12 Mart'ta Ulusal Sa\u011fl\u0131k ve Sa\u011fl\u0131k Komisyonu'nun web sitesinde G\u0131da Katk\u0131 Maddelerinin Kullan\u0131m\u0131na \u0130li\u015fkin Ulusal G\u0131da G\u00fcvenli\u011fi Standartlar\u0131 Standard\u0131 (GB 2760-2024) ve di\u011fer 47 g\u0131da g\u00fcvenli\u011fi ulusal standard\u0131 ve 6 de\u011fi\u015fiklik emri kamuoyuna duyuruldu ve GB 2760'\u0131n on y\u0131l s\u00fcren 2014 versiyonu, 8 \u015eubat 2025 tarihinde resmi olarak GB 2760'\u0131n 2024 versiyonuyla de\u011fi\u015ftirilecek. G\u0131da katk\u0131 maddelerinin kullan\u0131m\u0131n\u0131n kurumsal \u00fcr\u00fcnlerin uygunlu\u011funu do\u011frudan etkiledi\u011fi g\u00f6z \u00f6n\u00fcne al\u0131nd\u0131\u011f\u0131nda, FoodPartner.com, konservelerde koruyucular\u0131n kullan\u0131m\u0131, ayn\u0131 g\u0131da kategorisinde birlikte kullan\u0131lacak toplam tatland\u0131r\u0131c\u0131 miktar\u0131 gereklilikleri, dehidroasetik asit ve sodyum tuzunun kullan\u0131m\u0131na ili\u015fkin k\u0131s\u0131tlama ve hidrojen peroksit gibi i\u015fleme yard\u0131mc\u0131lar\u0131n\u0131n kullan\u0131m\u0131na ili\u015fkin k\u0131s\u0131tlamay\u0131 i\u00e7eren baz\u0131 g\u0131da kategorilerinde g\u0131da katk\u0131 maddelerinin kullan\u0131m\u0131na ili\u015fkin d\u00fczenlemelerdeki \u00f6nemli de\u011fi\u015fiklikleri sekt\u00f6r\u00fcn referans\u0131 i\u00e7in s\u0131ralad\u0131.<\/p>\n
Bu koruyucular konserve g\u0131dalarda kullan\u0131lamaz<\/strong><\/p>\n Konserve g\u0131da end\u00fcstrisi ara\u015ft\u0131rmas\u0131na g\u00f6re, ilgili konserve g\u0131da \u00fcr\u00fcn standartlar\u0131na at\u0131fta bulunarak, yani konserve g\u0131dalar past\u00f6rize edilir, GB 2760'\u0131n yeni versiyonu, konserve g\u0131dalarda kullan\u0131lan ve tek i\u015flevi koruyucu olan g\u0131da katk\u0131 maddelerini ve koruyucu kullan\u0131m gereksinimlerinin ilk i\u015flevini sildi. Yeni GB 2760'da silinen koruyucular\u0131n spesifik kullan\u0131m d\u00fczenlemeleri temel olarak \u015funlar\u0131 i\u00e7ermektedir: (2) Yenilebilir mantar ve yosun konserveleri ile kar\u0131\u015f\u0131k tah\u0131l konservelerinde Streptococcus lactis ve \u03b5-polylysine hydrochloride kullan\u0131m\u0131na ili\u015fkin h\u00fck\u00fcmlerin kald\u0131r\u0131lmas\u0131; GB2760'\u0131n yeni s\u00fcr\u00fcm\u00fcne \u015fu tatland\u0131r\u0131c\u0131lar eklenmi\u015ftir<\/strong> Yeni GB 2760, ayn\u0131 g\u0131da kategorisinde birlikte kullan\u0131ld\u0131klar\u0131nda aspartam, ases\u00fclfam ve aspartil fenilalanin metil ester asetils\u00fclfanilik asidin toplam miktar\u0131n\u0131 eklemi\u015ftir. Spesifik h\u00fck\u00fcmler a\u015fa\u011f\u0131daki gibidir:<\/p>\n (1) Aspartam (aspartilfenilalanin metil ester olarak da bilinir): Ayn\u0131 g\u0131da kategorisinde ayn\u0131 anda aspartylphenylalanine methyl ester acetylsulfanilamide acid kullan\u0131m\u0131na izin veriliyorsa (0,64 ile \u00e7arp\u0131lan maksimum kullan\u0131m miktar\u0131 aspartam miktar\u0131na d\u00f6n\u00fc\u015ft\u00fcr\u00fclebilir), birlikte kullan\u0131ld\u0131\u011f\u0131nda maksimum kullan\u0131m miktar\u0131 standartta belirtilen aspartam\u0131n maksimum kullan\u0131m miktar\u0131n\u0131 a\u015fmamal\u0131d\u0131r.