
and poultry products or the combination of Flavourzyme and Protamex enzymes up to 0.5% each by weight of raw meat and poultry products Oat Hull Fiber Oat Hull Fiber Oat Fiber Orange pulp, dried Orange pulp, dried and orange pulp, dried with guar gum Partially hydrolyzed proteins Pea fiber Various nonstandardized comminuted meat products Whole muscle and comminuted poultry products where binders are permitted Various meat products (e.g., frankfurters, sausage patties, loaves) where binders are permitted and whole muscle meat products Non-standardized whole muscle meat and poultry products where binders are permitted and standardized whole muscle meat and poultry products where standards of identity permit the use of binders Various ground meat and poultry products where binders are permitted Various meat and poultry products where binders are permitted. Non-standardized meat and poultry products, e.g., meat patties and poultry nuggets Various meat and poultry products where binders are permitted where standards of identity permit at levels not to exceed 0.89% by weight Not to exceed 3.5 percent of the product formulation Not to exceed 3.5 percent of the product formulation Not to exceed 3.5 percent of the product formulation Not to exceed 3.5 percent of the product formulation Not to exceed 3.5 percent of the product formulation Not to exceed 3.5 percent of the product formulation Sufficient for purpose 29 GRAS Notice No. 000261 GRAS Notice No. 000342 Acceptability determination Acceptability determination GRAS Notice No. 000154 Acceptability determination Acceptability determination Listed as “isolated oat product” in the ingredients statement (2) Listed as “isolated oat product” in the ingredients statement (2) Listed as “isolated oat product” or “modified oat product” in the ingredients statement. Whole muscle meat products must be descriptively labeled (4) List as “citrus flour” or “dried orange pulp” (2) List as “citrus flour” or “dried orange pulp” (2) Listed by common or usual name in the ingredients statement (2) Listed as “isolated pea product” (2) Pectin Not to exceed 3 Acceptability Listed by common or percent of the product determination usual name in the formulation ingredients statement (2) Pork collagen Various meat and Not to exceed 3.5 Acceptability Listed by common or
Page 1 and 2: UNITED STATES DEPARTMENT OF AGRICUL
Page 3 and 4: Table of Safe and Suitable Ingredie
Page 5 and 6: glycerin and/or propylene glycol an
Page 7 and 8: Acidified sodium chlorite Red meat,
Page 9 and 10: Bacteriophage preparation Bacteriop
Page 11 and 12: Chlorine gas Chlorine gas Chlorine
Page 13 and 14: Chlorine dioxide Chlorine dioxide C
Page 15 and 16: generated hypochlorous acid Electro
Page 17 and 18: Hypobromous acid Lactic Acid Lactic
Page 19 and 20: efined sea salt Lauramide arginine
Page 21 and 22: A blend of nisin preparation, rosem
Page 23 and 24: of peroxyacetic acid, hydrogen pero
Page 25 and 26: Sodium hypochlorite Sodium hypochlo
Page 27: Beef collagen Beef protein Binders
Page 31 and 32: Soy Fiber (Okara) Soy Fiber (Okara)
Page 33 and 34: monosodium phosphate Titanium dioxi
Page 35 and 36: disodium salts Carboxypeptidase enz
Page 37 and 38: Choline chloride with or without ma
Page 39 and 40: Hydrogen peroxide Hydrolyzed gelati
Page 41 and 42: Sodium desoxycholate Sodium glucona
Page 43 and 44: Xanthan gum Carbon monoxide gas as
Page 45 and 46: 45 28 days after packaging for grou
Page 47 and 48: Questions and Answers on the Use of
Page 49 and 50: FSIS has recently stated no objecti
Page 51 and 52: 15. Question: Where is TSP allowed

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