Safe and Suitable Ingredients - GoodFood World

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Tricalcium phosphate Tripotassium phosphate A mixture of water, glycerin, carrageenan, and cornstarch A mixture of water, glycerin, carageenan, cornstarch, and caramel A mixture of water, glycerin, carageenan, cornstarch, and smoke flavoring A solution of sodium alginate, dextrose, isolated pea protein, sugar, and maltodextrin (DE of 6) used with a solution of calcium chloride, powdered sugar, oleoresin black pepper, and isolated pea protein. Gelatin spice sheets Hydroxypropyl methylcellulose Methylcellulose Adenosine 5'- monophosphoric acid (AMP) and its monosodium and Denuding agent for washing tripe Denuding agent for washing tripe Used to aid in the release of elastic netting on cooked meat products that are cooked in elastic netting Used to aid in the release of elastic netting on cooked meat products that are cooked in elastic netting Used to aid in the release of elastic netting on cooked meat products that are cooked in elastic netting Used to form a calcium alginate-based casing on pork and poultry sausages. To ensure even distribution of seasonings on cooked pork products Film-forming agent in glazes for meat and poultry products Film-forming agent in glazes for meat and poultry products As a flavor enhancer for meat and poultry soups and soup mixes Sufficient for purpose Sufficient for purpose Film Forming Agents Sufficient for purpose Sufficient for purpose Sufficient for purpose Quantity of the casing on the sausage ranges from 8 to 15 percent of total product formulation and calcium alginate not to exceed 0.219 percent of the finished product formulation Sufficient for purpose Not to exceed 4 percent of the product formulation Not to exceed 3 percent of the product formulation for poultry products, 3.5 percent of the product formulation for meat products Flavoring Agents Not to exceed 200 ppm of the product formulation Acceptability determination Acceptability determination Acceptability determination Acceptability determination Acceptability determination Acceptability determination Acceptability determination Acceptability determination Acceptability determination GRAS Notice No. 000144 None under the accepted conditions of use (1) None under the accepted conditions of use (1) None under the accepted conditions of use (1) “Caramel Color” listed as an ingredient and as a product name qualifier (2) “Smoke Flavor” listed as an ingredient and as a product name qualifier (2) Listed by common or usual name in the ingredients statement (4) None under the accepted conditions of use (1) 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) 34
disodium salts Carboxypeptidase enzyme preparation Lactic acid Laminaria japonica (brown algae) Mixture of citrus (orange) extract, oregano extract, and rosemary extract Potassium acetate Potassium citrate Sucralose Trehalose To accelerate the development of flavor during the ripening process of fermented meat As a flavor enhancer added to pork fatty tissue used in the production of dehydrated pork fatty tissue As a flavor enhancer or flavoring agent in marinades for meat and poultry, meat and poultry soups, gravies, and seasonings As a natural flavoring in meat and poultry products including RTE, fresh, cooked and frozen beef, pork, and poultry products where currently permitted by FSIS regulations Various meat and poultry products As a flavor or flavor enhancing agent in meat and poultry products Non-nutritive sweetener in various nonstandardized meat and poultry products As a flavor enhancer in non-standardized RTE meat and poultry products At levels of 1.2-6.0 milligrams TOS/kg of fermented meat Not to exceed 0.367 percent of the pork fatty tissue, prior to dehydration Not to exceed 0.08 percent of the product formulation Up to 1000 ppm of the final product formulation No to exceed 1.2 percent of the product formulation Not to exceed 2.25% of the product formulation Not to exceed 500 ppm in the product formulation Not to exceed 2 percent by weight of product formulation Miscellaneous Alkyl polyglycosides Hog scalding Sufficient for purpose of increasing the wetting ability of the caustic solution Alkyl polyglycosides Wash meat (i.e., beef carcasses after the hide has been removed to remove any extraneous Used at 2% active solution level followed by a potable water rinse 35 GRAS Notice No. 000345 Acceptability determination GRAS Notice No. 000123 Acceptability determination Acceptability determination Acceptability determination Acceptability determination Acceptability determination GRAS Notice No. 000237 GRAS Notice No. 000237 Listed as Carboxypeptidase (CPG) enzyme or “enzyme” in the ingredients statement (2) Product must be descriptively labeled (4) Listed by common or usual name in the ingredients statement (2) Each ingedient listed by common or usual name or collectively as “natural flavoring” (4) Listed by common or usual name in the ingredients statement (4) 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) None under the accepted conditions of use (1) None under the accepted conditions of use (1)
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 and 28: Beef collagen Beef protein Binders
Page 29 and 30: and poultry products or the combina
Page 31 and 32: Soy Fiber (Okara) Soy Fiber (Okara)
Page 33: monosodium phosphate Titanium dioxi
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

Safe and Suitable Ingredients - GoodFood World

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