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Culture Documents
3.1.1 Ph gia s dng bo qun, ch bin thu sn phi nm trong danh mc cc cht ph gia c
php s dng cho thc phm theo Quyt nh s 867/Q-BYT ngy 04/4/1999 ca B Y t. Nhng ph
gia khng c trong danh mc ny phi c B Thu sn ngh v c B Y t b sung vo danh
mc cho php s dng.
3.1.2 Ph gia phi c nhn hng ho theo ng qui nh, c ngun gc r rng, cn thi hn s dng,
m bo tinh khit v cc yu cu k thut khc.
3.1.3 Cc nhm ph gia thc phm v gii hn ti a cho php s dng ca mi loi ph gia trong ch
bin thu sn c qui nh trong Ph lc A v Ph lc B.
3.2 Yu cu i vi c s s dng ph gia
Cc c s s dng ph gia trong ch bin thu sn phi thc hin ng cc qui nh sau y:
3.2.1 Tun th nghim ngt vic qun l, s dng ph gia trong bo qun, ch bin thu sn dng lm
thc phm.
3.2.2 Phi c phiu theo di ghi r tn ph gia, liu lng s dng cung cp cho c quan kim tra khi
c yu cu.
3.2.3 Khi ng k cht lng sn phm, phi nu r tn ph gia thc phm v liu lng c s dng.
3.2.4 Nhng ph gia thc phm khng thuc qui nh trong Ph lc B ca Tiu chun ny, nu s dng
c s phi ng k v c php ca B Y t bng vn bn.
3.2.5 Thng xuyn kim tra gim st kp thi pht hin, x l, ngn chn mi vi phm v s dng
ph gia.
Ph lc A
(qui nh)
Danh mc cc nhm ph gia thc phm s dng trong ch bin thu sn
TT
K hiu vit tt
Bq
Cd
Co
Ct
Dc
Dv
Hl
Da
Lc
10
Cc men (Enzymes)
Me
11
Cc phm mu (Colours)
Pm
12
Cc cht nh ho (Emulsifiers)
Nh
13
Cc cht n nh (Stabilizers)
Od
14
Tb
15
Ng
16
Ph
Ch thch:
1. Trong ct "Nhm ph gia thc phm", cc ph gia c xp trong cc nhm theo chc nng, cng
dng.
2. Trong ct "K hiu vit tt", cc nhm ph gia c vit tt bng ch ci ting Vit.
Ph lc B
(qui nh)
Danh mc cc ph gia v gii hn ti a cho php s dng trong cc nhm thc phm thu sn
Gii hn ti a
cho php
INS
ADI
Tn ting Vit
- H c trch v sn 260
phm tng t c
trch ng hp.
270
Kgh
(Canned
330
Kgh
sardines and
400
Kgh
402
Kgh
404
Kgh
- H c bc m, c 405
thu, c ng ng
hp
406
Kgh
(Canned
407
0-70
mackerel and
410
Kgh
jack mackerel)
412
Kgh
440
Kgh
466
Kgh
1400
Kgh
sardine-type
products)
Kgh
Kgh
Kgh
Kgh
Tn ting Anh
&
Acetic acid
Lactic acid
Citric acid
Alginic acid
Potassium alginate
Calcium alginate
spice GMP
GMP
01 g/kg
20 g/kg
20 g/kg
20 g/kg
20 g/kg
20 g/kg
Pro Propylen glycol Propylene glycol alginate
alginat (Da)
20 g/kg
Agar
Agar (Da)
20 g/kg
Carrageenan
including
Caragen gm c furcelleran
20g/kg
furcelleran (Da)
Locust bean gum
20 g/kg
Gm u locust (Da)
Guar gum
20g/kg
Gm gua (Da)
Pectin(amidated & non- 60g/kg trong hp c
Pectin c amin amidated)
bc m
ho hoc khng (Da)
Sodium carboxymethyl
Natri cacboxymetyl cellulose
xelulo (Da, Od)
- H c trch v sn 1420
phm tng t c
trch
ng
hp 1401
(Canned
Kgh
Kgh
1402
Kgh
1403
Kgh
1404
Kgh
- 60 g/kg trong
1410
Kgh
1411
c thu, c ng ng
hp (Canned
1412
Cq
hp c bc m, c
thu, c ng
mackerel and
1422
Kgh
1423
Cq
1442
Kgh
1443
Kgh
sardines and
sardine-type
products).
- H c bc m,
jack mackerel).
