Technical Regulations of the Customs Union

TR CU 029/2012

Safety requirements for food additives, flavorings and technological aids

(as amended on September 18, 2014)

1. The Technical Regulations of the Customs Union "Safety requirements for food additives, flavorings and technological aids" (hereinafter referred to as the Technical Regulations) were developed in accordance with the Agreement on Common Principles and Rules of Technical Regulation in the Republic of Belarus, the Republic of Kazakhstan and the Russian Federation of November 18, 2010.

2. This Technical Regulation is designed to establish in the single customs territory of the Customs Union uniform mandatory requirements for the application and execution of food additives, flavorings and technological aids and their content in food products, to ensure the free movement of food additives, flavorings and technological aids released into circulation in the single customs territory of the Customs Union.

3. The requirements for the content and use of food additives, flavorings and technological aids established by other technical regulations of the Customs Union may not contain requirements that contradict the requirements of this Technical Regulation.

4. If other technical regulations of the Customs Union have been adopted with respect to food additives, flavorings and technological aids, establishing requirements for food additives, flavorings and technological aids, then food additives, flavorings and technological aids must also comply with the requirements of these technical regulations of the Customs Union, which apply to them.

1. This Technical Regulation establishes:

1) objects of technical regulation;

2) safety requirements for objects of technical regulation;

3) rules for the identification of objects of technical regulation;

4) forms and procedures for assessing (confirming) compliance of technical regulation objects with the requirements of this Technical Regulation.

1. The objectives of the adoption of this Technical Regulation are:

1) protection of human life and health;

2) prevention of actions that mislead purchasers (consumers);

3) environmental protection.

1. The objects of technical regulation of this Technical Regulation are issued into circulation and in circulation in the single customs territory of the Customs Union:

1) food additives, complex food additives;

2) flavorings;

3) technological auxiliary means;

4) food products in terms of the content of food additives, biologically active substances from flavorings, residual amounts of technological aids;

5) the processes of production, storage, transportation, sale and disposal of food additives, flavorings and technological aids.

2. This Technical Regulation does not apply to the processes of manufacturing, storage, transportation, sale, utilization and use of food additives, flavorings and technological aids carried out by citizens at home and (or) in personal subsidiary farms, which are intended only for personal consumption and are not intended for release into circulation in the single customs territory of the Customs Union.

For the purposes of applying this Technical Regulation, the concepts established by the technical regulations of the Customs Union "On Food Safety", as well as the following terms and definitions are used:

food flavoring (flavoring) - a flavoring substance or a flavoring preparation that is not directly consumed by a person, or a thermal technological flavoring, or a smoking flavor, or precursors of flavors, or a mixture of them (a flavoring part) intended to impart flavor and (or) taste to food products (with the exception of sweet, sour and salty), with or without the addition of other components;

smoke flavoring is a mixture of substances isolated from the fumes used in traditional smoking, by fractionation and purification of smoke condensates;

thermal technological flavoring is a mixture of substances obtained as a result of heating food or non-food ingredients, one of which must be an amino compound, and the other-a reducing sugar, under the following heat treatment conditions: the temperature is not higher than 180°C, the duration of heat treatment is 15 minutes at 180°C with a corresponding increase in time when using lower temperatures-doubling the heating time with a decrease in temperature for every 10°C, but not more than 12 hours; the pH value during the process should not exceed 8.0;

an antioxidant is a food additive designed to slow down the oxidation process and increase the shelf life of food products (food raw materials);

anti-caking agent (anti - clumping agent) is a food additive designed to prevent the sticking (clumping) of particles of powdery and fine-crystalline food products and preserve its flowability;

flavoring substance - a chemically defined (chemically individual) substance with the properties of a flavoring agent, having a characteristic aroma and (or) taste (with the exception of sweet, sour and salty);

natural flavoring substance is a flavoring substance isolated by physical, enzymatic or microbiological processes from raw materials of plant, microbial or animal origin, including processed by traditional methods of food production;

