Document Em2Oq2k3aL82y2Ymvx50L0zkV

MANUFACTURING CHEMISTS ASSOCIATION 1825 CONNECTICUT AVENUE, N. W. WASHINGTON. D. C 20009 (202) 483-6126 October 27, 1970 To: FOOD, DRUG, AND COSMETIC CHEMICALS COMMITTEE Subject: Report on the Seventh Session of the Codex Committee on Food Additives of the Codex Alimentarius Commission Gentlemen: Attached for your information is a copy of the corrected Draft Report of the session which was held October 12-16, 1970 at Scheveningen, The Netherlands. Attending as the U.S. delegate was Dr. Herbert Blumenthal of FDA. Assisting him as MCA appointees were Walt Meyer of Procter & Gamble and your secretary. Also attending from this country were John Korth of CPC International, Bob Ruark in his capacity as consultant for the Corn Refiners Association, Ted Cayle of Wallerstein, Larry Atkin of Standard Brands, 0. D. Easterday representing FEMA, John Kirchman of General Foods, and Mike Markel of Markel, Hill and Byerley. Your attention is drawn particularly to the following paragraphs of the attached report: Paragraph 6 (General Principles for the Use of Food Additives) - As pointed out in Paragraph 6, the General Prin ciples under development are intended as a guide for Codex commodity committees. They list situations in which the use of food additives is justified and not justified, and provide other guidelines. A copy of the draft General Principles is attached to the secretary's Report on the Seventh Session of the Codex Alimentarius Commission which was mailed to the FDCC Committee May 12. Paragraphs 7, 8 (Specifications for Sodium Chloride) As noted here, the CCFA agreed to elaborate specifications for sodium chloride used in the processing of food. The concern is with contaminants in this additive. It was pointed out that it should be possible to agree on acceptable purity of sodium chloride used in processing, but that it would be difficult to agree on the purity of table salt since it is produced differently in various countries. ASI 00003848 2- - Paraqraph 10 (Withdrawal of Endorsed Additive Provisions from Completed Standards) - The crux of the paragraph is that the procedure for amending a standard to delete an additive pro vision requires action by the Joint FAO/WHO Expert Committee on Food Additives, which may not meet until some time after a crisis such as that surrounding cyclamates develops. Presumably the WHO resolution would permit action by an ad hoc meeting of ex perts called for the purpose of dealing solely with the emergency situation, and FAO is expected to pass a similar resolution at its next conference. Paragraphs 11-14 (Status of Lists of Food Additives) - As stated in Paragraph 14, the CCFA agreed that lists of food addi tives which have been evaluated by the Joint FAO/WHO Expert Com mittee on Food Additives should be made available as information for governments and Codex commodity committees. Such lists will assist the commodity committees in their selection of food additives. Paragraphs 18-21 (Estimation of Intake of Food Additives) The WHO document referred to in these paragraphs indicates five food additives for which the potential intake exceeds the accept able daily intake by at least three times. These additives are tartaric acid and its salts, sulfur dioxide, ascorbic acid and its salts, gallates, and stearoyl lactylate. Allocations to Codex standards so far do not approach the ADI's. Paragraph 100 (Draft Document for Commercial Enzyme Pre parations ) - The u.S. input to this document was formulated by the Ad Hoc Enzyme Technical Committee which was established (almost too late) for this purpose, and which met three times during the summer and early fall. The AHETC plans now to assemble data on enzymes for use by the Joint FAO/WHO Expert Committee on Food Additives at its next meeting. Paragraph 115 (Definitions) - As noted here, the CCFA agreed to adopt the definitions for food additives and contaminants in Appendix XIV and to request government comments on them. Paragraph 120 (Referrals to Joint Expert Committee) - It was agreed that those substances marked by an "x" in Appendix XVI could be postponed. The remaining will presumably be on the agenda for the next meeting of the Joint Expert Committee. Sincerely yours, MMH:gr M. M. Hoover, Secretary Food, Drug, and Cosmetic Chemicals Committee Attachment: Draft Report of 1970 CCFA Meeting ASI 00003849 CX/FA 70/Drnft Report Page 1 REPORT OF THE SEVENTH SESSION OF THE CODEX COMMITTEE ON FOOD AUDITF/rU INTRODUCTION 1. T'10 Codex Committee on Food Additives hold its seventh session in Tho Hague, '-ho Netherlands, from 12th to l6th October 1970. Tho cession was oponod by Prof. Pr. M.J.L. Pols, Chairman of the Committee. 2. Tho session vra.3 attended hy government delegates from the following 26 countries: Algeria, Australia, Austria, Belgium, Cuba, Denmark, the Federal Republic of Germany, Finland, France, Ireland, Italy, Japan, Koroeco, the Netherlands, New Zealand, Norway, Philippines, Poland, Portugal, Sweden, Switzerland, U.K., U.S.A., Venezuela and Yugoslavia as well as'observers from Panama and South Africa. Tho following international organizations were also represented: Council of. Europe, European. Economic Community (EEC), International Organization for Standardization (ISO), Organization of Ilanufacturers of Cellulose Products for Foodstuffs in tho. EEC, International Union of Nutritional Sciences (lUNS), -World Association of Veterinary FoodHygienists (w.A.V.F.H.), Federation Internationala dec Industries ot du Commerce on C-ros dos Vina, Spirituoux,. ,Eau:: - d.e - Vie et Liqueurs, Bureau do Liaison des Syndicate Europoens dec Produits Aromatiqucs (CEE), Union dv: Industries Chimiquos Federation des Chambreo Syndicalos do 1*Industrie Chimique Franpaiso, International Organization of tho Flavour Industry, International Glutamate Ilanufacturers Technico.l Corr.mil.tcc, International Federation of Glucose Industries. A list of participants, including officers from FAO and WHO, i3 set out as Appendix. I to this Report. ADOPTION OF THE AGENDA 3. Tho Committee adopted tho provisional, agenda. (CX/FA 70/l) without rearrangement of tho items. However, it wa3 agreed that tho items .dealing with tha report of the Council of Europe on natural and artificial flavour: ng substances should bo dealt with well in. advance of the 4th day of the.session. To make this possible it was agreed to move agenda item 12 forward in the agenda should it prove necessary. APPOINTMENT OF RAPPORTEURS 4* The Committee agreed that it would not be necessary to appoint rapporteurs and requested tho Secretariat to prepare tho draft report. Mr. T.J. Coomes from tho delegation of tho U.K. agreed to assist the Secretariat in this task. Mr. M. Fondu from the delegation of Belgium agreed to assist in the revision of tho French version of tho .draft report. HATTERS ARISING FROM SESSIONS OF THE COMMISSION AND CODEX COMMITTEES 5* Tho Committee had boforo it two working papers, i.o. CX/FA 70/2 and CX/FA 70/2(1) prepared by the Secretariat end tho Netherlands delegation rospectivaly. ASX 00003850 CX/FA 70/Draft Report Page 2 General Principles for tho Use of Food Additives t 6. Tho Committee notod that tho Commission, at its 7th cession, adopted tho General Principles for tho Uso of Food Additives, with certain amendments, as a guide for Codex Committees (soo Appends VI, Report of tho 7th session of the Commission, ALINORM TO/4-3)- It was pointed out that governments had been invited to comment on these Gonoral Principles and that tho comments received would be placed beforo tho Committee at its next session. The Committee took note of a statement made by tho representative of WHO that the Gonoral Principles should make reference to tho safe use of "processes1' such as food irradiation. Tho delegation of the U.K. drew the Committee's, attention to tho "idea of a General Standard*' under consideration by the Codex Alimontarius Commission, which would take into account a number of general provisions for food, including irradiation. It was pointed out that if reference was made to a "process'* applied to food, tho title of the General Principles would have to be changed to take this into account. Tho Committee agreed that this matter should bo discussed at the next session in tho light of comments received. Specifications for Sodium Chloride 7. Tho Committee, at its 6th session, had requested authority from the Commission to elaborate specifications for sodium chloride (paras 116-117, ALIFORM 70/12). The Committee noted that the Commission had agreed that the Committee should elaborate such specifications but that low priority should be given to thic work (para lr5, ALINORM 70/43). 8. It was pointed out that tho question of tho need to elaborate a standard for table salt was under study by tho Secretariat and that a report would be made available on this subject to tho Commission. The Committee agreed to proceed with the elaboration of specifications for codium chloride used in the processing of food and accepted an offer by tho delegation of the Netherlands to preparo a draft for the next session of the Committee. It was understood that tho draft specification would not deal with aspects such as labelling provisions, but would include mainly factors regarding the purity and identity of sodium chloride Standards for 5oups and Broths 9. Tho delegation of tho Federal Ropublic of Germany drew the Committee's attention to para 215 of 'the Report of the 7th sossion of the Commission (ALINORM 70/43) dealing with the drafting of standards for soups and broths by the delegation of Switzerland in consultation with the Secretariat, with the right to consult tho Codox Committees on Food Hygiene, Food Additives and Food labelling. It was agrood to consider these draft standards when they bocatno available. ASI Goocnssi Withdrawal cf CX/FA 70/Draft Report Pace 3 Endorsed AdcHtivo Provisions from Completed Standards 10. The Committee was informed that the Commission, at its 7^ session, agreed that, whore recent findings concerning the toxicity of a particular food additi'-o indicated a serious hazard to health requiring immediate action, th. FV retariat vrould immediately bring this matter to the attention of the Exec.Vvo Committee in order to obtain authority to put it before member countries (para 157, ALINOSH 70/43). The representative of WHO informed the Committee of the resolution of the 23rd World health Assembly concerning the "health hazards of food additives" (WKA 23.50, PI May 1970, see Report of the 14th session of the Joint FAO/WHO Expert Committee on Food Additives), which dealt with the dissemination of results of toxicity research and evaluation of food additives whon there was an urgent need to do so. The representative of FAQ indicated that, although this resolution was still under study in FAQ, that organization v;as in general agreement with tho resolution of tho World Health Assembly. The Committee anted that when tha-oonolu&ions- o f-a--n.o-et ing_o--expont s--indieaired--that-urgent- aetd-on was r.