欧盟允许使用的食品添加剂
亚铁氰化钾-维基百科
亚铁氰化钾需要指出的是，亚铁氰化钾属于欧盟批准使用的食品添加剂（抗结块剂之列），在95/2/EC指令中规定最高允许用量为20mg/kg（以无水亚铁氰化钾计）。
亚铁氰化钾对热不稳定，受热分解：3 K4[Fe(CN)6] —灼烧→12 KCN + Fe3C + 2 (CN)2↑+ N2↑+ CK4[Fe(CN)6] —△→4 KCN + FeC2 + N2↑除了以上分解方式之外，亚铁氰酸钾根据分解的条件不同还会产生Fe3C、Fe、C等。
还原性亚铁氰化钾可以被氯气氧化：2 K4[Fe(CN)6] + Cl2 →2 K3[Fe(CN)6] + 2 KCl2 K4[Fe(CN)6] + 2 H2O + 13 Cl2（过量）→2 HCN + 10 CNCl + 8 KCl + 2 FeCl3 + 2 HClO亚铁氰化钾也可以被过氧化氢氧化：2 K4[Fe(CN)6] + H2O2 →2 K3[Fe(CN)6] + 2 KOH2 K4[Fe(CN)6] + H2O2 + 2 HCl →2 K3[Fe(CN)6] + 2 KCl + 2 H2O此外，它还可以被其他氧化剂，如高锰酸钾，氧化为铁氰酸钾。
和酸反应亚铁氰化钾和盐酸反应可以得到亚铁氰酸：K4[Fe(CN)6](浓) + 4 HCl →H4[Fe(CN)6] + 4 KCl和硫酸反应的产物则取决于硫酸的浓度、具体反应条件等：2 K4[Fe(CN)6] + 6 H2SO4(稀、沸) →6 KHSO4 + K2Fe[Fe(CN)6]↓(白) + 6 HCNK4[Fe(CN)6] + 3 H2SO4(3:1稀) —共沸→6 HCN + FeSO4 + 2 K2SO4K4[Fe(CN)6] + 6H2SO4(浓) + 6 H2O—共沸→FeSO4 + 2 K2SO4 + 3 (NH4)2SO4 + 6 CO↑K4[Fe(CN)6] + 11 H2SO4(浓) + 6 H2O—共沸→6NH4HSO4 + 4 KHSO4 + FeSO4 + 6 CO↑K4[Fe(CN)6] + 4 H2SO4(浓、缓慢加入) →4 KHSO4 + H4[Fe(CN)6]和氮的含氧酸反应：K4[Fe(CN)6] + HNO2 + CH3COOH →K3[Fe(CN)6] + CH3COOK + NO↑+ H2O3 K4[Fe(CN)6] +4 HNO3(浓) →K3[Fe(CN)6] + 3 KNO3 + NO↑+ 2 H2O和盐溶液反应亚铁氰化钾和金属盐溶液大多发生复分解反应，金属离子取代钾离子（部分或完全取代），通常产生沉淀。
食品添加剂使用标准
食品添加剂使用标准食品添加剂使用标准导言：食品添加剂是指在食品加工过程中向食品中添加的用于改变食品性质、增强保鲜效果或改善食品品质的化学物质。
随着食品工业的迅猛发展，食品添加剂在我们的日常生活中扮演着重要的角色。
然而，由于食品添加剂的广泛应用，人们对食品添加剂可能带来的风险和危害也日益关注。
为此，各国纷纷制定了食品添加剂使用标准，以确保食品安全和保证消费者的健康。
本文将深入探讨食品添加剂使用标准的相关内容，旨在为读者提供关于食品添加剂的全面、深刻和灵活的理解。
一、食品添加剂的定义和分类食品添加剂是指在食品生产和加工过程中，为了提高食品品质、改善食品口感、延长食品保鲜期以及增加食品安全性等目的而添加的化学物质。
根据其功能和应用范围，食品添加剂可以分为多种不同的类型，包括色素、防腐剂、甜味剂、增稠剂等。
二、食品添加剂使用标准的制定1.安全性评估食品添加剂使用标准的制定首先要保证食品添加剂的安全性。
各国食品药品监管机构会对食品添加剂进行严格的安全性评估。
该评估包括对食品添加剂毒性、致癌性、致敏性等方面的研究，以确定其在合理使用水平下对消费者的健康是否存在风险。
2.最大使用量限制为了控制食品添加剂的使用，各国食品法规通常规定了最大使用量限制。
这些限制基于食品添加剂的安全性评估结果和消费者对食品添加剂摄入量的评估。
最大使用量限制通常以每千克或每升食品添加剂的最大允许含量来表示。
3.功能性要求食品添加剂使用标准还会对食品添加剂的功能性要求进行规定。
这包括对食品添加剂在食品中的作用、稳定性、pH值要求等方面的要求。
三、不同国家的食品添加剂使用标准比较不同国家在食品添加剂使用标准方面存在一些差异。
以下以美国、欧盟和中国为例，对其食品添加剂使用标准进行比较。
1.美国美国食品药品监督管理局（FDA）负责制定和执行食品添加剂使用标准。
美国的食品添加剂使用标准相对宽松，其允许使用的食品添加剂种类较多，但同时也对最大使用量限制和功能性要求进行了明确规定。
海藻粉的欧盟标准-概述说明以及解释
海藻粉的欧盟标准-概述说明以及解释1.引言1.1 概述概述部分：海藻粉作为一种重要的天然食品添加剂，在食品工业中具有广泛的应用。
随着人们对健康饮食的重视和对天然食品的追求，海藻粉在市场上受到越来越多的关注。
欧盟作为世界上最大的食品市场之一，对海藻粉的标准要求相对严格，以确保消费者的健康和安全。
本文将探讨海藻粉的定义、特点，以及欧盟对海藻粉的标准要求和在欧盟市场的应用情况，旨在深入了解海藻粉在欧盟市场的重要性和发展前景。
1.2 文章结构文章结构部分应包括以下内容：在文章结构部分，将详细介绍本文的组织架构，包括各个章节的内容和逻辑关系。
具体包括：1. 引言部分：介绍海藻粉和欧盟标准的背景和重要性；2. 正文部分：分为海藻粉的定义和特点、欧盟对海藻粉的标准要求以及海藻粉在欧盟市场的应用情况；3. 结论部分：总结海藻粉在欧盟市场的重要性，并讨论欧盟标准的影响和展望海藻粉在欧盟市场的发展前景。
这样的结构可以帮助读者更好地理解文章的内容，把握论点和论据的关系。
文章的目的是通过了解和分析欧盟对海藻粉的标准要求以及海藻粉在欧盟市场的应用情况，探讨海藻粉在欧盟市场的重要性和发展前景。
同时，通过对欧盟标准的重要性进行讨论，可以帮助读者更好地了解海藻粉在欧盟市场的地位和发展趋势，从而为相关决策提供参考依据。
通过本文的撰写，可以促进对海藻粉在欧盟市场的认识和促进其可持续发展。
编写文章1.3 目的部分的内容2.正文2.1 海藻粉的定义和特点海藻粉是一种由海藻经过加工而成的粉状物质，通常具有丰富的营养价值和多种功效。
海藻是海洋中生长的一种植物，含有丰富的蛋白质、脂肪、碳水化合物、维生素、矿物质等营养成分，被认为是一种非常健康的食品原料。
海藻粉常见的种类包括海带粉、紫菜粉、褐藻粉等，每种海藻粉都具有其独特的特点。
海藻粉具有调节胃肠功能、促进新陈代谢、增强免疫力、抗氧化等功能，被广泛用于保健品、化妆品、食品加工等领域。
海藻粉的特点还包括其天然的来源，不含有害化学物质，易于被人体吸收利用，具有较长的保存期限等优点。
β-羟基β-甲基丁酸钙欧盟标准
β-羟基β-甲基丁酸钙欧盟标准全文共四篇示例，供读者参考第一篇示例：β-羟基β-甲基丁酸钙是一种在欧盟国家被广泛使用的添加剂，也被称为钙甲基羟丁酸盐。
它主要用作酸度调节剂和抗氧化剂，可以延长食品的保存期限和改善口感。
欧盟针对β-羟基β-甲基丁酸钙的使用制定了严格的标准，以确保食品安全和质量。
欧盟对β-羟基β-甲基丁酸钙的使用制定了严格的标准。
根据欧盟法规，食品添加剂必须符合以下要求：必须是合法的、安全的、有必要的，并且不会欺骗消费者。
对于β-羟基β-甲基丁酸钙，欧盟规定其最大使用量不能超过食品中所有添加剂的最大限值，以确保食品安全。
欧盟还规定了β-羟基β-甲基丁酸钙在食品中的使用范围和限制条件，禁止在某些特定食品中使用，如婴儿食品和特殊医学用途的配方食品。
除了食品安全方面的规定，欧盟还对食品标签中的添加剂信息做出了详细规定。
根据欧盟法律，所有食品标签必须清楚标明添加剂的名称和用量，以便消费者了解食品的成分和安全性。
对于β-羟基β-甲基丁酸钙，其在食品标签上必须以E码的形式标明，如E579，以区别于其他食品成分。
第二篇示例：β-羟基β-甲基丁酸钙，又称为β-hydroxy β-methyl butyrate calcium，简称HMB-Ca。
它是一种具有多种保健功效的营养补充剂，被广泛用于运动员和健身爱好者群体中。
欧盟对于HMB-Ca的标准非常严格，确保产品的质量和安全性，以保护消费者的健康。
为了确保HMB-Ca的质量和安全性，欧盟对其制定了严格的标准。
HMB-Ca的生产必须符合欧盟的生产规范，确保生产过程中严格控制原料的质量和生产工艺。
产品必须通过严格的质量检测，确保每批产品的成分含量准确，不含有害物质，符合欧盟食品安全标准。
欧盟要求HMB-Ca的产品标签必须清晰明了，包括产品成分、使用方法、适用人群、注意事项等信息必须清晰标注，以帮助消费者正确合理地选择和使用产品。
而且，欧盟还规定HMB-Ca的广告宣传必须真实准确，不得夸大功效或虚假宣传，以保护消费者权益。
欧盟食品添加剂法规
欧洲议会和欧盟理事会， 考虑到建立欧洲共同体的条约，特别是其第100a条； 考虑到委员会的提案（OJ No C 206，13．8．1992，p．12，和OJ No C 189，13．7．1993， p．11）， 考虑到经济与社会委员会的意见（OJ No C 108，19．4．1993，p．26）， 按照条约第189b条（1993年5月26日欧洲议会意见(OJ NoCl76，28．6．1993，p．117)， 批准于1993年12月2日(OJ NoC 342，20．12．1993)，1994年3月10日理事会共同立场(OJ No C 172，24．6．1994，p．4)）以及1994年11月16日欧洲议会 决议(OJ NoC 341，5．12．1994) 规定的程序采取措施， 考虑到理事会1988年12月21日关于使各成员国食品添加剂法律趋于一致的指令89／107 ／EEC(OJ No L 40，11．2．1989，p，27)，特别是其中的第3条第2款，
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注：文中凡被修订的条款均加注了M1，M2，M3，M4，M5，M6的上标．修订指令的生效日 期如下：
M1的生效日期为：1997年4月4日。 M2的生效日期为：1998年11月4日。符合该指令的产品将最迟于2000年5月4日获准 销售。不符合该指令 的产品将自2000年11月4日起禁止销售，不过在此日期前已投放市场或已加贴标签 的产品可以继续销售直 至售完为止。 M3的生效日期为：2001年2月24日。 M4的生效日期为：2003年?月l?日。 M5的生效日期为：2003年11月20日。 M6的生效日期为：2004年1月29日。符合该指令的产品将最迟于2005年?月27日获准 销售和使用。不符合该指令的产品将自2006年1月27日起禁止销售和使用，不过在此日 期前已投放市场或已加贴标签的产品可以继续销售直到售完为止。
新的欧盟授权食品添加剂列表生效
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聚甘油脂肪酸酯欧盟标准
聚甘油脂肪酸酯欧盟标准全文共四篇示例，供读者参考第一篇示例：聚甘油脂肪酸酯是一种常见的食品添加剂，广泛应用于食品工业中。
欧盟对聚甘油脂肪酸酯的使用做出了一系列标准和规定，以保障消费者的健康和安全。
本文将对欧盟关于聚甘油脂肪酸酯的标准进行详细介绍。
聚甘油脂肪酸酯是由甘油和脂肪酸酯化反应制成的一种混合物。
它能够改善食品的口感、保持食品的形状和稳定性，并延长食品的保质期。
在欧盟，聚甘油脂肪酸酯被广泛用于面包、饼干、糕点、乳制品等各类食品中。
根据欧盟法规，聚甘油脂肪酸酯属于食品添加剂，其使用必须符合《食品添加剂使用标准》（EC）号231/2012的规定。
根据该标准，聚甘油脂肪酸酯的用量应符合《食品添加剂用量指导》（E）号1129/2011的限量，且不得超过最大使用限量。
欧盟还规定了聚甘油脂肪酸酯的质量标准。
根据《食品添加剂质量标准》（EU）号231/2012的规定，聚甘油脂肪酸酯必须符合规定的物理、化学指标，并且不得含有对人体健康有害的金属、病原微生物等有害物质。
欧盟还对聚甘油脂肪酸酯的标签和说明书做出了具体规定。
在食品包装上必须清晰标注聚甘油脂肪酸酯的名称和用量，并且提醒消费者应遵循使用指导。
如果食品中含有聚甘油脂肪酸酯，还必须在产品说明书上明确标注。
除了上述规定外，欧盟还对聚甘油脂肪酸酯的生产企业和检验机构进行了监管。
生产企业必须在符合食品安全生产标准的环境下生产，检验机构必须具备权威的检验技术和设备，并能够准确检测聚甘油脂肪酸酯中有害物质的含量。
欧盟对聚甘油脂肪酸酯的标准和规定旨在确保食品安全和消费者权益。
只有符合规定的聚甘油脂肪酸酯才能在欧盟市场上合法销售和使用。
消费者在购买食品时，应留意食品标签上的成分表，避免食用含有违规聚甘油脂肪酸酯的食品，以保障自身健康与安全。
第二篇示例：聚甘油脂肪酸酯是一种多功能的食品添加剂，被广泛用于食品工业中作为乳化剂、稳定剂和增稠剂等。
在欧盟国家，对于聚甘油脂肪酸酯的使用和标准也有着严格的规定。
欧盟标准中E开头的着色剂和防腐剂的具体名称
喹啉黄(Quinoline Yellow,E104)为水溶性偶氮类合成色素,在英国常用于冰糕、水果、蛋糕、巧克力、面包、奶酪酱、软饮料等食品的着色。
由于该色素可能导致儿童多动症,日本、美国及挪威禁用于食品,而我国仅允许在预调酒中添加,且最大使用量为0.1g/L[1]。
酸性绿S(Green S,E142)为三芳甲烷型着色剂。
2006年,Jamal通过体外细胞培养实验发现,酸性绿S能显著增加体细胞和生殖细胞的遗传突变概率[2],表明该色素可能具有诱变作用,提高癌症发病率。
此外,一些食品安全相关研究表明,酸性绿S还会导致哮喘,皮疹和多动症。
目前,挪威、瑞士、芬兰、日本、加拿大、美国禁止在食品中使用酸性绿S。
我国国家标准GB2760中未包括该色素,也不得在食品中使用。
专利蓝V(Patent Blue V,E131)也属于三芳甲烷型着色剂。
2007年,Donna等发现该色素对儿童成长健康不利,可能造成儿童多动症[3]。
澳大利亚、挪威、日本、新西兰及美国等禁止在食品中使用该色素,在我国也不允许使用。
2010年4月欧洲食品安全局认为色素Brown HT (E 155)，也可用于软饮料、烘焙产品和糖果，以及用于酱油、调料和腌制品。
专家组认为应将该色素原来的ADI值减半，变为每千克体重1.5毫克（mg/kg bw）。
理由是动物长期食用Brown HT（摄入量低于以前的ADI值）后带来轻微降低体重增加的不利影响。
E 数字为数学常数看见: E (数学常数)。
________________________________________E 数字是简易格式定义为食品添加剂和通常被发现在食物标签。
' E ' 前缀表明添加剂是批准用于欧共体。
E 被编号的添加剂的加法对食品是持续的健康忧虑的问题许多年。
许多这样添加剂应该与混乱连接包括过敏、紧张的疾病、肠混乱、癌症、心脏病和关节炎。
在最近岁月许多这些添加剂也许是基因上修改过的进一步关心提出了(GM) 起源。
食品添加剂欧盟编码一览表
•E100 Curcumin•E101 (i) Riboflavin (ii) Riboflavin-5'-phosphate•E102 Tartrazine•E104 Quinoline Yellow•E110 Sunset Yellow FCF, Orange Yellow S•E120 Cochineal, Carminic acid, Carmines•E122 Azorubine, Carmoisine•E123 Amaranth•E124 Ponceau 4R, Cochineal Red A•E127 Erythrosine•E128 Red 2G•E129 Allura Red AC•E131 Patent Blue V•E132 Indigotine, Indigo carmine•E133 Brilliant Blue FCF•E140 Chlorophylis and Chlorophyllins: (i) Chlorophylls (ii) Chlorophyllins•E141 Copper complexes of chlorophylls and chlorophyllins (i) Copper complexes of chlorophylls (ii) Copper complexes of chlorophyllins •E142 Greens S•E150a Plain caramel•E150b Caustic sulphite caramel•E150c Ammonia caramel•E150d Sulphite ammonia caramel•E151 Brilliant Black BN, Black PN•E153 Vegetable carbon•E154 Brown FK•E155 Brown HT•E160a Carotenes: (i) Mixed carotenes (ii) Beta-carotene•E160b Annatto, bixin, norbixin•E160c Paprika extract, capsanthin, capsorubin•E160d Lycopene•E160e Beta-apo-8'-carotenal (C 30)•E160f Ethyl ester of beta-apo-8'-carotenic acid (C 30)•E161b Lutein•E161g Canthaxanthin•E162 Beetroot Red, betanin•E163 Anthocyanins•E170 Calcium carbonates•E171 Titanium dioxide•E172 Iron oxides and hydroxides•E173 Aluminium•E174 Silver•E175 Gold•E180 Latolrubine BK•E200 Sorbic acid•E202 Potassium sorbate•E203 Calcium sorbate•E210 Benzoic acid•E211 