韩国食品添加剂法典2019年(英文版)Food Additives Code(#2019-63, 2019.7.25.).docx
《韩国食品添加剂法典2019年(英文版)Food Additives Code(#2019-63, 2019.7.25.).docx》由会员分享,可在线阅读,更多相关《韩国食品添加剂法典2019年(英文版)Food Additives Code(#2019-63, 2019.7.25.).docx(1633页珍藏版)》请在得力文库 - 分享文档赚钱的网站上搜索。
1、1FOOD ADDITIVES CODE Ministry of Food and Drug Safety Regulation #2019-63(2019.7.25) . . GeneralGeneral RulesRules1.1. PurposePurposeThe purpose of this regulation is to secure safe-quality of food additives and to contribute to public health in using them in food safely through establishing the Sta
2、ndards and Specifications of manufacturing, processing, using and preserving of the food additives according the Article 7 (1) of the Food Sanitation Act. 2.2. DefinitionDefinition ofof TermsTerms 1) “Processing aid” means food additive that is intentionally used to fulfil a certain technological pu
3、rpose during food manufacturing process, and which may fully be degraded before the final product is completed, be removed so that does not remain, or be result in unavoidable presence of residues or derivatives in the final product. Sterilizing agent, Filter aid, Release agent, Manufacturing solven
4、t, Boiler Water Additive, Extraction solvent and Enzyme preparations of major functional classes are belong to processing aid. 2) “Functional classes” of food additives are technological effects of them occurring to food in food manufacturing or processing. and definition of each term is as follows.
5、 (1) “Sweetener” is a food additive, which imparts a sweet taste to a food.(2) “Anticaking agent” is a food additive, which reduces the tendency of components of food to adhere to one another. (3) “Antiforming agent” is a food additive, which prevents or reduces foaming.(4) “Gum base” is a food addi
6、tive, which is a non-nutritive chewing substance with moderate viscosity and elasticity and is a basic material of gum manufacturing. (5) “Flour treatment agent” is a food additive, which makes it possible to form or maintain a uniform dispersion of a gaseous phase in a liquid or solid food. (6) “Co
7、lor retention agent” is a food additive, which stabilizes, retains or intensifies the colour of a food. (7) “Preservative” is a food additive, which prolongs the shelf-life of a food by protecting against deterioration caused by microorganisms. (8) “Propellant” is a food additive, which expels a foo
8、d from a container.(9) “Acidity regulator” is a food additive, which controls the acidity or alkalinity of a food.(10) “Antioxidant” is a food additive, which prolongs the self-life of foods by protecting against 2deterioration caused by oxidation. (11) “Sterilizing agent” is a food additive, which
9、extinct microorganisms on food surface in a short time. (12) “Humectant” is a food additive, which prevents food from drying out by counteracting the effect of a dry atmosphere. (13) “Stabilizer” is a food additive, which makes it possible to maintain a uniform dispersion of two or more components.
10、(14) “Filter aid” is a food additive, which eliminate impurities or minute particles by absorption.(15) “Fortifying nutrient” is a food additive, which restore the nutrients lost during the manufacturing process to maintain nutritional quality of the food, or strengthen (16) “Emulsifier” is a food a
11、dditive, which forms or maintains a uniform emulsion of two or more phases in a food. (17) “Release agent” is a food additive, which makes raw materials easily separate from containers by keeping them in shape. (18) “Firming agent” is a food additive, which makes or keeps tissues of fruit or vegetab
12、les frim and crisp, or interacts with gelling agents to produce or strengthen a gel. (19) “Manufacturing solvent” is a food additive, which aid in food manufacturing or processing by catalyst, sedimentation, decomposition or clarifying. (20) “Gelling agent” is a food additive, which gives a food tex
13、ture through formation of a gel.(21) “Thickener” is a food additive, which increases the viscosity of a food.2017.12.11. DateDate ofof entryentry intointo forceforce 2019.1.1.2019.1.1.(23) “Boiler Water Additive” is a food additive that is added to prevent the formation of stones, residue of water,
14、corrosion, and etc. in the boiler that produces steam in direct contact with food. (22) “Colour” is a food additive, which adds or restores colour in a food.(24) “Extraction solvent” is a food additive, which extract or dissolve useful component and etc.(25) “Packaging gas” is a food additive gas, w
15、hich is introduced into a container before, during or after filling with food with the intention to protect the food, for example, from oxidation or spoilage. (26) “Raising agent” is a food additive or a combination of food additives, which liberate(s) gas and thereby increase(s) the volume of a dou
16、gh or batter. (27) “Bleaching agent” is a food additive(non-flour use) used to decolourize food. Beaching agents do not include pigments. (28) “Surface-finishing agent” is a food additive, which when applied to the external surface of a food, smoother or tidying up the food surface. (29) “Coating ag
17、ent” is a food additive, when applied to the external surface of a food, which imparts a shiny appearance or provides a protective coating. (30) “Flavour enhancer” is a food additive, which enhances the existing taste and/or odour of a food.(31) “Flavouring agent” is a food additive, which give a un
18、ique flavour to food or reinforce the original fragrance which was lost during the manufacturing process. (32) “Enzyme preparations” is a food additive, which catalyzes certain biochemical reactions.33) The definitions of each term in the specifications of food additives are as follows. (1) “CAS No.
19、” is an abbreviation of “Chemical Abstract Service Registry Number”, and it is an international category number which can be used to replace the chemical name. (2) “INS No.” is an abbreviation of “International Numbering System Number”, and it is an international category number which can be used to
20、 replace the name of food additive and it can be a reference information of each food additive.4) The meaning of the following terms in the Use Level of food additives are as follows. (1) “Dried potatoes“ are powder, particle and thin layer of dried potatoes or fresh potatoes, which is cut and then
21、heated and dried. (2) “Dried Fruits“ is processed by drying fruits maintaining its whole shape such as dried persimmon and dried apricot, or by drying that main ingredients such as persimmon, pear, and plum to make water content become not more than 40%, and it has forms of slices, chips, etc. (3) “
22、Dried Vegetables” or “Dried mushrooms” is processed by drying that main ingredients such as vegetables like spinach or mushrooms like oak mushroom to make water content become not more than 40%. (4) “Konjac Flour“ is a product which is made from processing rhizome of elephant foot. (5) “Preserved fr
23、uits or vegetables” are canned or bottled products processed by drying and salting.(6) “Other Foods“ refers to food and health functional food except for those in the standards for the use of individual food additives. (7) “Pickled Radish“ is a product made by immersing and salting dried radish or s
24、alted radish in salt and seasoning solution and its salinity is not more than 6%. (8) “Mango Chutney“ is a product sliced, diced, or crushed after peeling mango, which is mixed with sugar, fruit vegetables, vinegars, garlic, etc and processed by heating. (9) “Dried gourd shavings” is a product slice
- 配套讲稿:
如PPT文件的首页显示word图标,表示该PPT已包含配套word讲稿。双击word图标可打开word文档。
- 特殊限制:
部分文档作品中含有的国旗、国徽等图片,仅作为作品整体效果示例展示,禁止商用。设计者仅对作品中独创性部分享有著作权。
- 关 键 词:
- 韩国 食品添加剂 法典 2019 英文 FoodAdditivesCode 63 2019.7 25.
链接地址:https://www.deliwenku.com/p-2112160.html
限制150内