-Kpi>1rr?d//tho Secretariat would take appropriate action as described 1 R7 +Virt gs-O 4-V, -- *7+Vi nw n-P + Vt/-a rnmmi eolnn T.ri+Vi n tri am 11. In connection with a note prepared by tho delegation of the Netherlands (cx/FA 70/2(l)), tho Chairman pointed out that certain specific items in that paper vrould bo discussed under other agenda items. In introducing the paper, tho delegation of the Netherlands raised the question as to whether the various lids, at present under consideration by the Codex Committee on Food Additives, should bo further elaborated into "closed" lists of permitted additives according to tho Procedure for the Elaboration of Standards or whether those lists should he made available only for tho information cf governments and other interested parties. While it would be useful to establish l.,3ts of food additives which vrould be internationally recognized as accopJ ble, tho delegation of tho Netherlands was of tho opinion that tho Committoo was not in a position, at the present time, to establish lists which contained all the possible food additives of interest rto governments, since net all thoso additives have been evaluated by tho -'Joint''Export Ccmmittec'on Food AdSitivosT^ t *y rt.A'*. Tf.4- . 12. o recognizing that the work on lists of permitted food additives i was not yet "'Complete, tho delegation of tho U.K. wa3 of the opinion that j one of the ob jcctfVtrvw of tho Codex Alimontarius Commission was to harmonize : legislation in the fiolcT'cf^.food additives and was, therefore, in favour of 1 the principle of "closed" lis^h^qf permitted food additives elaborated according to the Codex ProcedureA A number of delegations were in agreement with tho proposal of the delegation of the Netherlands that the lists of food additives be only of an advisory nature. The delegation of tho Federal Republic of Germany waa of the opinion that when publishing these liot.s of food additives they should bo accompanied by 0, date to indicate . current status and that tho lists were subject to further changes. i'- Xy. cct-A. ASI 00003852 CX/FA 70/Draft Report Page 4 13. Tho Committee briefly di3CU3Sod th-: merits of establishing' "negative lists of food additives". A number of delegations wore not in favour of establishing such lists since, in their opinion, food additives which did not appear in lists of permitted food additives would automatically bo excluded from use in food. It was pointed out, however, that in some cases it was not feasible at the present time to draw up :,po3itive"cliat3 and that, in such a situation the establishment of "negative" lists could be of interim assistance. -&L*tT 14* The Committee ADI, a temporary ADI or which had boon shown to bo toxicologic-ally unacceptable ac well as additives still ponding evaluation, should bo made available ao information for governments and Codex commodity committees. It was further agreed that reference should bo made to the relevant reports and monographs of the Joint FAO/WHO Export Committee on Food Additives and that the title of the list3 should make it clear that the lists were of an advisory nature and were subject to further review, ^/L|0^|J .f DISCUSSION 0? THE DESIRABILITY OF HOLDING? A THIRD JOIHT FAO/WHO FOOD ADDITIVES CONFERENCE 15. Tho Committee had before it a paper propared by tho delegation of the Federal Republic of Germany on tho possible items of discussion for a third Joint FAO/WHO Food Additives Conference (CX/FA 70/3). This paper was prepared on the recommendation of the 74h session of the Codex Alimentariu3 Commission (paras 60-61, AIJNORM 70/43) and sot out in detail the various items which should bo discussed by tho above conference. 16, Some delegations wore of tho opinion that the holding of a cession of government representatives dealing with problems relating to food additives was desirable in order to enable governments to establish a more direct contact with tho work of tho Joint FAO/WHO Expert Committee on Food Additives. Other delegations thought that all the items contained in tho abovo working document could bo doo.lt with by tho Codox Alimentarius Commission through this Committee. It was pointed out that Art, 1 of the Statutes of the Commission charged that body with the coordination of all food standards work including, therefore, work relating to food additives. For this reason, it would bo possible for tho Codex Committee on Food Additives to discuss the items describod in tho abovo document if such items came within tho torms of roforonco of tho Committee. 17* The Committee agreed that, provided tho terms of reference* of tho Codox Committoo on Food Additives woro onlarged by tho Codex Alimentarius Commission to include tho possibility of "advising the Codex Alimcntariuc Commission on all matters relating to food additives", it would not be necessary to hold a 3rd Joint FAO/WHO Conference on food additives at this ASr 00003053 CX/FA 70/Hraft Report Pago 5 ]3. The Committee had bo Toro it a paper entitled "Estimation of Food Additive Intake 19^9/70 Computerised Calculation of Potential Food Additive 19. The Committee expressed its appreciation of the work carried out by t/HO and agreed with tho general approach adopted in that study. The Committee agreed vrith the recommendation of the Joint FAO/wHO Expert Committee on Food Additives vrhich is contained in the 14th Report and reads as follows: "Recognizing tho importance of assessing food additive intake, the Committee recommend..v.l that those responsible for tho dosi.gr and analysis of food consumption surveys should consult FAO and WHO so that tho collective data can bo use 1 to tho maximum extent for caloula tj u..; th: intake of food additives en an individual basis." The Committee further decided that the docuinont FAD/FA/70-30(a) should bo made available to Codex Commodity Committees sc that tho potential intake of food additives can be taken into consideration when making further proposals for food additive provisions. The delegation of tho Federal Republic ' Germany wished to reserve their position concerning the immediate apnlicability of tho results of tho "Estimation of Food`'intake", .(flogufitaiyt FVxD/Fa/70>A(a) 20. In view of the high intake of S0Q, especially from v/ine, shown in tho study of V.IIO a3 well as one undertaken In Belgium, tho Committee requested the Codex ALimontariuc Commission to bring this matter to the attention of the International Offico of Vinos and Wino3 and invito thorn to consider steps to reduce the maximum permitted levels of these additives in wine. 21. Prof. Bipwood pointed out that in order to estimate* the intake of a food additive it would be imoortant to sot maximum levels rather than yi rt-.ruy ,ti< -.a**.. /y --\i ms- ehporsekewt a? food additives and cohtaiiikahts nr codex commodity standards 22. Tho Committee had before it a working paper (CX/FA 7O/5) prepared by tho FAO Caere lariat. The decisions of tho Committoo aro recorded in Appendices XI v> X to this Report. ASI 00003854 CX/fA 7C/Dran Report Pago 6 23. Some delegations wore of the opinion that it was not desirable to limit food additives which had boon allocated an ADI by a reference only to the limitation of good manufacturing practice (GITP). The Committee agreed in principle that it would rofor back the references to CfilP to the appropriate Commodity Committoo requesting that figures relating to maximum permitted levels be quoted. In tho caso of standards submitted to the Commission at Step 8 of tho Procedure for tho elaboration of Codex standards, tho Committee agreed to temporarily endorse these food additives whore the limitation was expressed in torms of GMP with the proviso that ihio limitation would be reconsidered in terms of maximum .levels not later than two years following adoption of tho standard by tho Commission at Stop 3 of tho Procedure. In such casos, tho Commodity Committees concerned would bo requested to specify these maximum lovels for additives in question. 24* The Committee was of the opinion that tho use of certain additives proposed by Codex Commodity Committees was not in keeping with the General Principles for the Use of Food Additives (Report of tho 7th sossion of tho Codex Alimentarius Commission, ALIIIORi-I 70/43, Appendix Vi). Those additives should not bo permitted, sinco it was necessary to protect the consumer from exposure to tho unnecessary use of additives. The Committee had also in mind tho problem that tho ADI might bo exceeded especially in cases where no specific intake data wero available. Being aware of the fact that, for formal reasons, tho additives would bo endorsed or temporarily endorsed by this Committee, some delegations stated that a number of additives would not be accepted by their governments. Food Additives and Contaminants in Fruit Juices (see Appendix II) Tannins 25- Tho question was raised a3 to whether those clarifying agents cculd bo endorsed without a stated maximum level of use. The Committee agreed that the residue levels found in grape and apple juice fallowing the use of tannins as clarifying agents would bo extremely low and/endorsed the use of tannins subject to limitation by GMP. AAJT^**1**^ Asbestos 26. The Committoo noted that tho Joint FAO/VJHO Export Committee on Food Additives had not been ablo to clear this filtration aid toxicologically, ponding furthor information, and agreed not to endorse the use of this substance. Perlite 27- In the absence of a toxicological evaluation, the Committee iid not endorse this additive and referred it to tho Joint FAO/lJHO Expert Committee on Food Additives for evaluation. * 00003855 CX/FA 70/Draft Report Page 7 Lead ?,8. The ComniLtce noted that the Commodity Committee had increased the maximum level Lt lead from 0.3 mg/kg to 1 mg/kg since such levels were found in practice in lemon juice packed in metal containers. The Committee war: d' the opinion that the level of 1 m kg was unduly high but agreed endorse tem porality -1' ' maximum level of 1 mg g, subject to review two years aftc-r the adeptio 1 the standard by the Commission at Stop B of the Prooodu.ro. The Commoditv Committee was requested to examine the practice of bulk shipment of lemon juice in metal containers with a view to reducing the levels of load. Tin 29 The delegation of the U.E. informed the Committoo that very recent toxicological work appeared to show that the toxicity of tin appeared higher than found by the Joint FAQ/WHO Export Committee on Food Additives cn the basis of .available data in its recent evaluation. The Committee requested the Joint Expert Committee to rc-evaluato tin in the light of thin now data and agreed to endorse temporarily the loveIs proposed by tin Commodity Committee subject to review two years after the adoption of the standard by the Commis sion .it "top 0 of the Procedure. As regards the proposed tentative level of 2jiO mg/kg in ,`n'ape and tomato juices, the Committee postponed its dosoi.si'-n pending confirmation by the Commodity Committee. FOOD ADDITIVES IF FATS AND OILS (see Appendix III) alpha-Tocophorol 30. The Committee conf` rmod the decision taken by the 7th session of the Codex Alimcrtnrius Com :,ssion to approve this additive, FOOD ADDITIVES IN FEAT PRODUCTS (see Appendix IV) 31. The Committee postponed consideration of these additives pending the listing (.T the artificial flavours to be included in the standard, Cyclamatos 32. The representative of WHO informed the Committee that the Joint FAO/ WHO Export Committee on Food Additives had withdrawn the temporary ADI for cyclamatcs. It was, therefore, agreed not to endorse these additives. GUAHYLIC AND IN03INIC ACIDS. AND THEIR SODIUM SALTS 3^. In the absence of a toxicological evaluation, the Committee did not endorse these additives. ASI 00003856 hOhOSCDITM CrhJTATlI1AATC.CE (;x/''A yo Pays 3 ^ i; i, 34. The Committee noted that monos c rum glutamate was used in r r;rea~ num.iier oi1 processed foods ar.d that for this reason it vac , - eify mvxir.'