Sodium benzoate•E212 Potassium benzoate•E213 Calcium benzoate•E214 Ethyl p-hydroxybenzoate•E215 Sodium ethyl p-hydroxybenzoate•E216 Propyl p-hydroxybenzoate•E217 Sodium propyl p-hydroxybenzoate•E218 Methyl p-hydroxybenzoate•E219 Sodium methyl p-hydroxybenzoate•E220 Sulphur dioxide•E221 Sodium sulphite•E222 Sodium hydrogen sulphite•E223 Sodium metabisulphite•E224 Potassium metabisulphite•E226 Calcium sulphite•E227 Calcium hydrogen sulphite•E228 Potassium hydrogen sulphite•E230 Biphenyl, diphenyl•E231 Orthophenyl phenol•E232 Sodium orthophenyl phenol•[E233 Thiabendazole] - Item deleted by Directive 98/72/EC•E234 Nisin•E235 Natamycin•E239 Hexamethylene tetramine•E242 Dimethyl dicarbonate•E249 Potassium nitrite•E250 Sodium nitrite•E251 Sodium nitrate•E252 Potassium nitrate•E260 Acetic acid•E261 Potassium acetate•E262 Sodium acetates (i) Sodium acetate (ii) Sodium hydrogen acetate (sodium diacetate)•E263 Calcium acetate•E270 Lactic acid•E280 Propionic acid•E281 Sodium propionate•E282 Calcium propionate•E283 Potassium propionate•E284 Boric acid•E285 Sodium tetraborate (borax)•E290 Carbon dioxide•E296 Malic acid•E297 Fumaric acid•E300 Ascorbic acid•E301 Sodium ascorbate•E302 Calcium ascorbate•E304 Fatty acid esters of ascorbic acid (i) Ascorbyl palmitate (ii) Ascorbyl stearate•E306 Tocopherol-rich extract•E307 Alpha-tocopherol•E308 Gamma-tocopherol•E309 Delta-tocopherol•E310 Propyl gallate•E311 Octyl gallate•E312 Dodecyl gallate•E315 Erythorbic acid•E316 Sodium erythorbate•E320 Butylated hydroxyanisole (BHA)•E321 Butylated hydroxytoluene (BHT)•E322 Lecithins•E325 Sodium lactate•E326 Potassium lactate•E327 Calcium lactate•E330 Citric acid•E331 Sodium citrates (i) Monosodium citrate (ii) Disodium citrate (iii) Trisodium citrate•E332 Potassium citrates (i) Monopotassium citrate (ii) Tripotassium citrate•E333 Calcium citrates (i) Monocalcium citrate (ii) Dicalcium citrate (iii) Tricalcium citrate•E334 Tartaric acid (L(+)-)•E335 Sodium tartrates (i) Monosodium tartrate (ii) Disodium tartrate•E336 Potassium tartrates (i) Monopotassium tartrate (ii) Dipotassium tartrate•E337 Sodium potassium tartrate•E338 Phosphoric acid•E339 Sodium phosphates (i) Monosodium phosphate (ii) Disodium phosphate (iii) Trisodium phosphate•E340 Potassium phosphates (i) Monopotassium phosphate (ii) Dipotassium phosphate (iii) Tripotassium phosphate•E341 Calcium phosphates (i) Monocalcium phosphate (ii) Dicalcium phosphate (iii) Tricalcium phosphate•E343 Magnesium phosphates (i) monomagnesium phosphate (ii) Dimagnesium phosphate [Under discussion and may be included in a future amendment to the Directive on miscellaneous additives]•E350 Sodium malates (i) Sodium malate (ii) Sodium hydrogen malate •E351 Potassium malate•E352 Calcium malates (i) Calcium malate (ii) Calcium hydrogen malate•E353 Metatartaric acid•E354 Calcium tartrate•E355 Adipic acid•E356 Sodium adipate•E357 Potassium adipate•E363 Succinic acid•E380 Triammonium citrate•E385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)•E400 Alginic acid•E401 Sodium alginate•E402 Potassium alginate•E403 Ammonium alginate•E404 Calcium alginate•E405 Propan-1,2-diol alginate•E406 Agar•E407 Carrageenan•E407a Processed eucheuma seaweed [Added in December 1996 by Directive 96/83/EC]•E410 Locust bean gum•E412 Guar gum•E413 Tragacanth•E414 Acacia gum (gum arabic)•E415 Xanthan gum•E416 Karaya gum•E417 Tara gum•E418 Gellan gum•E420 Sorbitol (i) Sorbitol (ii) Sorbitol syrup•E421 Mannitol•E422 Glycerol•E425 Konjac (i) Konjac gum (ii) Konjac glucomannane[Added in October 1998 by Directive 98/72/EC]•E426 Soybean hemicellulose [Listed in proposed amendment in COM(2004)650 published October 2004]•E431 Polyoxyethylene (40) stearate•E432 Polyoxyethylene sorbitan monolaurate (polysorbate 20)•E433 Polyoxyethylene sorbitan monooleate (polysorbate 80)•E434 Polyoxyethylene sorbitan monopalmitate (polysorbate 40) •E435 Polyoxyethylene sorbitan monostearate (polysorbate 60) •E436 Polyoxyethylene sorbitan tristearate (polysorbate 65)•E440 Pectins (i) pectin (ii) amidated pectin•E442 Ammonium phosphatides•E444 Sucrose acetate isobutyrate•E445 Glycerol esters of wood rosins•E450 Diphosphates: (i) Disodium diphosphate (Disodium dihydrogen diphosphate, Disodium dihydrogen pyrophosphate, Sodium acidpyrophosphate, Disodium pyrophosphate); (ii) Trisodiumdiphosphate (Acid trisodium pyrophosphate, Trisodium monohydrogen diphosphate); (iii) Tetrasodium diphosphate (Tetrasodiumpyrophosphate, Sodium pyrophosphate); (iv) Dipotassiumdiphosphate (v) Tetrapotassium diphosphate (Potassiumpyrophosphate, Tetrapotassium pyrophosphate); (vi) Dicalcium diphosphate (Calcium pyrophosphate); (vii) Calcium dihydrogen diphosphate (Acid calcium pyrophosphate, Monocalcium dihydrogen pyrophosphate)•E451 Triphosphates: (i) Pentasodium triphosphate (pentasodium tripolyphosphate, sodium tripolyphosphate); (ii) Pentapotassium triphosphate (Pentapotassium tripolyphosphate, Potassiumtriphosphate, Potassium tripolyphosphate)•E452 Polyphosphates: (i) Sodium polyphosphates (Sodium hexametaphosphate, Sodium tetrapolyphosphate, Graham's salt, Sodium polyphosphates, glassy, Sodium polymetaphosphate, Sodium metaphosphate, Insoluble sodium metaphosphate, Maddrell's salt, Insoluble sodium polyphosphate, IMP); (ii) Potassiumpolyphosphates (Potassium metaphosphate, Potassiumpolymetaphosphate, Kurrol salt); (iii) Sodium calciumpolyphosphate (Sodium calcium polyphosphate, glassy); (iv) Calcium polyphophates (Calcium metaphosphate, Calcium polymetaphosphate)•E459 Beta-cyclodextrine [Added in October 1998 by Directive 98/72/EC]•E460 Cellulose (i) Microcrystalline cellulose (ii) Powdered cellulose•E461 Methyl cellulose•E462 Ethyl cellulose [Listed in proposed amendment in COM(2004)650 published October 2004]•E463 Hydroxypropyl cellulose•E464 Hydroxypropyl methyl cellulose•E465 Ethyl methyl cellulose•E466 Carboxy methyl cellulose, Sodium carboxy methyl cellulose•E467 Ethyl hydroxyethyl cellulose [Number had been allocated in a proposed amendment to Directive 95/2 circulated in August 1999. However, it was not accepted and further evaluation was requested]•E468 Crosslinked sodium carboxymethyl cellulose [Added in October 1998 by Directive 98/72/EC]•E469 Enzymically hydrolysed carboxy methyl cellulose[Added in October 1998 by Directive 98/72/EC]•E470a Sodium, potassium and calcium salts of fatty acids•E470b Magnesium salts of fatty acids•E471 Mono- and diglycerides of fatty acids•E472a Acetic acid esters of mono- and diglycerides of fatty acids •E472b Lactic acid esters of mono- and diglycerides of fatty acids •E472c Citric acid esters of mono- and diglycerides of fatty acids •E472d Tartaric acid esters of mono- and diglycerides of fatty acids •E472e Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids•E472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids•E473 Sucrose esters of fatty acids•E474 Sucroglycerides•E475 Polyglycerol esters of fatty acids•E476 Polyglycerol polyricinoleate•E477 Propane-1,2-diol esters of fatty acids•E479b Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids•E481 Sodium stearoyl-2-lactylate•E482 Calcium stearoyl-2-lactylate•E483 Stearyl tartrate•E491 Sorbitan monostearate•E492 Sorbitan tristearate•E493 Sorbitan monolaurate•E494 Sorbitan monooleate•E495 Sorbitan monopalmitate•E500 Sodium carbonates (i) Sodium carbonate (ii) Sodium hydrogen carbonate (iii) Sodium sesquicarbonate•E501 Potassium carbonates (i) Potassium carbonate (ii) Potassium hydrogen carbonate•E503 Ammonium carbonates (i) Ammonium carbonate (ii) Ammonium hydrogen carbonate•E504 Magnesium carbonates (i) Magnesium carbonate (ii) Magnesium hydroxide carbonate (syn. Magnesium hydrogen carbonate)•E507 Hydrochloric acid•E508 Potassium chloride•E509 