Exigences en mati\u00e8re de sp\u00e9cifications de qualit\u00e9<\/strong><\/p>\nCette r\u00e9vision de l'appendice D dans certaines substances \u00e9pic\u00e9es en plus du contenu des exigences en mati\u00e8re de sp\u00e9cifications de qualit\u00e9, le nom de l'appendice D devrait \u00eatre modifi\u00e9 en cons\u00e9quence, de \"exigences en mati\u00e8re de contenu d'ar\u00f4mes synth\u00e9tiques alimentaires\" \u00e0 \"exigences techniques en mati\u00e8re d'\u00e9pices synth\u00e9tiques alimentaires\".<\/p>\n
\u00c9tant donn\u00e9 que le Comit\u00e9 mixte d'experts sur les additifs alimentaires (JECFA), l'Autorit\u00e9 europ\u00e9enne de s\u00e9curit\u00e9 des aliments (EFSA), l'Organisation internationale de l'industrie des ar\u00f4mes alimentaires (IOFI) et d'autres organisations ont \u00e9tabli des sp\u00e9cifications de qualit\u00e9 d\u00e9taill\u00e9es pour les \u00e9pices, et que la version actuelle de la norme GB 29938 ne sp\u00e9cifie que le contenu, cette r\u00e9vision se r\u00e9f\u00e8re aux sp\u00e9cifications de qualit\u00e9 des normes internationales, et combine les donn\u00e9es de l'industrie pour augmenter la couleur, l'\u00e9tat, l'ar\u00f4me de 17 substances d'\u00e9pices, l'indice de r\u00e9fraction, la densit\u00e9 relative et d'autres indicateurs techniques.<\/p>\n
Les 17 types de substances aromatiques sont les suivants : 1-p-p\u00e9ryl\u00e8ne-4-ol (\u00e9galement connu sous le nom de 1-p-menthol-4-ol), \u03b1-pin\u00e8ne, \u03b2-pin\u00e8ne, ac\u00e9tate de thujaplicine, ac\u00e9tate d'isobornyle, n\u00e9om\u00e9thylhesp\u00e9ridine dihydrochalcone, ph\u00e9nylpropanal (\u00e9galement connu sous le nom de 3-ph\u00e9nylpropanal), n\u00e9rolidol, g\u00e9raniol, alcool g\u00e9ranylique, isopin\u00e8ne, \u03b1-syn\u00e9phrosinone, nigrosinol, acide isoval\u00e9rique, isopr\u00e9naline. T\u00e9trahydrocoumarol, \u03b3-pentolactone, 2-ac\u00e9tylpyridine. Des exemples de nouvelles exigences de sp\u00e9cification de qualit\u00e9 dans le projet d'avis GB 29938 sont pr\u00e9sent\u00e9s dans la figure 1.<\/p>\n
![\"\"](\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/1-366-650x331.png\")
<\/p>\n
Figure 1 Exemples de nouvelles exigences en mati\u00e8re de sp\u00e9cification de la qualit\u00e9 dans le projet de commentaires GB 29938<\/p>\n
Nouvelles \u00e9pices synth\u00e9tiques approuv\u00e9es et exigences en mati\u00e8re de sp\u00e9cifications de qualit\u00e9<\/strong><\/p>\n\u00c0 l'heure actuelle, 12 types d'\u00e9pices figurent dans la norme nationale GB 2760-2014 relative \u00e0 la s\u00e9curit\u00e9 alimentaire et \u00e0 l'utilisation des additifs alimentaires, mais ne sont pas soumis \u00e0 des exigences en mati\u00e8re de sp\u00e9cifications de qualit\u00e9.<\/p>\n
Le projet ajoute trois nouveaux ar\u00f4mes (l-rhamnose, SEF 7525 pour l'ar\u00f4me fum\u00e9 de bois dur, SmokEz C-10 pour l'ar\u00f4me fum\u00e9 de bois dur) et leurs sp\u00e9cifications de qualit\u00e9. Les neuf autres \u00e9pices (g\u00e9ranylate de m\u00e9thyle, ester m\u00e9thylique de l'acide 3-ac\u00e9toxyhexano\u00efque, 4-hepten-3-one, acide glycyrrhizique, extrait d'acide pyromellitique, polym\u00e9risation de Boehmeria nivea, margarine, ester de gomme monoarabinyle d'oct\u00e9nyl succinate, ester mixte d'acide \u00e9thyl-cocoac\u00e9tique) ont \u00e9t\u00e9 \u00e9tudi\u00e9es par l'industrie et aucune entreprise n'a fourni d'informations sur la production, l'utilisation, les exigences en mati\u00e8re de qualit\u00e9 et les donn\u00e9es de contr\u00f4le, l'utilisation, les exigences en mati\u00e8re de sp\u00e9cifications de qualit\u00e9 et les donn\u00e9es de surveillance, il est pr\u00e9vu de solliciter davantage les commentaires de l'industrie ; pour ceux qui ne sont effectivement plus produits, il est propos\u00e9 de solliciter davantage les avis de l'industrie ; et pour ceux qui ne sont plus produits et utilis\u00e9s, il est propos\u00e9 de les supprimer du document GB 2760.<\/p>\n
Autres r\u00e9visions<\/strong><\/p>\nEn raison de l'ajout de nouvelles substances \u00e9pic\u00e9es dans l'annexe D, en plus du contenu des sp\u00e9cifications de qualit\u00e9, le projet a ajust\u00e9 les dispositions des m\u00e9thodes d'essai pertinentes, les nouvelles sp\u00e9cifications de qualit\u00e9 soutenant les exigences de la m\u00e9thode d'essai.<\/p>\n
Pour les \u00e9pices dont la m\u00e9thode d'essai de la teneur adopte la norme GB\/T 14455.6, le poids mol\u00e9culaire est indiqu\u00e9 dans la version actuelle de la norme GB 29938. \u00c9tant donn\u00e9 que la masse mol\u00e9culaire relative change l\u00e9g\u00e8rement d'une ann\u00e9e \u00e0 l'autre, il est inexact d'indiquer directement la masse mol\u00e9culaire, et la masse mol\u00e9culaire sera remplac\u00e9e par la formule mol\u00e9culaire dans cette r\u00e9vision. Selon le document GB 2760-2014, les noms chinois et anglais des \u00e9pices doivent \u00eatre r\u00e9vis\u00e9s et am\u00e9lior\u00e9s.<\/p>\n
R\u00e9sum\u00e9<\/strong><\/p>\nLa norme GB 29938 \"National Standard for Food Safety General Principles for Food Flavorings\", en tant que norme g\u00e9n\u00e9rale pour les ar\u00f4mes alimentaires sans sp\u00e9cification de qualit\u00e9 unique, doit \u00eatre respect\u00e9e par les producteurs d'ar\u00f4mes alimentaires ainsi que par les entreprises utilisant des ar\u00f4mes alimentaires afin de garantir la conformit\u00e9 de la production et de l'utilisation.<\/p>","protected":false},"excerpt":{"rendered":"
La norme nationale sur les principes g\u00e9n\u00e9raux de s\u00e9curit\u00e9 alimentaire pour les \u00e9pices alimentaires (GB 29938-2020) a \u00e9t\u00e9 \u00e9tablie en 2022 pour \u00eatre r\u00e9vis\u00e9e, et le 8 novembre, le Comit\u00e9 technique national de normalisation des ar\u00f4mes, des parfums et des cosm\u00e9tiques a ouvert une consultation publique sur le projet de r\u00e9vision de la norme, et la consultation \u00e9tait ouverte jusqu'au 20 novembre 2023 pour [...]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\n
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