the food safety issues in starch and spice dr. tai sheng yeh 08/12/2014
TRANSCRIPT
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The food safety issues in starch and spice
Dr. Tai Sheng Yeh
08/12/2014
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(1)
(2)(3)
(4)
ADI or RfD
Average Daily Dose(ADD)
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Food safety issues in starch
• Maleic acid modified starch• Aluminum in starch
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Items Product Codex EU US FDA Japan China1 Acid-Modified Starch 1401 V V
2Gelatinized Starch( Alkaline
Treated Starch)1402 V
3Hydroxypropyl Distarch Phosphate 1442 E1442 V V V
4 Oxidized Hydroxypropyl Starch V V
5 Bleached Starch 1403 V 6 Oxidized Starch 1404 E1404 V V V7 Starch Acetate 1420 E1420 V V V
8 Acetylated Distarch Adipate 1422 E1422 V V V
9 Starch Phosphate 1410 E1410 V V 10
Starch Sodium Octenyl Succinate 1450 E1450 V V V
11 Distarch Phosphate 1412 E1412 V V V
12 Phosphated Distarch Phosphate 1413 E1413 V V V
13 Acetylated Distarch Phosphate 1414 E1414 V V V
14 Hydroxypropyl Starch 1440 E1440 V V V
15 Acetylated Distarch Glycerol V 16 Succinyl Distarch Glycerol V
17Starch Aluminum Octenyl Succinate V V
18 Starch Sodium Succinate V 19 Distarchoxy Propanol V 20 Distarch Glycerol V 21
Hydroxypropyl Distarch Glycerol V
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http://foodsafe.net/foodsafeold/article.asp?nameid=320&upperid=371&articleid=13339
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2013 Taiwan food products recalled due to maleic acid
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http://www.fda.gov.tw/tc/siteList.aspx?sid=3503
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Maleic acid in food (source: TFDA)
• Existing in legal additive malic acid (500 ppm) and fumaric acid (1000 ppm).
• Produced by the maillard reaction during baking at high temperature or from malic acid or fumaric acid via fermentation process.
• Migrating from approved packaging materials with maleic anhydride to foods.
http://www.fda.gov.tw/tc/siteListContent.aspx?sid=3498&id=7844&chk=77fdb86a-5137-4dee-a794-4f759fb9d4e8¶m=pn%3D1%26sid%3D3498#.U9hTJXwcTIU
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Coffee Flavor Chemistryhttp://as.wiley.com/WileyCDA/WileyTitle/productCd-0471720380.html
Maleic acid in coffee
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Maleic acid in coffee
(E.48) (E.48) 2-Butenedioic acid (Z)-, maleic acid [110-16-7]
Identified by Woodman et al. (1968). Feldman et al. (1969) found increasing concentrations by roasting in arabica coffees (38-85 ppm, or 200-380 ppm) but a decrease for a robusta (540-85 ppm). Maier(1987, 1988) finds contents of 60-160 ppm in roasted coffee and < 300 ppm in extracts with a tendency to decrease with long roasting times. Bähre and Maier (1999) (see E,29) detected maleic acid in a green Kenya arabica (6-7 ppm) but not in a Columbia. The content increased to 85 ppm after roasting but did not vary appreciably with prolonged heating (espresso quality). Like fumaric acid, it probably comes from malic acid. The odor is faintly caramellic, the taste is acid-astringent and mouthfeel ( Arctander, 1967)
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Maleic anhydride in coffee
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Fumaric acid in coffee
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Items Total content (mol/kg)
Maleic acid 1.02-40.2
Fumaric acid 0.34-59.4
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Teyssen, S., Gonzalez-Calero, G., Schimiczek, M., and Singer, M. V. (1999) Maleic acid and succinic acid in fermented alcoholic beverages are the stimulants of gastric acid secretion. The Journal of clinical investigation 103, 707-713
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http://taiwantoday.tw/ct.asp?xItem=206155&ctNode=413
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Aluminum in noodle (RASFF search)
https://webgate.ec.europa.eu/rasff-window/portal/?event=searchResultList
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Alum
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Two types of starch
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http://www.chinatimes.com/newspapers/20140618000634-260107
Rice noodle made in China didn’t contain any rice starch
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Daramola, B., and Aina, J. O. (2007) Effects of Alum on Pasting and Physicochemical Properties of of Cassava (Manihot esculentum) Starch. World Journal of Dairy & Food Sciences 2, 18-22
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The cooking quality and tensile characteristics of noodles made from different ratios of SPS and MBS
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http://www.ce.cn/cysc/sp/info/201312/16/t20131216_1927943.shtml
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Jellyfish
Chinese fried dough stick
Noodle
Bread
Average Maximum
Fried dough cake
Flour
Vermicelli
Roll twist
Steamed bread
Fried cake
Puffed food
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Baking powder reaction
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Fried and puffed foodJellyfish and seaweed
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kids
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Safety evaluation of certain food additives and contaminants. WHO Food Additives Series No. 58 http://www.inchem.org/documents/jecfa/jecmono/v58je01.pdf
Group of food Mean mg/kg
Range mg/kg
Spices 145 6.5-695
Cocoa and cocoa products
33 9-103
Herbs 19 8-26
Vegetables 5.7 0.7-33
Meat, sausage, offal� 5.4 2.5-10
Fruits 1.5 0.4-2.6
Most foodstuffs 5
Aluminium from natural dietary sources
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Food safety issues in spice
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Pb3(AsO4)2 Pb4(PbOH)(AsO4)3 Pb5(PbOH)2(AsO4)2
As:Pb= 3:5As:Pb= 2:3 As:Pb= 2:7
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According to Malaysian Food Regulations (2006), the maximum permitted concentration in spices for As, Cd, Pb and Hg are 5, 1, 2 and 0.05 g g-1, respectively.Nordin, N., and Selamat, J. (2012) Heavy metals in spices and herbs from wholesale markets in Malaysia. Food Additives & Contaminants: Part B 6, 36-41
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Choudhury, R. P., and Garg, A. N. (2007) Variation in essential, trace and toxic elemental contents in Murraya koenigii – A spice and medicinal herb from different Indian states. Food Chemistry 104, 1454-1463
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Thank you for your attention.Welcome to Taiwan again!