Dairy Ingredients for Food Processing

384 Chapter 15

data on the size (average and distribu-

tion), shape, surface area (average and

distribution), surface charge (zeta poten-

tial), and morphology of the particles,

as well as any other size - dependent pro-

perties (e.g., agglomeration, aggrega-

tion, dispersion) should be included, as

appropriate.

Specifi cations for identity and purity of

the petitioned food additive should be pro-

posed. If published specifi cations for the

food additive are available, for example in

the Food Chemicals Codex (FCC), 6th

edition (2008) or current edition, then these

should be cited and appropriately referenced.

The data provided in this section of a food

additive petition should represent a complete

compositional analysis of the food additive,

including:

1. A description of the food additive (e.g.,
   physical form, odor, color, and solubil-
   ity). For food additives derived from
   natural sources, the sources themselves
   should be clearly identifi ed.


2. Identifi cation tests for the food additive,
   including the method(s) used or refer-
   ence(s) for a suitable method(s).


3. An assay of purity for the additive,
   including the method used or reference
   to a suitable method.


4. Physico - chemical characteristics of the
   food additive (e.g., ash content, moisture
   content, melting point, density, refrac-
   tive index, pH).


5. Parameters related to the particle size,
   shape, and surface properties of the food
   additive, as appropriate, if particle size
   is important for the identity and func-
   tionality of the additive.


6. Limits for impurities and contaminants.
   a. A limit for lead should be proposed.
   In addition, limits for arsenic and
   heavy metals, such as cadmium and
   mercury, should be considered when
   their presence must be controlled.

and for impurities in and degradation

products of the petitioned additive can

help OFAS further identify the chemi-

cals intended to be added to food. This

facilitates the determination of exposure

to and safety of the various chemicals

present in food as the result of the use of

the food additive. CAS registry numbers

for new compounds and assistance with

nomenclature can be obtained from CAS

Client Services, Chemical Abstracts

Service, P.O. Box 3012, Columbus, OH,

43210 - 0012.

4. Empirical and structural formulas and
   molecular or formula weights.


5. Composition of the food additive. For
   mixtures, identify as many of the com-
   ponents as feasible to reasonably defi ne
   the composition of the mixture. In addi-
   tion, information on the chemical com-
   position and identity for each component
   in the mixture and a material balance
   should be provided.


6. For food additives of natural origin,
   information on the source (e.g., system-
   atic name, genus, species, variability
   based on climate or other geographical
   factors).


7. Further characterizing information, such
   as data on chemical and physical proper-
   ties of the food additive (e.g., melting
   point, boiling point, specifi c gravity,
   refractive index, optical rotation, pH,
   solubility, and reactivity) and chromato-
   graphic, spectroscopic, or spectrometric
   data (e.g., spectra from nuclear magnetic
   resonance, infrared, electronic absorp-
   tion, or mass spectra) that can be used
   as a “ fi ngerprint ” for identifi cation. If
   the particle size is important for the
   additive to achieve its intended techni-
   cal effect, such that the additive is pro-
   duced or processed using techniques or
   tools that manipulate the particle size
   and may contain altered particles that are
   formed as manufacturing byproducts,