Calcium chloride•E511 Magnesium chloride•E512 Stannous chloride•E513 Sulphuric acid•E514 Sodium sulphates (i) Sodium sulphate (ii) Sodium hydrogen sulphate•E515 Potassium sulphates (i) Potassium sulphate (ii) Potassium hydrogen sulphate•E516 Calcium sulphate•E517 Ammonium sulphate•E520 Aluminium sulphate•E521 Aluminium sodium sulphate•E522 Aluminium potassium sulphate•E523 Aluminium ammonium sulphate•E524 Sodium hydroxide•E525 Potassium hydroxide•E526 Calcium hydroxide•E527 Ammonium hydroxide•E528 Magnesium hydroxide•E529 Calcium oxide•E530 Magnesium oxide•E535 Sodium ferrocyanide•E536 Potassium ferrocyanide•E538 Calcium ferrocyanide•E541 Sodium aluminium phosphate, acidic•E551 Silicon dioxide•E552 Calcium silicate•E553a (i) Magnesium silicate (ii) Magnesium trisilicate•E553b Talc•E554 Sodium aluminium silicate•E555 Potassium aluminium silicate•E556 Calcium aluminium silicate•E558 Bentonite•E559 Aluminium silicate (Kaolin)•E570 Fatty acids•E574 Gluconic acid•E575 Glucono-delta-lactone•E576 Sodium gluconate•E577 Potassium gluconate•E578 Calcium gluconate•E579 Ferrous gluconate•E585 Ferrous lactate•E586 4-hexylresorcinol [Listed in proposed amendment in COM(2004)650 published October 2004]•E620 Glutamic acid•E621 Monosodium glutamate•E622 Monopotassium glutamate•E623 Calcium diglutamate•E624 Monoammonium glutamate•E625 Magnesium diglutamate•E626 Guanylic acid•E627 Disodium guanylate•E628 Dipotassium guanylate•E629 Calcium guanylate•E630 Inosinic acid•E631 Disodium inosinate•E632 Dipotassium inosinate•E633 Calcium inosinate•E634 Calcium 5'-ribonucleotides•E635 Disodium 5'-ribonucleotides•E640 Glycine and its sodium salt•E650 Zinc acetate[Added in February 2001 by Directive 2001/5/EC]•E900 Dimethyl polysiloxane•E901 Beeswax, white and yellow•E902 Candelillla wax•E903 Carnauba wax•E904 Shellac•E905 Microcrystalline wax [Added in October 1998 by Directive 98/72/EC]•E907 Hydrogenated poly-1-decene [Added in December 2003 by Directive 2003/114/EC]•E912 Montanic acid esters•E914 Oxidized polyethylene wax•E920 L-Cysteine [Added in October 1998 by Directive 98/72/EC]•E927b Carbamide•E938 Argon•E939 Helium•E941 Nitrogen•E942 Nitrous oxide•E943a Butane[Added in February 2001 by Directive 2001/5/EC]•E943b Isobutane [Added in February 2001 by Directive 2001/5/EC]•E944 Propane [Added in February 2001 by Directive 2001/5/EC]•E948 Oxygen•E949 Hydrogen [Added in February 2001 by Directive 2001/5/EC]•E950 Acesulfame K•E951 Aspartame•E952 Cyclamic acid and its Na and Ca salts•E953 Isomalt•E954 Saccharin and its Na, K and Ca salts•E955 Sucralose [Added in December 2003 by Directive 2003/115]•E957 Thaumatin•E959 NeohesperidineDC•E962 Salt of aspartame - acesulfame [Added in December 2003 by Directive 2003/115]•E965 Maltitol (i) Maltitol (ii) Maltitol syrup•E966 Lactitol•E967 Xylitol•E968 Erythritol [Listed in proposed amendment in COM(2004)650 published October 2004]•E999 Quilllaia extract•E1103 Invertase [Added in October 1998 by Directive 98/72/EC]•E1105 Lysozyme•E1200 Polydextrose•E1201 Polyvinylpyrrolidone•E1202 Polyvinylpolypyrrolidone•E1404 Oxidized starch•E1410 Monostarch phosphate•E1412 Distarch phosphate•E1413 Phosphated distarch phosphate•E1414 Acetylated distarch phosphate•E1420 Acetylated starch•E1422 Acetylated distarch adipate•E1440 Hydroxy propyl starch•E1442 Hydroxy propyl distarch phosphate•E1451 Acetylated oxidised starch[Added in October 1998 by Directive 98/72/EC]•E1450 Starch sodium octenyl succinate•E1505 Triethyl citrate•E1517 Glyceryl diacetate (diacetin)•E1518 Glyceryl triacetate (triacetin)•E1519 Benzyl alcohol•E1520 Propan-1,2-diol (propylene glycol)[Added in February 2001 by Directive 2001/5/EC]。
欧盟添加剂限量标准
No L61/1Ⅰ欧盟议会和理事会指令95/2/EC1995年2月20除了色素和甜味剂的食品添加剂欧盟议会和理事会考虑到欧盟缔结的条约,尤其是第100a条，考虑到委员会的提议，考虑到经济和社会委员会的提议，根据条约第189b制定的程序进行，考虑到1998年12月21理事会指令89/107/EEC，成员国关于为人类消费而在食品中授权使用的食品添加剂的近似法律,尤其是第3(2)条，鉴于国家之间关于防腐剂、抗氧化剂和其它添加剂和它们的使用条件的不同，鉴于这可能造成不公平的竞争。
鉴于主要考虑这些食品添加剂和它们的使用条件应当必须保护消费者的规定，鉴于普遍公认未加工的食品和某些其它食品应当远离食品添加剂，鉴于考虑到最近关于这些物质的科学和毒理学信息，一些仅允许用于某些食品和在某些条件下使用，鉴于必须制定严格的制度在婴儿配方、成长配方及断奶食品中使用食品添加剂，象在1989年3月3日理事会指令89/398/EEC中提到的，有关成员国用于特殊营养使用的食品的相近法律，尤其是第4（1）（e），鉴于本指令不影响涉及甜味剂和色素的规定，鉴于依据1991年7月15日理事会指令91/414/EEC涉及的植物保护产品投放市场，依据1990年11月27日理事会指令90/642/EEC附的在某些植物原始产品中农药残留的最高标准，包括水果和蔬菜，属于此种类的物质暂时包括在本指令中，鉴于向食品科学委员会咨询有关那些物质不是联盟规定的科目，鉴于当决定一个特殊的食品属于食物的某个种类，最好跟随向食品标准委员会咨询的程序，鉴于除色素和甜味剂外的食品添加剂的现存纯标准和那些没有纯标准存在的的新规范的修改将采纳指令89/107/EEC第11条规定的相应程序，鉴于食品科学委员会还没有提出关于面粉处理剂的的建议，鉴于那些试剂将在一个单独的指令中规定，鉴于本指令取代指令64/54/EEC、70/357/EEC、74/329/EEC和83/463/EEC，鉴于那些指令特此废除，兹采纳如下指令：第1条1．本指令是一个构成综合指令的特定的指令，在89/107/EEC指令的第3条的内涵之内，适用于除色素和甜味剂和面粉处理剂外的添加剂。
欧盟食品添加剂法规
欧洲议会和理事会指令95／2／EC
修订情况
除着色剂和甜味剂以外的食品添加剂指令
(OJ L 61,18.3.1995,p.1)
修订
官方公报
标注 修订指令
卷号 页码
日期
M1
1996 年 12 月 19 日欧洲议会和理事会指令 96／85 L 86
4 1997—03
／EC
—28
M2
1998 年 10 月 15 日欧洲议会和理事会指令 98／72 L
能互溶物质保持均匀分布的物质，包括稳定、保持或加强食品中现存颜色的物质以及增大食 品粘合能力的物质，包括在蛋白质间形成交联以使食物块粘合或重组食品的物质；
(w)“增稠剂”是用来增加食品粘性的物质。 4．面粉处理剂，不同于乳化剂，可加入面粉或面团中以提高烘烤质量。 5．就本指令之目的而言，以下物质不认为是食品添加剂： (a)按照指令80／778／EEC”（OJ No L229,30.8.,p.11。最后修订指令91/692/（OJ N0 L 377,31.12.1991,p.48）中规定用于处理饮用水的物质； (b)含有胶质、并通过用钠或钾盐部分中和后的弱酸作用下，来源于干苹果渣或柑橘类 水果的皮或二者混合物的产品(“液体胶”)； (c)胶姆糖基； (d)白色或黄色糊精，烘烤或糊精化淀粉，通过酸或碱处理的改性淀粉，漂白淀粉，物 理改性淀粉以及经酶分解处理的淀粉； (e)氯化铵； (f)血浆，可食用凝胶，蛋白质水解物和它们的盐，牛奶蛋白和麸质； (g)氨基酸及其金属盐(不包括谷氨酸、甘氨酸、半胱氨酸和胱氨酸及其金属盐)且没有 添加剂功能； (h)酪蛋白酸和酪蛋白； (i)菊粉。
欧盟色素标准-概述说明以及解释
欧盟色素标准-概述说明以及解释1.引言1.1 概述在食品和饮料行业中，色素是一种广泛应用的添加剂，用于增加产品的吸引力和视觉效果。
欧盟色素标准作为对色素使用的指导和监管，对于保障食品安全和消费者权益起着至关重要的作用。
通过对色素添加剂的使用进行标准化和规范化，欧盟色素标准旨在确保消费者在购买和食用食品时不会受到有害物质的危害。
本文将深入探讨欧盟色素标准的历史背景、制定过程以及其在食品安全中的重要性。
同时，我们将对欧盟色素标准提出建议和展望，以进一步完善相关法规和标准，保障消费者的权益和利益。
通过对欧盟色素标准的研究和分析，我们希望能够为食品行业的发展和规范化提供有益的借鉴和指导。
1.2 文章结构本篇文章将分为三个主要部分，包括引言、正文和结论。
在引言部分，我们将首先对欧盟色素标准进行概述，介绍文章的结构和目的。
接下来，在正文部分，我们将详细探讨欧盟色素标准的历史背景和制定过程，以便读者能够更全面地了解该标准的来龙去脉。
最后，在结论部分，我们将总结欧盟色素标准的重要性，并提出对该标准的建议和展望，希望能够为相关领域的研究和发展提供一定的参考价值。
通过这样的结构安排，本文旨在全面探讨欧盟色素标准的相关内容，为读者提供一个更深入的了解和思考空间。
1.3 目的制定欧盟色素标准的目的是为了保障消费者的健康和安全，确保在欧盟市场上销售的食品和饮料中使用的色素符合安全和质量标准。
通过规范色素的使用，可以有效防止不良添加物对人体健康造成的危害，保证产品的质量和稳定性。
同时，欧盟色素标准的制定还有助于促进食品工业的发展和国际贸易的顺利进行，建立起一个良性的市场竞争环境。
最终目的是为了增强欧盟市民对食品安全的信心，提升消费者的福祉和生活质量。
通过通过严格的色素标准，可以确保消费者可以选择符合质量标准的产品，从而促进欧盟食品市场的健康发展。
2.正文2.1 欧盟色素标准的历史背景欧盟色素标准的历史背景可以追溯到20世纪初。
2011年欧盟许可使用食品添加剂清单
COMMISSION REGULATION (EU) No 1130/2011of 11 November 2011amending Annex III to Regulation (EC) No 1333/2008 of the European Parliament and of theCouncil on food additives by establishing a Union list of food additives approved for use infood additives, food enzymes, food flavourings and nutrients(Text with EEA relevance)THE EUROPEAN COMMISSION,Having regard to the Treaty on the Functioning of the EuropeanUnion,Having regard to Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives ( 1 ), and in particular Articles 10 and 30(2), (3) and (5) thereof,Whereas:(1) AnnexIII to Regulation (EC) No 1333/2008 provides for the establishment of Union lists of approved food additives and their conditions of use in food additives (Parts 1 and 2), in food enzymes (Part 3), in food flavourings (Part 4) and in nutrients or categories thereof (Part 5), to which the food additives may be added according to Article 4(4) of that Regulation. The aim of the use of those food additives is to have a tech nological function in food additives or enzymes or flavourings or nutrients.(2) Foodadditives included in Annex III to Regulation (EC) No 1333/2008 may be assigned one of the functional classes laid down in Annex I on the basis of the principal technological function of the food additive. However, according to Article 9 of that Regulation, allo cating a food additive to a functional class should not preclude it from being used for several functions.