Circular No. 24/2019/TT-BYT dated August 30, 2019 of the Minister of Health on prescribing the management and use of food additives
Maximum Curcumin used in 01 kg flavored dairy liquid product is 105g
On August 30, 2019, the Minister of Health issues the Circular No. 24/2019/TT-BYT on regulating on food additives management and use.
According to this Circular, to promulgate the List of 400 flavors allowed to use in foods and maximum level for each flavor. To be specific: Dairy liquid product shall contain the maximum Curcumin level of 105g/kg, for soup cube and meat soup shall be 50mg/kg; for sugar marinated fruit, the maximum Erythrosine shall be 200mg/kg, the maximum level of this substance for pickle and fermented seaweed products shall be 30mg/kg, for products used to decorate mulch, sweet sauce shall be 100mg/kg…
Determination of maximum level of food additives shall in comply with principles of Good Manufacturing Practices (GMP) as follow: Minimize the amount of food additives needed to achieve the desired technical effect; The used amount of food additives in the manufacturing process must not cause any change in food nature or food manufacturing technique; Food additives must satisfies the quality and safety standard and be produced, transported as food ingredients.
For further details of the Circular 24/2019/TT-BYT, Click here
translation of the Official Gazette of the Vietnam News Agency
THE MINISTRY OF HEALTH
THE SOCIALIST REPUBLIC OF VIETNAM
Hanoi, August 30, 2019
Prescribing the management and use of food additives
Pursuant to the June 17, 2010 Law on Food Safety;
Pursuant to the Government’s Decree No. 15/2018/ND-CP of February 2, 2018, detailing a number of articles of the Law on Food Safety;
Pursuant to the Government’s Decree No. 75/2017/ND-CP of June 20, 2017, defining the functions, tasks, powers and organizational structure of the Ministry of Health;
At the proposal of the Director of the Vietnam Food Administration;
The Minister of Health promulgates the Circular prescribing the management and use of food additives.
Article 1. Scope of regulation
This Circular promulgates the list of food additives, prescribes the use and management of food additives, and defines responsibilities of related agencies, organizations and individuals.
Article 2. Subjects of application
This Circular applies to organizations and individuals that produce, trade in or import food and food additives for sale in Vietnam and related agencies, organizations and individuals.
Article 3. Interpretation of terms
In this Circular, the terms and abbreviations below are construed as follows:
1. CAC stands for the Codex Alimentarius Commission.
2. JECFA stands for the Joint FAO/WHO (the United Nations’ Food and Agriculture Organization/World Health Organization) Expert Committee on Food Additives.
3. Flavorings (categorized as food additives) means substances that are added to food to impact, modify, or enhance the flavor of food. Flavorings may include flavoring substances, natural flavoring complexes, thermal process flavorings or smoke flavorings and mixtures thereof and may contain non-flavoring food ingredients within the conditions referred to in Section 3.5 of national standard TCVN 6417:2010 Guidelines for the use of flavorings. Flavorings do not include substances that have exclusively a sweet, sour, or salty taste (e.g., sugar, vinegar, and table salt); and flavor enhancers considered food additives under the Codex Class Names and the International Numbering System for Food Additives - CAC/GL 36-1989).