a substance for processing flour is a food additive (except emulsifiers) intended to improve the baking qualities or color of flour (dough);

moisture-retaining agent (moisture - retaining substance) is a food additive designed to retain moisture and protect food products from drying out;

glazer is a food additive intended for application to the surface of food products in order to give it a shine and / or form a protective layer;

gelling agent is a food additive intended for the formation of a gel-like texture of food products;

thickener is a food additive designed to increase the viscosity of food products;

a catalyst is a technological auxiliary tool designed to accelerate chemical reactions;

acid is a food additive intended to increase the acidity of food products and / or give it a sour taste;

preservative is a food additive intended to extend (increase) the shelf life of food products by protecting them from microbial spoilage and / or the growth of pathogenic microorganisms;

dye is a food additive intended to impart, enhance or restore the color of food products; food dyes do not include food products that have a secondary coloring effect, as well as dyes used for coloring inedible outer parts of food products (for example, for coloring the shells of cheeses and sausages, for branding meat, for labeling cheeses and eggs);

complex food additive - a mixture of food additive (s) and (or) food raw materials and (or) flavoring agent (s) intended for release into circulation; in which at least one of the food additives that is part of a complex food additive must have a functional effect in the final food product;

the maximum permissible level (maximum level, permissible level) is a hygienic standard that establishes the maximum permissible amount of a food additive (flavoring, biologically active substance) in food products, guaranteeing its safety for humans;

filler is a food additive that increases the volume of food products without significantly increasing the energy value;

natural sources of flavoring substances (flavorings) - plants (parts of plants), products of animal origin used as flavoring raw materials in the production of flavorings (flavoring substances, flavoring preparations);

carrier-a food additive intended for dissolving, diluting, dispersing or other physical modifications of food additives, flavorings, enzyme preparations, nutrients and/or other substances that do not affect their functions to increase efficiency and simplify their use;

defoamer is a food additive designed to prevent or reduce foaming in food products;

foaming agent is a food additive designed for uniform distribution of the gaseous phase in liquid and solid food products;

a food additive is any substance (or mixture of substances) that has or does not have its own nutritional value, is not usually consumed directly in food, is intentionally used in the production of food products for a technological purpose (function) to ensure the processes of production (manufacture), transportation (transportation) and storage, which leads or may lead to the fact that this substance or the products of its transformations become components of food products; a food additive can perform several technological functions;

food additive, flavoring, technological auxiliary of a new type - substances and their mixtures, the requirements for which are not established by this Technical Regulation;

food products without added sugars - food products made without the addition of mono - and disaccharides or food products containing them;

sweetener is a food additive intended to give food products a sweet taste or used as part of table sweeteners;

a precursor of a flavoring agent is a substance or a mixture thereof that can be obtained(s) both from food products and from products not used directly as food, not necessarily having the properties of a flavoring agent, intentionally added to food products for the sole purpose of obtaining taste and aroma by destruction or reaction with other components during cooking;

a flavoring preparation is a mixture of flavoring and other substances isolated by physical, enzymatic or microbiological processes: from food products or from food raw materials, including after processing by traditional methods of cooking food products; and/or from products of vegetable, animal or microbial origin that are not used directly as food, used as such or processed using traditional methods of cooking food products;

propellant-a food additive-a gas (except air) intended for pushing a food product out of a container (container);

baking powder is a food additive designed to increase the volume of the dough due to the formation of gas;

an acidity regulator is a food additive designed to change or regulate the pH (acidity or alkalinity) of food products;

stabilizer is a food additive designed to provide aggregate stability and / or maintain a homogeneous dispersion of two or more immiscible ingredients;

according to the technical documentation (hereinafter - according to the TD) - the regulation of the use of food additives, flavorings and technological aids established by the manufacturer in cases when the levels of application and (or) types of food products are determined by technological expediency, while the amount of food additives, flavorings and technological aids used should not exceed the values necessary to achieve the technological effect;

table sweetener - food products(food additives) containing permitted sweeteners with or without the addition of other food additives and (or) food components and intended for sale to the consumer;

