✨ Food Standards Specifications
NEW ZEALAND GAZETTE, No. 50 — 8 MAY 2015
more than 70% by weight of the starting amount of cellulose; and
(b) regenerated cellulose, cross-linked and alkylated with epichlorohydrin then derivatised with tertiary amine groups whereby the amount of epichlorohydrin is no more than 10% by weight of the starting amount of cellulose.
(2) The resins are limited to use in aqueous process streams for the isolation and purification of protein concentrates and isolates. The pH range for the resins shall be no less than 2 and no more than 10, and the temperatures of water and food passing through the resin bed must be no more than 50°C.
(3) When subjected to the extraction regime listed in the 21 CFR § 173.25(c)(4), but using dilute hydrochloric acid at pH 2 in place of 5% acetic acid, the ion exchange resins shall result in no more than 25 ppm of organic extractives.
S3—12 Specification for dimethyl ether
For dimethyl ether, the specifications are the following:
(a) purity—minimum of 99.8%;
(b) methanol—not greater than 200 mg/kg.
S3—13 Specification for dried marine micro-algae (Schizochytrium sp.) rich in docosahexaenoic acid (DHA)
For docosahexaenoic acid (DHA)-rich dried marine micro-algae (Schizochytrium sp.), the specifications are the following:
(a) full chemical name—4,7,10,13,16,19-docosahexaenoic acid (22:6n-3 DHA);
(b) solids (%)—minimum 95.0;
(c) DHA (%)—minimum 15.0;
(d) lead (mg/kg)—maximum 0.5;
(e) arsenic (mg/kg)—maximum 0.5.
S3—14 Specification for ice structuring protein type III HPLC 12 preparation
(1) In this section:
ice structuring protein type III HPLC 12 preparation means the protein excreted from the fermentation of a genetically modified yeast (Saccharomyces cerevisiae) to which a synthetic gene encoding for the protein has been inserted into the yeast’s genome.
(2) For ice structuring protein type III HPLC 12 preparation, the specifications are the following:
(a) assay—not less than 5 g/L active ice structuring protein type III HPLC 12;
(b) pH—3.0+/-0.5;
(c) ash—not more than 2%;
(d) appearance—light brown aqueous preparation;
(e) heavy metals—not more than 2 mg/L;
(f) microbial limits:
(i) total microbial count—< 3 000/g; and
(ii) coliforms—<10/g; and
(iii) yeast and mould count—<100/g; and
(iv) Listeria sp.—absent in 25 g; and
(v) Salmonella sp.—absent in 25 g; and
(vi) Bacillus cereus—<100/g.
S3—15 Specification for isomaltulose
For isomaltulose, the specifications are the following:
(a) chemical name—6-O-α-D-glucopyranosyl-D-fructofuranose;
(b) description—white or colourless, crystalline, sweet substance, faint isomaltulose specific odour;
(c) isomaltulose (%)—not less than 98% on a dry weight basis;
(d) water—maximum 6%;
(e) other saccharides—maximum 2% on a dry weight basis;
(f) ash—maximum 0.01% on a dry weight basis;
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NZ Gazette 2015, No 50
✨ LLM interpretation of page content
🏥
Food Standards (Proposal P1025 – Code Revision) Variation—Australia New Zealand Food Standards Code – Amendment No. 154
(continued from previous page)
🏥 Health & Social Welfare25 March 2015
Food Standards, Units of Measurement, Vitamins, Carotenes, Tocopherols, Conversion Factors
🏥 Specification for ion exchange resins
🏥 Health & Social WelfareIon exchange resins, Protein purification, Food processing
🏥 Specification for dimethyl ether
🏥 Health & Social WelfareDimethyl ether, Purity standards, Methanol content
🏥 Specification for dried marine micro-algae (Schizochytrium sp.) rich in DHA
🏥 Health & Social WelfareDHA, Marine micro-algae, Schizochytrium sp., Nutritional supplements
🏥 Specification for ice structuring protein type III HPLC 12 preparation
🏥 Health & Social WelfareIce structuring protein, Genetically modified yeast, Food additives
🏥 Specification for isomaltulose
🏥 Health & Social WelfareIsomaltulose, Sweetener, Food additives