Food European Union

Ecole Nationale Superieure du Petrole et des Moteurs Formation Industrie end point (or FBP - final boiling point) electrostatic precipitation ethyl tertiary butyl ether European Union extra-urban driving cycle volume fraction distilled at 70-100-180-210°C Fachausschuss Mineralol-und-Brennstoff-Normung fluid catalytic cracking Food and Drug Administration front end octane number fluorescent indicator adsorption flame ionization detector... 

Sorbic acid is produced and marketed in the United States in the dust-free powder form. The 1995 tmckload (TL) Hst price was U.S. 8.60— 8.80/kg for food grade and 12.41/kg for National Formulary (NF) grade. Water-soluble potassium sorbate is marketed as a powder or as granules. The 1995 TL Hst price was U.S. 7.90— 8.15/kg for food grade and 11.75/kg for NF grade. In addition to Eastman, the only U.S. producer, there are four Japanese producers and two producers in the European Union. Worldwide consumption in 1994 was approximately 2700—3000 metric tons and the nameplate productive capacity was approximately 2900—3100 metric tons. 

A unique feature of the development of veterinary medicines for food-producing species is the need to consider the establishment of Maximum Residue Limits (M RLs) for the drug or its metabolites in food produce. A MRL is defined in the European Union as ... 

Food coloring is restricted by law to prevent misuse that may lead to deception of consumers related to reduced value or usability. For this purpose, the European Union implemented food colorant guidelines in 1994 based on the understanding that food coloration presents a technological need. While European Parliament and Council Directive 94/36/EC lists colors and their uses in food, the European Commission Directive 95/45/EC contains specific purity criteria for colors in foodstuffs, e.g., a maximal lead content of 20 ppm. " ... 

Since national food legislation within the European Union varies and differences also exist with regard to United States, Asian, and South American legislation, coloring of foods, drugs, and cosmetics is indeed a most crucial issue for manufacturers." ... 

The main concern regarding the utilization of Monascus pigments relates to the production of the citrinin mycotoxin in Monascus cultures. Several methods for controlling the mycotoxin production were proposed, including selection of non-toxinogenic strains, control of citrinin biosynthesis, and modifications of culture conditions. Despite their wide and traditional food applications in Asian countries, Monascus pigments have not been approved for use in the United States or European Union. 

This section aims to present a brief overview of the most significant literature covering general aspects of common techniques used currently for natural food colorant analysis, and specifically current protocols applied to analyze minor natural food colorants whose chemical and technological properties are presented in Sections 2.3 and 7.2. We consider here only pure colorants or extracts that seek or have received approval for use as food additives in the United States and European Union. Legislative aspects are detailed in Sections 7.1 and 7.2. 

Detailed information about carotenoids found in food or extracted from food and evaluated for their potential as food colorants appeared in Sections 4.2 and 6.2. We would like to mention some new data about the utilization of pure carotenoid molecules or extracts as allowed food additives. Looking to the list of E-coded natural colorants (Table 7.2.1), we can identify standardized colorants E160a through f, E 161a, and E161b as natural or semi-synthetic derivatives of carotenoids provided from carrots, annatto, tomatoes, paprika, and marigold. In addition, the extracts (powders or oleoresins) of saffron, - paprika, and marigold are considered more economical variants in the United States and European Union. 

In the past 20 years, consumers have increasingly considered synthetic colorants undesirable or harmful but they are still used extensively in many food products. Official organizations in the United States and European Union have restricted the use of some synthetic colorants as additives in foods (see Table 7.3.1 in Section 7.3). The list of allowed colorants has been reduced to 21. Section 7.3 also discusses details about their structures. 

Five synthetic and five natural colorants were identified and quantified in lyo-philized dairy products and fatty foods using an automatic method based on solid phase extraction using a stationary phase followed by RP-HPLC C,g columns for the sequential retention of colorants and diode array detection. Lyophilization of the samples coupled with the separation procedure provided clean extracts despite the complexity of the food matrices and preserved the sample for at least 2 months without changes in colorant concentrations. The detection limits achieved for the colorants were found in a wide range from 0.03 to 75 pg/g of the lyophilized sample, according to the limits established by the European Union. ... 

Color additives are naturally and synthetically derived. In the past 20 years, consumers have become increasingly aware of the ingredients in their foods and they desire foods be as natural as possible. This fact combined with technological developments have fueled the increases in uses of naturally derived colors. Moreover, additives must be safe and stable in food matfices. Legislation has established which colorants may be used as food additives, taking into account toxicity of compounds and methods of assessment. The European Union currently allows the use of 13 naturally derived colors but 26 colors are exempt from certification... 

Since food colorants are used as food additives, they must also comply with legislative requirements. Food legislation in the European Union (EU) and the United States (US) differs with regard to additives and labeling. Therefore, this section provides an overview of legislation in the EU (Section 7.1.6.1) and the US (Section 7.1.6.2) and discusses colorants permitted for use in food products according to the different requirements. 

Van der Meulen, B. and Van der Velde, M., Food Safety Law in the European Union An Introduction, Wageningen Academic Publishers, Wageningen, 2004. 

The permission to use food colorants is bound to their safety and is strictly regulated by specific laws controlled at national and international levels. Individual country laws differ according to specihc protocols, doses, and interpretations. Currently, the European Union (EU) has authorized 43 colorants as food additives and the United States (US) has authorized about 30. ... 

Colorants were the first food additives subjected to governmental regulation in the United States (US). After successive toxicological evaluations, the Food and Drug Administration established a list of permitted colorants and lakes. Only 7 synthetic pigments (and 2 others with restrictions) and 6 of their lakes are now permitted as food colorants in the US while 17 are permitted in the European Union (EU) see Table 7.3.L - ... 

Source European Union (EU), US Food Drug Administration (FDA), and JECFA World Health Organization (WHO) regulations. ... 

Assessment of residue analytical methods for crops, food, feed, and environmental samples the approach of the European Union... 

For example, in order to meet the demanding requirements of legislation such as the European Union (EU) Baby Food Directive (Directive 95/5/EC and subsequent revisions), analysts must improve on the scope and sensitivity of multiresidue methods of analysis. This Baby Food Directive, which became effective on 1 July 2002, limits residues of all pesticides to a maximum level of 0.01 mgkg There will also be a banned list of pesticides, annexed to the Directive, which will not permit the use of certain pesticides on crops intended for use in baby food production. As a consequence, food manufacturers often require residue results for raw or primary ingredients within 24 8 h of sample receipt at the laboratory. 

Oxytetracycline is a broad-spectrum antibiotic, which has been used worldwide in veterinary medicine and in aquaculture for the prevention and treatment of disease and as feed additives to promote growth. The maximum residue limits (MRLs) of OTC and relative substances as described by the US Food and Drug Administration [66] and European Union [67] are presented in Table 4. 

La Via G and Nucifora AMD (2002) The determinants of the price mark-up for organic fruit and vegetables in the European Union , British Food Journal, 104 (3/4/5), 319-336. 

The European Union recently approved the Regulation on nutrition and health claims made on foods (European Parliament 2006). Regarding DF, it establishes that a food... 

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