.UM level 01' use. 'El it:- Commodity Ccmitnt utee van wo'pi' s : cd t`> iU'cy'Si such maxi'.mm levels. The; Committee no t,< ;l thn!. fm.- A' .. t 'Ah/\vr(0 'dx..'( j h 0; nr', i t !.ee or- hood Additives mwl re'-ommon.'i''! Vi ,i. - w,'Sou run ;;J o finiutc should not by added to J'onih.i fur X/,fan t:: 'r-r *. o.ev of on.- ,vi .rn ;t ,,afi pointed out that the Codex Cor u.i 1i-'.-e ''or,.,.- Cor !,!,]. b.i i ary Use:1; w:j.o 0 1. ado an t; d ng stuivb rdr; it)' t*cv!mod: a ti,,it th hi gm'vn should be considered by that Com'fiittf o. The dc-ir- ;, o ^; from Japan Jr fori:', d tr.o Committee that further toxicological ir.- ir: -;rga tionc on me no sodium, glutamate were being carried out and expre:- sei sue wish that the Joint FAO/WIIO Expert Committee or. Food Ailitrv-.- re-(,al'.;= i, thin substance as soon es the additional daJ'n ` eoar...' a'u.i.'.ethli . Th' Committee a.';r' -d to orcorse temporarily mo.iosodium glu-- t'-vo.re in the standards cone- rne.d in via/ of tpo fact t'r t they mre ? ff-d*. stt.js of -cho Frccodure (sco yara 23). ?>' i A /'h... id CAihiAl) I - '"K Ai'OflLhEK <ti-c to', t the same .mm is ions bnu. !'crr ~r ads'ti o in i.ho u hundf'rd for canned porh : >k nj di r -r. r n - ,m f-'" i vo.n'.ed !; c - It van '...reef that the same oiii.hr, i.n'-iit:; i.s ecu' J, _.,rA : bo ild-. r u for canned fan. A number of dele;-;!', L-ve v-re o-f.-u op..jv.od v lim.i f - - ton of the go an cities of additivrr. by OHF an - .e-t-.i -,v nximum levels of use be stated. Thedoleyatier, cf Dm uru -rtooi'. to i.riuy this nutter to the attention of the oyrmroxi. to Co <3 tJonnimm . As regards nitrates and nitrites, concern was ex. res :, i "ini': w 1 my m._ possible forme tion cf n.L crocasincr, in products vc. .reir. the; s addlti--'t-,>.s^4wnefriei normi tted. It was 1pointed out that ev: do1 cm. cor.-"b `widentity, and nature of nitrosar.iino 1 in f':ods ; : wot :> c uT,-t cui'.uvcal, so uiiat at the pxx;:;ent t'im*;, nwy ;,n-.e:-:wmo:! - 2 .OGS.lhi ' i'anard would be in"c-.rr.n turc. Ff'-.v AJlilTIVEE I,. O.uICK-FROZEh FCfhb (sc-3 Appendix V) ,rc Acj.d that "hp CoiiiiTii ttOt no csd/tlie Commodity Committee ) jar.: f'h.e.R' :na/.i,:'.um level of A00 nc/'<-C to "not limited" and that the Iral of tOC nj/kg l*ad b.-.ow. previously endorsed. It was agreed to c r.ucr rarily the limitation according to GfIP in conformity crifh . U , c<\'rvocifj.l recorded in .cam. 2 b of this Report. The Commodity Commit to t_' t c.. - ^ orii-v r- ted to propose a maximum level for this additive. -iVi* X&i/- sAJ*. ^W>t * tLMtri t:tk . 00003857 ASX O'./fA 7'0 Dra.it. Report Pago 9 mJLm: i'l' ' 'i.'.tu F . n.iUid that the; Commodity ivm: m nud eha/v.; .' "..'i II;; >' 'Mirn I *';! I .1,1 4 00 Mg/hg to blot J.lfTl! d:' ` ',1;f Mi at the ] ' Vih nrovicusly endorsed,, !ii view e i*1'., ;'--i'.t hul lh< 1 ' PC it;. C. i::i 1 tee or Food AdtU L i ",;; had el ere'' >. J i; i -a!'! i -f. i / lirni'. ov p1 Cor GAP, the Committee agreed to .ri'Orv, Cii.r. aied GAP. tii Mar. ua'ai.1". Pm 'rM' hommit toe agreed to postpone the undorsomej; r of this acr 'ial roq'.ie ad Mm Commodity Committed to soocify t?M maximum level ' _;'y_;_,p__a_m_m"y1i!-''|yg A.'ip comi-VM c/gy;;; in cocoa rponuiT^: aim c;r'g;ohAir,i;i (.- a i'.y. 1.; i an !f s L: tf f, t'ho ; : ii.i' !. I..., ngr.'.'A t' endorse this ..aid t, j vo . : ` iCSrhOVIC AM.'l Commit-, :a post'iono.i the cor.sidcrati cf ehis t_rrntive pro . .-onM. rnaiion h; the. Commodity Comniitee of tnc- a -. -d +o i '-.ith: n, `mm- and diglyo :rid jg of F.dihM. Fait,, Aei i-a. . i . Vha (''.'.'ni'ii ttoo ;od to audorci these 'iK'nlsif] ors including t;.i. total t ,3V c. for .miifr; if tors. A-nneni on Cal to of phos.pha'M di <: Acids Tile 'nmnLttee agreed to temporarily endorse the 'act that only a temporary ADI had been bsiane :.r; farm -`i av no; 'uv' the* ^ Synthetic- Fcfni valon i.a /'j.. The Chairman of a no Codex Commit too on Cocoa Products and Chocs drew tin; Cci.-mitto*s attoii'.ion to an apparent inconsistency in this arc vision as recorded in the 6th session of this Committee (ALirCRJI 70/12) and was of the opinion that the Commodity Committee had not intonueu m .'evade fJnMv.rs o+hor than natural flavours and their synthetic niuiva unity In the standard. 'i 1m Comrnitt-: ' ASI 0000 t858 CX/FA `JO Draft Report; Pago 10 The Committee agreed to postpone the consiAt;ration of Lhe;a, fluyeurs !'i r: i;1 vi f i cat i or. by the Secretariat of the wording containc1 in the off cial report of the Commodity Committee. Arsenic 44. The Committee agreed to postpone its decision or: the tentative love of 1 mg/kg in a number of types of Cocoaproducts bat agreed to endorse the nronosod maximurn level of 0,5 mg/kg in cocoa butters. Cooper 45. The Committee agreed to postpone consideration of those tentative rropocals iioaiiiry eonfirmation b,v the Commodity Commitk ... Lead 46. The Committee agreed to postpone its decision on the tentative love 01 mg/kg m a number of types of cocoa products but agreed to endorse the newly oroposed maximum level of 0.5 mg/kg in cocoa butters. Iron 47, The Commit! noted that the previous level of 0.-> mg/kg had :n,n it.creased to f mg/kg by the Commodity Committee. Since" the maximum J*;v,;l for iron wan nec.-csar for i.ochnologi oa.L purposes only, the Committee ugrrj to endorse this, now nrovisiow. '000 ADDAi-T/TF. IN PIC.1I Atm FICKDRY PRODUCTS (30 o A P per hi; n; Oran.y GPU, Perceau 6R, Age-riibino 43. The Committee was informed that these colours, which had not been endorsed at the previous session of the Committee, had been deleted by the Commission from the standard on canned shrimps and prawns. The delegation 0 Denmark indicated that thcro was still technological interest in the use of those colours. The Committee agreed to request the Joint FAC/ViHC Expert Committee on Food Additives to re-evaluate these colours should, new data become availablo. Monosodium Glutamate 44. The Committee noted that at it3 previous session j t had ooncicjer'.-r1 3`jO 'Mg/kg for the above additive in canned shrimps and prawns whereas the oorr-'ct maximum Level in the standard was 800 mg/kg. The Committee did not ait :r its earlier decision. Sodium / ASI 00003859 CX/pA, {'> Draft Page 11 Sodium nyrephoorhato 7J,, 171he Committee was informed that the Codex Committee on Fish and Fishery Products meeting from 5 till 10 October 1070 had proposed The above additive in standards for canned tuna and bonito j r water or oil. T!ic Committee agreed to discuss this proposal at the present cession and decided to endorse it. __ P_ PCOF1 ADDITIVES INTI CODTAi'SHIATlTo IN PROCESSED FR!IITF Af.T) ^EGETTADhErj (no j Apv.'udix VT.I.l) Citric , italic, Pumaric and I.actic Acids 51. Sene delegations -wore of the opinion that limitation by OMF would be appropriate for those acids in view cf the- fact that variable amounts wore added during processing, depending on the natural acidity of the raw materials concerned eo that the pH was adjusted to the required level. Other delegations wore of the opinion that it was desirable to establish a limit based either on a pfl value or expressed as total acid present in the final product. The Committee postponed the endorsement of these acids and requested the Commodity Committee to limit, m some v;ay, the acids which may bo present i.n the fine \ pi-''duct. 1-Tarlaric Acid 52. In view of the high, potential .intrice of this sunstancc, the Committee requested the Commodity Committee tc reconsider whether the use of this acid was necessary. Sodium and' Potassium Carbonates and Bic.irbonatos and Sodium Hydroxide 53 The Committee reached the same conclusions as in para 5T above. Calcium Chloride f.']. A number c io) .\ , ti:ni3 we'u '-f th 1 opinion that the nrorocou maxj .: ; 1 eve: cf 1000 mg/lcy in jams, jellies and Citrus marmalades appeared tee hup, It was pointed out that c, Loium chi ;ri.b. was used as a firming agent m fruits stored and tranupnrted in bul;; and subsequently used in the manofaclure of jams. The maxima.'! level proposed represented a curry-o./or resulting; from shis practice. Th: Committee agreed to postpone the endorsement cf this additive and requested the Commodity Committee to clarify this matter. ASI 00003860 CX/FA 70/Draft report Page 12 Calc:.'an Chloride, Calcium Lactate and Calcium Gluconate 55 The Committee agreed to endorse the above additives. Sbanneus Chloride 56. The Committee agreed to endorse this additive noting that it was roqu.t red to prevent darkening in asparagus packed : 1 giass or fully enamel lined or lacquered containers, and that tho Joint FAO/lVHO Fxpert Committee on Food Aidltiveu had included it in the evaluation Cor tin. Tin 57. The Committee was of the opinion that the proposed level was too high but in view of its previous decision recorded in para 23 of this Report, it agreed to endorse temporarily this maximum level for tin with the proviso that the maximum level would be reconsidered not later than two years following adoption of the standard by the Commission at Step 8 of the Procedure. Ascorbic Acid 58. It was agreed to endorse temporarily the limitation according to CMP in conformity with the decision recorded in para 23 of this Report. The Commodity Committee was, however, requested to propose-a maximum level for this additive. Sodium Bar.zoate, Sorbic acid or IC salt and Esters of parahydroxybenzoic acid 59" The delegation of liew Zealand was against the addition of preservatives to jams, jellies and marmalades. It was pointed out that these additives were used to preserve fruit pulp shipped in bulk, which was used in the manufacture of these commodities. The Committee was also informed that hese additives were required in jams, jellies and marmalades in order to preserve the product after opening of the jars, especially when the sugar content in the product was low. Tho Committee postponed the endorsement of the above preservatives and requested the Commodity Committee to reconsider the maximum levels nroposed, singly or in combination, and also to set an overall limit for the preservatives in question. The Committee noted that only methyl, ethyl and