Prohibited Ingredients - TTB

More documents

Recommendations

Info

Limited <strong>Ingredients</strong> (Continued) • Total Sulfur Dioxide: – Must be labeled if beverage contains 10-350 ppm (27 CFR 4.22(b)(1), 4.32(e) and 7.22(b)(6)) – Use modified aeration-oxidation method • Free and bound sulfite is converted to SO2, trapped in peroxide and converted to sulfuric acid, titrated with sodium hydroxide – Linear range of 5-500 ppm, LOD=1 ppm, LOQ=5 ppm – Currently evaluating segmented flow analyzers
Limited <strong>Ingredients</strong> (Continued) • Quinine: – Limited to 83 ppm (21 CFR 172.575) – Use an HPLC/DAD method – Common marker for 5010 tax credit • Caffeine: – 21 CFR 182.1180 sets a tolerance of 0.02% (200 ppm) – Develop a UPLC/MS/MS method – C18 Acquity column, +ESI mode, multiple reaction monitoring – Linear range of 5-500 ppm, LOD=1 ppm, LOQ=5 ppm
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 19 and 20: Limited Ingredients • Typically,
Page 21: Limited Ingredients (Continued) •
Page 25 and 26: 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
show all

Prohibited Ingredients - TTB

Create successful ePaper yourself

Delete template?

Save as template?