technological means (hereinafter referred to as technological auxiliary means) - a substance or materials or their derivatives (with the exception of equipment, packaging materials, products and utensils) that, not being components of food products, are intentionally used in the processing of food (food) raw materials and (or) in the production of food products to fulfill certain technological goals and after their achievement are removed from such raw materials, such food products, or residual amounts of which do not have a technological effect in finished food products;

traditional methods of food production - cooking, including steaming and under pressure (up to 120°C), baking, baking, stewing, frying, including in oil (up to 240°C at atmospheric pressure), drying, evaporation, heating, cooling, freezing, soaking, maceration (soaking), infusion (brewing), percolation (straining), filtration, pressing (squeezing), mixing, emulsifying, grinding (cutting, crushing, grinding, crushing), encapsulation, peeling (peeling), distillation (rectification), extraction (including solvent extraction), fermentation and microbiological processes;

packaging gas - food additive-gas (except air) introduced into a container (container) before, during or after placing the food product in a container (container);

flavor enhancer is a food additive designed to enhance the taste and (or) modify the natural taste and (or) aroma of food products;

sealer is a food additive designed to preserve the density of the tissues of fruits and vegetables and strengthen the gel-like structure of food products;

color fixator (stabilizer) is a food additive designed to stabilize, preserve (or enhance) the color of food products;

enzyme preparations are purified and concentrated products containing certain enzymes or a complex of enzymes of plant, animal and microbial (producer) origin necessary for the implementation of biochemical processes occurring during the production of products;

flocculant (clarifier, adsorbent) is a technological auxiliary agent designed to increase the efficiency of the deposition (adsorption) of impurities;

an emulsifier is a food additive designed to create and / or preserve a homogeneous mixture of two or more immiscible phases in a food product;

emulsifying salt is a food additive designed to evenly distribute fats, proteins and / or improve the plasticity of processed cheeses and products based on them.

1. Food additives, flavorings and technological aids are put into circulation in the single customs territory of the Customs Union if they comply with this Technical Regulation, as well as other technical regulations of the Customs Union, the effect of which applies to them.

2. Food additives, flavorings and technological aids, the compliance of which with the requirements of this Technical Regulation is not confirmed, should not be marked with a single product circulation mark on the market of the member states of the Customs Union and are not allowed to be put into circulation on the market.

3. Food additives, flavorings and technological aids in circulation in the single customs territory of the Customs Union must be accompanied by information about documents confirming their safety and documents ensuring traceability (shipping documents), as well as information about the storage conditions and shelf life of products.

1. Identification of food additives, flavorings and technological aids is carried out in accordance with the rules established by the Technical Regulations of the Customs Union "On food safety".

1. For the purposes of safety of the use of food additives, flavorings and technological aids in the production of food products and the prevention of actions that mislead purchasers (consumers), the following requirements must be met:

1) the use of food additives, flavorings and technological aids should not increase the risk of possible adverse effects of food products on human health;

2) the content of food additives, residual amounts of technological aids and biologically active substances contained in flavorings, flavoring preparations and (or) in natural sources of flavorings must meet the requirements established by this Technical Regulation for the permissible content of normalized substances in them;

3) food additives, flavorings and technological aids should be used only in cases where there is a need to improve the technology, as well as if it is necessary to improve the consumer properties of food products, increase their shelf life, which cannot be achieved in any other way or is not economically justified;

4) the use of food additives and flavorings should not mislead the buyer (consumer) in relation to the consumer properties of food products;

5) the use of food additives, flavorings and technological aids should not cause deterioration of the organoleptic parameters of food products;

6) food additives, flavorings and technological aids should be used in the production of food products in the minimum amount necessary to achieve the technological effect;

7) it is not allowed to use food additives and flavorings to conceal the spoilage and poor quality of raw materials or finished food products and/or their falsification, and/or for the purpose of misleading purchasers (consumers);

8) food additives, flavorings and technological aids manufactured using genetically modified organisms and other biotechnologies that are in circulation in the single customs territory of the Customs Union must comply with the requirements of the technical regulations of the Customs Union "On Food Safety".

