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justified. HIGHLIGHTS OF DISCUSSION Proposed draft Standard for Canned Bamboo Shoots (revision of CODEX STAN 241-1981) *Note : During the in-session WG, US noted that tartrates was given a group ADI by JECFA. US proposed CCFA seek clarification whether other tartrates are technologically justified as acidity regulator in this standard noting that the reporting basis is „as tartaric acid‟. Questions to the CCPFV 1. The Committee requested the CCPFV to consider whether other tartrates, included in the JECFA ADI, could be used as acidity regulators in the Standard for Canned Bamboo Shoots, singly or in combination, and what the reporting basis would be in that case, noting that in the GSFA the reporting basis is “as tartaric acid” for consistency with the JECFA. 2. The Committee asked the CCPFV to consider whether other colours and flavour enhancers listed in food category 04.2.2.4 “Canned or bottles (pasteurised) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds” were applicable to the products covered by the Annex on Certain Mushrooms. 17th Session of the FAO/WHO Coordinating Committee for Asia Draft Regional Standard for Edible Sago Flour *Note : The in-session WG recommended endorsement of the food additives section as proposed by CCASIA. COMMITTEE'S DECISION The Committee endorsed the food additive provisions in the proposed draft Standards for Canned Bamboo Shoots, as proposed by the CCPFV. The Committee endorsed the food additives section in the draft TINDAKAN MALAYSIA JKCK FA, JKCK PFV dan JKCK CAC perlu ambil perhatian perkara ini JKCK FA dan JKCK PFV perlu ambil perhatian perkara ini JKCK FA, JKCK ASIA dan JKCK CAC perlu ambil 10
HIGHLIGHTS OF DISCUSSION Proposed Draft Regional Standard for Chili Sauce The Committee noted that the provisions for sodium ascorbate (INS 301) and potassium ascorbate (INS 303) listed in section 4.3 “Antioxidants” and the provision for pullulan (INS 1204) were not necessary as they were already covered in the provisions regarding the uses of acidity regulators, antioxidants, colours, flavours enhancers, preservatives, sweeteners and thickeners listed in Table 3 of the GSFA in Section 4.1. It was also noted that pullulan did not have “thickener” as technological purpose. The Delegation of the European Union expressed concern on the use of sulfites in these products. The Observer of NHF expressed concern on the use of sweeteners: acesulfame potassium (INS 950), aspartame (INS 951) and sucralose (INS 955) in these products. *Note : During the in-session WG, US noted that tartrates was given a group ADI by JECFA. US proposed CCFA seek clarification whether other tartrates are technologically justified as acidity regulator in this standard noting that the reporting basis is „as tartaric acid‟. US also seek the same clarification for other types of benzoates (other than INS 214) and saccharins (other than INS 954(iv)) since these additives also were given group ADI. Some delegations proposed not to endorse provision for curcumin since this additive has a numerical ADI thus the ML should be numerical. As for paprika oleoresin, US noted the ADI given by JECFA was for the use as spice not as colour thus proposed CCFA not to endorse this provision. EU expressed reservation on the provision for sulphites. Finland questioned the technological function of Pullulan in chilli sauce since it did not have „thickener‟ as technological function. COMMITTEE'S DECISION regional Standard for Edible Sago Flour, as proposed by the CCASIA. The Committee endorsed the food additives provisions in the proposed draft Regional Standard for Chili Sauce, as proposed by the CCASIA, with the exception of the provisions for: i. Curcumin (INS 100(i)) proposed at GMP, since it has a numerical ADI; and ii. Paprika oleoresin, for which the ADI was established for its use as a spice and not as a colour. TINDAKAN MALAYSIA perhatian perkara ini. JKCK FA, JKCK ASIA, JKCK CAC perlu ambil perhatian perkara ini. 11
Page 1 and 2: 1. Delegasi Malaysia Tiga (3) orang
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