Presentation on theme: "Transfer of polyols from existing Directives into the Annex II FCS WG meeting – 23 September 2008."— Presentation transcript:
Transfer of polyols from existing Directives into the Annex II FCS WG meeting – 23 September 2008
Association of EU manufacturers of polyols Created in members: Beneo-Palatinit, Cargill, Danisco, Merck, Roquette Frères, Syral Member association of ELC
Polyols, the healthy versatile additives
9 polyols with food additive status: E 420 (i) Sorbitol E 420 (ii)Sorbitol syrup E 421 Mannitol E 953Isomalt E 965 (i)Maltitol E 965 (ii)Maltitol syrup E 966Lactitol E 967Xylitol E 968 Erythritol
Polyols are regulated by two Directives Directive 94/35/EC on sweeteners Polyols permitted as bulk sweeteners according to QS principle in certain foods, e.g. confectionery and chewing gum with no added sugar. Directive 95/2/EC on food additives other than colours and sweeteners Polyols permitted as (but not limited to) bulking agent, flavour enhancer, humectant, stabiliser, sequestrant, thickener or carrier according to QS principle in foodstuffs in general, Except in drinks, unprocessed foodstuffs, honey, non-emulsified oils and fats of animal and vegetable origin, butter, foods for infants and young children.
Health benefits of polyols Non cariogenicity Remineralisation of teeth Low glycemic properties
Main technological properties (in addition to sweetening properties) Sorbitol –Directly compressible –Hygroscopic –Cooling effect Mannitol –Very low hygroscopicity –Good flowability (dusting) –Very low solubility Xylitol –Sweetness equivalent to sugar –Strong cooling effect Erythritol –Very low solubility – fast crystallisation –Low hygroscopicity –Strong cooling effect – long tasting –Taste improver Isomalt –Very low hygroscopicity –High glass transition temperature –Low solubility –Low sweetness –No cooling effect Maltitol –Sweetness close to sucrose (no IS required) –No cooling effect –Good solubility –Low hygroscopicity (similar to sucrose) –Anhydrous crystalline product
Main technological properties (contd) (in addition to sweetening properties) Sorbitol syrup –Low viscosity –Hygroscopic / humectant Maltitol syrup –Higher viscosity crystallisation control (powders) –Sweetness similar to glucose / sucrose –Good flavour release –Less hygroscopic (vs. sorbitol syrup)
Applications (non exhaustive) Examples of polyols combination Main technological properties (in addition to sweetening properties) Hard candy Gums Pastilles Chewy candy Isomalt + maltitol Maltitol syrup Sorbitol syrup Maltitol syrup + xylitol Maltitol syrup + isomalt + mannitol Low hygroscopicity – no stickiness no wrapping Higher viscosity easier process, cost reduction Better flavour release Higher viscosity easier process Good flavour release Sweetness similar glucose / sucrose Higher viscosity easier process Better shelf life, flavour release, sweetness Higher viscosity – easier process Low solubility graining Low solubility more graining + short texture Examples of applications (contd)
Applications (non exhaustive) Examples of polyols combination Main technological properties (in addition to sweetening properties) Tablets Chocolate Sorbitol powder Xylitol Isomalt (pharma) Mannitol (pharma) Maltitol powder Directly compressible – high hardness potential Cooling effect Low hygroscopicity Anhydrous crystalline product, easier process vs other polyols (similar to sucrose) Sweetness = sucrose, low hygroscopicity quality Examples of applications (contd)
Transfer of polyols used as bulk sweeteners
Mechanical transfer of existing authorisations in a reviewed and more coherent FCS (i.e. in Table 7 of the proposed structure of Annex II: FCS with food additive uses).
Transfer of polyols used for technical functions other than sweeteners
Inclusion in Table 4, i.e. table of additives generally permitted at QS No need for specific subdivision of Table 4 for polyols It would unnecessarily complicate the readability of the legislation.
How can polyols fit in Table 4? Through application to polyols of the approach applied to other QS additives with few restrictions of use Through implementation of a clear system of additional notes to highlight the few restrictions of use IT WORKS!
Example Table 4 - Substances on this list may be added to all foodstuffs with the exception of those referred to in Article 2(3) following the quantum satis principle E number - nameNote 1Note 2 E 170 Calcium carbonate E 260 Acetic acid […] E 420 Sorbitol (i) sorbitol (ii) sorbitol syrup For purposes other than sweetening - May be used in frozen and deep frozen unprocessed fish, crustaceans, molluscs and cephalopods. - Not permitted in drinks, except liqueurs. E 421 MannitolFor purposes other than sweetening - May be used in frozen and deep frozen unprocessed fish, crustaceans, molluscs and cephalopods. - Not permitted in drinks, except liqueurs. E 422 Glycerol E 440 Pectins (i) pectin (ii) amidated pectin May be standardised with sugars, on condition that it is stated in addition to the number and designation May not be used in jelly mini-cups
Is a reference to Table 4 additives needed in Table 7? Table 4 per se is in principle sufficient to provide information on use of additives generally permitted in foodstuffs at QS If explicit reference were to be included in Table 7: Food categoryE n°Max. levelNote XXXXXE 466 E 551 E 905 Additives in Table 4 y g/kg Carry-over z g/kg …
Is a reference to Table 4 additives needed in Table 7? (contd) If detailed explicit reference were to be included in Table 7: case-by-case basis! Food category E n°Max. levelNote XXXXXE 466 E 551 E 905 Additives in Table 4 including polyols in sub- table A y g/kg Carry-over z g/kg WWWWE 466 Additives in Table 4 excluding polyols in sub-table A …
Is a reference to Table 4 additives needed in Table 7? (contd) If detailed explicit reference to polyols were to be included in Table 7: To define categories where use of poyols is established would imply beforehand an extensive survey throughout the food industry.