<\/p>\n (2) Aspartil fenilalanin metil ester asetils\u00fclfamat: G\u0131da kategorisinde ayn\u0131 anda aspartam veya ases\u00fclfam kullan\u0131m\u0131na izin veriliyorsa, birlikte kullan\u0131ld\u0131\u011f\u0131nda, kullan\u0131lan maksimum miktar standartta belirtilen maksimum aspartam veya ases\u00fclfam miktar\u0131n\u0131 a\u015famaz (maksimum aspartil fenilalanin metil ester asetils\u00fclfamat miktar\u0131 0,64 ile \u00e7arp\u0131larak aspartam miktar\u0131na d\u00f6n\u00fc\u015ft\u00fcr\u00fclebilir ve maksimum ases\u00fclfam miktar\u0131 0,44 ile \u00e7arp\u0131larak ases\u00fclfam miktar\u0131na d\u00f6n\u00fc\u015ft\u00fcr\u00fclebilir). (Ases\u00fclfam dozaj\u0131).<\/p>\n Dehidroasetik asit ve sodyum tuzunun silinmesi<\/strong> G\u0131da De\u011ferlendirme Merkezi taraf\u0131ndan d\u00fczenlenen g\u0131da katk\u0131 maddesi sodyum dehidroasetat\u0131n g\u0131da g\u00fcvenli\u011fi risk de\u011ferlendirmesinin sonu\u00e7lar\u0131na g\u00f6re, ilgili end\u00fcstrilerde sodyum dehidroasetat kullan\u0131m\u0131na ili\u015fkin anketle birlikte, GB 2760'\u0131n yeni versiyonu dehidroasetik asit ve sodyum tuzunun tereya\u011f\u0131 ve konsantre tereya\u011f\u0131, ni\u015fasta \u00fcr\u00fcnleri, ekmek, hamur i\u015fleri, f\u0131r\u0131n dolgular\u0131 ve bulama\u00e7 y\u00fczeyleri, \u00f6nceden haz\u0131rlanm\u0131\u015f et \u00fcr\u00fcnleri, meyve ve sebze sular\u0131nda (\u015furuplar) kullan\u0131m\u0131n\u0131 kald\u0131rm\u0131\u015f ve bu g\u0131da katk\u0131 maddesinin yedi g\u0131da kategorisinde kullan\u0131m\u0131n\u0131 ayarlam\u0131\u015ft\u0131r. Salamura sebzelerde g\u0131da katk\u0131 maddesinin maksimum kullan\u0131m seviyesini 1.0g\/kg'dan 0.3g\/kg'a ayarlam\u0131\u015ft\u0131r.<\/p>\n \u0130\u015fleme yard\u0131mc\u0131s\u0131 olarak hidrojen peroksit kullan\u0131m\u0131na ili\u015fkin k\u0131s\u0131tlama<\/strong><\/p>\n En son g\u00fcvenlik ve proses gereklili\u011fi de\u011ferlendirmesinin sonu\u00e7lar\u0131na dayanarak ve end\u00fcstrideki fiili kullan\u0131mla ba\u011flant\u0131l\u0131 olarak, hidrojen peroksitin bir i\u015fleme yard\u0131mc\u0131s\u0131 olarak kullan\u0131ld\u0131\u011f\u0131nda spesifik i\u015flevleri ve kullan\u0131m kapsam\u0131 netle\u015ftirildi ve i\u015fleme yard\u0131mc\u0131s\u0131 hidrojen peroksit, \"\u00c7e\u015fitli G\u0131da \u0130\u015fleme T\u00fcrlerinde Kullan\u0131labilen ve Kal\u0131nt\u0131 Miktarlar\u0131n\u0131n K\u0131s\u0131tlanmas\u0131 Gerekmeyen \u0130\u015fleme Yard\u0131mc\u0131lar\u0131 Listesi \"nden \"\u0130\u015flevlerin ve Kullan\u0131m Kapsam\u0131n\u0131n Belirtilmesini Gerektiren \u0130\u015fleme Yard\u0131mc\u0131lar\u0131 Listesi \"ne ayarland\u0131. Hidrojen peroksit, k\u00fck\u00fcrt giderici ajan, renk giderici ajan ve deiyodinasyon ajan\u0131 olarak, ni\u015fasta \u015fekeri ve ni\u015fasta i\u015fleme prosesinde, ya\u011f ve gres i\u015fleme prosesinde, deniz yosunu i\u015fleme prosesinde, kolajen enterik kaplama i\u015fleme prosesinde, peynir alt\u0131 suyu tozu ve peynir alt\u0131 suyu protein tozu i\u015fleme prosesinde kullan\u0131labilir.