Food Standards Australia New Zealand assessed an Application made by
Essence Group Pty Ltd via FJ Fleming Food Consulting Pty Ltd to permit
isomalto-oligosaccharide as a novel food for use as an alternative
(lower calorie) sweetener and bulk filler in a range of general
purpose and special purpose foods, and prepared a draft food regulatory
measure.On 13 December 2016, FSANZ sought submissions on a draft
variation and published an associated report. FSANZ received six
submissions.

食品伙伴网提醒国内食品企业,2015年1月23日,国家卫计委发布2015年第1号公告,批准来源于两歧双歧杆菌Bifidobacterium
bifidum的β-半乳糖苷酶为食品添加剂新品种。

Health Canada’s Food Directorate is committed to reviewing any new
scientific information on the safety in use of any food additive,
including yeast mannoproteins. Anyone wishing to submit new scientific
information on the use of this food additive or to submit any inquiries
may do so in writing, by regular mail or electronically.

本次申请由 Essence Group Pty Ltd
公司提交。申请人拟将其作为甜味剂与增量剂用于一系列普通与特殊食品中。

据澳新食品标准局消息,9月5日澳新食品标准局发布通报,修订《澳新食品标准法典》附表18,批准一种新来源的β-半乳糖苷酶作为加工助剂。

部分原文报道如下:

据澳新食品标准局消息,5月16日澳新食品标准局公布A1123号申请,拟批准低聚异麦芽糖作为新资源食品。

此前,澳新已批准多种其他来源的β-半乳糖苷酶作为加工助剂。

酵母甘露糖蛋白用于葡萄酒,可抑制酒石酸氢钾结晶形成,无安全风险。

澳新食品标准局于去年12月13日就相关草案征求意见,共收到6个意见。该局于今年5月3日批准了草案的修订案。5月15日澳新食品部长收到了食品标准局的决定。

β-半乳糖苷酶可以将乳品中的乳糖转变成葡萄糖和半乳糖,改善产品的感官特性、营养特性。

Health Canada’s Food Directorate completed a detailed safety assessment
of a food additive submission seeking approval for the use of yeast
mannoproteins to inhibit the formation of potassium bitartrate crystals
in wine.

【www.56.net】澳新已批准多种其他来源的β-半乳糖苷酶作为加工助剂,拟批准低聚异麦芽糖作为新资源食品。据了解,这种β-半乳糖苷酶来自转基因地衣芽孢杆菌(Bacillus
licheniformis),该菌株带有分离自两歧双歧杆菌Bifidobacterium
bifidum的β-半乳糖苷酶基因。

1月13日加拿大卫生部发布G/SPS/N/CAN/909号通报,就酵母甘露糖蛋白作为食品添加剂用于葡萄酒征求意见,截止日期为2015年3月23日。

www.56.net 1

1月13日加拿大卫生部发布G/SPS/N/CAN/909号通报,就酵母甘露糖蛋白作为食品添加剂用于葡萄酒征求意见,截…

本次应用申请由诺维信澳大利亚公司(Novozymes Australia Pty
Ltd)提出。诺维信公司拟将其作为加工助剂用于生产低乳糖和无乳糖乳及乳制品。

As no safety concerns were raised through this assessment, it is the
intention of Health Canada to enable this food additive, as described
in the information document. The purpose of this communication is to
publically announce the Department’s intention in this regard and to
provide the appropriate contact information for any inquiries or for
those wishing to submit any new scientific information relevant to the
safety of this food additive.

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