propyl esters of parahydroxybenzoic acid had been given an ADI by the Joint FAO/lJIlO Expert Committee on Food Additives. OU003861 CX/FA TO/Dr-ift Report Page 13 Sulphur dioxide 60. The Cormittoa .indorsed the nnjcimufa level of 100 mg/kg in jams, jollies and Citrus ::nrmulauo. An regards, the maximum level of 2000 mg/ltg in reisins, the Committee was of tho opinion that this level wan too high and postponed endorsement, requesting tho Commodity Committee to reconsider thin maximum level. fonosodiun Glutamate 6l, The Committee was of the opinion that a maximum level should be set for this additive. In view of its previous decision recorded in para 23 of this Report, the Committee agreed to endorse temporarily the limitation by Gi'IP with the proviso that it would be reconsidered not later than two years following adoption of the standard by tho Commission at Step 8 of tho Procedure. .natural Flavours and their Identical Synthetic Equivalents 62. The Committee note1, that, in the absence of a definition for 'natural flavours", the Commodity Committee had proposed tho following text: "Natural flavours and their identical synthetic equivalents except those which are known to present a toxic hazard*1. The Committee agreed that the words underlined in tho above ton!; were redundant since only those additives which did not represent a hazard to hoa.lth were permitted in Codex standards. The Committee was informed that the Commission had in fact adopted the above text in a number of other sh'ndardo. The Committee agreed that no numerical limit was required and. agr '' to endorse temporarily these flavours limited by a:!?. Natural Fruit Asnoncec, Natural Hint Flavour, Natural Cinnamon Flavour 63. Noting that theso flavours were derived from commodities which, under certain circumstances could bo used in food, tho Committee decided that no maximum levels were required and agreed to endorse them. Cherry Lauryl Oil and Bitter Almond Oil 64. A -flp-etha .Kasiw-n--am. ft-rgmafurha a i r.a--63-arbov^r--the Gomnittoa.-agreed.to endorse- +v,oso-'flavDurs- It was also agreed that the title "artificial flavours" should be deleted. Caramel (as a colouring agent) 65. The Committee was informed that tho Joint FAO/WHO Export Committee on Food Additives had not been ablo to establish specifications for caramel because of the diversity of tho manufacturing processes involvod. The Committee did not endorse this colouring agent and requested the Joint FAO/'VHO Expert Committee on Food Additives to reconsider this substance as soon as possible. ASI 00003862 CX/FA 70/Draft Report Page 14 Amaranth, Azo-rubine (Carmoisino), Brythrosino, Fast Green FCF, Ponceau 4R. Sunset Yellow FCF, Tartrazine. Wool Green BS (Green 'S1) 66. The delegations of Venezuela, Kaw Zealand and Poland stated that no colouring matter was allowed to be used in jams, jellies and marmalades in their countries. The Committee noted th^t. with the exception of azo-rubine, all the above colours had boon given an !.TZ or a temporary ADI by the Joint FAO/tJHO Expert Committoo on Food Additive:-. As thoeo coloura^ti-ore used either singly or in combination, the temporarily. Caroteno and Brilliant Blue FCF 67. The Committee was informed that only beta carotene had been given an ADI and that the natural pigment caroteno was still pending evaluation. The Committee agreed to endorse the above colours substituting beta carotene for caroteno. Brilliant Black BP 68. Tho Committee did not endorse this colour in the absence of a toxicological evaluation. The delegation of Sweden informed the Committee that iron lactate was a satisfactory substitute for Brilliant Black BII in canned mushrooms. Ponceau 4D. Erythrosine, Wool Green BS (Green ,S>) and Tartrazine 69* The Committee agreed to endorse temporarily tho above colours. Mineral Oil 70. The delegato from Austria was of the opinion that the uso of mineral oil should not be permitted in raisins sinco it contained undesirable impurities and since it could bo replaced by triglycerides or acetylatod triglycerides. It was pointed out that the Joint FAO/VJHO Export Committee on Food Additives had established specifications for food grade mineral oil which limited any iinpuritioe present. The Committoo ondorsod the uso of food grade mineral oil with the reservation of the dologato from Austria. Dimothylpolysiloxano, Siliconos 71. The Committee postponed the endorsement of the above mentioned anti-foaming agents and requested the Commodity Committee to specify the siliconos to bo permitted and to set a maximum level. Po.no- and diglycorides of Fatty Acids of Edible Oils 72. The Coramittoe endorsed the above additives. ASI OOOOHH63 CX/FA ?0/Draft Report Pago 15 Modified Starches 73 The Committee agreed to endorse those modified stirches which had beer. given an AT)! and to endorse temporarily those which had boon given a temporary APT- It ms understood that the individual modified starches would bo ^'ctod in the standard for canned mushrooms. The delegation of the U.K. drew the Committee's attention to eorrta more recent toxicological studies on a. number of modifiod starches and the Committee recommended that these should bo further evaluated by tho Joint Expert Committee**-*, -^*1X4*4^- Methyl Cellulose 74. The Ccmmittca postponed tho endorsement of the tentative provision for methyl cellulose in canned mandarin oranges. It also agreed to postpone the endorsement of methyl cellulose in jams, jellies and tnarmalo.de and requested tho Commodity Committee to propose a maximum level. Pectin 75- Thu Committee agreed to endorse this additive. Tra.-~;acanth end Caroh Fean Gun .. - 'fti A AT 70. In the absence of ( iri cologi-ce.1 cvaluat-jrrn tho Committee did not endorse these vegetable guns. Alginates, Agar, Carrageenan and Gums a n. The Committee was informed that the following salts of alginic acid and vegetable gums had been given an ADI by th4 Joint FAO/lJHO Expert Committoo on Food Additives: Alginate, Ma, K, I'll., /propylene glycol alginate, Carrageenan, Furoollaran, Arabic Gum,* Guar Gum. The Committoo postponed consideration of thoco additives and requested the Commodity Committee to proposo maximum lovcl3. Salt Substitutes for Special Dietary Usos (sec Appendix IX) 7S. The Committoo had before it proposals from the Codex Committee on Special Eiotary Uses for a number of substances to be used in the formulation of salt substitutes or to bo added to special dietary foods with low sodium content. It was noted that the listing of the various acid and base moieties implied the use of a very largo number of chemicals not all of which had been evaluated toxicologically as such, nor specifications drawn up for thorn. It was pointed out that many of tho substancos thooretically allowed, considering the possible combination of tho various acids and bases, were of little or no commercial interest. ASI 00003864 CX/FA 70/Draft Repo rt Page 16 70. As the actual formulation of low sodium diets would depend upon medical ''h? ivr "pc.h p.alirmfc, tho Committeo ('id not consider itcolf compot I to consider the proportion of the various cations or to consider tho u- tability of tho proposal additives as such from a medical point of "j.ow. Tho Committee, therefore, Ceoulo1 to .uv'erse tho r.ubntancan proposed as sail substitutes by tho Coder Committee fee C;vvjal Dietary Ucos, with tho axejptiun of choline mlt s which had not been toxicslogically ovaluatod. It was understood that specif .1 cat i- ns would be drain up for those substances which were in commercial use. 80. It was pointed out that as tho exact composition of various salt substitutes was of /Treat significance from the medical point of view, the Committee decided to recommend to the Commodity Committee that such information shall be given nrominontly on the label of the product. FOOD ADDITIVE IT DII.K PRODUCTS. Annette and Carotene 81. It vac noted that the Committee of Government Experts had. changed the maximum level of 600 ng/kg for the above colours to a limitation by G'lP. The Committjo ms informed that only beta carotene had been Giver, an .IDI and that the natural pigment carotene was still awaiting toxicological evaluation. The Committee of Government Experts was requested to propose a maximum level for those colours. The Committee agreed to endorse temporarily annatto .and tc endorse beta carotene eubjgfat- ion--by '<P-- fth ^ ip, jL+iAfKA-aet. ttA "/Hie. i rru. jt.tA.-d.u~tf Fast Green FCF, Brilliant Blue FCF and Indiyotine FCF 82. The Committee agreed to postpone tho endorsement of those colours and requested the Committee of Government Exports to propose maximum levels. Suitable Colours Approved by the Codex Committee on Food Additives 83. The Committee postponed the consideration of these colours ponding a clarification by the Committee of Government Experts as to which colours were meant and tho establishment of a maximum lovol. Essences or Extracts Derived from Fruit or Parts of Fruit 84. Tho Committee endorsed the above food additives. Smoke and Condensed Smoko 85. Tho Committee was informed that those additives had not beon evaluated by the Joint FAO/'IHO Export Committee on Food Additives. It v?as, therefore, agreed to postpone their consideration. ASI 00003865 CX/PA 7 O/Dr.aft Ucport rage 17 Phosphoric Acid 86. Tho Committee postponed tho endorsement of phosphoric acid in Cottage Cheese and requested tho Committee of Government Exports to propc33 a maxinun lovol. It was agreed to endorse phosphoric acid in procassod choose products, noting that this acid was used ir. snail -amounts as an acidificr and that tho limitation of %o for total phosphate level would apply. The Committee of Government Exports was requested to express tho limit for phosphates in terms of P 0r. Citric, {.-Tartaric and flalic Acids f>7. The Committ. ;o postponed tho consi do ration of those aside; ponding tho establishment of a maximum lovol. In view of the wide use and low ADI of L-tartaric acid, tho Committee of Government Experts^ was requested to reconsider tho need for this acid. '<f- . rf ja..rr , " /A. yin' g'.'h,.'*. ^r<rf " ("'<.'/ *tri ffeyti i *, Sodium dihydrogen phosphate and disodium hydrogen phosph?.te 88. It was agreed to postpone the consideration of those additives and the Committee of Government Exports was requested to establish maximum levels. Sodium, Sodium-aluminium, Potassium and Calcium salts of mono, di- and polyphosnhoric acids, Sodium, Potassium and Calcium salts of Citric acid, Citric acid anti/or Phosphoric acid uith Sodium hydrogen--carbonate and/or Calcium carhqnat e 89. The question was raised whether the poly-phosphates were linear and vmethor the chain length was limited. -The Committee requested tho Committee of Government Exports to clarify this matter and endorsed the above additives^- r, cf-d*1 -Td ftt %fti. at-* tftfa. j * neutralizing Salts, Sodium Orthophosphate, Sodium Hydrogoncarbonato. Sodium Hydroxide, Calcj i~i --H--yd--roxide, Arabic Gum, Alginate, K. Ca. ilH4. 