JECFA标准介绍（一）

编者按:迄今为止,具有世界最高权威的联合国粮农组织/世界卫生组织(FAO/WHO)的食品法典委员会下的食品添加剂联合专家委员会(简称JECFA)对超过一千多种的食品添加剂的安全性进行了客观评价.为了促进我国食品香精香料行业的规范发展,及时向行业的读者介绍这一有价值的标准体系,从2008年第1期起,我刊将以JECFA评价号的顺序,连续刊发其最新的标准,希望能对整个行业有借鉴和学习作用.     

食品出口企业应关注欧盟食品添加剂安全性评价结果

<正>近日,欧盟委员会要求欧盟食品安全局下属食品添加剂委员会对欧盟目前使用的食品添加剂安全性重新评价,并提出相关科学建议。欧盟食品安全局已经就正在使用的功能性食品添加剂,如防腐     

聚甘油脂肪酸酯食品乳化剂检测标准的研究

食品乳化剂是一种用量最多的食品添加剂,在食品生产和食品加工过程中占有非常重要的地位。本文介绍了9个聚甘油脂肪酸酯食品乳化剂检测标准乳化剂检测指标的异同点,乳化剂功能的食品添加剂,并概述了国内食品乳化剂在制备、性质和应用方面的研究进展,并提出了统一有害物质先例、细分理化指标,增加鉴别指标的建议。     

影响食品添加剂过氧化氢质量要素的探讨

探讨了影响食品添加剂过氧化氢质量的要素。简述了过氧化氢的性质、用途及生产工艺，同时提供了联合国粮农组织（FAO）和世界卫生组织（WHO）食品添加剂联合专家委员会（JECFA）标准、国外标准和中国部分企业标准。最后，逐一地对影响食品添加剂过氧化氢质量的要素进行了探讨。包括过氧化氢含量、不挥发物含量、游离酸含量、磷酸盐含量、铁含量、锡含量、重金属含量、砷含量、稳定度、总碳含量、硝酸根含量。     

高强度甜味剂—阿斯巴甜商机无限

阿斯巴甜（Aspartame）又名天冬甜纱,化学名称N-L-α-天冬氨酰-L-苯丙氨酸甲酯,外观为白色结晶状粉末,是由L-天冬氨酰和L-苯丙氨酸甲酯构成的甜味二肽,是新型高效的甜味剂,目前该甜味剂已在100多个国家和地区获准使用,应用于6000多种饮料、食品及医药等产品中,联合国粮农组织和世界卫生组织（FAO/WHO）对其评价为安全可靠,并被联合国食品添加剂联席委员会（JECFA）确定为国际A（I）级甜味剂。     

食用化学品的安全性

食用化学品已广泛应用于日常饮食中,加工食品几乎没有不含食品添加剂的。全世界允许使用的食用化学品约4000种,我国经卫生部批准的食品添加剂有1751种。食用化学品被批准之前都需做大量的试验,对安全性进行综合评价。食品加工企业正确使用食用化学品至关重要。食用化学品生产单位严格按国家有关标准和法规组织生产;流通和应用单位按规定标准经销和使用,食用化学品的安全性是有保障的,可以放心使用。     

食品乳化剂GS-1的研制(摘要)

<正> 单硬脂酸甘油酯(单甘酯)和Span-60在国外是应用较普遍的食品乳化剂。我国食品卫生法也规定这两种化合物是准许使用的食品添加剂。食品乳化剂GS-1系由单甘酯和Span-60复配而成。     

几种新型食品添加剂

食品添加剂,种类繁多通常使用的有防腐剂、抗氧化剂、食用色素,发色剂、漂白剂、香料、香精、调味剂、增稠剂、乳化剂、膨松剂等十余大类。大力发展食品、饲料添加剂是我国化学工业三大发展重点之一的精细化工中的主要项目,为促进我国食品添加剂的发展,现介绍几种日本新近研制的食品添加剂供参考。     

食品添加剂漫谈

食品添加剂是食品工业的重要原料,对于食品添加剂,我国《食品添加剂卫生管理办法》是这样规定的:“食品添加剂系指在食品生产、加工、保藏等过程中所加入和使用的化学合成或天然物质。”食品添加剂包括:防腐剂、抗氧化剂、甜味剂、着色剂、香料等十五大类。在国际上,还把乳化剂,酵母、维生素和营养品等包括在食品添加剂之内。还有些国家把调味品:糖、盐、醋、酱油和味精等,都算作食品添加剂。     

我国食品添加剂今后发展重点

简单介绍了我国食品添加剂１９９５年以来的生产及应用概况，对营养强化剂、乳化剂、甜味剂、防腐抗氧剂、增稠剂、酸味剂六个食品添加剂品种的发展情况做了重点介绍。     

Die Codex Alimentarius Standards für Fette und Öle I

Codex Alimentarius Standards for Fats and Oils I A short introduction on the principles of Codex Alimentarius is given, which is being developed jointly by Food and Agricultural Organization (FAO) and World Health Organization (WHO) under participation of 75 member states. In the meanwhile Recommended Standards for fats and oils have been laid down. They will be forwarded to governments for acceptance or rejection. Development of these standards is reported here and the most significant regulations are discussed. Some important Recommended Standards are presented in appendix in their English version.     

