-----Original Message-----
Sent: Tuesday, September 04, 2007 2:40 PM
Subject: Abalone canning
Dear friends,
I would appreciate very much if you can indicate me the permited
ingredients in the brine and processing aids permited in the US and
Japan market for the processing of canned abalones.
Thanks in advance,
Regards
Gerald Schlesinger
*BLUMOS S.A.*
Fono: 56-2-9473343
Fax: 56-2-9473399
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To: Seafood Community
In the US, there is a distinction between food ingredient that must be
stated on the label and "processing aid."
The US Food and Drug Administration has a web page outlining US food
labeling requirements at:
http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CF
RPart=101
Here are the US regulations on "processing aids":
21CFR101.100
ii) Processing aids, which are as follows:
(a) Substances that are added to a food during the processing of
such food but are removed in some manner from the food before it is
packaged in its finished form.
(b) Substances that are added to a food during processing, are
converted into constituents normally present in the food, and do not
significantly increase the amount of the constitutents [sic] naturally
found
in the food.
(c) Substances that are added to a food for their technical or
functional effect in the processing but are present in the finished food
at insignificant levels and do not have any technical or functional
effect in that food.
There is no US standard of identity for canned abalone.
Pamela Tom
PFT President
University of California
Food Science and Technology Department
One Shields Avenue
Davis, CA 95616 USA
59th Pacific Fisheries Technologists Conference
February 3-6, 2008 in San Francisco, CA
Web: http://seafood.ucdavis.edu/pft2008
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