建议将全氢化油脂和白藜芦醇专题包括在食品化学法典(第十版)中

2015-09-16 21:32:16.0

Fully Hydrogenated Fats and Oils and Resveratrol Monographs Head Proposals for the Food Chemicals Codex, Tenth Edition

2015-09-15 17:41:15.0

Rockville, Md., June 30,2015 — The U.S. Pharmacopeial Convention (USP) is proposing newmonographs to be included in its FoodChemicals Codex (FCC), Tenth Edition.  Among them arethree key new monographs: fully hydrogenated oils and fats, trans-resveratrol andpaprika oleoresin.

“We are proposing ingredientmonographs and methods that we believe reflect the needs of our stakeholdersand provide them with valuable resources,” said Jaap Venema, Ph.D., executivevice president and chief science officer at USP.

Manufacturers and other interestedparties are encouraged to comment on the proposed monographs through USP’s FCC Forum, a free, online tool, available for the public to review food ingredientsquality standards for a 90-day comment period, from June 30 to September 31,2015.

  • Fully Hydrogenated Oils and Fats (FHOs) — This new monograph     is specifically intended to define fully hydrogenated oils and fats and     differentiate them from partially hydrogenated oils and fats (PHOs), which     contain fatty acids with trans     double bonds – such fatty acids are undesirable in food     products and are commonly linked to negative health effects. “This  monograph is particularly useful to manufacturers, regulators and other     parties when formulating and reformulating their products because it is     the first public standard to define exactly what FHOs are and to provide a     test and specification designed to differentiate them from PHOs”, said     Kristie Laurvick, Ph.D., senior scientific liaison for food ingredients at     USP. “With the FDA’s recently finalized determination that PHOs are not     Generally Recognized as Safe (GRAS), it is important to provide     manufacturers and food processors with tools to differentiate FHOs from     PHOs, allowing manufacturers to test their materials to rule out food     fraud and to ensure the safety of their products.”

  • trans-ResveratrolResveratrol is most known for     its purported health benefits (e.g. heart health-related claims from     resveratrol present in red wine). Sources of resveratrol include Japanese     knotweed, red grape varieties and other berries, but it can also be     produced by fermentation and synthetically. The proposed trans-resveratrol     monograph is specifically for resveratrol produced by yeast fermentation.     “This represents the first proposed authoritative standard for resveratrol     as a food ingredient. We are asking stakeholders to let us know how we     should accommodate other potential sources of resveratrol in future FCC monographs,” said     Jeffrey Moore, Ph.D., senior scientific liaison at USP.

  • Paprika OleoresinThis new proposed monograph     will provide specific, industry-relevant methods of analysis that are     designed to provide tools to detect and avert possible adulteration with     undesirable, illegal and potentially carcinogenic dyes.  Sudan dyes     have been notoriously reported as one of such potential classes of     adulterants in paprika oleoresin.  Paprika samples containing     Sudan dyes at levels consistent with economic adulteration (above ~200     parts per million) would be expected to fail the tests included in this     quality standard. More specific tests to detect Sudan dyes and other     synthetic colorant adulterants are expected to be developed and proposed     in future editions of the FCC     Forum.

For a list of all newand revised monograph proposals, visit http://www.usp.org/food-ingredients/fcc-forum.