Food

Draft Food (Amendment) Regulations 2019

The Agri-Food and Veterinary Authority of Singapore (AVA) has completed a review of the Food Regulations and proposes the following amendments:

a.      To allow the use of the following new food additives:

(i)     1,3-propanediol as a carrier solvent for flavouring agents, for use under good manufacturing practice;

(ii)    Four new salts of currently permitted amino acids, for use in food: L-Isoleucine monohydrochloride, L-Leucine monohydrochloride, L-Lysine monohydrochloride, L-Lysine acetate;

(iii)   Seven new enzymes for use in food under good manufacturing practice: Enzyme.

Enzyme                      EC Number      Production organism      Donor organism                 Donor gene

Alpha-acetolactate      4.1.1.5             Bacillus licheniformis        Bacillus brevis                      Alpha-acetolactate

Decarboxylase                                                                                                                          decarboxylase

Aqualysin                     3.4.21.111       Bacillus subtillis               Thermus aquaticus              Aqualysin 1

Beta-amylase               3.2.1.2             Bacillus licheniformis        Bacillus flexus                      Beta-amylase

Beta-galactosidase      3.2.1.23           Bacillus licheniformis        Bifidobacterium bifidum      Beta-galactosidase

(or lactase)                                                                                                                               (or lactase)

Endo-1,4-beta-            3.2.1.8             Bacillus subtilis                Pseudoalteromonas              Endo-1,4-beta-

xylanase                                                                                       haloplanktis                         xylanase

Glucoamylase              3.2.1.3             Aspergillus niger               Gloeephyllum trabeum         Glucoamylase

(or amyloglucosidase)                                                                                                           (or amyloglucosidase)

Phosphatidylinositol    3.1.4.11       Pseudomonas fluorescens     Isolated from soil                Phosphatidylinositol

phospholipase C                                                                                                                       phospholipase C

(i)     Four new emulsifiers/stabilisers and 6 new general purpose food additives for use in food under good manufacturing practice:

Emulsifiers/Stabilisers                                               General Purpose Food Additives

1.   Sodium carboxymethyl cellulose,                          1.   Sodium fumarate (INS 365)

      enzymatically hydrolysed (Cellulose gum,            2.   Polyvinylpyrrolidone, insoluble

      enzymatically hydrolysed) (INS 469)                           (polyvinylpolypyrrolidone) (INS 1202)

2.   Ethyl hydroxyethyl cellulose (INS 467)                  3.   Triammonium citrate (INS 380)

3.   Potassium caseinate                                              4.   Cyclotetraglucose (INS 1504(i))

4.   Tamarind seed polysaccharide (INS 437)              5.   Cyclotetraglucose syrup (INS 1504(ii))

                                                                                     6.   Magnesium hydroxide carbonate (INS 504(ii))

(ii)    Paprika extract (INS 160c(ii)) as a permitted colouring matter, for use in food under good manufacturing practice.

(iii)   Monk fruit extract (containing 20% to 90% w/w mogroside V) as a permitted sweetening agent, for use in food under good manufacturing practice.

a.      To extend the use of the following existing food additives to additional food categories:

(i)   Propionic acid (and its sodium, calcium and potassium salts) (INS 280, 281, 282 and 283) for use in food under good manufacturing practice.

(ii)    Dimethyl polysiloxane (INS 900a) for use in "Lactobacillus milk drinks or cultured milk drinks", "Flavoured milk", "Ready-to-drink coffee" and "Ready-to-drink tea", at levels up to 10 ppm

(iii)   Butylated hydroxyanisole (INS 320) and butylated hydroxytoluene (INS 321) for use in "Breakfast cereals", at levels up to 200 ppm and 100 ppm respectively, calculated on the fat or oil basis

(iv)   Nisin (INS 234) in "Liquid egg analogues"

(v)    Benzoic acid (and its sodium and potassium salts) (INS 210, 211 and 212) as well as sorbic acid (and its sodium, potassium and calcium salts) (INS 200, 201, 202 and 203), in "Custard fillings and toppings (egg-based)" and "Fillings and toppings based on fat emulsion"; at levels up to 1000 ppm, when used singly.

(vi)   Steviol glycosides (INS 960a) for use in the following food categories:

Food categories                                                     Maximum permitted levels (ppm)

Edible ices (including sherbet and sorbet)                                     270

Dairy-based desserts and dessert mixes                                        330

Fat-based desserts and dessert mixes,                                          330

excluding dairy-based dessert products

Fruit-based desserts and dessert mixes,                                        350

including fruit flavoured water-based desserts

Cereal-based and starch-based desserts                                       165

and dessert mixes

Egg-based desserts and dessert mixes                                          330

Snacks: ready-to-eat, prepacked, dry,                                            170

savoury starch products and coated nuts

Decorations, toppings (non-fruit)                                                   330

and sweet sauces

Candied fruit                                                                                   40

Vegetables and seaweeds in vinegar, oil,                                      330

brine, or soybean sauce

Canned or bottled (pasteurised) fruit                                             330

Fruit preparations                                                                           330

(including pulp, purees and fruit toppings)

Fermented fruit products                                                                115

Fruit fillings for pastries                                                                  330

Canned or bottled (pasteurised)                                                    70

or retort pouch vegetables and seaweeds

Fermented vegetable and seaweed products,                                200

excluding fermented soybean products

Jams, jellies and marmalades                                                        360

Fruit-based spreads, excluding jams,                                             330

jellies and marmalades

Drinks consisting of a mixture of a non-                                         200

alcoholic drink and beer, cider, perry, spirits or wine

a.      To delete the maximum limits for copper in food, currently specified under the Tenth Schedule of the Food Regulations. However, maximum limits for copper in various types of edible fats and oils will be specified under Regulation 78 of the Food Regulations:

·              0.1 ppm (for refined fats and oils)

·              0.4 ppm (for virgin fats and oils; and cold pressed fats and oils), and

·              0.4 ppm (for lard, rendered pork fat, premier jus (oleo stock) and dripping (edible tallow)

b.      To include a maximum limit of 0.35 ppm for inorganic arsenic in husked rice

c.      To delete the maximum limit of 5 ppm for formaldehyde in smoked meat, smoked sausage and smoked fish

d.      To delete the requirement for shell eggs treated with mineral hydrocarbons to be marked with the word "SEALED"

e.      To extend the use of the health claim on blood cholesterol lowering effect, currently permitted for barley beta-glucan, to oat beta-glucan: "Barley beta-glucans/Oat beta-glucans have been shown to lower/reduce blood cholesterol. High blood cholesterol is a risk factor in the development of coronary heart disease."