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.
This Circular takes effect on October 16, 2019.