(3) Foodadditives authorised having a function as carriers for use in food additives in European Parliament and Council Directive 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners ( 2 ) and their conditions of use should be included in Part 1 of Annex III to Regulation (EC) No 1333/2008 as their compliance with general conditions for inclusion and use of food additives in Union lists and particularly with Article 6(1)(a) of that Regulation has been reviewed.(4) Food additives listed as permitted carriers and carriersolvents in Directive 95/2/EC and having a function as a food additive other than carrier, should be included in Part 2 of Annex III to Regulation (EC) No 1333/2008 with the same conditions of use. Other food additives having a function other than carriers should also be included in this list.(5) Food additives and carriers authorised for use in foodenzymes as referred to in Regulation (EC) No 1332/2008of the European Parliament and of the Council of 16 December 2008 on enzymes ( 3 ) and their conditions of use should be included in Part 3 of Annex III to Regulation (EC) No 1333/2008.(6) Foodadditives authorised for use in food flavourings in Directive 95/2/EC and their conditions of use should be included in Part 4 of Annex III to Regulation (EC) No 1333/2008, as their compliance with Article 6 of that Regulation has been reviewed.(7) Foodadditives and carriers authorised for use in nutrients defined by Regulation (EC) No 1925/2006 of the European Parliament and of the Council of 20 December 2006 on the addition of vitamins andminerals and of certain other substances to foods ( 4 ) aswell as by Directive 2002/46/EC of the European Parliament and of the Council of 10 June 2002 on the approximation of the laws of the Member States relating to food supplements ( 5 ), Directive 2009/39/EC of the European Parliament and of the Council of 6 May 2009 on foodstuffs intended for particular nutritionaluses ( 6 ), and Commission Regulation (EC) No953/2009 of 13 October 2009 on substances that may be added for specific nutritional purposes in foods for particular nutritional uses ( 7 ), and their conditions of use should be included in Part 5 Section A of Annex III to Regulation (EC) No 1333/2008. Other food additives having a function other than carriers should also be included in that list, because of a technological need, which was not foreseen at the time of the adoption of Regulation (EC) No 1333/2008.( 1 ) OJ L 354, 31.12.2008, p. 16. ( 2 ) OJ L 61, 18.3.1995, p. 1.( 3 ) OJ L 354, 31.12.2008, p. 7. ( 4 ) OJ L 404, 30.12.2006, p. 26. ( 5 ) OJ L 183, 12.7.2002, p. 51. ( 6 ) OJ L 124, 20.5.2009, p. 21. ( 7 ) OJ L 269, 14.10.2009, p. 9.(8) Food additives listed as food additives permitted in foodsfor infants and young children by Directive 95/2/EC andhaving a function as a food additive in nutrients should be included with the same conditions of use in the list set out in Part 5 Section B of Annex III to Regulation (EC) No 1333/2008. That list should be completed by taking into account the opinion of Scientific Committee on Food on additives in nutrient preparations for use in infant formulae, follow-on formulae andweaning food of 13 June 1997 ( 1 ).(9) Forthe reasons of transparency and consistency specific rules for conditions of use of food additives in food additive/enzyme/nutrient preparation should be laid down.(10) Substances like sulphites,benzoates, polysorbates, sorbitan esters and sucrose esters should be listed inAnnex III to Regulation (EC) No 1333/2008; those substances are subject to tier 3 screening according to Commission Report of 2001 on Dietary Food AdditiveIntake in the European Union ( 2 ) and are raising concernswith respect to the ADI value. The conditions of use of those substances may be revised as a follow-up of the expected opinion of the European Food Safety Authority in the framework of the re-evaluation programme as established by Commission Regulation (EU) No 257/2010 ( 3 ) setting up a programme for the re- evaluation of approved additives, which includes among others an intake assessment.(11) Thespecifications of food additives listed in Annex III to Regulation (EC) No 1333/2008 relating to origin, purity criteria and any other necessary information are set out in Commission Directives 2008/128/EC of 22 December 2008 laying down specific purity criteria concerningcolours for use in foodstuffs ( 4 ), 2008/60/EC of17 June 2008 laying down specific purity criteriaconcerning sweeteners for use in foodstuffs ( 5 ) and2008/84/EC of 27 August 2008 laying down specific purity criteria on food additives other than colours andsweeteners ( 6 ).(12) Dueto the fact that some of preparations have been used since decades, a transitional period of 24 monthsfollowing the entry into force of this Regulation should be provided to enable the food business operators to adapt to the requirements laid down in Parts 2, 3 and 5 Section A of Annex III to Regulation (EC) No 1333/2008 as amended by this Regulation. A transi tional period of 18 months following the entry into force of this Regulation should be provided to enable the food business operators to adapt to the requirements laid down in Parts 1 and 4 of the Annex III as amended by this Regulation.(13) The measures provided for in this Regulation are inaccordance with the opinion of the StandingCommittee on the Food Chain and Animal Health and neither the European Parliament nor the Council has opposed them,HAS ADOPTED THIS REGULATION:Article 1Amendment to Regulation (EC) No 1333/2008 Annex III to Regulation (EC) No 1333/2008 is replaced by the text of the Annex to this Regulation.Article 2Transitional measuresPreparations not complying with Parts 2, 3 and/or Section A ofPart 5 of Annex III to Regulation (EC) No 1333/2008, as amended by this Regulation, may continue to be placed on the market in accordance with national provisions during a period of 24 months from the date of entry into force of this Regulation. Foods containing such preparations that have been lawfully placed on the market within that period may be marketed until stocks are exhausted.Preparations not complying with Parts 1 and 4 of Annex III to Regulation (EC) No 1333/2008, as amended by this Regulation, may continue to be placed on the market in accordance with the provisions of Annexes I to VI to Directive 95/2/EC until 31 May 2013. Foods containing such preparations that have been lawfully placed on the market within that period may be marketed until stocks are exhausted.( 1 ) Opinion of the Scientific Committee on Food on Additives in nutrient preparations for use in infant formulae, follow-on formulae and weaning food, Reports of SCF (40th series, 1998). ( 2 ) Report from the Commission on Dietary Food Additive Intake in the European Union COM(2001) 542 final. ( 3 ) OJ L 80, 26.3.2010, p. 19. ( 4 ) OJ L 6, 10.1.2009, p. 20. ( 5 ) OJ L 158, 18.6.2008, p. 17. ( 6 ) OJ L 253, 20.9.2008, p. 1.Entry into forceThis Regulation shall enter into force on the 20th day following its publication in the Official Journal of the European Union.It shall apply from 2 December 2011.This Regulation shall be binding in its entirety and directly applicable in the Member States.Done at Brussels, 11 November 2011.For the CommissionThe PresidentJosé Manuel BARROSO‘ANNEX IIIUnion list of food additives including carriers approved for use in food additives, food enzymes, foodflavourings, nutrients and their conditions of useDefinitions1. “nutrients” for the purposes of this Annex means vitamins, minerals and other substances added for nutritionalpurposes, as well as substances added for physiological purposes as covered by Regulation (EC) No 1925/2006, Directive 2002/46/EC, Directive 2009/39/EC and Regulation (EC) No 953/2009.2. “preparation” for the purposes of this Annex means a formulation consisting of one or more food additives, foodenzymes and/or nutrients in which substances such as food additives and/or other food ingredients are incorporated to facilitate their storage, sale, standardisation, dilution or dissolution.PART 1Carriers in food additives(*) Maximum level from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505, E 1517 and E 1518). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources.PART 2Food additives other than carriers in food additives (*)(*) Except enzymes authorised as food additives.(**) E 163 anthocyanins may contain up to 100 000 mg/kg sulphites. E 150 b caustic sulphite caramel and E 150 d sulphite ammonia caramel may contain 2 000 mg/kgaccording to the purity criteria (Directive 2008/128/EC).Note: General rules for conditions of use of Food additives in Part 2(1) Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general “quantum satis ”principle included in Annex II Part C(1) Group I, have been included as food additives (other than for the purpose of carriers) in food additives under the general “quantum satis ” principle, unless stated otherwise. (2) For phosphates and silicates maximum limits have been set only in the food additive preparation and not in the final food.(3) For all other food additives with a numerical ADI value maximum limits have been set for the food additive preparation and the final food. (4) No food additives are authorised for their function as colour, sweetener or flavour enhancer.PART 3Food additives including carriers in food enzymes (*)(*) Including enzymes authorised as food additives.(**) Maximum level from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505, E 1517 and E 1518). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources.Note: General rules for conditions of use of Food additives in Part 3(1) Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general “quantum satis”principle, included in Annex II Part C(1) Group I, have been included as food additives in food enzymes under the general “quantum satis” principle, unless stated otherwise.(2) For phosphates and silicates, when used as additives, maximum limits have been set only in the food enzyme preparation and not in the final food.(3) For all other food additives with a numerical ADI value maximum limits have been set for the food enzyme preparation and the final food.(4) No food additives are authorised for their function as colour, sweetener or flavour enhancer.PART 4Food additives including carriers in food flavourings(*) Proportionality rule: when combinations of gallates, TBHQ, and BHA are used, the individual levels must be reduced proportionally. (**) Spice oleoresins are defined as extracts of spices from which the extraction solvent has been evaporated leaving a mixture of the volatile oil and resinous material from the spice.PART 5Food additives in nutrientsSection A— Food additives in nutrients except nutrients intended to be used in foodstuffs for infants and young children listed in point 13.1 of Part E of Annex II:(*) Maximum level for E 1518 and E 1520 from all sources in foodstuffs 3 000 mg/kg (individually or in combination with E 1505 and E 1517). In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 000 mg/l from all sources.Section B— Food additives added in nutrients intended to be used in foodstuffs for infants and young children listed in Point 13.1of Part E of Annex II:Note: General rules for conditions of use of Food additives in Part 5(1) Food Additives presented in Table 1 of Part 6 of this Annex, which are generally permitted for use in food under the general “quantum satis”principle, included in Annex II Part C(1) Group I, have been included as food additives in nutrients under the general “quantum satis” principle, unless stated otherwise.(2) For phosphates and silicates, when used as additives, maximum limits have been set only in the nutrient preparation and not in the final food.(3) For all other food additives with a numerical ADI value maximum limits have been set for the nutrient preparation and the final food.(4) No food additives are authorised for their function as colour, sweetener or flavour enhancer.PART 6Definitions of groups of food additives for the purposes of Parts 1 to 5Table 1Table 2Sorbic acid — sorbatesTable 3Sulphur dioxide — sulphitesTable 4PolysorbatesTable 5Sorbitan estersTable 6Phosphoric acid — phosphates — di-, tri- and polyphosphatesTable 7Alginic acid — alginates。
欧盟允许使用的食品添加剂
欧盟允许使用的食品添加剂欧洲委员会的立法对食品添加剂有以下3个粗略的分类：(1)甜味剂(94/35/EC法令)；(2)着色剂(94/36/EC法令)；(3)除甜味剂和着色剂以外的添加剂(95/2/EC法令)——“多种”添加剂法令。
欧盟的食品添加剂分类及定义见下表：欧盟添加剂种类定义酸增加食物酸度的物质以及赋予食物酸味的物质酸度调节剂调节和控制食物酸碱性的物质抗结剂能减少食物颗粒黏附到一起的物质消泡剂能阻止或减少泡沫形成的物质膨松剂能增加食品的体积，而对其能量值没有明显影响的物质载体以及载体溶剂用于溶解、稀释食物或用其他物理手段以改变食物状态的添加剂，以方便操作、应用或使用着色剂增加或恢复食物颜色的物质，包括食物的天然成分和天然来源的物质，这些物质不能作为食物来消费，也不能作为食物的特征成分乳化剂将两种或两种以上互不相容的物质如食物中的油和水形成均匀混合物或能维持混合物均匀状态的物质乳化盐将乳酪中的蛋白质转化为分散的形式，从而使脂肪和其他成分呈均匀分布状态的物质固定剂使水果和蔬菜组织保持新鲜状态的物质或者可与凝胶剂作用形成和增强凝胶的物质增味剂增强食物原有口味或/和风味的物质面粉处理剂(FTA)添加到面粉和面团,改善面团烘焙质量的物质(与乳化剂不同)上光剂涂抹到食物外表面后,可赋予食物光泽外观或能给食物提供保护层的物质水分保持剂能防止食物在低湿度的空气中变干的物质,或促进粉状物在水溶液中溶解的物质改性淀粉将食用淀粉进行一种或多种化学处理，如物理处理、酶处理、酸处理或碱处理后得到的物质填充气体除了空气以外的,在将食物放入容器前、放入时或放入后充入到容器中的气体推进气体除了空气以外的,将食物从容器中排出的气体发泡剂本身或混合后可释放出气体,从而增大生面团或面糊体积的物质发泡剂本身或混合后可释放出气体，从而增大生面团或面糊体积的物质螯合剂可与金属离子形成化合物的物质稳定剂能维持食物物理状态的物质,能使食物中两种或两种以上互不相容的物质呈均匀分散状态的物质,能使食物已有色泽保持稳定的物质甜味剂能赋予食物甜味的物质增稠剂能增加食物黏度的物质欧盟食品添加剂列表酸编码添加剂名称270 乳酸296 苹果酸297 富马酸330 柠檬酸334 酒石酸338 磷酸353 偏酒石酸355 己二酸363 琥珀酸507 盐酸513 硫酸574 葡萄糖575 葡糖酸一δ一内醋酸度调节剂编码添加剂名称327 乳酸钙331 柠檬酸钠：（1）柠檬酸一钠；（2）柠檬酸二钠；（3）柠檬酸三钠332 柠檬酸钾：（1）柠檬酸一钾；（2）柠檬酸三钾333 柠檬酸钙：（1）柠檬酸一钙；（2）柠檬酸二钙；（3）柠檬酸三钙339 磷酸钠：（1）磷酸一钠；（2）磷酸二钠；（3）磷酸三钠340 磷酸钾：（1）磷酸一钾；（2）磷酸二钾；（3）磷酸三钾341 磷酸钙：（1）磷酸一钙；（2）磷酸二钙；（3）磷酸三钙343 磷酸镁：（1）磷酸一镁；（2）磷酸二镁350 苹果酸钠：（1）苹果酸钠；（2）苹果酸氢钠351 苹果酸钾352 苹果酸钙：（1）苹果酸钙；（2）苹果酸氢钙354 酒石酸钙356 己二酸钠357 己二酸钾380 柠檬酸三铵450 二磷酸二钙500 碳酸钠：（1）碳酸钠；（3）碳酸氢三钠501 碳酸钾：（1）碳酸钾；（2）碳酸氢钾503 碳酸铵：（1）碳酸铵；（2）碳酸氢铵504 碳酸镁：（1）碳酸镁；（2）碳酸氢镁514 硫酸氢钠515 磷酸氢钾522 硫酸钾铝523 硫酸饺铝524 氢氧化钠525 氢氧化钾526 氢氯化钙527 氢氧化铵528 氢氧化镁529 氧化钙577 葡糖酸钾578 葡糖酸钙抗结剂编码添加剂名称530 氧化镁535 亚铁氰化钠536 亚铁氰化钾538 亚铁氰化钙551 二氧化硅552 硅酸钙553 硅酸镁：a（1）硅酸镁；（2）1硅酸镁(合成) 、2三硅酸镁b 滑石粉554 硅酸铝钠555 硅酸铝钾556 硅酸铝钙558 膨润土559 硅酸铝(高岭土)消泡剂编码添加剂名称900 甲基聚硅氧烷1521 聚乙二醇6000膨松剂编码添加剂名称1200 聚糊精着色剂编码添加剂名称100 姜黄素101 核黄素：（1）核黄素；（2）核黄素-5’-磷酸102 柠檬黄104 喹啉黄110 日落黄；柑橘黄120 胭脂虫红，胭脂红酸，洋红122 偶氮玉红，酸性红123 苋菜红124 胭脂红，洋红A127 赤藓红128 红色2G129 诱惑红131 专利蓝V132 靛蓝133 亮蓝140 叶绿素和叶绿酸：（1）叶绿素；（2）叶绿酸141 叶绿素和叶绿酸的铜盐：（1）叶绿素铜盐；（2）叶绿酸铜盐142 绿色S150 焦糖色：a 不加氨生产；b 苛性亚硫酸法；c加氨生产； d 亚硫酸铵法151 亮黑．黑色PN153 植物炭154 棕色FK155 棕色HT160 胡萝卜素：a 胡萝卜素（1）复合胡萝卜素；（2）β-胡萝卜素b 胭脂橙红，胭脂树橙，降胭脂树橙c 红辣椒提取物，辣椒红素，辣椒玉红素d 番茄红素e β-阿朴-8’-胡萝卜醛(C30)f β-阿朴-8’-胡萝卜酸(C30)乙酯161 b 叶黄素；g 斑蝥黄质162 甜菜红，甜菜苷163 花青素苷类170 碳酸钙171 二氧化钛172 铁的氧化物和氢氧化物173 铝174 银175 金180 立素玉红BK(Litholrubine BK)乳化剂编码添加剂名称322 卵磷脂431 聚氧乙烯硬脂酸酯432 聚氧乙烯山梨醇酐433 聚氧乙烯山梨醇酐油酸酯434 聚氧乙烯山梨醇酐单棕榈酸酯435 聚氯乙烯山梨醇酐单硬脂酸酯436 聚氧乙烯山梨醇酐三硬脂酸酯442 磷脂酸铵444 酸异丁酸葡糖酯445 木松香甘油酯460 纤维素：（1）微晶纤维素；（2）粉状纤维素470 a 脂肪酸钠、钾、盐；b 脂肪酸镁盐471 脂肪酸单、双甘油酯472 脂肪酸单、双甘油酸酯：a 脂肪酸单、双甘油乙酸酯b 脂肪酸单、双甘油乳酸酯c 脂肪酸单、双甘油柠檬酸酯d 脂肪酸单、双甘油酒石酸酯e 脂肪酸单、双甘油单、双乙酰化酒石酸酯f 脂肪酸单、双甘油混合乙酸和酒石酸酯481 硬脂酰乳酸钠482 硬脂酰乳酸钙491 单硬脂酸山梨醇酐酯492 三硬脂酸山梨醇酐酯493 单月桂酸山梨醇酐酯494 单油酸山梨醇酐酯495 单棕榈酸山梨醇酐酯473 蔗糖脂肪酸酯474 蔗糖甘油酯475 脂肪酸聚甘油酯476 聚甘油聚蓖麻醇酸酯477 脂肪酸丙二醇单、双酯479 b 热氧化大豆油与脂肪酸单、双甘油酯的交联物乳化盐编码添加剂名称450 二磷酸盐：（2）二磷酸三钠；（3）二磷酸四钠；（5）二磷酸四钾（7）二磷酸二氢酐452 聚磷酸盐：（1）2聚磷酸钠(不溶)；（2）聚磷酸钾；（3）聚磷酸钠钙；（4）聚磷酸钙固定剂编码添加剂名称。
国内外食品添加剂法规标准介绍
亚硝酸盐——案例
近16年文献报告亚硝酸盐中毒达130篇。在1983～1998年， 山东省各市地报告亚硝酸盐食物中毒共计86起，1096人中毒， 39人死亡，分别占同期全部食物中毒起数，发病人数，死亡 人数的4.99％，2.13％和13.22％。
某个体户加工狗肉超量使用亚硝酸盐致43人中毒，1人死亡，
狗肉中亚硝酸盐含量超过使用标准的63倍。
1996年5月26日，乌鲁木齐开出的114次列车在陇西至天水
间发生旅客食物中毒，87人中毒，2人死亡。原因是陇西站小 贩出售的麻辣牛肉片中含大量亚硝酸钠，死者胃内容物亚硝 酸钠含量75.70mg/kg。
2002年12月16日，安徽凤台县县城关东菜市街一个体牛肉
服务号（Chemical Abstract Service No. 简称CAS No.）。 由三组数字构成，其中第二组是两位数，第三组是个 位数。为进一步查阅有关资料提供线索。
有CA大量技术信息做后盾。不少著作中（包括联合国1992年公布的《食 品添加剂规范汇编》、均收入了CAS NO.
