laporan bersama perwakilan malaysia - Food Safety and Quality ...

HIGHLIGHTS OF DISCUSSION
(ii) Caramel III – ammonia process (INS 150c) / Caramel IV –
sulfite ammonia process (INS 150d)
*Note: Discussion during pWG
1. Caramel IV in F.C 14.1.5 – There was a general agreement to
endorse the use of caramel IV only in coffee substitute products.
As such we felt it is unnecessary to propose note 140.
2. Caramel IV in F.C 11.6 – Some countries informed that
caramel is used as colouring in liquid vanilla flavoured table top
sweeteners. This is due to consumer preference. EU and Brazil
was not convinced of the need of colouring in table top
COMMITTEE'S DECISION
conforming to the Standard for Dairy
Fat Spreads (CODEX STAN 253-
2006)” and a new note to exclude the
products covered by the Standard for
fat spreads and blended spreads
(CODEX STAN 256-2006) to food
category 02.2.2 “Fat spreads, dairy fat
spreads and blended spreads” to be
consistent with the food additive
provisions of the standards;
Replace Notes O “Excluding pasta
containing vegetables and eggs” and P
“For use in pasta made from Triticum
aestivum, and for use in noodles only”
with a new Note “For use in noodles
only” in food category 06.4.2 “Dried
pastas and noodles and like products”
as the use of canthaxanthin was
reported only in this type of products.
For consistency this decision was also
applied to the provision for caramel IV
– ammonia sulfite process (INS 160d).
(ii) Caramel III – ammonia process (INS
150c) / Caramel IV – sulfite ammonia
process (INS 150d)
The Committee agreed to add Note F “For
use in flavoured products only” to the
provision for caramel IV – sulfite ammonia
process in food category 01.6.5 “Cheese
analogues”.
TINDAKAN
MALAYSIA
JKCK FA dan JKCK
CAC perlu ambil
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