<\/p>\n Baz\u0131 g\u0131da katk\u0131 maddelerinin kullan\u0131m\u0131na ili\u015fkin h\u00fck\u00fcmler<\/strong> \u0130\u00e7ecek end\u00fcstrisinin anketine g\u00f6re, g\u0131da katk\u0131 maddelerinin kullan\u0131m\u0131n\u0131n proses gereklili\u011fi olmas\u0131 ilkesine uygun olarak, meyve ve sebze suyu posas\u0131nda natamisin kullan\u0131m\u0131na ili\u015fkin h\u00fck\u00fcmler silinmi\u015ftir. \u00d6zet<\/strong><\/p>\n G\u0131da G\u00fcvenli\u011fi Kanununun Uygulanmas\u0131na \u0130li\u015fkin Y\u00f6netmeli\u011fe g\u00f6re, bir g\u0131da g\u00fcvenli\u011fi standard\u0131n\u0131n yay\u0131nlanmas\u0131n\u0131n ard\u0131ndan, g\u0131da \u00fcretim operat\u00f6rleri g\u0131da g\u00fcvenli\u011fi standard\u0131nda belirtilen uygulama tarihinden \u00f6nce bunu uygulayabilir. GB 2760'\u0131n 2024 versiyonu i\u00e7in yakla\u015f\u0131k bir y\u0131ll\u0131k bir ge\u00e7i\u015f s\u00fcresi olmas\u0131na ra\u011fmen, g\u0131da form\u00fcllerinin ayarlanmas\u0131n\u0131n zaman alaca\u011f\u0131 ve baz\u0131 revizyonlar\u0131n etiketleme de\u011fi\u015fikli\u011fi de i\u00e7erece\u011fi g\u00f6z \u00f6n\u00fcne al\u0131nd\u0131\u011f\u0131nda, yukar\u0131daki revizyon konular\u0131na dahil olan i\u015fletmelerin eski ve yeni standartlar aras\u0131nda sorunsuz bir ge\u00e7i\u015f sa\u011flamak ve uyumlu \u00fcretim ve operasyon sa\u011flamak i\u00e7in form\u00fcllerini ve etiketlerini zaman\u0131nda g\u00f6zden ge\u00e7irmeleri ve ayarlamalar\u0131 \u00f6nerilir.<\/p>","protected":false},"excerpt":{"rendered":" On March 12, the website of the National Health and Health Commission publicly released the National Food Safety Standards Standard for the Use of Food Additives (GB 2760-2024) and other 47 food safety national standards and 6 amendment orders, and the 2014 version of GB 2760, which lasted for ten years, will be officially replaced […]<\/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
\n(1) \u03b5-polilizin hidroklor\u00fcr\u00fcn konserve meyvelerde, konserve sebzelerde ve konserve kuruyemi\u015f ve tohumlarda kullan\u0131m\u0131 kald\u0131r\u0131lm\u0131\u015ft\u0131r;<\/p>\n
\n(3) \u03b5-polilizin, \u03b5-polilizin hidroklor\u00fcr, streptogramin laktat, sodyum diasetat (sodyum diasetat olarak da bilinir), sorbik asit ve potasyum tuzu ve dehidroasetik asit ve sodyum tuzunun (dehidroasetik asit ve sodyum tuzu olarak da bilinir) konserve et \u00fcr\u00fcnlerinde kullan\u0131m\u0131na ili\u015fkin h\u00fck\u00fcmler kald\u0131r\u0131lm\u0131\u015ft\u0131r;
\n(4) Konserve su \u00fcr\u00fcnlerinde stabilize klor dioksit kullan\u0131m\u0131n\u0131 kald\u0131r\u0131r.<\/p>\n
\nBirlikte kullan\u0131ld\u0131\u011f\u0131nda bu tatland\u0131r\u0131c\u0131lar\u0131n toplam miktar\u0131na ili\u015fkin gereklilikler<\/strong><\/p>\n
\n\u015eekerleme dahil 7 \u00e7e\u015fit g\u0131dada kullan\u0131m<\/strong><\/p>\n
\n\u0130\u015flem gereklili\u011fi yok, silindi<\/strong><\/p>\n
\n\u00dcretim s\u00fcrecinin vb. iyile\u015ftirilmesiyle ve s\u00fcre\u00e7 gereklili\u011fi ilkesi g\u00f6z \u00f6n\u00fcnde bulundurularak, distile alkoll\u00fc i\u00e7kilerde \u03b2-karoten ve diasetil tartarik asit mono- ve digliseritlerinin kullan\u0131m\u0131na ili\u015fkin h\u00fck\u00fcmler silinmi\u015f ve bu\u011fday ununda azokarbonamid kullan\u0131m\u0131na ili\u015fkin h\u00fck\u00fcmler kald\u0131r\u0131lm\u0131\u015ft\u0131r.
\n\u0130\u015flem gereklili\u011fi ilkesine dayanarak, past\u00f6rize s\u00fct ve sterilize s\u00fct i\u00e7in i\u015flem yard\u0131mc\u0131s\u0131 \u03b2-siklodekstrin kullan\u0131m\u0131na ili\u015fkin d\u00fczenleme kald\u0131r\u0131lm\u0131\u015ft\u0131r.<\/p>\n