ALINORM 03/32 - CODEX Alimentarius

REP 13/FA 4
Mineral oil (medium and low viscosity) classes II and III
23. The Committee noted that since the data newly submitted to JECFA did not adequately address the
previous request for information, JECFA decided to withdraw the previously temporary group ADI. The
specifications were withdrawn accordingly.
3-Phytase from Aspergillus niger expressed in Aspergillus niger, Serine protease (chymotrypsin) from
Nocardiopsis prasina expressed in Bacillus licheniformis, Serine protease (trypsin) from Fusarium
oxysporum expressed in Fusarium venenatum
24. JECFA allocated an ADI’s of “not specified” to each of these three enzymes, used as processing aids
in specified applications and in accordance with GMP.
Conclusion
25. The final recommendations regarding action required as a result of changes to the status of ADI and
other toxicological recommendations are summarized in Appendix II.
ENDORSEMENT AND/OR REVISION OF MAXIMUM LEVELS FOR FOOD ADDITIVES AND
PROCESSING AIDS IN CODEX STANDARDS (Agenda Item 4a) 7
26. The Delegation of Australia introduced the report of the in-session Working Group on Endorsement.
27. The Committee considered the recommendations of the Working Group as follows.
COMMITTEE ON FISH AND FISHERY PRODUCTS (CCFFP)
Standard for Fish Sauce (CODEX STAN 302-2011)
28. The Committee endorsed a maximum level of 200 mg/kg (as tartrates) for provisions on tartrates in the
Standard.
Draft Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish
29. The Committee agreed to request the electronic Working Group on Alignment of Food Additive
Provisions of Commodity Standards (Agenda Item 4a) (the “Working Group on Alignment”) to consider the
following food additives, which are not technologically justified in the specific foods covered by the draft
Standard and prepare recommendations for the next session of the Committee.
- Antioxidants: propyl gallate (INS 310), sulphites (INS 220-225, 227, 228, 539).
- Colours: canthaxathin (INS 161G); caramel III – ammonia caramel (INS 150c); caramel IV (for use in
surimi and fish roe products only) (INS 150d); carmines (INS 120); carotenoids (for use in surimi and
fish roe products only) (INS 160a(i), a(iii), e, f); beta-carotenes, vegetable (INS 160a(ii)); chlorophylls
and chlorophyllins, copper complexes (INS 141(i)(ii); fast green FCF (INS 143); grape skin extract
(INS 163(ii)); indigotine (Indigo carmines) (INS 132); iron oxides (INS 172(i)-(iii)); ponceau 4R
(cochineal red A) (INS 124); riboflavines (INS 101(i),(ii)).
- Preservatives: butylated hydroxyanisole (BHA) (INS 320); butylated hydroxytoluene (BHT) (INS 321);
sulphites (INS 220-225, 227, 228, 539).
- Flavour enhancers or Sweetener: acefulfame potassium (for use in sweet and sour products only)
(INS 950), aspartame (for use in sweet and sour products only) (INS 951).
30. The Committee also agreed to request the Working Group on Alignment to consider and prepare
recommendations for the following food additives, which had no provisions in food category 09.2.5 “Smoked,
dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans and echinoderms” in
Table 1 and 2 of the GSFA:
- Annato extracts, bixin-based (INS 160b(i)); and
- Tartrazine (INS 102)
31. The Committee endorsed the provisions for food additives, as amended by the Working Group with
the exception of provisions for dextrin, roasted starch (INS 1400) and polyoxyethylene (20) sorbitan
monooleate (INS 433) and requested CCFFP to consider whether these provisions could be replaced by a
7 CX/FA 13/45/4; CX/FA 13/45/4-Add.1; CRD 3 (Report of the in-session Working Group on Endorsement); CRD 9
(Comments of China, European Union, Ghana, Indonesia, Thailand, African Union, IADSA and IOFI).