Prohibited Ingredients - TTB

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Prohibited Ingredients (Continued) • Caramel in Straight Whisky (Standard of Identity): – Caramel may be added to a blended whisky to impart color – Synthetic caramel is typically produced by the dehydration of hexoses forming 5-hydroxymethylfurfural (5-HMF) • No pentoses, therefore no furfural (FF) – According to 27 CFR 5.23(a)(3)(iii) no material whatsoever may be added to a straight whisky • 5-HMF and FF formed naturally in the charring of new oak barrels – Developed an HPLC/DAD for the detection of 5-HMF and FF in whisky • Reversed-phase, C18 column, water and methanol as mobile phase, 275 nm • Method is linear down to 1 ppm • An FF/5-HMF ratio of less than 2.0 indicates the addition of caramel
Prohibited Ingredients (Continued) HPLC Chromatogram of a Whisky Spiked with 5-HMF and FF UV-Vis Spectrum of 5-HMF
Page 1 and 2: 2009 TTB Expo Presentation Laborato
Page 3 and 4: Background • On Jan 24 2003, Home
Page 5 and 6: TTB Duties • Responsible for ensu
Page 7 and 8: Prohibited Ingredients
Page 9 and 10: Prohibited Ingredients (Continued)
Page 13: Prohibited Ingredients (Continued)
Page 19 and 20: Limited Ingredients • Typically,
Page 21 and 22: Limited Ingredients (Continued) •
Page 27 and 28: Pesticides in Wine • Analysis of
Page 29 and 30: Extracted Ion Chromatogram -Dimetho
Page 31 and 32: Ethyl Carbamate • Presence of EC
Page 33 and 34: Ethyl Carbamate (Continued) Abundan
Page 35 and 36: Food Allergens Background and Regul
Page 37 and 38: • Immunological: Food Allergy/Int
Page 39 and 40: Food Allergens and Regulations •
Page 41 and 42: Comments from ANPRM (Continued) •
Page 43 and 44: Comments from ANPRM (Continued) •
Page 45 and 46: Food Allergens and Regulations (Con
Page 47 and 48: Petition Process (if Labeling is Ma
Page 49 and 50: Analytical Methods to Detect Food A
Page 51 and 52: Protein Fining Agents for Wine •
Page 53 and 54: ELISA Technology • Enzyme-linked
Page 55 and 56: Egg Protein Assay ELISA Kits (Conti
Page 57 and 58: Egg Kit Responses to Wine Spiked wi
Page 59 and 60: Response of Egg RM vs. Time Henning
Page 61 and 62: Wheat Allergens • Gluten is group
Page 63 and 64: Analyzed Malt Beverage Samples •
Page 65 and 66:
Gluten Assay ELISA Kits (Continued)
Page 67 and 68:
Sample Preparation • Extract malt
Page 69 and 70:
Results (Continued) Gluten Conc (pp
Page 71 and 72:
Results (Continued) Comparison of G
Page 73 and 74:
Results (Continued) Gluten Conc (pp
Page 75 and 76:
Non-ELISA Detection of Food Allerge
Page 77 and 78:
Protein Detection by Mass Spectrome
Page 79 and 80:
Conclusions • TTB mandated by Con
Page 81:
Contact Information Beverage Alcoho
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Prohibited Ingredients - TTB

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