Food Standards Amendment




20 JUNE

NEW ZEALAND GAZETTE 1795

Specification for arachidonic acid (ARA) – rich oil derived from the fungus Mortierella alpina

Full chemical name for ARA 5,8,11,14-eicosatetraenoic acid (20:4n-6)
Appearance Free flowing oil
Colour Yellow
Odour Characteristic
ARA (%) min. 38 max. 44
Hexadecanoic acid 16:0 (%) min. 3 max. 15
Octadecanoic acid 18:0 (%) min. 5 max. 20
Octadecenoic acid 18:1 (%) min. 5 max. 38
Octadecadienoic acid 18:2 (%) min. 4 max. 15
Peroxide value (meq/kg) max. 5
Moisture and volatiles (%) max. 0.05
Non-saponifiables (%) max. 3.5
Trans fatty acids (%) max. 1.0
Free fatty acid (%) max. 0.4
Lead (ppm) max. 0.2
Arsenic (ppm) max. 0.5
Copper (ppm) max. 0.1
Iron (ppm) max. 0.5
Mercury (ppm) max. 0.2
Hexane (ppm) max. 0.3

[20] Standard 1.4.1 is varied by

[20.1] omitting from Clause 4 the definitions for food and natural toxicant from the addition of a flavouring substance, substituting

(1) In this clause —

food means the food or class of foods listed in unbolded type in column 1 of the Table to this clause.

natural toxicant from the addition of a flavouring substance means a substance listed in bold type in column 1 of the Table to this clause.

[20.2] omitting from Column 1 in the Table to clause 3 wherever occurring

mollusks

substituting

molluscs

[20.3] omitting in Column 1 in the Table to clause 3 wherever occurring

mollusc

substituting

molluscs



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Online Sources for this page:

VUW Te Waharoa PDF NZ Gazette 2002, No 68


Gazette.govt.nz PDF NZ Gazette 2002, No 68





✨ LLM interpretation of page content

🏥 Specification for arachidonic acid (ARA) – rich oil derived from the fungus Mortierella alpina

🏥 Health & Social Welfare
Food Standards, ARA, Fungus Oil, Chemical Composition, Safety Standards

🏥 Amendment to Standard 1.4.1 regarding food and natural toxicant definitions

🏥 Health & Social Welfare
Food Standards, Flavouring Substance, Molluscs, Amendment