90. Th.o Committee agreed to endorse those food additives. Colatino , /inJ-.'t Jf-f&rn \*-**~JL. S4.fr* <. A-H tU 91. 'y Committee agreed that gelatine was a food and not a food .additive and, therefore, endorsed tho use of this substance. The representative of PAG indicated that information on the bacteriological requirements was needed in order to review the specification for gelatine. The Committee requested the delegations to supply information to FAO. Alginates, Ha, K, Ca. HH., Agar, Vegetable Gums, Sodium carboxymethylcollntoso, modified starches 92. The Committee postponed tho consideration of these additives and requested tho Committee of Government Experts to propose maximum levels. ASI 00003866 CX/FA 70/Draft Report Pago 18 Nitrato. Sodium and Potassium, Chlorate, Sodium and. Potassium, Benzoyl Peroxide or a Fixture of Ronaoyl Peroxide with Potassium Alum, Calcium Sulphate and Hngnor.ium Cart)on.ate 93* The Committee noted that tho problems which had boon referred tc the Committee of Government Exports '"or consideration had not yet been dealt with by that Committee (see par'.;' 53, 54 and 63 of the Report of the 6th session of the Codex Committee or. Pood Additives, ALIFORH 70/l2). The Committee, therefore, agreed to postpone the consideration of the above additives. Hexamethylono-totramine 94* Tho Committee was informod that results of recent investigations cn this additive were now available and that the Joint FAO/WHO Export Committee on Food Additives would evaluate this substance at a future session. Tho Committee, therefore, postponed tho consideration of thi3 additive. Sorbic and Na and IC salts. Propionic acid and Na and Ca salts 95. The Committee was informed that the above two preservatives were alternatives and that, for this reason, the Committee of Government Experts had established separate limits for them. Noting also that the maximum levels had been confirmed as being required by GMP, the Committee agreed to endorse thorn. Cuprio Sulphate 96. Noting that the Joint FAO/WHO Expert Committee on Food Additives had evaluated this substance and had drawn up specifications of identity and purity, the Committee agreed to endorse this additive. LISTING AliP CLASSIFICATION OF FLAVOURS 97* The Committee, at its last session, had agreed that a definition of ''natural flavours1' was required to clarify the endorsement of these flavours and agreed to examine the definition proposed by the Council of Europe (para 25, ALINORII 70/l8)- The Committee had before it a workingpaper prepared by the Secretariat (CX/FA 7^/12) as well as the Report of the Council of Europe (Partial Agreement) entitled "Natural and Artificial Flavouring Substances". Tho representative of the Council of Europe drew the Committee's attention to tho fact that tho definitions described in this report had been drawn up for the purposes of the Council of Europe lists of flavouring substances. ASI 00003867 CX/FA 70/Uraft Report Page X ) OR. Tho dnlogatione of Italy and Franc .| iseri b>.-d the approach adopted by tho European Economic Community to the problem of listing flavouring substances. While the Council of Europe list divided flavours into "natural" and "artificial7', tho European Economic Community had under consideration three lists containing natural extracts, synthetic substances not found in edible aromatic materials*and synthetic substances which could bo found in edible aromatic materials.V*Following a discussion of the Council of Europe's definitions of various flavouring substances, the delegation of Switzerland proposed^ definition for synthetic flavouring substances. The Committoe*agreed that this draft should be incorporated by the Secretariat into a worhing paper together with any other comments received. ^ f-4*a..uf?-At^f Jy 99* It was agreed that tho report of tho Council of Europe on natural and artificial flavouring substances should be referred to the Joint FAO/bHO Expert Committee on Food Additives m order to obtain that Committee's opinion on the approach adopted by the Council of Europe concemir: ; the toxicological evaluation of the flavouring substances. The Comrniit-iO agreed that the question of definitions should be reconsidered at the next session of the Committee in the light of tho opinion expressed by the Joint FAO/'JHO Export Committee on Food Additives. It was understood that, ponding the adoption cf a Codex definition of natural and synthetic flavours, the approach to the endorsement of flavours as described in rara 22-23 of AbldOR-; 70/12 -would stand. PRAdV JEECKAh CTAlTVOn) (COTE QE PRACTICE) FOR COMMERCIAL EEZYIIS PREPARATIONS 100. The Committee had before it a draft (cx/FA 70/l7 Add. 2) prepared by the Federal Republic of Germany in consultation with the U.S.A., on the basis of the government comments (CX/FA 70/17) on the original draft standard (CCFA/69/17) for commercial enzyme preparations. While considering the draft, a number of delegations expressed the view that it might be advisable to process the draft as a code of practice rather than as a standard. Other delegations were of the opinion to proceed with the development of a general standard. The Committee adopted the draft, with some amendments, as contained in Appendix XI. As the original draft had boon cent out to governments on two earlier occasions tho Committee decided to submit it to the Commission at Stop 5 of the Procedure. The Committee agreed that governments should also be ashed to comment on whether the draft would be further developed as a mandatory text (standard) or a code of practice. ASI 00003868 CX/FA 70/Draft Deport Page 20 FLOUR-TREAT:ISI7T AGENTS -(geo- AppwAin XIif" 101. The Committee had before It a document prepared by the Secretariat containing comments received from governments on the extended list of flour-treatment agents retained at Step 7 of the Procedure at the 6th session of the Committee (CX/FA fO/'), It was stated that ammonium chloride and monocalcium monophosphate did . belong to the catogory of flourtreatment agonts hut were used as y;a;:t food and baking powder respectively. 102. Some delegations expressed again their opinion that there wan no technological need for the use of a number of flour-treatment agents. It was noted that reservations of this kind woro already covered by the statement recorded in para 23 of this report. The Swiss delegation pointed out that in the future programme of work of the Codex Alimentarius Commission a Codex Committee on Cereal Products was foreseen. 103. The Committee decided to submit the floui^troatment agents for which the Joint FAO/ftHO Expert Committee on Food Additives had established maximum treatment levels, to the Commission for adoption at Stop 8 of the Procedure as an advisory fETHODS OF ANALYSIS FOR FLOUR-TREATMENT AGENTS 104. The Committee had before it a paper prepared ly the delegation of the TJ.S.A. (CX/FA 70/7) containing proposed methods of analysis for all flour-treatment agents of the extended list (see para 101), The Committee expressed its gratitude to the delegation,of the U.S.A, and decided to send the complete synopsis to the Codex Committee on Methods of Analysis and Sampling.for consideration. It was pointed out that, in view of the fact that the list of flour-treatment agents was only advisory, the intended status of the methods of analysis would have to bo considered. CARRIER AMD EXTRACTION SOLVENTS 105. The Committee had before it a document prepared by the Secretariat containing the comments from governments on the lists of carrier solvents and extraction solvonts (CX/FA 70/8). The delegation of the Netherlands explained that in their opinion a simple subdivision of solvents into carrier solvonts, and extraction solvents caused confusion. The Netherlands delegation preferred lists of carrier solvents for separate groups of additives and a list of extraction solvents indicating for each solvent, the food for which it could be used. The delegation offored to produco such lists for submission to the next session of the Committee. It was noted that tho Joint FAO/tyHO Expert Committee had already evaluated extraction solvents during its 14th session; tho carrier solvents had not yet boon considered. ASI 00003869 CX/'NA 70/ Draft report Page 21 106, Tho Committee accepted the offer of the delegation of tha Netherlands to prepare now list3 and decided to ash the Joint FAO/VIHO Expert Committee to ovaluato tho carrier solvents. FLAVOUR ENHANCERS 107. Tho Comnitteo had hoforo it a document propared by tho Secretariat containing the comments received from governments on the liBt cf flavour enhancers (CX/FA 70/$). Tho Committee noted that only a few flavour enhancers had been evaluated by the Joint FAO/WHO Expert Committee and decided to postpone discussion of this paper until the next session and to ask the Joint Expert Committee to evaluate tho remaining substances mentioned in the list (see Appendix XVI ). Tho Committee accepted art offer by the delegation of Japan to prepare a paper about tho quantities of flavour enhancers used in food together with a proposal for a definition for tho noxt session of tho Committoo. ANTI-CAKINC AGENTS 108. The Committee had before it a document prepared by tho Secretariat containing the comments received from govornments on the list of anti caking agents (cx/FA 70/l0). Tho Committee noted that all the substances on tho list had boon evaluated by the Joint Expert Committee. The delegation of Netherlands requested to add to the list calcium carbonate, magnesium carbonate, magnesium oxide and tetra-sodium diphosphate which had also boon evaluated by the Joint Expert Committee. Tho Committee agreed to permit the use of ferrocyanides ..as anti-caking agents for food- grade salt. The Committee decided to include all the substances on the list of anti-caking agents together with tho four mentioned by the delegation of tho Netherlands in tho general compilation of food additives. FOOD OOLC'JKS log The Committee had before it a document prepared by tho FAO-socroteriat (CX/FA 70/ll) . Tho ComalVtoo notod that the Cc 1 ission, at its last Session, had agreed to consider this list as an open one and made it available for the infor mation of Codex Commodity Committees as well as Governments. 110. 