国际染料索引号(Colour Index Number，简称C.I. No)包
死亡。喂含3％苯甲酸钠饲料给小鼠或2．4％的量 给大鼠时，观察到肝增大和坏死。
苯甲酸钠改变细胞膜通透性，抑制细胞膜对氨基
酸吸收，并透过细胞膜抑制脂肪酶等酶活性，使 ATP合成受阻。影响肝脏酶对脂肪酸氧化能增加啮 齿动物肝、肾重量以及蛋白质的血清水平。
一、急性和慢性中毒
维生素A过量
短期大剂量摄入引起急、慢性中毒。成人 50万IU/次；
以及为防腐和加工工艺的需要而加入的化学合 成或者天然物质。”还明确规定 “为增强营 养成分而加入食品中的天然的或者人工合成的 属于天然营养素范围的食品添加剂。” 也就 是食品营养强化剂也属于食品添加剂。
欧盟食品添加剂标准法规(食品添加、食品酶制剂和食品用香料的通用许可程序)
I(Acts adopted under the EC Treaty/Euratom Treaty whose publication is obligatory)REGULATIONSREGULATION(EC)No1331/2008OF THE EUROPEAN PARLIAMENT AND OF THE COUNCILof16December2008establishing a common authorisation procedure for food additives,food enzymes and food flavourings(Text with EEA relevance)THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EURO-PEAN UNION,Having regard to the Treaty establishing the European Commu-nity,and in particular Article95thereof,Having regard to the proposal from the Commission,Having regard to the opinion of the European Economic and Social Committee(1),Acting in accordance with the procedure laid down in Article251 of the Treaty(2),Whereas:(1)The free movement of safe and wholesome food is anessential aspect of the internal market and contributes sig-nificantly to the health and well-being of citizens,and totheir social and economic interests.(2)A high level of protection of human life and health shouldbe assured in the pursuit of Community policies.(3)In order to protect human health,the safety of additives,enzymes and flavourings for use in foodstuffs for humanconsumption must be assessed before they are placed onthe Community market.(4)Regulation(EC)No1333/2008of the European Parlia-ment and of the Council of16December2008on foodadditives(3),Regulation(EC)No1332/2008of the Euro-pean Parliament and of the Council of16December2008on food enzymes(4)and Regulation(EC)No1334/2008of the European Parliament and of the Council of16December2008on flavourings and certain food ingre-dients with flavouring properties for use in and on foods(5)(hereinafter referred to as the sectoral food laws)lay downharmonised criteria and requirements concerning theassessment and authorisation of these substances.(5)It is envisaged,in particular,that food additives,foodenzymes and food flavourings,to the extent that the safetyof food flavourings must be assessed in accordance withRegulation(EC)No1334/2008[on flavourings and certainfood ingredients with flavouring properties for use in andon foods],must not be placed on the market or used infoodstuffs for human consumption,in accordance with theconditions laid down in each sectoral food law,unless theyare included on a Community list of authorised substances.(6)Ensuring transparency in the production and handling offood is absolutely crucial in order to maintain consumerconfidence.(7)In this context,it appears appropriate to establish for thesethree categories of substances a common Communityassessment and authorisation procedure that is effective,time-limited and transparent,so as to facilitate their freemovement within the Community market.(1)OJ C168,20.7.2007,p.34.(2)Opinion of the European Parliament of10July2007(OJ C175E,10.7.2008,p.134),Council Common Position of10March2008 (OJ C111E,6.5.2008,p.1),Position of the European Parliament of 8July2008(not yet published in the Official Journal)and Council Decision of18November2008.(3)See page16of this Official Journal.(4)See page7of this Official Journal.(5)See page34of this Official Journal.(8)This common procedure must be founded on the prin-ciples of good administration and legal certainty and mustbe implemented in compliance with those principles.(9)This Regulation will thus complete the regulatory frame-work concerning the authorisation of the substances bylaying down the various stages of the procedure,the dead-lines for those stages,the role of the parties involved andthe principles that apply.Nevertheless,for some aspects ofthe procedure,it is necessary to take the specific character-istics of each sectoral food law into consideration.(10)The deadlines laid down in the procedure take into accountthe time needed to consider the different criteria set in eachsectoral food law,as well as allowing adequate time forconsultation when preparing the draft measures.In par-ticular,the nine-months deadline for the Commission topresent a draft regulation updating the Community listshould not preclude the possibility of this being donewithin a shorter period.(11)Upon receipt of an application the Commission should ini-tiate the procedure and where necessary seek the opinionof the European Food Safety Authority(hereinafter referredto as the Authority)established by Regulation(EC)No178/2002of the European Parliament and of the Coun-cil of28January2002laying down the general principlesand requirements of food law,establishing the EuropeanFood Safety Authority and laying down procedures in mat-ters of food safety(1)as soon as possible after the validityand applicability of the application have been assessed.(12)In accordance with the framework for risk assessment inmatters of food safety established by Regulation(EC)No178/2002,the authorisation to place substances on themarket must be preceded by an independent scientificassessment,of the highest possible standard,of the risksthat they pose to human health.This assessment,whichmust be carried out under the responsibility of the Author-ity,must be followed by a risk management decision takenby the Commission under a regulatory procedure thatensures close cooperation between the Commission andthe Member States.(13)The authorisation to place substances on the market shouldbe granted pursuant to this Regulation provided that thecriteria for authorisation laid down under the sectoral foodlaws are satisfied.(14)It is recognised that,in some cases,scientific risk assess-ment alone cannot provide all the information on which arisk management decision should be based,and that otherlegitimate factors relevant to the matter under consider-ation may be taken into account,including societal,eco-nomic,traditional,ethical and environmental factors andthe feasibility of controls.(15)In order to ensure that both business operators in the sec-tors concerned and the public are kept informed of theauthorisations in force,the authorised substances shouldbe included on a Community list created,maintained andpublished by the Commission.(16)Where appropriate and under certain circumstances,thespecific sectoral food law may provide for protection ofscientific data and other information submitted by theapplicant for a certain period of time.In this case,the sec-toral food law should lay down the conditions under whichthese data may not be used for the benefit of anotherapplicant.(17)Networking between the Authority and the Member States’organisations operating in the fields within the Authority’smission is one of the basic principles of the Authority’soperation.In consequence,in preparing its opinion,theAuthority may use the network made available to it byArticle36of Regulation(EC)No178/2002and by Com-mission Regulation(EC)No2230/2004(2).(18)The common authorisation procedure for the substancesmust fulfil transparency and public information require-ments while guaranteeing the right of applicants to pre-serve the confidentiality of certain information.(19)Protecting the confidentiality of certain aspects of an appli-cation should be maintained as a consideration in order toprotect the competitive position of an applicant.However,information relating to the safety of a substance,includ-ing,but not limited to,toxicological studies,other safetystudies and raw data as such,should under no circum-stances be confidential.(20)Pursuant to Regulation(EC)No178/2002,Regulation(EC)No1049/2001of the European Parliament and of theCouncil of30May2001regarding public access to Euro-pean Parliament,Council and Commission documents(3)applies to documents held by the Authority.(1)OJ L31,1.2.2002,p.1.(2)Regulation(EC)No2230/2004of23December2004laying downdetailed rules for the implementation of European Parliament and Council Regulation(EC)No178/2002with regard to the network of organisations operating in the fields within the European Food Safety Authority’s mission(OJ L379,24.12.2004,p.64).(3)OJ L145,31.5.2001,p.43.(21)Regulation(EC)No178/2002establishes procedures fortaking emergency measures in relation to foodstuffs ofCommunity origin or imported from third countries.Itauthorises the Commission to adopt such measures in situ-ations where foodstuffs are likely to constitute a seriousrisk to human health,animal health or the environmentand where such risk cannot be contained satisfactorily bymeasures taken by the Member State(s)concerned.(22)In the interests of efficiency and legislative simplification,there should be a medium-term examination of the ques-tion whether to extend the scope of the common proce-dure to other legislation in the area of food.(23)Since the objectives of this Regulation cannot be suffi-ciently achieved by the Member States on account of dif-ferences between national laws and provisions and cantherefore be better achieved at Community level,the Com-munity may adopt measures,in accordance with the prin-ciple of subsidiarity as set out in Article5of the Treaty.Inaccordance with the principle of proportionality,as set outin that Article,this Regulation does not go beyond what isnecessary in order to achieve those objectives.(24)The measures necessary for the implementation of thisRegulation should be adopted in accordance with CouncilDecision1999/468/EC of28June1999laying down theprocedures for the exercise of implementing powers con-ferred on the Commission(1).(25)In particular the Commission should be empowered toupdate the Community lists.Since those measures are ofgeneral scope and are designed to amend non-essential ele-ments of each sectoral food law,inter alia,by supplement-ing it with new non-essential elements,they must beadopted in accordance with the regulatory procedurewith scrutiny provided for in Article5a of Decision1999/468/EC.