New Zealand Gazette – 2001 – No. 61

Page 1379

✨ Food Standards Amendment



14 JUNE

NEW ZEALAND GAZETTE

1379

General Section

Australia New Zealand Food Authority

Australia New Zealand Food Authority Act 1991

Australia New Zealand Food Authority Variations to the Food Standards Code (Amendment No. 54)
  1. Preamble

The variations set forth in the Schedule below are variations to the Food Standards Code (hereinafter called “the Code”) which was published by the National Health and Medical Research Council in the Commonwealth of Australia Gazette, No. P 27, on 27 August 1987, and which has been varied from time to time.

The Schedule contains variations adopted by the Australia New Zealand Food Standards Council in March and June 2001.

These variations are published pursuant to section 32 of the Australia New Zealand Food Authority Act 1991.

  1. Citation

These variations may be collectively known as Amendment No. 54 to the Code.

  1. Commencement

These variations commence on the date of gazettal.

Schedule

[1] Standard A11 is varied by—

[1.1] inserting immediately following paragraph (1) (u)—

(v) Addendum 8 means Addendum 8 to this Standard.;

[1.2] inserting in columns 1 and 2 respectively of the Schedule, immediately following the entry for Bromelain, the entries listed in column 1 and column 2 as set out below—

Column 1 Column 2
Substance Reference to Specification
Bromo-chloro-dimethylhydantoin Addendum 8

[1.3] inserting immediately after Addendum 7—

ADDENDUM 8

SPECIFICATIONS FOR BROMO-CHLORO-DIMETHYLHYDANTOIN

Bromo-chloro-dimethylhydantoin (CAS No.: 126-06-7)

Formula: C₅H₆BrClN₂O₂

Formula weight: 41.5

Chemical Properties:

Appearance: Solid or free flowing granules

Colour: White

Odour: Faint halogenous odour

Melting point: 163°-164°C

Specific gravity: 1.8-2

Solubility in water: 0.2g/100g at 25°C

Stability: Stable when dry and uncontaminated

Chemical Tests:

Manufacturing process: Solid dimethylhydantoin (DMH) is dissolved in water with bromine and chlorine. The reaction is 0.5 mole bromine and 1.5 mole chlorine for one mole DMH. During the reaction the pH is kept basic by the addition of caustic soda. The wet product is transferred to a drier where it is dried to a powder at low temperature. The powder may then be tableted or granulated.

Assay: Various analytical methods exist for analysis, namely, GLC, HPLC, UV and NMR. HPLC offers the best sensitivity.



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VUW Te Waharoa — PDF NZ Gazette 2001, No 61


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🏥 Australia New Zealand Food Authority Variations to the Food Standards Code (Amendment No. 54)

🏥 Health & Social Welfare
Food standards, Amendment, Code variations, Chemical specifications, Bromo-chloro-dimethylhydantoin