'Aha'A<Mrttttao ayaad. with the-nrouoeal .tl'm I.atliarlaadar Ao-b^ium -ur.A-AJnit<xVi*i iv./loo. ta-aond-out - tiny enti-ry li at- of Jood-Coloura-ovaluatet^"byt-1tO'iJaj nt 'Jbtpog^-'*k>mmitteo-<w-Food AiU.iti.vofL., l-iAioatin-r-tbo-fitatuo-of--tho-~evaluatlon o; ^>ach colouraufo information-do--fovemments* f t-ntu Jf *uA. *^.r< .71 1'*.'" .0*/ mi/, 1 LISTING AIN) CLASSIFICATION OF FOOD ADDITIVES 111. The Secretariat informed tha Committee that FAO had engaged a consultant to draw up lists of food additives as requested, by the 6th session of the Committee (see naras 93-96 of the resort of the last session, ALi"o::r 70/12). v ASI 00003870 CX/FA 70/Draft report Page 22 Owing to certain difficulties, the document prepared by FAO could not be distributed as a working document for this session. The Committee requested the Secretariat to explore the possi bility of making this document available at its next session. It was agreed that the food additives to be included in the document were those which had been considered by the Joint FAO/WHO Expert Committee on Food Additives as well as the additives which were of interest to Codex. The Secretariat was requested to provide a full reference to the publications of the Jpint FAO/WHO Expert Committee on Food Additives. SPECIFICATIONS FOR FOOD ADDITIVES Discussion of the Procedure to be Adopted for the Elaboration of the Specifications of Food Additives 112. The Committee had before it a paper prepared by the Secretariat (CX/FA 70/4) which contained a proposal for the pro cedure 'to be followed. The Committee noted that the Commission, at its 7th session, had requested an opinion on this matter. It was also noted that the procedure by the Secretariat was essentially the same as the procedure for the Elaboration of Codex standards with the difference that the monographs of the Joint FAO/WHO Expert Committee on Food Additives containing the specification would not be submitted to the Committee as Step 2 of the Procedure but would be submitted directly to governments and interested international organizations for comments by the Secretariat. The Committee agreed that the comments received should be made available to the Joint FAO/WHO Expert Committee on Food Additives for consideration as a matter of course, aad-aete be-sfe jeefe-fee-a-sequijFemeafe-ef-expeapfe-epiaiea. 113. As regards Step 9 of the Procedure, the Committee agreed that reference to this should be deleted in order not to pre judice any future decision reached by the Commission concerning the eventual status of the specifications. The Committee agreed that the Procedure given in Appendix XIII should be submitted to the Commission for consideration. CONSIDERATION OF GOVERNMENT COMMENTS ON THE SPECIFICATIONS ESTAB LISHED BY THE JOINT FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES 114. The Committee was informed that only a few comments had been received on the specifications submitted to governments and unat for this reason the Secretariat did not prepare a working document. ASI 00oo3871 CX/FA 70/Draft report Page 22a It was agreed that the specifications would be examined in the light of comments at a later session. DEFINITIONS 115. The Committee, at its 5th session, adopted definitions for "food additives", "contaminants" and "process" (see Appendix II, ALINORM 69/12). ASI 00003872 CX/iV; 70/draft rencrt Fage 23 Tlit' Commission, at its 6th cession, decided to defer consideration of t lie so definit ions and requested governments to comment on them (see para 03 ALINOFJi 69/67). The Commission, at its 7th session, had before it some comments from governments but decided to refer the matter to this Committee. The delegation of the Federal Republic of Germany pointed out that the Commission had agreed that the purpose of these definitions was not to delineate the terms of reference of the Codex Committee on Pood Additives but to define the terms used in the General Principles of the Codex Alimer.tarius. Furthermore, in accepting these definitions, the Commission emphasized that they were not intended for governments to use in their national food legislation. After full discussion, the Committee agreed to adopt the definitions proposed by the U.IC. as shov/r in Appendix XIV and to request governments to comment on them. It was agreed that the definitions would be re-examined in the light of comments in `ho next session. CARRY-OVFR PRIRCirLF (see Appendix XV) 116 The Committee had before it a paper prepared by the delegation of the Fatherlands (CX/FA 70/lG) dealing with the problem of the presence of ingredients containing additives. The Committee agreed with the definition for Carry-Over" and with the principles described in the above wrrhingpnper. It was agreed to request governments to comment on the principles contained in Appendix XV. 117 The hoi.pgation of the Federal Republic of Germany drew the attention of i.!ie Committee to the possible difficulties an connection with the label ling; of foods to which the carry-over principle applied. Tlic Commit too decided to bring this problem to the attention of the Codex Committee on Foot1 Labelling. 0TH3R BUS 11iFo S agerx1 a Item for the Text Session of the Committee i110 ex f9 Zxf* Grx "tt*. delegation of the Tederal Republic of Germanj^was of the opinion that /'subject to the Commission agreeing to the enlarged terms of reference of this Committee (see para 17), would bo desirable to discuss the FAG publications c.oncorniug food a.dd-iti\ n npimwn.+.flfin? + Torfi-r'h- la&ionii - ami--'UoatLJVddi-fcjfve -have o--the iu'-llicrr-pwiBont fxrw or- Ct>e AfiCL*.** ex. MXtJyJeJ. rtSt 00003873 CX/FA 70/Draft report Page 24 Hatters to be referred to the Codex Commodity Committees and the Joint FAQ/',lio"'llxpert Committee on Food Acl-il tivpB 110 The delegation of the United, Kingdom informed the Committee that additional toxicological information had becomo available on Etcaroyl lartylote. The Commiiioe agreed to refer thi3 addit the Joint FAO/ ..TIO Uxpert Committee on Food Additives for re-evaluation. The United Kingdom delegation further informed the Committee that data are available on x.-ir than gum which might enable the Joint FAO/UKO Expert Committee on Foot /Z>i.Tiis gum could replace some other vegetable gums like guar gum as carob bean gum, or karaya gum. The Committee agreed that this be referred to the Joint I'AO/'UO Sxpert Committee on Food Additives and the relevant Commodity Committee. 120 The Committee agreed to request tho Joint FAO/lJHO Fxpert Committee to evaluate the substances listed in Appendix XVI of their report. Use of Spanish Language 121. The delegate from Venezuela stressed the importance of tho use of Spanish as a working language of this Committee. This, in the opinion of the delegate from Venezuela, would result in a greater participation by Spanish speaking countries in the work of this Committee. Time and Place of tho next Session 122. The Secretariat informed the Committee that the Codex Alimentct- rius Commission had decided to schedule its sessions to take place at lo months intervals and that the scheduling of sessions of Codex Committees in the same manner was wider consideration. Subject to con firmation by the Commisiion, the next session of tho Committee would therefore take place around February 1972. tjusftsf jLctSi 7 to TB^abliuk an 00003874 CX/PA 70 Draft report ENDORSEMENT OF FOOD ADDITIVES IN CODEX COMMODITY STANDARDS Appendices II to X Explanatory Notes a) 'N''t endorsed* - used in tile case of tho:;c additives which, are awaiting evaluation by the Joint a, port Commit too on Food Additives, or where no evaluation has been possible for lack of adequate lata, or where there is evidence that the substance is not suitable as a food additive. b) 'Temporarily endorsed' - used where there is only a temporary toxicological evaluation or where additional information night come forward from the Commodity Committee. c) 'Postponed' - used in the case of those additives for which further clarification i3 required by either the Joint Expert Committee on Food Additives or the Codex Committee on Food Additives or both. AS 00003875 CX/FA 70 Draft Report Appendix II FOOD CONTAMINANTS IN FRUIT JUICES Additive or contaminant Tannins Ash- r.toc pi >-'l j tc Lead Tin (Sn) Maximum level limited by GMF limited by GMp limited by GMP 1 mg/kg 150 mg/kg (250 mg/kg) 250 mg/kg Food Status Remarks Grape juice) Apple juice) para.25 Grape ,juici ) not See Apple juice.) endorsed para.26 Apple juice Not See indorsed para.27 Lemon juice Temporar- See iiy para.2q endorsed Apple juice Temporar- See ily para.25 endorsed Grape juice ^Postponed See Tomato juice aara.29 Apricot, )Temporar- S 0 c peach and ) ily rv.ir' pear neciurr 5) r-ri 11 c cried Orange .j u i':< ,) Lemon juice,) Grape fruit ) juice ) ASI 00003876 CX/FA 70 Draft report Appendix III FOOD. ADDITIVES Iff FATS AMD OILS Food Additive Alpha-tocopherol Maximum level Food Status Remarks 200 mg/kg total Refined olive) alpha-tocopherol oil, ) in the final refined olive) product residueoils) and blends ) and mixtures ) of these oils) with virgin ) olive oils ) Endorsed See para.30 ASI 00003877 CX/FA 70 Draft report Appendix IV F'.VD AfPITTVES IV I .EAT PRODUCTS A.I :ltiv Arti-l'ic ; 'i i'l.-. ings, es-.'-no vextracts ; tc i~ specif! Cyclamates, Cl 'na/ or Wo. salts Guanylio acid, sort Mira sal t \imum level > be specified Food G to. tus Canned hams, JPosiponcd Canned luncheon) meat ) Canned chopped ) meat ) Canned pork ) shoulder ) Remark: See pc.ra.3l delated None Wot endorsed See para.^ (^00 mg/kg expressed as guunilic acid) Canned hams )l'ot Canned luncheon) endorsed meat ) Canned chopped ) meat ) Canned pork ) shoulder ) '00 para. 3 Z InosLaic acid `sodium salt v`)00 mg/kg oxrroseed as inorirnc acid) Canned hams )j!ot Canned luncheon) endorse' meat ) Cann ul chopped. ) moa L ) Canned pork ) shoulder ) para.33 Hcncsodauin glutamate Canned hams )Temporar- See Canned luncheon)ily ondorsi- para.Ji meat )cd Canned chopped ) meat Canned pork shoulder ) ) ) Agar limited by GMP Canned pork shoulder .endorsed Sec para.5 Alginates, pot:us slum limited by OKP and/or sodium 5alts Canned pork shoulder Endorsed See. para,35 Ascorbic acid :md ) SCo mg/kg IIa salts ) expressed a.3 nr.d ) ascorbic acid Iso-ascorbic 'id ) n. total net and lia cults ) weight basic, singly or in combination )Canned pork ))shoulder on) ) ) ) ) Endorsed para.J3 00003078 \.n Food Additive Carrageenan Citrate sodium Nitrate, potassium and/or sodium salts Nitrite, potassium and/or sodium salts Phosphates, Mono-, di- and poly-sodium and potassium salts CX/FA 70 Draft report Maximum level Limited by GMP Limited by GMP Appendix IV (contd) Food_ Canned pork shoulder Status Endorsed Remarks See para.55 Canned pork shoulder' Endorsed See para.55 500 mg/kg expressed as sodium nitrate on a total net weight basis Canned pork shoulder Temporar See ily endors para.35 ed 200 mg/kg expressed as sodium nitrite on a total net weight basis Canned pork shoulder Temporar Sew . ily endors- para.35 ed 3000 mg/kg expressed as P20- may be Canned pork shoulder added to raw material, singly or in combinat ion Endorsed See para.35 ftSl 00003879 CX/FA 70, Draft report APPENDIX VII FC0? ADDITIVES IN FISH AND FISHERY PRODUCTS Food Additive Maximum level Orange GGN (15980) ) ) Ponceau 6 R ? (Cl 16290)j Azo-rutine ) (Cl 14720)) 30 mg/kg of the final product individually or in combina tion with other colours Mono sodium glutamate 000 mg/kg of the final pro duct Sodium pyroph osphate 5000 mg/kg (expressed as F^Otj) in the final product ) ) ) ) Foot1 S t.atuE Remarks Canned shrimps prawns Postponed Postpoand ned Postponed ) ) ( l j ) ) oee para 48 Canned Postpo shrimps and ned p rawna See para 49 C ann e d ) Tuna ) Bonito in ) brine or ) oil ) Endor sed S ee para 50 #ViI 00003883 CX/FA 70 Draft report Appendix VI1.T FOOD ADPiTlVEG AND CONTAMINANTS IN PROCESSED FRUITS AND VEGETABLES v i vr \j vji vji vjn Additive or Contaminant Citric acid Malic acid L-Tartaric acid Fumaric acid (R) Lactic acid pH regulating agon Na, K and O.i salts acids under 40, 42, 44 and 44 4i ' Me. and K carbeip tn : and bicari'orates Na hydroxic 1 Calcium chloride 'Nix.i.mum Jevel ) ) ) \ \ limited by CMP ) ) ) ) !000 mg/kg Calcium chloride Calcium lactate Calcium gluconate ) 350 ng/kg ca ) derived from ) .added Ca salts Food Cta I,us Re marhr: Jams, jellies Postponed Cmitarrumsa.lad. e See para. See para. See para. Sea. para. Gr'C t^ar',, Gee para. Jams,jollies Postponed Citrus marmalade See para. Canned ) Endorsed strawberries) Canned green) Endorsed peas ) ) ) ) ) vn Stannrus chloride 25 mg/kg Gn Canned Endorse'! asparagus (in glass or fully enamnl- lined (lacquered) containers) .'b.