最新针对出口欧盟产品的过敏原评估系统信息
Classification of Allergens (The following list is not exhaustive)
"CELERY & CELERIAC
Celery, Celeriac, flavourings and oils etc.
"
"CRUSTACEA
Crustacea include the following foods, their derivatives and oils (if the oil is present, please specify whether it is refined oil):
Crab, Lobster, Prawns, Scampi, Shrimps, Langoustines etc."
"EGG
Egg (chicken, duck, goose, quail, turkey), Egg white (albumen), Egg yolk, Egg lecithin, Fatty Acids extracted from Egg, Lysozyme, Emulsifiers, Dried Egg , Clarifying agents etc."
"FISH
All salt water and fresh water fish, fish constituents and ingredients such as fish sauce, anchovy paste, fish gelatine, Isinglass and fish oils etc."
"GLUTEN CONTAINING CEREALS
These include the following foods, their derivatives and/or hybridised strains:
Wheat, Rye, Barley, Spelt, Oats, Kamut, Triticale etc."
"LUPIN
Lupin, Lupin seeds, Lupin flour"
"MILK
Cow’s milk: Fromage frais, Crème Frais, Whole yogurt, semi-skimmed milk, Ice cream, Butter, Buttermilk, Cream (half, single, soured, whipping, Goat’s, milk double, clotted) Milk protein, Sheep’s milk, Whey, all hard and soft cheeses, Casein, Caseinate, Lactose etc."
"MOLLUSCS
These include gastropods, bivalves and cephalopods: Snails, Whelks, Clams, Cockles, Oysters, Mussels, Scallops, Octopus, Squid, Cuttlefish"
"MUSTARD
Mustard paste, seed, leaves, flour, powder, flavouring and oils etc."
"TREE NUTS
These include the following foods, their derivatives and oils (if the oil is present, please specify whether it is refined oil): Almonds, Brazil nuts, Cashew nuts, Chestnuts, Cobnuts, Hazelnuts (filberts), Macadamia nuts, Nut oil, Pecan nuts, Pine nuts, Pistachio nuts, Queensland nuts, Walnuts"
"PEANUTS
Peanuts, Peanut Butter, Peanut Flour, Peanut Oil, Groundnuts, Groundnut Oil etc."
"SESAME SEEDS
Sesame seeds, Sesame oil, Sesame paste, Tahini, Houmous, Halva, Furikake and Gomashio (oriental seasonings), etc."
"SOYA
These include the following foods, their derivatives and oils (if the oil is present, please specify whether it is refined oil): Soya beans, Soya Milk, Soya flour, Fermented Soya Products, Soya protein, Textured Soya protein, Soya lecithin E322, Soya oil, HVP, Bean curd, Tempeh etc."
"SULPHUR DIOXIDE & SULPHITES
Sulphur Dioxide E220, Sodium Sulphite E221, Sodium Hydrogen Sulphite E222, Sodium Metabisulphite E223, Potassium Metabisulphites E224, Calcium Sulphite E226, Calcium Hydrogen Sulphite E227, Potassium Hydrogen Sulphite E228 and carryover from ingredient or component"
'Hidden' Allergens
• Amylase (Alpha & Beta) – Check if derived from gluten containing cereals such as wheat or barley. Amylases are used in clarifying fruit juices and to hydrolyze starches
• Antioxidant – need additive number and check if derived from soy
• Baking powder – check for wheat flour. Some baking powder can contain a mix of rice flour and wheat flour.
• Beta – Carotene – check for fish – i.e. if it has been encapsulated in fish gelatine.
• Caramel – need type (i.e. 150a, b, c, or d?) and source (can be derived from wheat).
• Cheese – check type of free – flow agent added (i.e. wheat starch?). Cheese may also contain vinegar, gelatine and lysozymes. Check rennet source i.e. animal or microbial as this will affect vegetarian statement.