(26)On grounds of efficiency,the normal time-limits for theregulatory procedure with scrutiny should be curtailed forthe addition of substances to the Community lists and foradding,removing or changing conditions,specifications orrestrictions associated with the presence of a substance onthe Community lists.(27)When,on imperative grounds of urgency,the normal time-limits for the regulatory procedure with scrutiny cannot becomplied with,the Commission should be able to applythe urgency procedure provided for in Article5a(6)ofDecision1999/468/EC for the removal of a substancefrom the Community lists and for adding,removing orchanging conditions,specifications or restrictions associ-ated with the presence of a substance on the Communitylists,HAVE ADOPTED THIS REGULATION:CHAPTER IGENERAL PRINCIPLESArticle1Subject matter and scope1.This Regulation lays down a common procedure for the assessment and authorisation(hereinafter referred to as the com-mon procedure)of food additives,food enzymes,food flavour-ings and source materials of food flavourings and of food ingredients with flavouring properties used or intended for use in or on foodstuffs(hereinafter referred to as the substances),which contributes to the free movement of food within the Community and to a high level of protection of human health and to a high level of consumer protection,including the protection of con-sumer interests.This Regulation shall not apply to smoke flavour-ings falling within the scope of Regulation(EC)No2065/2003of the European Parliament and of the Council of10November 2003on smoke flavourings used or intended for use in or on foods(2).2.The common procedure shall lay down the procedural arrangements for updating the lists of substances the marketing of which is authorised in the Community pursuant to Regulation (EC)No1333/2008[on food additives],Regulation(EC) No1332/2008[on food enzymes]and Regulation(EC) No1334/2008[on flavourings and certain food ingredients with flavouring properties for use in and on foods](hereinafter referred to as the sectoral food laws).3.The criteria according to which substances can be included on the Community list provided for in Article2,the content of the regulation referred to in Article7and,where applicable,the transitional provisions concerning ongoing procedures are laid down in each sectoral food law.Article2Community list of substances1.Under each sectoral food law,substances that have been authorised to be placed on the Community market shall be included on a list the content of which is determined by the said law(hereinafter referred to as the Community list).The Commu-nity list shall be updated by the Commission.It shall be published in the Official Journal of the European Union.2.‘Updating the Community list’means:(a)adding a substance to the Community list;(1)OJ L184,17.7.1999,p.23.(2)OJ L309,26.11.2003,p.1.(b)removing a substance from the Community list;(c)adding,removing or changing conditions,specifications orrestrictions associated with the presence of a substance on the Community list.CHAPTER IICOMMON PROCEDUREArticle3Main stages of the common procedure1.The common procedure for updating the Community list may be started either on the initiative of the Commission or fol-lowing an application.Applications may be made by a Member State or by an interested party,who may represent several inter-ested parties,in accordance with the conditions provided for by the implementing measures referred to in Article9(1)(a)(herein-after referred to as the applicant).Applications shall be sent to the Commission.2.The Commission shall seek the opinion of the European Food Safety Authority(hereinafter referred to as the Authority),to be given in accordance with Article5.However,for the updates referred to in Article2(2)(b)and(c),the Commission shall not be required to seek the opinion of the Authority if the updates in question are not liable to have an effect on human health.3.The common procedure shall end with the adoption by the Commission of a regulation implementing the update,in accor-dance with Article7.4.By way of derogation from paragraph3,the Commission may end the common procedure and decide not to proceed with a planned update,at any stage of the procedure,if it judges that such an update is not justified.Where applicable,it shall take account of the opinion of the Authority,the views of Member States,any relevant provisions of Community law and any other legitimate factors relevant to the matter under consideration.In such cases,where applicable,the Commission shall inform the applicant and the Member States directly,indicating in its letter the reasons for not considering the update justified.Article4Initiating the procedure1.On receipt of an application to update the Community list, the Commission:(a)shall acknowledge receipt of the application in writing to theapplicant within14working days of receiving it;(b)where applicable,shall as soon as possible notify the Author-ity of the application and request its opinion in accordance with Article3(2).The application shall be made available to the Member States by the Commission.2.Where it starts the procedure on its own initiative,the Com-mission shall inform the Member States and,where applicable, request the opinion of the Authority.Article5Opinion of the Authority1.The Authority shall give its opinion within nine months of receipt of a valid application.2.The Authority shall forward its opinion to the Commission, the Member States and,where applicable,the applicant.Article6Additional information concerning risk assessment1.In duly justified cases where the Authority requests addi-tional information from applicants,the period referred to in Article5(1)may be extended.After consulting the applicant,the Authority shall lay down a period within which this information can be provided and shall inform the Commission of the addi-tional period needed.If the Commission does not object within eight working days of being informed by the Authority,the period referred to in Article5(1)shall be automatically extended by the additional period.The Commission shall inform the Member States of the extension.2.If the additional information is not sent to the Authority within the additional period referred to in paragraph1,the Authority shall finalise its opinion on the basis of the informa-tion already provided.3.Where applicants submit additional information on their own initiative,they shall send it to the Authority and to the Com-mission.In such cases,the Authority shall give its opinion within the original period without prejudice to Article10.4.The additional information shall be made available to the Member States and the Commission by the Authority.Article7Updating the Community list1.Within nine months of the Authority giving its opinion,the Commission shall submit to the Committee referred to in Article14(1)a draft regulation updating the Community list,tak-ing account of the opinion of the Authority,any relevant provi-sions of Community law and any other legitimate factors relevant to the matter under consideration.In those cases where an opinion of the Authority has not been requested,the nine-month period shall start from the date the Commission receives a valid application.2.In the Regulation updating the Community list,the consid-erations on which it is based shall be explained.3.Where the draft regulation is not in accordance with the opinion of the Authority,the Commission shall explain the rea-sons for its decision.4.The measures,designed to amend non-essential elements of each sectoral food law,relating to the removal of a substance from the Community list,shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article14(3).5.On grounds of efficiency,the measures designed to amend non-essential elements of each sectoral food law,inter alia,by supplementing it,relating to the addition of a substance to the Community list and for adding,removing or changing conditions, specifications or restrictions associated with the presence of the substance on the Community list,shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article14(4).6.On imperative grounds of urgency,the Commission may use the urgency procedure referred to in Article14(5)for the removal of a substance from the Community list and for adding, removing or changing conditions,specifications or restrictions associated with the presence of a substance on the Community list.Article8Additional information concerning risk management1.Where the Commission requests additional information from applicants on matters concerning risk management,it shall determine,together with the applicant,a period within which that information can be provided.In such cases,the period referred to in Article7may be extended accordingly.The Commission shall inform the Member States of the extension and shall make the additional information available to the Member States once it has been provided.2.If the additional information is not sent within the addi-tional period referred to in paragraph1,the Commission shall act on the basis of the information already provided.CHAPTER IIIMISCELLANEOUS PROVISIONSArticle9Implementing measures1.In accordance with the regulatory procedure referred to in Article14(2),within a period of no longer than24months from the adoption of each sectoral food law,the implementing mea-sures for this Regulation shall be adopted by the Commission,and shall concern in particular:(a)the content,drafting and presentation of the applicationreferred to in Article4(1);(b)the arrangements for checking the validity of applications;(c)the type of information that must be included in the opinionof the Authority referred to in Article5.2.With a view to the adoption of the implementing measures referred to in paragraph1(a),the Commission shall consult the Authority,which,within six months of the date of entry into force of each sectoral food law,shall present it with a proposal concerning the data required for risk assessment of the