Kgh
Starch acetate
60g/kg trong hp c
bc m
T INS 1401 n
INS 1443:
- 20 g/kg trong hp
c trch v
distarch
Acetylated
Diamidon pht pht glycerol
(Tb)
distarch
Hydroxypropyl
Acetyl
diamidon phosphate
adipat (Tb)
distarch
Hydroxypropyl
Acetyl
diamidon glycerol
glyceron (Tb)
distarch
Diamidon
(Tb)
Hydroxypropyl
diamidon pht pht
(Tb)
Hydroxypropyl
diamidon
glyceron
(Tb)
Tm
ng hp 102
(Canned shrimp )
110
0 - 30
Tartrazine
30 mg/kg
0 -2,5
30 mg/kg
123
0 -0,5
Amaran() (Pm)
Amaran
30 mg/kg
Tht cua ng hp
124
0-4
Ponceau 4R (Pm)
Ponceau 4R
30 mg/kg
127
0 -0,1
Erythrosin (Pm)
Erythrosine
30 mg/kg
161g
0-0,03
30 mg/kg
330
Kgh
GMP
338
(70)
Axit
(Dc,Co)
621
Kgh
Citric acid
M chnh (Dv)
Mono-sodium
glutamate
Citric acid
850 mg/kg
L- 500 mg/kg
330
Kgh
(70)
450a
(70)
621
Kgh
GMP
M chnh (Dv)
C, gip xc v 385
nhuyn th ng
hp
0 - 2,5
Thu sn kh mn 200
0 - 25
Sorbic acid
200 mg/kg
210
0 - 05
Benzoic acid
200 mg/kg
222
0 - 0,7
C xng khi
160b
0-0,065
(Smoked fish)
120
Kgh
0-5
100 mg/kg
GMP
Kgh
Socbiton (Ng)
Sorbitol
(Seasoned fish)
0-5
Sacarin (Ng)
0 - 30
Tartrazine
INS :102,124,127
0 - 4,0
Ponceau 4R (Pm)
Ponceau 4R
30 mg/kg trong sn
(Crustacean
and 127
cephalopods fresh,
frozen and deep 221
frozen)
0 - 0,1
Erytrosin (Pm)
Erythrosine
phm chn
0 - 0,7
Natri
Bq)
222
0 - 0,7
223
0 - 0,7
224
0 - 0,7
225
0 - 0,7
228
0 - 0,7
Sodium
hydrogen
Natri hydro sunphit sulphite
150 mg/kg tr gip
(Co, Bq)
xc
cc
h
Sodium metabisulphite penedae,
solenceridae,
Natri metabisunphit (
aristeidae c kch
Co, Bq)
Potassium
c:
metabisulphite
Kali
metabisunphit
*
Di
80
(Co, Bq)
Potassium sulphite
con/kg:150 mg/kg
420
Kgh
421
0-50
450c
(70)
450d
(70)
451a
(70)
451b
(70)
953
Cq
965
0-50
966
Kgh
967
Kgh
954
sunphit
T INS 221 n
INS 228:
* 80-120
200 mg/kg
con/kg:
Mannitiol
*Trn120
300mg/kg
con/kg:
Manniton (Ng)
Tetra-sodium
pyrophosphate
* Sn phm chn:
50 mg/kg
Tetranatri
pyrophotphat
(Nh,Od)
TetraGMP
potassiumpyrophosphate
Socbiton (Ng)
Tetrakali
pyrophotphat
Od)
(Nh,
Penta-sodium
triphosphate
Penta-potassium
triphosphate
Penta
natri
triphotphat (Nh, Od) Isomalt
Penta kali triphotphat
GMP
5 g/kg
5 g/kg
5 g/kg
(Nh, Od)
Manitol
5 g/kg
Isoman ( Ng)
Lactitol
GMP
Maniton (Ng)
Xylitol
GMP
Lactiton (Ng)
GMP
Xiliton (Ng)
GMP
Kgh
Nc hng (Pm)
Caramel colour
GMP
Cq
b -caroten (Pm)
b -carotene
100 mg/kg
0-0,065
Dch chit
(Pm)
Cq
0-5
Paprika
(Hl)
Papprika oleoresins
GMP
b -apro-carotenal
100 mg/kg
Lactic acid
GMP
Ascorbic acid
1 g/kg
Sodium ascorbate
1 g/kg
Calcium ascorbate
1 g/kg
Potassium ascorbate
1 g/kg
Ascorbyl palmitate
1 g/kg
Ascorbyl stearate
1 g/kg
Lecithin
5 g/kg
oleoresin
b -apro-carotenal
(Pm)
270
Kgh
300
Kgh
Kgh
302
Kgh
303
Kgh
304
0 -1,25
305
0 -1,25
322
Kgh
Ascorbyl
(Co)
330
Kgh
332
Kgh
339
(70)
- C phi l, tht c
xay ng lnh.
