CFSA is Collecting Public Comments on Three New Food Raw Materials

Name

(3R,3'S)-β,β-carotene-3,3'-Diol

Basic information

Source: Tagetes Erecta L.

CAS number: 31272-50-1

Molecular formula: C40H56O2

Molecular weight: 568.88

Structure:

Brief introduction of the production process

Prepared through dehydration, crushing, extraction, isomerization, purification, drying processes, and other processes by using Tagetes Erecta L as raw materials.

Recommended intake

≤ 8 milligram per day (mg/day) (calculated as the (3R,3'S)-β,β-carotene-3,3'-Diol)

Quality requirements

Property:

Reddish orange powder

(3R,3'S)-β,β-carotene-3,3'-Diol, g/100 g

≥ 54.0 (see Appendix A for the test methods)

Moisture, g/100 g

≤ 5.0

Other information

1. Application scope and maximum usage:

Milk and dairy products – 10 milligrams per kilogram (mg/kg); beverages – 160 mg/kg for liquid beverages ≤ 50 mL, 16 mg/kg for liquid beverages of 51-500 mL; solid beverages are converted according to the mass of liquid after preparation; bakery food – 20 mg/kg; candy 3 grams per kilogram (g/kg); ready-to-eat cereals – 15 mg/kg; frozen beverages – 30 mg/kg, excluding food for infants and young children.

1. Food safety indicators must meet the following requirements:

n-hexane, mg/kg

≤ 10.0 (see Appendix B for the test methods)

Methanol, mg/kg

≤ 10.0 (see Appendix B for the test methods)

Lead (Pb), mg/kg

≤ 1.0

Arsenic (As), mg/kg

≤ 1.0

Benzo[a]pyrene (BaP), microgram per kilogram (μg/kg)

≤ 2.0

Total plate count, colony forming unit per gram (CFU/g)

≤ 1000

Coliforms, CFU/g

≤ 10

Mould, CFU/g

≤ 50

Salmonella, /25g

0

Staphylococcus aureus, /25g

0

Name

Pichia kluyveri

Other information

1. Being included in the List of Strains that Can Be Used in Food and approved for the use in fermentation processing of fermented wine, fruit and vegetable juices, and tea drinks (excluding food for infants and young children). The labels and instructions must bear a statement of the scope of use.

1. Food safety indicators must meet the following requirements:

Pb (on dry basis), mg/kg

≤ 1.0

As (on dry basis), mg/kg

≤ 1.5

Salmonella, /25 g (mL)

0

Staphylococcus aureus, /25 g (mL)

0

Listeria monocytogenes, /25 g (mL)

0

Name

Bacillus subtilis DE111

Other information

1. Being included in the List of Strains that Can Be Used in Food.
2. Food safety indicators must meet the following requirements:

Pb (on dry basis), mg/kg

≤ 1.0

As (on dry basis), mg/kg

≤ 1.5

Salmonella, /25 g (mL)

0

Staphylococcus aureus, /25 g (mL)

0

Listeria monocytogenes, /25 g (mL)

0