废料中氨基酸组分的测定及利用初探

采用异硫氰酸苯酯（ＰＩＴＣ）柱前衍生，反相高效液相色谱法即ＰＩＣＯ－ＴＡＧ方法测定了三种废料中的氨基酸，将其组成与四种粮食产品的氨基酸组成进行了比较分析，通过与ＦＡＯ／ＷＨＯ（联合国粮农组织／世界卫生组织）氨基酸构成模式相比较，认为这些废料可被开发利用，并对其氨基酸提取液的利用进行了初步探讨。     

Functionality, in Vitro Digestibility and Physicochemical Properties of Two Varieties of Defatted Foxtail Millet Protein Concentrates

Two varieties of foxtail millet protein concentrates (white and yellow) were characterized for in vitro trypsin digestibility, functional and physicochemical properties. Millet protein concentrate was easily digested by trypsin in vitro. Essential amino acids were above the amounts recommended by the Food Agricultural Organization/World Health Organization (FAO/WHO/UNU) for humans. Yellow millet protein concentrate (YMPC) possessed the highest differential scanning calorimetry result (peak temperature of 88.98 °C, delta H = 0.01 J/g), white millet protein concentrate (WMPC) had the lowest (peak temperature 84.06 °C, delta H = 0.10 J/g). The millet protein concentrates had molecular sizes around 14.4 and 97.4 kDa. They have U-shape solubility curves. Water-binding capacity was in the range of 5.0 and 7.0 g/g, while oil absorption capacity ranged between 4.8 and 5.9 g/g. WMPC had higher bulk density (0.22 g/mL) and emulsifying capacity than YMPC and Soy Protein Concentrate (SPC). Foam capacity and foam stability ranged from 137 to 73 g/mL for WMPC, from 124 to 61 g/mL SPC and from 124 to 46 g/mL for YMPC. Millet protein concentrates are potential functional food ingredients.     

Docosahexaenoic Acid Supplementation during Pregnancy: A Potential Tool to Prevent Membrane Rupture and Preterm Labor

Polyunsaturated fatty acids (PUFAs) are required to maintain the fluidity, permeability and integrity of cell membranes. Maternal dietary supplementation with ω-3 PUFAs during pregnancy has beneficial effects, including increased gestational length and reduced risk of pregnancy complications. Significant amounts of ω-3 docosahexaenoic acid (DHA) are transferred from maternal to fetal blood, hence ensuring high levels of DHA in the placenta and fetal bloodstream and tissues. Fetal DHA demand increases exponentially with gestational age, especially in the third trimester, due to fetal development. According to the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO), a daily intake of DHA is recommended during pregnancy. Omega-3 PUFAs are involved in several anti-inflammatory, pro-resolving and anti-oxidative pathways. Several placental disorders, such as intrauterine growth restriction, premature rupture of membranes (PROM) and preterm-PROM (pPROM), are associated with placental inflammation and oxidative stress. This pilot study reports on a preliminary evaluation of the significance of the daily DHA administration on PROM and pPROM events in healthy pregnant women. Further extensive clinical trials will be necessary to fully elucidate the correlation between DHA administration during pregnancy and PROM/pPROM occurrence, which is related in turn to gestational duration and overall fetal health.     

Food emulsifiers: Surface activity,edibility, manufacture,composition, and application

Food emulsifiers are indispensable ingredients in most processed foods containing fats and oils. Terms like surface activity and edibility have a special relevance to emulsifiers and are described. Food emulsifiers may be grouped according to different aspects. In this paper they are described from the viewpoint of their origin, and special attention is given to monoglyceride derivatives, such as lactylated monoglycerides, to glycerol-free fatty acid derivatives, as well as to monodiglycerides and distilled monoglycerides. The mesomorphic behavior of aqueous emulsifier systems is mentioned, and certain production aspects of food emulsifiers, including the distillation of monoglycerides, are given.     

