1. At the end of August this year, the Korean Food Safety Department (MFDS) ) issued Announcement No. 2018-367, which intends to amend part of the “Food Additive Standards and Specifications”. The main contents are as follows:
1. In order to ensure that food additives using agricultural products as raw materials Safety, new applicable principles for pesticide residue limit standards related to food additives.
2. Modify the ingredient specifications of four additives including magnesium silicate. Modify the drying weight loss standard in the ingredient specifications of magnesium silicate, add content related to caffeine 1 water salt in the alias of caffeine and CASNo; the terms and definitions in the purity test of mixed preparations are consistent, etc.
3. Modify the usage standards of 9 additives including sodium metabisulfite. Modify the usage standards of six kinds of sulfites including sodium metabisulfite, so that they can be used in brandy and general distilled spirits. Modify the standards for the use of sodium hydroxide solution to make it consistent with the standards for the use of sodium hydroxide. Refine the use standards for ascorbyl palmitate and propylene glycol in other foods.
2. Regarding propylene glycol used in food standards:
Propylene glycol is an organic compound (Diol), usually a slightly sweet, odorless, colorless and transparent oily liquid that absorbs moisture and is easily mixed with water, acetone, and chloroform. In the application of food-grade propylene glycol, in flavors, fragrances, and baked pastries, propylene glycol is an extremely excellent raw material and has an irreplaceable position in the production of many products.
Propylene glycol has good viscosity and hygroscopicity, so it is widely used as a hygroscopic agent, antifreeze, lubricant and solvent in the food, pharmaceutical and cosmetics industries. In the food industry, propylene glycol reacts with fatty acids to form propylene glycol fatty acid esters, which are mainly used as food emulsifiers; propylene glycol is an excellent solvent for condiments and pigments.
3. The specific functions of propylene glycol in various foods are as follows:
1. During bread processing , can be used as a stretching agent for margarine and a bread moisturizer.
2. It can be used as a softener for food packaging, such as cellophane and cork, which can be softened by being immersed in this product.
3. Add 300g of this product to 50kg of soy milk to make tofu. The flavor will not change during heating, and the white color can be increased. Fried tofu can easily become larger in volume and can increase its luster.
4. Adding to stuffings and yokan can increase the preservative power. Hexadienoic acid dissolved in this product has a synergistic preservative effect and a moistening effect.
5. Adding 2-3% of raw noodles based on flour can prevent drying, increase elasticity, prevent cracking, increase gloss, and increase shelf life.
6. It can be used as an extraction solvent for vanilla beans, coffee and other natural flavors.
7. It can be used as an anti-mold additive for noodles and stuffing cores.
IV. Propylene glycol food addition regulations in my country:
According to the “GB2760-2014 National Food Safety Standard Food According to the relevant provisions in the “Additive Usage Standard”, propylene glycol functions as a stabilizer and coagulant, anti-caking agent, defoaming agent, emulsifier, moisture retaining agent, and thickener. It is used in raw and wet noodle products (such as noodles, dumpling skins, Wonton wrappers, siomai wrappers) require a maximum usage of 1.5g/kg, and cake production requires a maximum usage of 3.0g/kg.
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