FSANZ consults on new additive and processing aid issues
Food Standards Australia New Zealand (FSANZ) has invited submissions on proposed changes to the Food Standards Code that would allow the use of hydrogen peroxide as a processing aid, as well as ethyl lauroyl arginate as a food additive in sausages.
Multi-national dairy co-operative, Fonterra, has applied to use hydrogen peroxide as a processing aid to maintain a stable pH balance in the production of its dairy products manufactured using lactic acid producing microorganisms.
Ethyl lauroyl arginate as a food additive in sausages
In a separate proposal, FSANZ is seeking to change the Code to ensure it permits the use of ethyl lauroyl arginate as a food additive in sausage and sausage meat containing raw, unprocessed meat.
FSANZ Chief Executive Officer, Steve McCutcheon said, “Ethyl lauroyl arginate has been a permitted food additive in a variety of foods following approval in 2009.
“The current proposal is to amend the Code to implement FSANZ’s original intention that this additive could be used in sausage meat and sausages, as well as in other foods.
“FSANZ has not identified any public health and safety concerns with these proposed changes.”
The closing date for submissions on the proposal is 15 May 2012.
Hydrogen Peroxide as a Processing Aid
Fonterra requested a variation to Standard 1.3.3 – ‘Processing Aids’, to allow for a maximum permissible limit for residual hydrogen peroxide of five mg/kg in the final food product.
FSANZ’s assessment of the proposal identified no public health and safety concerns with the use of hydrogen peroxide and an limit of five mg/kg.
FSANZ proposes to approve the draft variation to Standard 1.3.3 to permit the use of hydrogen peroxide as a processing aid in the manufacture of:
– fermented milk
– fermented milk products
– cheese made using lactic acid producing microorganisms
– cheese products made using lactic acid producing microorganisms.
The proposed variation is not intended to permit the use of hydrogen peroxide as an alternative to good hygienic practice during the manufacture of dairy products, nor to permit its use to stabilise deteriorating milk.
The closing date for submissions on the application is 5 June 2012.
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