New Zealand Gazette – 2001 – No. 61

Page 1381

✨ Food Standards Code Amendments



14 JUNE

NEW ZEALAND GAZETTE

1381

[5] Standard G5 is varied by—

[5.1] deleting after paragraph 2 (3) (m), the following—

(n) starch.

[5.2] inserting immediately after paragraph 2 (3) (m), the following—

(n) starch;

(o) not more than 137g/kg of phytosterol esters.

[6] Standard 1.2.3 is varied by inserting into Columns 1 and 2 respectively of the Table to clause 2, the following—

Food regulated in Standard 2.4.2 containing phytosterol esters. Statements to the effect that—
1. the product should be consumed in moderation as part of a diet low in saturated fats and high in fruit and vegetables;
2. the product is not recommended for infants, children and pregnant or lactating women unless under medical supervision; and
3. consumers on cholesterol-lowering medication should seek medical advice on the use of this product in conjunction with their medication.

[7] Standard 1.3.3 is varied by inserting in the Table to clause 12, immediately following the entry for Benzoyl peroxide, the following entries listed below—

Substance Food Maximum permitted residue (mg/kg)
Bromo-chloro-dimethylhydantoin All foods 1.0 (available chlorine)
1.0 (inorganic bromide)
2.0 (dimethylhydantoin)

[8] Standard 1.3.4 is varied by—

[8.1] inserting in the Schedule, immediately following the entry for oxidised polyethylene—

Specifications for Bromo-chloro-dimethylhydantoin

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

Formula:
C₅H₆BrClN₂O₂

Formula weight:
241.5

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

[8.2] inserting immediately after Testing Requirements for Nucleotides – Item 9 Bacteriological profile, the following—

Specification for Phytosterol Esters Derived From Vegetable Oils

Phytosterol esters are phytosterols derived from edible vegetable oils esterified with long-chain fatty acids derived from edible vegetable oils.

Phytosterol esters + free phytosterols (%): min. 94

Free phytosterols (%): max. 10

Steradienes (%): max. 0.3

Fatty acid methylester (%): max. 0.5

Iron, Fe (ppm): max. 1.0

Copper, Cu (ppm): max. 0.5

Moisture (%): max. 0.1

Trans fatty acids (%): max. 1.0

Sterol profile (%) as below—

Cholesterol: min. 0.0, max. 2.0



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Online Sources for this page:

VUW Te Waharoa — PDF NZ Gazette 2001, No 61


Gazette.govt.nz — PDF NZ Gazette 2001, No 61




✨ LLM interpretation of page content

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

🏥 Health & Social Welfare
Food standards, Amendment, Code variations, Phytosterol esters, Chemical specifications, Bromo-chloro-dimethylhydantoin, Novel foods, Labelling requirements