The status of FAO and codex alimentarius developments on vegetable proteins

The FAO is interested in increasing world protein supplies both by advising and assisting developing countries to increase their production of staple foods and by encouraging the development of technology to produce protein concentrates both from vegetable and animal sources to supplement diets which are low in protein content. Recent revisions of the amount of protein required in the diet in relation to total per capita energy requirements and the difficulties encountered in introducing novel foods into established dietary patterns has led FAO to concentrate on increased agricultural productions in developing countries as the primary means of combatting malnutrition. In the meantime, in North America and Europe, advances in the technology of processing vegetable proteins has given highly acceptable products simulating meats which are being used as meat extenders and meat analogues. The consequent increase in vegetable protein production has revealed a need for international, agreement on standardization, and it has been agreed that this will be undertaken by the Joint FAO/WHO Food Standards’ Programme. The program operates chiefly through the Codex Alimentarius, Commission, an international governmental body, the purpose of which is to protect consumers against health hazard in food and against fraud. The Commission, which has 116 member governments, controls an intensive program of work covering the composition, labeling, additives, contaminants, pesticide residues, hygiene, sampling and analysis aspects of foods and has established a procedure which allows member governments ample opportunity to reach agreement on food standards and to accept them for incorporation into national legislation. The Codex Commission, at its 12th session, decided to establish a Committee on Vegetable Proteins with the following terms of references: “to elaborate definitions and world-wide standards for vegetable protein products deriving from soybeams, cottonseed, groundnuts, cereals and from other vegetable sources as they come into use for human consumption, and to elaborate guidelines on utilization of such vegetable protein products in the food supply system, on nutritional requirements and safety on labeling and on other aspects as may seem appropriate.” The question of which country will host the Committee is still under discussion.     

Das künftige Lebensmittelrecht im nationalen und internationalen Bereich

Food Regulations in the Future at National and International Sphere All over the world it has been felt during the past decade that owing to industrialization and environmental changes a greater protection should be afforded to the consumer by way of food regulations. Federal Republic of Germany has already taken the first step in this direction in the supplementary laws of 1958 governing impurities in foods. The work directed towards comprehensive reform of the entire food law (foodstuffs, tobacco products, cosmetics and articles of daily requirement) which was started in 1964 is nearing completion now. This reform will provide improved protection against hazards to health and adulteration. Also in international level work is in progress towards evolving uniform food laws amongst individual countries. Especially the efforts by European organizations and the Codex Alimentarius Commission of FAO/WHO should be mentioned. The Federal Republic of Germany is actively participating in these works. This country might succeed in getting its principles of progressive food laws accepted in international sphere.     

中国肥料产业现状与市场需求分析

根据国家统计局、FAO统计资料,综述中国肥料生产与供应状况,化肥消费情况,并分析当前影响肥料市场消费的因素.     

Analytical methodology for emulsifiers used in fatty foods: a review

The current status of analytical methodology for emulsifiers used in fatty foods is reviewed. Faster and more precise methodology for both quality control purposes and for quantitative removal from foods is desirable. A key problem is the quantitativ removal from foods to the exclusion of interfering substances. This aspect is complicated by (a) the presence of other food ingredients such as proteins and carbohydrates, (b) innate heterogeneity of most of the emulsifiers, and (c) wide variability in composition of most of the emulsifiers. The broad applicability of chromatography is discussed, with the prediction made that high pressure liquid chromatography will be the technique of the future. Analytical details are not included, as these are available in the cited publications. Presented at the AOCS Meeting, October 1971, Atlantic City, Symposium on Food Additives in Fat and Oil Bearing Foods.     

Platform chemical production from food wastes using a biorefinery concept

According to the Food and Agricultural Organization (FAO), one‐third of food produced globally for human consumption (nearly 1.3 billion tons) is lost along the food supply chain. Food waste has often been incinerated with other combustible municipal wastes for possible recovery of heat or other forms of energy, and the residual ash is disposed of in landfills. However, incineration is not cost‐effective, and can potentially cause air pollution. Therefore, green technology is urgently needed for appropriate management of food waste with a focus on material recovery. Due to its organics‐ and nutrients‐rich nature, food waste could be viewed as a useful resource for production of high‐value platform chemicals through fermentation. Compared with animal feed or traditional fuel for transportation, platform chemicals obviously have higher economic value, i.e. more profitable. Recently, technologies for production of value added bio‐products (e.g. organic acids, biodegradable polymers, etc.) from various kinds of food wastes have gained more and more interest. This review attempts to examine the state of the art of the fermentation technologies of food waste for production of platform chemicals, with emphasis on the Asia‐Pacific region. © 2014 Society of Chemical Industry