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HIGHLIGHTS OF DISCUSSION (iv) Carotenoids (INS 160a(i), 160a(ii), 160e, 160f) *Note: Discussion during pWG 1. The Chair request technical justification on the use of carotenes, beta vegetable in F.C 02.1.2 since some countries questioned the need for colouring in vegetable oils and fats. Although Malaysia was one of the countries mentioned in the justification/comments column in CX/FA 11/43/7 which uses carotenoids in this F.C, there was no notes/justification provided by the JKCK FA secretariat on the specific use/need of the colouring in the product. As such, we could not provide the technological justification as requested by the Chair. One country proposed the level to be 25mg/kg without any justification. Finally the chair proposed to discontinue this provision. Reservation The Delegation of the European Union proposed to delete Note 16 “For use in glaze, coatings or decorations for fruit, vegetables, meat or fish” in food category 09.1.1 “Fresh fish” because of a recent reported case where colour was used to counterfeit fresh fish, however the Committee did not agree to this proposal. The Delegation of the European Union expressed COMMITTEE'S DECISION Delete Note 117 “Except for use in loganiza (fresh, uncured sausage) at 1 000 mg/kg” in food category 08.1.2 “Fresh meat poultry and game” as there was no technological justification to use a higher level of beta-carotene (vegetable) in these products. The corresponding provision for carotenoids was amended in the same way. (iv) Carotenoids (INS 160a(i), 160a(ii), 160e, 160f) The Committee agreed to add a new Note to exclude the products covered by the Standard for a blend of Skimmed Milk and Vegetable Fat in powdered form (CODEX STAN 251-2006) to food category 01.5.2 “Milk and cream powder analogues” to be consistent with the food additive provisions of the standard. TINDAKAN MALAYSIA JKCK FA dan JKCK CAC perlu ambil perhatian perkara ini 20
HIGHLIGHTS OF DISCUSSION their reservation to the use of Note 16 in this food category because in their view the consumer could be misled. (v) Erythrosine (INS 127) (vi) Grape skin extract (INS 163(ii)) *Note: Discussion during pWG 1. Indonesia recommends the use of anthocyanin as a general marker of analysis thus proposed to include Note 181 for all food categories with provision for grape skin extract. JECFA informed that their evaluation on grape skin extract was not based on anthocyanin content. There are many other substances in grape skin extract which provides colour. 2. EU proposed Note 161 in F.C 04.1.2.8 and 08.2. Since there is a discussion paper on Note 161, the Chair agreed to add the note in square brackets. There was no support for the addition of this note. US informed that grape skin extract is added to F.C 08.2 to restore colour loss during processing. COMMITTEE'S DECISION (v) Erythrosine (INS 127) The Committee agreed to delete Note 161 “Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble” in food category 04.2.2.7 “Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3 category”. (vi) Grape skin extract (INS 163(ii)) The Committee agreed to: Add Note F “For use in flavoured products only” in food categories 01.4.4 “Cream analogues” and 01.5.2 “Milk and cream powder analogues”; Add a new Note to exclude the products covered by the Standard for a blend of Skimmed Milk and Vegetable Fat in powdered form (CODEX STAN 251-2006) from food category 01.5.2 “Milk and cream powder analogues”; Replace Note 161 (in square brackets) in food categories 04.1.2.8 “Fruit preparations, including pulp, purees, fruit toppings and coconut milk”, 04.2.2.3 “Vegetables (including TINDAKAN MALAYSIA JKCK FA dan JKCK CAC perlu ambil perhatian perkara ini JKCK FA dan JKCK CAC perlu ambil perhatian perkara ini 21
Page 1 and 2: 1. Delegasi Malaysia Tiga (3) orang
Page 3 and 4: 2.2.2 MATTERS REFERRED BY THE CODEX
Page 5 and 6: HIGHLIGHTS OF DISCUSSION Working Pr
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Page 17 and 18: HIGHLIGHTS OF DISCUSSION The pWG ha
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Page 35 and 36: HIGHLIGHTS OF DISCUSSION The Commit
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Page 45 and 46: HIGHLIGHTS OF DISCUSSION analytical
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Page 55 and 56: 2.2.17 OTHER BUSINESS AND FUTURE WO

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