-. para.' Tin- (Sn) 250 mg/kg calculated as Canned ) Temporar- asparagus ) Hy (d.n moral ) endorsed containers ) where tin is) exposed) j Canned pears) Canned ) mandarin ) Oraiigi.s ) Pro cessed ) tomato ) concentrate 4 (in the ) final ) concentrat-') od product)) See- para.-" AS I 00003884 Additive .*r font.ami nan t Ac. corbie arid Maximum level limited by GMP -A d i urn lOOe nig/kg Corbie :icid or ) 1000 mg/kg 7 salt ) F.stcr3 of para- ) 1000 mg/kg hyJroxybonzoic acid Sulphur dioxide 100 mg/kg Monosodium glutamate 2000 mg/kg limited by GMP natural flavours ) and their identical syr the tie equivalents except those which arc known ) ) ) ) ) to pro si nt a toxic hazard ) limited by GMP Natural fruit ;3so nees limited by GMP Natural mint ) flavour ) .Natural cinnamon) flavour ) limited by GMP Cherry lauryl oil 10 mg/kg Bitter almond oil 4O mg/kg Caramel (as a - ) limited by GMP colouring agent)) Food CX/FA 70 Draft report Appendix VIII, Pago 2 Status Remarks Canned frui t cocktai1 Temporarily See para endorsed Jama, jc. '' lea )Postponed Citrus marmalade ) Jams,follies )Postponed Citrus marmalade) See pa n.'yj See para.59 Jams,jellies )Postponcd Citrus marmalade ) See para.59 Jams,jellies JEndorsed Citrus '-armaladc) Raisins Postponed See para-SO See para.60 Canned asparagus)Temporarily Canned green peas )endorsed Canned mushrooms) See para.61 Canned fruit cocktail Canned plums Canned pears Temporarily endorsed temporarily )cndorsod See para.62 See para.62 Jama,jellies )Endorsv_'d Citrus marmalade) Jams,jellies Endorsed S 0 0 Ptxit0. 5 See para.b3 Canned fruit ) cocktail )Endorsed (chcrri03 only) ) (Y) Canned mushrooms N"t endorsed Citrus marmalade Hot endorn. d See para.64 Sec para.5 See pa.ra.05 ASI 00003885 cx/fa 70 Draft report Appenii-LX '/111, Page 5 Additive ^r Contaminant Maximum level Fuod Sto b 3 Remarks Amaranth ) Erythrosin, ) iTfjfc Ore on i1 :f )dOO ng/kg singly Jams,jollies ponceau JR M>- ip ec'Vth j.na. t.i on C-niisi 1 VcMo w ^C'*') 1?f,rau.i no `fool Green ' 0 \ ) '>'eon 'S') ) Ttmporarily endorcod Gee para-66 Aso Rubine Car- ) 2GO mg/kg sinr;] y Jams,jollies moisino) )or in combination Not endorsed See para.66 P-Carotene ) 1 GO mg/kg `ri. 11 i.ont M h' T(v') i nd i vi dually or )in comb Lnuticn Canned green ) Endorsed poan ) See para.67 Brilliant A. ckDN 1 GO n{;/: Canned mushrooms Not end or rn d f:PO pnra.68 Ponceau AE l Erythrosinc ) yC'O mg/kg singly Canned plums Mr in combination ('Red1 or 'Purple' canned raspberries ) Temporarily ) endorsed ) ) ) Get pf^Z'ci 4 6^) Wool Green BS (Groon 'S') Tartrazinc )200 mg/kg singly Citrus )or in combination marmalade / (Lime marmalade ' only) ) Temporarily ) endorsed ) ) ) Mineral oil 0.;37u hy weight Raisins Endorsed Dimethylpoly silo- )To be determined xanc,Silicon os ) Jams,jollies Citru3 marmalade ) Postponed ) ) Soc para.69 See para.70 p'-ra. 71 Mono- and di My- Mot more than in coridoc of fatty ^necessary to- acid3 of edi Mo )inhibit foaming oils ) Jams,jollies Citrus marmalade ) Endorsed J ) .S e 0 para. 7 7 Modified starches . a) with ADI }1?> by weight b) with t.TMaorary)slnE y "r ln ADI c) No ADT ' tjS t.ibi Lse.rd ) ); )' comtinatiwn urno arid 1 i 11:1 h, s with Canned mushrooms Endorsed Temporarily endorsed Dot, endorsed See para.7? Soc para.77 .0 pare..75 A$l 0003886 CX/FA 70 Draft report Additive u: Contaminant Maximum level (Methyl eoV.Lul.osc) 10 mg/kr Pectin 1 limited by GMP limited by GMP Food Appendix VIII , Page 4 Status Remarks Cann -d mandarin orang'- n Jams, jollies Postponed Postponed Jams,jellies Citrus marmalade Endorsed Goo para.74 3ec: para. 7 4 See para.7 5 Alginates, C IC,)l$ m/m singly or HH4 in combination SPropylene glycol alginate with vegetable gums and. modified ) starches Canned green peas Canned asparagus Canned mushrooms Temporarily See para.77 endorsed Vegetable gums: Tragacanth gum Carob bean gum ) singly or in (combination with )alginates and )modificd starches Canned mushrooms Canned green peas Canned asparagus ) Hot ) endorsed ) ) See para.76 AlginateAgar Carrageenan Gum a ) jlimited by GMP ) Jams, jollies Postponed See para.77 AS1 00003887 CX/FA 70 Draft report APPENDIX IX ,\i,t rrrr ,o tjr oP.icial dietary a:: bnl sub-; t,i tu t>' laximum level S fcatur Rorn ark u Potassium sulphate; potassium, calcium or ammonium salts of adipic, glutami*, carbonic, succinic, lactic, hydrochloric, tarta,ric, citric, acetic or phosphoric acids Not limited in the mixture indorsed See para 79 Magnesium salts of adipic, ) glutamic, carbonic, citric, ) succinic, acetic, phosphoric, ) lactic, hydrochloric or ) tartaric acute, mixed with other ) Mg--free sali substitutos ) Mg++ to bo not more than 20/) m/m of the total cations (K+ , Ca++, and 3H J) uient in the mixture. indorsed oee para 79 Free adipic, glutamic and citric acids Not limited in the mixture indorsed bee para 79 Anticakin- igen! silica colloidal Not more than /T. .. fo m/m/ o f the final product Indorsed Choline salts of acetic, carbonic, lactic, hydrochloric tartaric or citric acid.;, mixed with other oholine-fre" salt substitutes as listed in the three aoove-mentioned paragraphs The choline content not to exceed i/o m/m Not of the total endorsed mixture bee para 7> ASI 00003888 cx/fa ?0 Draft Report Appendix X FOOD ADDITIVES IK MILK AND MILK PRODUCTS Key to Commodities Processed cheese products: ,_ocommended General standards A-8 (a); A-8 (b); A-8 (c); and Appendix V of Report no. CX/5/78 15th Session, Juno 197ft* Choose: Individual Standards for Cheose Batter and whey 3utter; Standards for Putter and whey Butter of Report No. CX 5/70 13th Session, June 1970. FOOD Additive Annatto Beta Carotene Maximum level Limited by GMV Limited by GMP Font Green FCF ) to neutralize Brilliant Blue FCF) any natural Indigotine FCF ) yellow colour of the curd Suitable colours approved by the Codex Committed on Food Additives Not stated Essences or ex tracts derived from fruit or narts of fruit ) Limited by GMP ) ) ) Smoke and condensed Not stated smoke Phosphoric acid Not stated 3i m/m Food _ Staton _ Rema.ks Butter and Temporarily)son- pa-a whey butter Endorsed ) 01 Butter and Endorsed )3ee para, whey hutter 81 Provolone Postponed cheese Blue cheese )see para 82 Yoghurt Postponed )3ec nfira *5 Yoghurt Endorsed )see para 84 Provolone eheese Cottage cheese Processed cheese products Postponed ) see para. 85l Postponed Endorsed )see para 86 )see para 86" ASI 00003889 FOOD Additive Maximum level cx/fa 70 Draft Report Appendix X Pago 2 Food fit a. ten Citric Acid ) L-Tartaric Acid) italic Acid ) Sodium dihydrogen phosphate and disodium hydrogen phosphate Not stated voghurt Postponed To be established Ci oese Pos tpore d Sodium, sodium-alu- ) minium, potassium and) calcium salts of ) mono-, iii.- arid poly- ) phoshorie acids ) )4/ m/m individually Sodium, potassium and)or in combination calcium salts of ci- ^calculated as -itric acid. )anhydrous substan- )ces, but mono-, di- Citric acid and/or )and poly-phosphates 'phosphoric acid with )to exceed 3/ m/m sodium h.ydrogon-car- ) bonate and/or calcium) carbonate, ) Processed Cheese Products Endorsed Centralising salts (Restricted to pH ad justment of cream for butter making and di rect use in salted butter) Sodium '-rthopshospha- te )0.2/ m/rn singly or So di urn 1 iydro go nc arbo )in combination ex- Butter and)Endorsed nato )pressod as anhydrous whey buttei) Modi. urn Hydroxide )substances. Calcium nydroxidc ) Arabic gum AlginaU', K, Ca, MH )0.8/S m/m singly or ).i.n combination )wi.th other thicke ning agoi ts Processed) cheese ) prepara- ) tions )Endorsed (Reoommen-) ded General) Standard ) A-8() ) Remarks )see pa.ra 87 )see para 88 )see para 89 )cee pars 90 )see Tj CA 96 As* 00003890 T FOOD Additive iiaximum level cx/pa 70 Dra,ft report Appendix X Pago 3 Food Stages Remarks Go la, tine Limited by Clip A1 gi na t o s I: a, 1C, ) Ca, Nil ) Agar ' ) Vegetable guns Sodinni ca ^boxyme t I\y 1 c e 11 ui o a o ) ) 5 iiedi. Hied starches0 Nitrate, sodium and potassium Hot stated 200 mg/kg of the milk used Ho xame t hy1e netetramine Sorbic and Na and K salts un Propionic acid and Na and Ca salts 600 mg/kg of the liquid used to work the curd 2000 mg/kg of the ) finished product ) i '5000 mg/kg of the < finished product ^ Cupric sulphate 15 mg/kg of the as copper Chlorate, sodium a.nd 100 mg/kg in the potassium cheese Processed ) Endorsed choG3C! ) preparations ) (Recommended ) General Stan -) dat-d A-0(C) ) Cottage ) cheese ) Yoghurt ) )sce rare ?1 Yoghurt Postponed )sec para 92 Cheese Provolone Cheese Postponed Postpone d )see para 93 )see para 94 Processed cheese products Endorsed )see para 95 Emmentaler cheese Emmentaler cheese Endorsed )3ee para 96 Postponed )see nara 93 ASI 00003891 CX/.FA 70 Draft report Appendix X Page 4 Additive Maximum level Food States Remarks Benzoyl peroxide Not stated Provolone Postponed cheese )see para 95 Benzoyl peroxide or ) 20 mg/kg benzoyl a mixture of benzoyl ) peroxide, other uerox.ido with notaa- ) ingredients sing- si Lum alum, calcium ) sulphate and magnesium) ly or in tion not combinamore than 1 ; Blue cheese postponed carbonate ) si:, times the quan-' tity of benzoyl pe roxide used )sue pars 95 ASI 00003892 CX/?A 70 Draft report Appendix XI PROPOSED DRAFT GENERAL STANDARD l?CODE_ OF PRACTICE^ FOR COMMERCIAL ENZYME PREPARATIONS FOR FOOD PROCESSING (Advanced to step 5) 1. SCOPE This standard CCodo of Practice^ applies to commercial enzyme prepara tions generally used in food processing under conditions where the pre paration or their compsments may ho consumed with the finished food product (Category I), or where they are not intended to become part of the fi nished food product (Category II). 2. DESCRIPTION 2.1 Enzyme preparations are obtained from animal, vegetable or microbial sources and may range from whole animal, vegetable or microbial cells to cell-free enzyme extracts in liquid, semi-liquid or dry form. 2.2 Microbi..l enzyme preparations are derived from the application of mi cro-organisms under suitable controlled culture-conditions and methods; they contain active enzymes for use in food processing. 