• Clarifying agents – used in wine, wine vinegar, vinegar, fruit and vegetable juice and animal/ vegetable stock/broth. Clarifying agents can include casein (milk protein), egg white, isinglass (fish protein), gelatine (beef, fish, chicken) or chitosan (crustacean protein)
• Cocoa – check if contains lecithinated soy or wheat
• Coconut milk – check for casein (milk)
• Corn/Corn flour – check if the supplier means wheat or maize? Corn flour can also contain a mixture of wheat flour and corn flour.
• Dextrin/ Dextrose – check source (i.e. wheat maize, rice, potato, oats?)
• Emulsifiers – need additive number and check if derived from soy or egg
• Fatty Acids (mono and di-glycerides) – check if derived from soy
• Flavours – check the carriers within the flavour (i.e. maltodextrin, starch, yeast etc.) Check the source of the hydrolysed protein (i.e. soy). Note that if it is a beef/chicken/meat flavour it is important to check if meat/chicken etc are actually present (sometimes the meat flavour is derived from hydrolysed vegetable protein not meat)
• Gelatine – is it animal or fish derived? Note gelatine from a fish source may be used to microencapsulated certain ingredients (e.g. Beta-carotene)
• Glucose/Glucose Syrup – check source (i.e. wheat, maize, rice, potato, oats?) The supplier may reply that the source is ‘sugar’. Therefore it is important to clarify if it is from cane sugar or from wheat.
• Hydrolysed animal protein (HAP) – check source (casein, whey, milk, egg, fish, shellfish?)
• Hydrolysed Vegetable Protein (HVP) – check source (wheat, soy, peanut, nut, sesame?)
• Icing sugar – some icing sugars are a mix of sugar and wheat flour or sugar and maize flour. Check if the icing sugar is a mix or pure
• Lactose – check source, it is from the cheese making process? Is animal rennet or microbial rennet used? This will affect the vegetarian status of the product
• Lecithin – can be derived from soy or egg
• Lysozymes – used in Cheese – check source as many commercial lysozymes are derived from egg white or milk.
• Maltodextrin – check source (i.e. wheat, maize, rice, potato, oats?)
• Modified starch / Thickener – check cereal source
• Mustard – may contain wheat
• Oleoresins – may contain antioxidants/tocopherols and emulsifiers. Check the source e.g. sesame, peanut, nut, soy, mustard, celery
• Polyols – check source (derived from wheat, maize etc)
• Reformed Animal Protein – check source (fish, shellfish, milk, egg?)
• Smoke flavour – does it contain wheat or rusk?
• Starch – check for source (wheat, maize or tapioca?)
• Sulphites – if there is more than 10 ppm in the final product, it needs to be labelled
• Textured vegetable Protein (TVP) – check source (wheat, soy, nut, peanut, sesame?)
• Tocopherols (Antioxidants 306 – 309) – check if derived from soy – if soy, has it been highly refined?
• MSG – produced by hydrolysis of proteins or microbial synthesis. Check substrate for fermentation i.e. starch, starch hydrolysate, glucose, molasses or cane sugar
• Vegetable oil – check type of oil (i.e. could it be peanut, sesame, soy, nuts, mustard, celery?) If the oil is from an allergenic source, is it cold pressed or is it highly refined?
• Vinegar – check source (malted wheat/barley for malt vinegar or alcohol derived from whey for white vinegar / spirit vinegar. Check for clarifying agents e.g. fish (isinglass), milk (casein), egg protein if vinegar is from white/red wine.
• Wine/ vinegar wine – check clarifying agents
• Whitener – checks for wheat and milk (e.g. casein?)
• Xanthan Gum – check carbohydrates medium (maize, wheat, soy, cane sugars?) and nitrogen source (soy, egg?) used to grow the bacterium (Xanthomonas campestris)
• Yeast/ Yeast Extract – need to know what substrate the yeast is grown on i.e. molasses, wheat or barley)
