Food additives-Specification for the use of gelatin
Time:
2024-05-17
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Specification for the use of food additive gelatin
1. Introduction
As a common food additive, gelatin is widely used in food industry. In order to ensure its safety, effectiveness and compliance in food production, it is important to develop specifications for the use of gelatin.
2. Gelatin Overview
Gelatin is a natural biopolymer material extracted from animal bones, skin and other tissues, with good colloidal properties and water solubility. It is mainly used as a thickener, stabilizer, emulsifier, etc. in food.
3. use specification
1. Procurement and acceptance: Food production enterprises should purchase gelatin from suppliers with legal production qualifications and good reputation. At the time of procurement, the quality documentation of the gelatin shall be checked to ensure that it complies with the relevant standards and regulations.
2. Storage and transportation: Gelatin should be stored in a dry, cool, ventilated place, avoid direct sunlight and humid environment. During transportation, ensure that the packaging is intact to prevent moisture and pollution.
Scope of use and limit: The scope of use of gelatin should be limited according to relevant national regulations and standards. Food production enterprises should determine the appropriate amount of gelatin according to product characteristics and needs. In the process of use, should follow the principle of accurate measurement, reasonable addition.
4. Identification and record: food production enterprises should clearly mark the use of gelatin on the food label, including the name, the amount of addition, etc. At the same time, the establishment of gelatin use records file, record procurement, use, inspection and other conditions, for inspection.
5. Quality control: Food production enterprises should establish a strict quality control system to regularly test the quality of gelatin. Testing items include key indicators such as moisture, ash, and heavy metals to ensure that the quality of gelatin meets relevant standards and regulations.
6. Precautions: When using gelatin, avoid chemical reactions with other additives. For special populations (such as those with allergies), special attention should be paid to the safety of gelatin.
4. supervision and punishment
Food safety supervision departments at all levels should strengthen the supervision and inspection of the use of gelatin in food production enterprises, and punish enterprises that violate this specification according to law.
5. epilogue
In order to ensure the safety and quality of food, food production enterprises should strictly abide by the use of gelatin, strengthen quality control and internal management, and ensure the safety, effectiveness and compliance of gelatin in food production. At the same time, the regulatory authorities should also strengthen supervision to protect the legitimate rights and interests of consumers.
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