2.5 Category I enzyme preparations may be consumed with the finished food product; Category II enzyme preparations are used in food processing wherein components of the enzyme preparations are intentionally re moved from the finished food except for technologi callyV'residues. --tc_ 3. ESSENTIAL COMPOSITION AND QUALITY FACTORS 3.1 In the case of enzymes derived from micro-organisms, these shall not bo derived from organisms known to be pa.thogenic to man. 3.2 Culture media used for the growth of micro-organisms or plant mate rial used in the production of these enzyme preparations shad 1 con sist of ingredients' which do not leave residues harmful i;n human health under the conditions of use in the finished food product. 3.5 Animal tissues used in the production of enzjuae preparations shall be derived from animals which have passed an ante-and post-mortem inspection by a competent authority recognized in national legisla ion. 3*4 Enzyme preparations are added to foods in quantities not exceeding the amount recognized to achieve the intended effect. 4. ADDITIVES AND INGREDIENTS 4.1 Any substances added to enzyme preparations shall be only those which are accepted for use in foods. Examples of such substances are carriers, diluents, preservatives, stabilizers, dispersing, clarifying and preci pitating aids. 4.2 Category II enzyme preparations may also contain as added substances those which are not normally accepted for use in foods but which are are removed from the processed food. Examples of such substances are listed in 4-1 ASI 00003893 cx/fa 70 Draft report Appendix XI page 2 5. COUTAKTWANTS 5.1 Enzyme preparations shall, in the case of Category I, not contain suhst.'inoes in iitnmmta hazardous to health; nor in the case of Ca tegory II impart any such amounts of such substances to the finished food product under conditions of use. 5.2 Category I enzyme preparations shall not contain more than: heavy metals (calculated as lead) lead arsemr. 50 mg/kg 10 mg/kg 3 mg/kg * * fi^HYGIENE 6.1 The products covered by the provisions of standard (Code of PracticeJ shall bo prepared in accordance with the appropriate sections of the General Principles of Food Hygiene of the Codex Alimentarius. 6.2 Enzyme preparations shall be free from pathogones and/or toxiries. 6.3 Enzyme preparations shall not contribute more micro-organisms to the finished food product than the accepted level for that product. ^LABELLING 7.1 In addition to sections 1,2,3*4 and. 6 of the Recommended Interna tional Standard for the Labelling of Prepackaged Foodsjfche following provisions which are subject to endorsement by the Codex Committee on Food Labelling shall apply. 7.2 The name of the enzyme preparation shall be declared. 7*5 Net Contents tKS" net content shall be declared by weight in case of solids or by volume in case of liquids or, by weight or volume in case of semi solids, as the ca.se may be in either the metric system or avoirdu pois system (for weight) or both systems of measurement as required by the country in which the product is being sold. 7-4 Name and Address ~l THe~name"and-aldres^of the manufacturer, packer, distributer,im porter, exporter or vendor of the product shall be declared. 7-5 Potency (ip^*ic/Activity) Tne"po?ency of tne enzyme preparation in suitable units or, the quantity of food which may be effectively treated with a given quantity of the preparation concerned shall be given on the label. 7.6 Instructions Drie?-Instruction3for use including the purpose to be adhieved by using the enzyme preparation in foods and the amount thereof neceo- sary to achieve the desired effect shall be given on the label. analysis (to be completed) ASI 00003894 cx/fa 70 Draft report Appendix XII LIST OF FLOtJTl TREATMENT AGENTS (at step 3) Subs tance Treatment level Ascorbic acid Azcdicarbonarnide Benzoyl peroxide Chlorine dioxide 1'otassiun bromnto up tc 200 up to up to up tp 45 40 75 for special purposes up to up to 50 75 for special purposes up to up to 20 75 for spoc.ial purposes AST 00003895 cx/fa 70 Draft report Appendix XIII PROCEDURE FOR THE ELABORATION OF CODEX SPECIFICATION FOR FOOD ADDITIVES Steps 1 and 2 The Secretariat distributes the specifications when available from the Joint Expert Committee on Food Additive? and requests comments from Governments and interested International Organizations. Steps 3 and 4 The Codex Committee on Food Additives examines the specifications in the light of these comments. The comments are also made available to the Joint FAO/WHO Expert Committee on Food Additives. Such an opinion is also placed before the Codex Committee on Food Additives. Step 3 Specifications which, in the opinion of the Codex Committee on Food Additives, are satisfactory, are submitted to the Commission with a recommendation that Steps 6, 7 and 6 be omitted. If any specifications prove to he controversial and/or require further comments, then Stopto 3 a,ud 4 are repeated and further comments and information are reques ted on the specific points at issue concerning that standard. 00003896 A SI T CX/FA 70 Draft report Appendix XIV DEFINITIONS FOR FOOD ADDITIVES AND CONTAMINANTS "For the purpose of the Codex Alimentarius, food additive means any substance, including microbial material, not normally consumed as a food by itself and not normally used as a major ingredient of food, whether or not it has nutritive value, the mid Lt.i on of which to food In tho production, manufacture, processing, preparat ion, treatment, packing, packaging, transport or holding of such food results, or may be reasonable expected to result, directly or indirectly, in it or its by-products becoming a component of or otherwise affecting the characteristics of such food. The terra decs not include contaminants or pesticed residues"-. ^ "For the purpose of the Codex Alimentarius, contaminant means any substance not normally consumed as a food by itself, not normally used as a major ingredient of food, not being a food additive or pesticide residue and not deliberately added to such food, which is present in such food as a result of the production, manufacture, processing, preparation, treatment, packing, packaging, transport or adding of such food". 1) "For the purpose of the definitions of food additive and contaminant, a process applied to food means any agricultural, technological, manufacturing or distribution practice which affects in any way the characteristics, or may leave residues in the food and includes certain irradiation. The term "processing" shall be construed accordingly". AS1 00003897 I CX/PA 70 .Draft report r-.nendix XV THE "CARRY-OVER PRINCIPLE For the purpose of the Codex Alimentarius "carry-over" means the presence of additives in food as a result of the use of in gredients in which these additives have been used. This means that the presence of contaminants will not be covered by this principle. The "cart'y-over" principle regulates the indirect addition of an additive to food. This way of addition of an additive is admissible only if: 1. the prici-ole is accepted in the standard of the food concerned; 2. the limits for the use of the additives as laid down in the standard of the food are not exceeded; 5. these additives result from the use of a Codex Standardized foodstuff as ingredient; 4. the quantity of the "carried-ovor" additive is not higger than required by technique and/or practice and not bigger than the quantity corresponding to the one allowed in the, ingredient and provided that the specific action of these additives does not manifest itself1essentially in the endproduct . One may consider to put forward overall-limi-te of "carried-over" food additives that are considered to fulfill the fourth condition. ASI 00003898 I M cx/fa 70 Draft report < PROVISIONAL Appendix XVI Items to be referred to the Joint FAO/WHO Expert Committee on Food Additives ^ Perlite Tin Caramel Modified starches jfrXanthane gum Choline salts Stearoy1-lactylate Hexamethylenetetramine Encymes para. 27 para, 29 para. 65 para. 73* para. 119 para. 79 para. 119 para. 94 para. 100 preliminary review) para. 99 Esters of ,<;-lycerol and thermally oxidized soy bean fatty acids 1 Hicrecrystalline cellulose X Orange* GGN X Ponceau GR xAzorubine ). ) ) para. 4B X Gmoke and condensed smoke para. n5 X-Flour treatment agents para. 101 ^Carrier solvents para* 106 XFlaveur enhancers para. 107 KDimethylpolysiloxane para. 71 ,/rv 'ti.e.A / - dy<> ~t`*xtx rui^. Zt&S. ^ t/ XWU ~4j)J C&&. , t&cth OyuJ*$ f'.\ ftSI 00003899 CX/PA 70 Draft report; Appendix V FOOD ADDITIVES III QUICK-FROZEN FOODS Food Additive Ascorbic Acid Citric Acid Sodium alginate Fnxinum level Food Limited by OFF Quick-frozen strawberries and Quick-frozen poaches Limited by GFP Quick-frozen strawberries and Quick-frozen peaches Limited by GDP Quick-frozen Peaches Status Rcmarkc.3 Temporarily)^ Endorsed )C para 36 Endorsed )Soc para 37 Postponed )See para 33 ASI 00003880 CX/FA 70/Draft Report Appendix VI POOD ADDITIVES AITD COITTAIillTAIITS I1T COCOA PRODUCTS AltD CHOCOLATE Food Additive or Contaminant Calcium carbonate Haximuin level m/m singly or in combination, expres sed as anhydrous KgCOj on a fat-free basis (Phosphoric acid expressed a3 PgO^) 0.5/j m/m singly or in combination Lecithin I-Iono- and diclyceri des of edible fatty ecids Total emulsifiers Ifj m/a of- tho ) acetone insoluble) component of ) lecithin ) - cr' m/m 1.5^ m/m Ammonium salts of phosphatidic acids 0.7/j m/m Mono- and diglyccridcs of edible fatty acids 1.m/m natural flavours as Limited by GIIP defined in tho Codex Alinentarius, end their synthetic equivalents, and synthetic flavours appearing in tho Codex list, other than these which would imitate natural chocolate or mill: flavours Arsenic (As) /T mg/kg/ Pood Status Remarks Cocoa, powder and ) see par. swootened cocoa powder Cocoa beans and )Endorsed all raw and semi-) processed matcri-) als derived from it Cocoa powder and 3Y/octoncd cocoa powder Postponed Cocoa, beano and all raw and semi-) see processed matcri-) als derived from ) it ) par. A1-' Endorsed see par. 4' Cocoa moss, Endorsed Cocoa press co.l:e 300 par, 4 Endorsed see par, 4' Cocoa mass, Cocoa, press cake Tenpororily endorsed see par, 44, Cocoa powder sweotoned cocoa povfdcr Endorsed see par.. 4 f Chocolates, )Po3tponcd Cocoa powder, ) see swoctened cocoa ) powder, Cocoa ) mass, Cocoa press] colec par. 4^' Chocolates, Cocoa)- . . powder, sv/oetened; 03 Ponc cocoa poY/,dcr, cocoa. see 1par. beans and all ra.Yr) and semi-processed materials derived) from it ) A. --S_I 0,, 0,,00,,18.81 Food Additive or Contaminant Copper (ca) Lead (?b) maximum level 0.5 ne/l'-G M aaA'.HI 0.4 urfhQ JJ ns/l:e7 Lead (Pb) Iron (Fc) 0.5 kgA-G 2 ae/--u Ch/FA 70/Drc,ft Report Pn.ee 2 Appendix VI Food Sto.tus Renarhs Cocoa, butters Endorsed see per.44. Cocoa powder, sweetened cocoa, powder. Cocoa, pro as cal:o Postponed see per.45 * Cocoo powdor, sweetened cocoa powder, cocoa press cel:c Pootponod see par.45 Cocoa butters Endorsed Chocolate, cocoa powdor, sweetened cocoa powdor, Pootponod Cocoa beaus end see pc.r. 46. a,ll raw and soni- procossod materi als dorived from it Cocoa buttera Endorsed Sec par.46. Cocoa butters Endorsed see par.47* 00003882 ASl