20 mg/kg
Potassium
citrate
1 g/kg
dihydrogen 1 g/kg
INS: 339, 340, 341
Mono,di,trisodium
citrat phosphate
340
(70)
Kali dihydro
(Od)
341
(70)
Mono,di,tripotasium
Mono,di,tri
natri phosphate
photphat (Nh,Dc)
Mono,di,tricalcium
5 g/kg i vi
c phi l v 1 g/kg
i
vi
cc
sn
407
Kgh
Mono,di,tri
kali phosphate
photphat (Ph, Dc)
Carrageenan
Mono,di,tri
canxi
photphat (Lc,Dc)
phm
khc trong nhm
5 g/kg
Caragen (Da)
Kgh
Gm locust (Da)
5 g/kg
Kgh
Gm guar (Da)
Guar gum
5 g/kg
Kgh
Gm xanthan (Da)
Xanthan gum
5 g/kg
Kgh
Socbiton (Ng)
Sorbitol
GMP
0-50
Manniton (Ng)
Mannitiol
GMP
440
Kgh
Pectin (Da)
Pectins
5 g/kg
450
(70)
Diphotphat (di,
tetra-natri v
(70)
452
(70)
461
Kgh
463
Kgh
465
Kgh
466
Kgh
471
Kgh
500a
Kgh
5 g/kg i vi c
di, tetra-kali) (Dc, Nh, & di, tetra-potasium)
phi l v 1 g/kg i
Od)
vi cc sn phm
khc trong nhm
Triphosphates
Triphotphat
(pentanatri,pentakali) (pentasodium,
5 g/kg
pentapotassium )
(Dc)
5 g/kg
Polyphosphates (sodium,
Polyphotphat
potassium)
5 g/kg
-natri,kali (Nh)
Methyl cellulose
5 g/kg
Metyl xenlulo (Da)
Hydroxypropyl cellulose 5 g/kg
Hdroxypropyl xenlulo
(Da)
Methyl ethyl cellulose
GMP
500b
Kgh
501
Kgh
- C phi l, tht c
xay ng lnh.
503a
Kgh
Metyl
(Da)
etyl
Cacboxy
xenlulo (Da)
Mono &
(Nh, Od)
tri, Diphosphates
tetra-sodium
(di,
xenlulo Carboxyl-methyl
cellulose
metyl Mono & diglycerides
GMP
GMP
GMP
diglycerit
Sodium carbonate
Sodium
carbonate
hydrogen
Kgh
hydrogen GMP
0-0,6
5 g/kg
Kgh
Kgh
M chnh (Dv)
Kgh
965
Kgh
966
Kgh
Kgh
- C phi l, tht c
xay ng lnh.
Amon
hydro Ammonium
cacbonat (Dc)
carbonate
aluminium
500 mg/kg
Monosodium
glutamate
L- 500 mg/kg
L-
1401
Kgh
1402
Kgh
1403
Kgh
1410
Kgh
1412
Kgh
1414
Kgh
1420
Kgh
Monoamidon
photphat (Tb)
1422
Kgh
1423
Cq
Diamidon
(Tb)
Distarch phosphate
Acetylated
photphat phosphate
Diamidon
axetyl
photphat (Tb)
Starch acetate
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
distarch GMP
GMP
1440
Kgh
1442
Kgh
Diamidon
adipat (Tb)
Acetylated
adipate
diatarch GMP
Acetylated
glycerol
distarch
axetyl
GMP
Diamidon
axetyl
glyceron (Tb)
Hydroxypropyl starch
Hydroxy
amidon (Tb)
Hydroxy
diamidon
(Tb)
propyl Hydroxypropyl
phosphate
propyl
photphat
Kgh
Ch c, ch mc
distarch
&
spice GMP
(Fish
cakes,
cuttlefish cakes)
Du c
300
Kgh
(Fish oil )
320
0 - 0,5
321
0 - 0,125 Butylat
hydroxyanison (Bq)
acid
& 200 mg/kg
calcium,
200 mg/kg
Butylat
hydroxytoluen (Bq)
Mm c, mm tm 100
(Fish paste and
crustacean paste)
0 - 0,1
Cucumin (Pm)
Curcumin
Bt c, bt canh
341
(70)
Mono,di,tricanxi
photphat (Cd, Dc)
Calcium
tribasic
food 504
Kgh
552
Kgh
556
Kgh
559
Kgh
20g/kg
Magie cacbonat (Cd, Magnesium carbonate
Dc)
20g/kg
Calcium silicate
Canxi silicat (Cd)
20g/kg
Calcium
aluminium
Canxi nhm silicat silicate
20g/kg
(Fish meal,
grade salt)
100 mg/kg
phosphate 20g/kg
(Cd)
Aluminium silicate
0-5
(Preserved
and 316
semipreserved fish
product)
0-5
Nc mm
Kgh
Nc hng ( Pm)
150a
Erythorbic acid
Caramel colour
GMP
(Fish sauce)
Ch thch:
1. Cc ph gia trong tng nhm thc phm c sp xp theo th t ch s quc t (INS) t thp n
cao.
2. Trong ct ADI, con s vit trong ngoc n l MTDI ; " ADI khng gii hn " vit tt l Kgh ; " ADI cha
qui nh " vit tt l Cq.
3. Khi s dng phi hp hai hoc nhiu cht bo qun, hai hoc nhiu cht chng xy ho, th tng
lng s dng phi tng ng vi lng ti a cho php ca ring mt cht nu dng mt mnh.
4. i vi cht bo qun, gii hn dng ti a ca benzoat c tnh theo axt benzoic, cc sorbat tnh
theo axt sorbic v cc mui sunfit tnh theo SO2.