substances concerned.Article10Extension of time periodsIn exceptional circumstances,the periods referred to in Article5(1)and Article7may be extended by the Commission on its own initiative or,where applicable,at the Authority’s request, if the nature of the matter in question so justifies,without preju-dice to Article6(1)and Article8(1).In such cases the Commis-sion shall,where appropriate,inform the applicant and the Member States of the extension and the reasons for it.Article11TransparencyThe Authority shall ensure the transparency of its activities in accordance with Article38of Regulation(EC)No178/2002.In particular,it shall make its opinions public without delay.It shall also make public any request for its opinion as well as any exten-sion of period pursuant to Article6(1).Article12Confidentiality1.Among the information provided by applicants,confiden-tial treatment may be given to information the disclosure of which might significantly harm their competitive position.Information relating to the following shall not,in any circum-stances,be regarded as confidential:(a)the name and address of the applicant;(b)the name and a clear description of the substance;(c)the justification for the use of the substance in or on specificfoodstuffs or food categories;(d)information that is relevant to the assessment of the safety ofthe substance;(e)where applicable,the analysis method(s).2.For the purposes of implementing paragraph1,applicants shall indicate which of the information provided they wish to be treated as confidential.Verifiable justification must be given in such cases.3.The Commission shall decide after consulting with the applicants which information can remain confidential and shall notify applicants and the Member States accordingly.4.After being made aware of the Commission’s position, applicants shall have three weeks in which to withdraw their application so as to preserve the confidentiality of the informa-tion provided.Confidentiality shall be preserved until this period expires.5.The Commission,the Authority and the Member States shall,in accordance with Regulation(EC)No1049/2001,take the necessary measures to ensure appropriate confidentiality of the information received by them under this Regulation,except for information which must be made public if circumstances so require in order to protect human health,animal health or the environment.6.If an applicant withdraws,or has withdrawn,its application, the Commission,the Authority and the Member States shall not disclose confidential information,including information the con-fidentiality of which is the subject of disagreement between the Commission and the applicant.7.The implementation of paragraphs1to6shall not affect the circulation of information between the Commission,the Authority and the Member States.Article13EmergenciesIn the event of an emergency concerning a substance on the Com-munity list,particularly in the light of an opinion of the Author-ity,measures shall be adopted in accordance with the procedures referred to in Articles53and54of Regulation(EC)No178/2002.Article14Committee1.The Commission shall be assisted by the Standing Commit-tee on the Food Chain and Animal Health established by Article58 of Regulation(EC)No178/2002.2.Where reference is made to this paragraph,Articles5and7 of Decision1999/468/EC shall apply,having regard to the pro-visions of Article8thereof.The period laid down in Article5(6)of Decision1999/468/EC shall be set at three months.3.Where reference is made to this paragraph,Article5a(1) to(4)and Article7of Decision1999/468/EC shall apply,having regard to the provisions of Article8thereof.4.Where reference is made to this paragraph,Article5a(1) to(4)and(5)(b)and Article7of Decision1999/468/EC shall apply,having regard to the provisions of Article8thereof.The time-limits laid down in Article5a(3)(c)and(4)(b)and(e)of Decision1999/468/EC shall be two months,two months and four months respectively.5.Where reference is made to this paragraph,Article5a(1),(2), (4)and(6)and Article7of Decision1999/468/EC shall apply, having regard to the provisions of Article8thereof.Article15Competent authorities of the Member StatesNot later than six months after the entry into force of each sec-toral food law,Member States shall forward to the Commission and to the Authority,in relation to each sectoral food law,the name and address of the national competent authority for the purposes of the common procedure,as well as a contact point therein.CHAPTER IVFINAL PROVISIONArticle16Entry into forceThis Regulation shall enter into force on the20th day following its publication in the Official Journal of the European Union.For each sectoral food law,it shall apply from the date of appli-cation of the measures referred to in Article9(1).Article9shall apply from20January2009.This Regulation shall be binding in its entirety and directly applicable in all Member States. Done at Strasbourg,16December2008.For the European ParliamentThe PresidentH.-G.PÖTTERING For the Council The President B.LE MAIRE。
欧盟允许使用的食品添加剂
欧盟允许使用的食品添加剂对物质进行分类是一个比较复杂的过程，食品添加剂的分类也不例外，欧盟是从使用功能上对添加剂进行分类的。
从功能方面对食品添加剂进行分类是一种比较好的方法，由于添加剂的功能取决于其加入量的多少，所以它与摄入量是有密切联系的，在评价消费者可能的摄入量时，功能以及添加剂量是需要考虑的两个重要方面。
欧洲委员会的立法对食品添加剂有以下3个粗略的分类：(1)甜味剂(94/35/EC法令)；(2)着色剂(94/36/EC法令)；(3)除甜味剂和着色剂以外的添加剂(95/2/EC法令)——“多种”添加剂法令。
欧盟的食品添加剂分类及定义见下表：欧盟添加剂种类定义酸增加食物酸度的物质以及赋予食物酸味的物质酸度调节剂调节和控制食物酸碱性的物质抗结剂能减少食物颗粒黏附到一起的物质消泡剂能阻止或减少泡沫形成的物质膨松剂能增加食品的体积，而对其能量值没有明显影响的物质载体以及载体溶剂用于溶解、稀释食物或用其他物理手段以改变食物状态的添加剂，以方便操作、应用或使用着色剂增加或恢复食物颜色的物质，包括食物的天然成分和天然来源的物质，这些物质不能作为食物来消费，也不能作为食物的特征成分乳化剂将两种或两种以上互不相容的物质如食物中的油和水形成均匀混合物或能维持混合物均匀状态的物质乳化盐将乳酪中的蛋白质转化为分散的形式，从而使脂肪和其他成分呈均匀分布状态的物质固定剂使水果和蔬菜组织保持新鲜状态的物质或者可与凝胶剂作用形成和增强凝胶的物质增味剂增强食物原有口味或/和风味的物质面粉处理剂(FTA) 添加到面粉和面团,改善面团烘焙质量的物质(与乳化剂不同)上光剂涂抹到食物外表面后,可赋予食物光泽外观或能给食物提供保护层的物质水分保持剂能防止食物在低湿度的空气中变干的物质,或促进粉状物在水溶液中溶解的物质改性淀粉将食用淀粉进行一种或多种化学处理，如物理处理、酶处理、酸处理或碱处理后得到的物质填充气体除了空气以外的,在将食物放入容器前、放入时或放入后充入到容器中的气体推进气体除了空气以外的,将食物从容器中排出的气体发泡剂本身或混合后可释放出气体,从而增大生面团或面糊体积的物质发泡剂本身或混合后可释放出气体，从而增大生面团或面糊体积的物质螯合剂可与金属离子形成化合物的物质稳定剂能维持食物物理状态的物质,能使食物中两种或两种以上互不相容的物质呈均匀分散状态的物质,能使食物已有色泽保持稳定的物质甜味剂能赋予食物甜味的物质增稠剂能增加食物黏度的物质欧盟食品添加剂列表酸编码添加剂名称270 乳酸296 苹果酸２330 柠檬酸334 酒石酸338 磷酸353 偏酒石酸355 己二酸363 琥珀酸507 盐酸513 硫酸574 葡萄糖575 葡糖酸一δ一内醋酸度调节剂编码添加剂名称327 乳酸钙331 柠檬酸钠：（1）柠檬酸一钠；（2）柠檬酸二钠；（3）柠檬酸三钠332 柠檬酸钾：（1）柠檬酸一钾；（2）柠檬酸三钾333 柠檬酸钙：（1）柠檬酸一钙；（2）柠檬酸二钙；（3）柠檬酸三钙339 磷酸钠：（1）磷酸一钠；（2）磷酸二钠；（3）磷酸三钠340 磷酸钾：（1）磷酸一钾；（2）磷酸二钾；（3）磷酸三钾341 磷酸钙：（1）磷酸一钙；（2）磷酸二钙；（3）磷酸三钙343 磷酸镁：（1）磷酸一镁；（2）磷酸二镁350 苹果酸钠：（1）苹果酸钠；（2）苹果酸氢钠351 苹果酸钾352 苹果酸钙：（1）苹果酸钙；（2）苹果酸氢钙354 酒石酸钙356 己二酸钠357 己二酸钾380 柠檬酸三铵450 二磷酸二钙500 碳酸钠：（1）碳酸钠；（3）碳酸氢三钠501 碳酸钾：（1）碳酸钾；（2）碳酸氢钾503 碳酸铵：（1）碳酸铵；（2）碳酸氢铵504 碳酸镁：（1）碳酸镁；（2）碳酸氢镁514 硫酸氢钠515 磷酸氢钾522 硫酸钾铝523 硫酸饺铝524 氢氧化钠525 氢氧化钾526 氢氯化钙527 氢氧化铵528 氢氧化镁529 氧化钙577 葡糖酸钾３抗结剂编码添加剂名称530 氧化镁535 亚铁氰化钠536 亚铁氰化钾538 亚铁氰化钙551 二氧化硅552 硅酸钙553 硅酸镁：a（1）硅酸镁；（2）1硅酸镁(合成) 、2三硅酸镁b 滑石粉554 硅酸铝钠555 硅酸铝钾556 硅酸铝钙558 膨润土559 硅酸铝(高岭土)消泡剂编码添加剂名称900 甲基聚硅氧烷1521 聚乙二醇6000膨松剂编码添加剂名称1200 聚糊精着色剂编码添加剂名称100 姜黄素101 核黄素：（1）核黄素；（2）核黄素-5’-磷酸102 柠檬黄104 喹啉黄110 日落黄；柑橘黄120 胭脂虫红，胭脂红酸，洋红122 偶氮玉红，酸性红123 苋菜红124 胭脂红，洋红A127 赤藓红128 红色2G129 诱惑红131 专利蓝V132 靛蓝133 亮蓝140 叶绿素和叶绿酸：（1）叶绿素；（2）叶绿酸141 叶绿素和叶绿酸的铜盐：（1）叶绿素铜盐；（2）叶绿酸铜盐142 绿色S150 焦糖色：a 不加氨生产；b 苛性亚硫酸法；c加氨生产；d 亚硫酸铵法151 亮黑．黑色PN153 植物炭４154 棕色FK155 棕色HT160 胡萝卜素：a 胡萝卜素（1）复合胡萝卜素；（2）β-胡萝卜素b 胭脂橙红，胭脂树橙，降胭脂树橙c 红辣椒提取物，辣椒红素，辣椒玉红素d 番茄红素e β-阿朴-8’-胡萝卜醛(C30)f β-阿朴-8’-胡萝卜酸(C30)乙酯161 b 叶黄素；g 斑蝥黄质162 甜菜红，甜菜苷163 花青素苷类170 碳酸钙171 二氧化钛172 铁的氧化物和氢氧化物173 铝174 银175 金180 立素玉红BK(Litholrubine BK)乳化剂编码添加剂名称322 卵磷脂431 聚氧乙烯硬脂酸酯432 聚氧乙烯山梨醇酐433 聚氧乙烯山梨醇酐油酸酯434 聚氧乙烯山梨醇酐单棕榈酸酯435 聚氯乙烯山梨醇酐单硬脂酸酯436 聚氧乙烯山梨醇酐三硬脂酸酯442 磷脂酸铵444 酸异丁酸葡糖酯445 木松香甘油酯460 纤维素：（1）微晶纤维素；（2）粉状纤维素470 a 脂肪酸钠、钾、盐；b 脂肪酸镁盐471 脂肪酸单、双甘油酯472 脂肪酸单、双甘油酸酯：a 脂肪酸单、双甘油乙酸酯b 脂肪酸单、双甘油乳酸酯c 脂肪酸单、双甘油柠檬酸酯d 脂肪酸单、双甘油酒石酸酯e 脂肪酸单、双甘油单、双乙酰化酒石酸酯f 脂肪酸单、双甘油混合乙酸和酒石酸酯481 硬脂酰乳酸钠482 硬脂酰乳酸钙491 单硬脂酸山梨醇酐酯492 三硬脂酸山梨醇酐酯493 单月桂酸山梨醇酐酯494 单油酸山梨醇酐酯５495 单棕榈酸山梨醇酐酯473 蔗糖脂肪酸酯474 蔗糖甘油酯475 脂肪酸聚甘油酯476 聚甘油聚蓖麻醇酸酯477 脂肪酸丙二醇单、双酯479 b 热氧化大豆油与脂肪酸单、双甘油酯的交联物乳化盐编码添加剂名称450 二磷酸盐：（2）二磷酸三钠；（3）二磷酸四钠；（5）二磷酸四钾（7）二磷酸二氢酐452 聚磷酸盐：（1）2聚磷酸钠(不溶)；（2）聚磷酸钾；（3）聚磷酸钠钙；（4）聚磷酸钙固定剂编码添加剂名称520 硫酸铝521 硫酸钠铝增味剂编码添加剂名称515 （1）硫酸钾620 谷氨酸621 谷氨酸一钠622 谷氨酸一钾623 谷氨酸钙624 谷氨酸一铵625 谷氨酸镁626 鸟苷酸627 鸟苷酸二钠628 鸟苷酸二钾629 鸟苷酸钙630 肌酐酸631 鸟苷酸二钠632 鸟苷酸二钾633 鸟苷酸钙634 5’一核糖核苷酸钙635 5’一核糖核苷酸二钠640 甘氨酸及其钠盐面粉处理剂编码添加剂名称483 硬脂酰酒石酸酯517 硫酸铵541 酸性磷酸铝钠920 L一半胱氨酸927 b 尿素516 硫酸钙抛光剂６编码添加剂名称469 酶水解的羧甲基纤维素904 虫胶905 结晶石蜡901 蜂蜡，白色和黄色902 小烛树蜡903 巴西棕榈蜡水分保持剂编码添加剂名称422 甘油1518 三乙酸甘油酯(甘油三乙酸酯)1520 丙烷一1，2—二元醇填充气体编码添加剂名称938 氩939 氦948 氧推进气体编码添加剂名称290 二氧化碳941 氮942 一氧化二氮发泡剂编码添加剂名称450 （1）二磷酸二钠500 （2）碳酸氢钠999 皂树皮提取物螯合剂编码添加剂名称350 EDTA钙钠451 （2）三磷酸五钾452 （1）1 聚磷酸钠(可溶)451 （1）三磷酸五钠576 葡糖酸钠稳定剂编码添加剂名称335 酒石酸钠盐：（1）酒石酸一钠；（2）酒石酸二钠336 酒石酸钾盐：（1）酒石酸一钾；（2）酒石酸二钾337 酒石酸钾钠468 交联羧甲基纤维素钠1201 聚乙烯毗咯烷酮1505 柠檬酸三乙酯570 脂肪酸甜味剂编码添加剂名称420 山梨醇：（1）山梨醇；（2）山梨醇糖浆７953 异麦芽糖醇965 麦芽糖醇：（1）麦芽糖醇；（2）麦芽糖醇糖浆966 乳糖醇967 木糖醇950 乙酰磺胺酸钾(安赛蜜)951 天门冬酰苯丙氨酸甲酯(阿斯巴甜)952 环己基氨基磺酸，环己基氨基磺酸钠／钙(用量以环己基氨基磺酸计) 954 糖精，糖精钠／钾／钙(以游离酰亚胺的量表示)957 索马甜959 新橙皮苷防腐剂编码添加剂名称200 山梨酸202 山梨酸钾203 山梨酸钙210 苯甲酸211 苯甲酸钠212 苯甲酸钾213 苯甲酸钙214 对羟基苯甲酸乙酯215 对羟基苯甲酸乙酯钠216 对羟基苯甲酸丙酯217 对羟基苯甲酸丙酯钠218 对羟基苯甲酸甲酯219 对羟基苯甲酸甲酯钠220 二氧化硫221 亚硫酸钠222 亚硫酸氢钠223 偏亚硫酸钠224 偏亚硫酸钾226 亚硫酸钙227 亚硫酸氢钙228 亚硫酸氢钾230 联(二)苯231 邻苯基苯酚232 邻苯基苯酚钠234 乳酸链球菌素235 纳他霉素239 六亚甲基四胺242 焦磷酸二甲酯249 亚硝酸钾250 亚硝酸钠251 硝酸钠252 硝酸钾260 乙酸８262 乙酸钠：（1）乙酸钠；（2）乙酸氢钠263 乙酸钙280 丙酸281 丙酸钠282 丙酸钙283 丙酸钾284 硼酸285 四硼酸钠(硼砂)912 二十九烷酸酯914 氧化聚乙烯蜡1105 溶菌酶助色剂及保色助剂编码添加剂名称514 （1）硫酸钠512 氯化锡579 葡糖酸亚铁585 乳酸亚铁1202 聚乙烯聚吡咯烷酮９。
国内外食品添加剂法规介绍_OK
➢有INS的物质只是作为参考，并不表示CCFA批准作为食品
添加剂使用。
➢INS码包括3或4位数字，INS号的编号是从100号至1521号。
例如：姜黄素为100和胆碱盐类为1001。
➢在一些数字后加字母标注，例如，150a表示普通法焦糖色素
10
基本概念
➢ 一般公认为安全的 （GRAS）。美国FDA规定
凡属于GRAS者应符合下述一种或数种范畴：
✓ 在某一天然食品中存在； ✓ 已知其在人体内极易代谢（一般常量范围）； ✓ 其化学结构与某已知安全的物质非常近似者； ✓ 在广大范围内证实已有长期安全食用历史（在某些国家
已安全使用30年以上者）。
国内外食品添加剂 法规标准介绍
1
前言
2
➢ 食品添加剂已成为加工食品不可缺少的基料。附加价值远远大于其自身经济价值。 ➢ 对改善食品质量和色香味、原料至成品保质保鲜、提高食品营养价值、新产品开发、满
足加工工艺进行起着重要作用。
➢ 成为食品生产企业化、标准化不可或缺的助手。使食品加工场地与消费者之间的距离由
蔬菜。
21
一、急性和慢性中毒
亚硝酸盐——案例
近16年文献报告亚硝酸盐中毒达130篇。在1983～1998年， 山东省各市地报告亚硝酸盐食物中毒共计86起，1096人中毒， 39人死亡，分别占同期全部食物中毒起数，发病人数，死亡 人数的4.99％，2.13％和13.22％。
➢某个体户加工狗肉超量使用亚硝酸盐致43人中毒，1人死亡，
24
一、急性和慢性中毒
维生素D过量
• 口服维生素D后经胃肠道吸收，在肝脏代谢，经胆汁排泄， 约50％口服剂量由粪便排出。