菲律宾面粉增白剂标准，过氧苯甲酰是否有毒？ [复制链接]

乳化剂

添加剂名称                   添加量

乙二醇酯脂肪酸                 GMP

磷酸钠                         GMP

硬脂酰－2－乳酸钠            0.2－0.5％

三梨醇酐单硬脂酸酯          人造黄油的1.0％

三梨醇酐三硬脂酸酯        液体和塑料浓缩的3.0％

琥珀酰硬脂酸甘油脂             GMP

脂肪酸蔗糖脂                   1.0％

酒石酸单和双甘油脂

增味剂

能够增强、增补或改善不具备特征香味或未增香食品的味道或香味，这种物质就是增味剂。

添加剂名称            最大使用量

鸟苷酸二钠                GMP

肌苷酸二钠                GMP

谷氨酸                    GMP

谷氨酸一铵                GMP

谷氨酸一钾                GMP

谷氨酸一钠、味精          GMP        

面粉处理剂、面团改良剂

在制粉过程中，添加到面粉中，能够改善面粉色泽、烘焙质量的物质，包括漂白和熟化剂。面团调节剂能够修饰淀粉和面筋蛋白，从而使面团结构更加稳定。

添加剂名称                          最大使用量

过氧化丙酮                             GMP

氯化铵                                 GMP

过硫酸铵                           面粉的250ppm

磷酸二氢铵                             GMP

磷酸氢二铵                            GMP

硫酸铵                                GMP

抗坏血酸                           面粉的200ppm

偶氮二酰铵                         面粉的45ppm

过氧化苯甲酰                       面粉的150ppm

溴酸钙                             面粉的75ppm

（部分原文如下）

Required Report - public distribution

Date: ate Year="2004" Day="5" Month="4">4/5/2004ate>

GAIN Report Number: RP4017

--------------------------------------------------------

Philippines

Food and Agricultural Import Regulations and

Standards

Country Report

2004

Approved byp>

David C. Miller

FAS Manila

Prepared byp>

Pia Abuel-Ang

------------------------------------------------------------------------------------------------------------

Report Highlightsp>

This report outlines Philippine government requirements for the importation of food and agricultural products. The report aims to assist U.S. exporters by providing information on labeling, packaging, permitted ingredients and other relevant information. It also provides

points of contact for key Philippine government authorities, U.S. government and trade  associations.

------------------------------------------------------------------------------------------------------------

Includes PSD Changes: No

Includes Trade Matrix: No

Unscheduled Report

Manila [RP1]

[RP]

GAIN Report - RP4017 Page 18 of 28

UNCLASSIFIED USDA Foreign Agricultural Service

Proplene glycol esters of fatty acids GMP

Sodium phosphate GMP

Sodium stearoyl-2-lactylate 0.2-0.5%

Sorbitan monostearate 1.0% in margarine

Sorbitan tristearate 3.0% in liquid and plastic

shortening

Succistearin (stearoyl propylene glycol hydrogen succinate) GMP

Sucgrolycerides 1.0-2.0%*

Sucrose esters of fatty acids 1.0-

Tartaric acid esters of mono and di-glycerides

------------------------------------------------------------------------------------------------

FIRMING AGENTS

Substances added to supplement, enhance, or modify the original taste and/or aroma of a food without imparting a

characteristics taste or aroma.

Restriction Maximum Level of Use

Disodium guanylate GMP

Disodium inosinate GMP

Glutamic acid GMP

Monoammonium glutamate GMP

Mopotassium glutamate GMP

Monosodium glutamate GMP

------------------------------------------------------------------------------------------------

FLOUR TREATMENT AGENTS/DOUGH CONDITIONER

Substances added to milled flour, at the mill, to improve its color and baking qualities, including bleaching and

maturing agents. Dough conditioners modify starch adn gluten, thereby producing a more stable dough.

Acetone peroxide                                                       GMP

Ammonium chloride                                                    GMP

Ammonium persulphate                                      250 ppm of flour

Ammonium phosphate, monobasic                                     GMP

Ammonium phosphate, dibasic                                     GMP

Ammonium sulfate                                                     GMP

Ascorbic acid                                                    200 ppm of flour

Azodicalbonamide                                             45 ppm of flour

Benzoyl peroxide                                              150 ppm of flour

Calcium Bromate                                                    75 ppm of flour

菲律宾共和国食品药品卫生管理局关于过氧化苯甲酰

的管理规则

菲律宾共和国食品药品卫生管理局管理规则

No.88—As.1984

《食品添加剂法规》

本法规规定了菲律宾生产和进口食品原料中使用食品添加剂的准则。

允许使用的食品添加剂目录

（摘录）

过氧化苯甲酰           在面粉中的添加量为150ppm

（部分原文如下）

Republic of the Philippines Department of Health Bureau of Food and Drugs

Administrative Order

No. 88-A s.1984

Subject : REGULATORY GUIDELINES CONCERNING FOOD ADDITIVES

This regulations prescribes the guidelines on the use of food additives in all foodstuffs sold in the Philippines whether manufactured or imported.

1.       Definition of Terms

. List of Permissible Food Additives

Benzoyl peroxide                                                                                                       150 ppm of flour