2. Food additives, flavorings and technological aids must be packaged and packaged in a way that ensures their safety and consumer properties declared in the labeling during the shelf life, subject to storage conditions.

3. When packaging food additives, flavorings and technological aids, materials that meet the requirements of the technical regulations of the Customs Union on the safety of materials in contact with food products must be used.

4. The safety indicators of food additives (the content of toxic elements and microbiological indicators) and the level of purity must meet the requirements established by Annex 28 to this Technical Regulation.

5. Safety indicators of complex food additives containing food raw materials, with the exception of microbiological indicators, must meet the requirements established for food products of mixed (multicomponent) composition in the technical regulations of the Customs Union "On food safety", in the technical regulations of the Customs Union for certain types of food products.

6. The safety indicators of flavorings and their composition must comply with the requirements set out in Annexes 1 and 19 to this Technical Regulation.

7. As a raw material in the production of flavorings, it is allowed to use:

1) flavoring substances in accordance with Annex 19 to this Technical Regulation;

2) natural sources of flavoring substances and / or flavoring preparations made from them.

8. It is allowed to produce food flavorings for release into circulation:

1) consisting of flavoring substances in accordance with Annex 19 to this Technical Regulation;

2) consisting of flavoring preparations made from natural sources of flavoring substances;

3) smoky flavors;

4) thermal technological flavors;

5) consisting of flavoring precursors;

6) other flavors (which include components other than those listed above in the sub-paragraphs 1), 2), 3), 4) and 5) of this part;

7) mixtures of the above flavors.

9. Enzyme preparations must meet the following safety requirements:

1) the lead content should not exceed 5.0 mg / kg;

2) microbiological indicators:

- the number of mesophilic aerobic and facultative anaerobic microorganisms (CMAFAnM), CFU/g, no more than-5x10 (for enzyme preparations of plant, microbial (bacterial and fungal) origin), 1x10 (for enzyme preparations of animal origin, including milk-converting);

- bacteria of the Escherichia coli group (BGCP, coliforms) in 0.1 g - are not allowed;

- pathogenic microorganisms, including salmonella, in 25 g - are not allowed;

- E. coli in 25 g - not allowed;

3) the content of viable forms of producers is not allowed;

4) enzyme preparations of microbial (bacterial and fungal) origin should not have antibiotic activity;

5) enzyme preparations of fungal origin should not contain mycotoxins (sterigmatocystin, aflatoxin B1, T-2 toxin, zearalenone, ochratoxin A).

10. For the production of enzyme preparations, it is allowed to use organs and tissues of healthy farm animals, cultivated plants, as well as special non-pathogenic and non-toxic strains of microorganisms of bacteria and lower fungi as sources and producers in accordance with Annex 26 to this Technical Regulation.

To standardize the activity and increase the stability of enzyme preparations in their composition, it is allowed to use food additives in accordance with Annex 2 to this Technical Regulation.

11. For the production of enzyme preparations, it is allowed to use technological auxiliary means as immobilizing materials and solid carriers in accordance with Annex 27 to this Technical Regulation.

12. In finished food products, the activity of enzymes used as technological aids should not be detected.

13. The content of food additives, biologically active substances in the composition of flavorings and non-removable residues of technological aids in food products must meet the requirements set out in Annexes 3-8, 10-18, 20-27, 29 to this Technical Regulation, in the technical regulations of the Customs Union "On food safety" and in the technical regulations of the Customs Union for certain types of food products.

14. The total content of food additives in food products from all sources of receipt should not exceed the maximum permissible levels established by this Technical Regulation.

15. The content of food additives in food products, normalized by this Technical Regulation, is controlled by the tab (according to the recipe) and/or using analytical research methods.

16. Hygienic standards for the content of food additives in food products are established in Annexes 3-18 and 29 to this Technical Regulation.

17. This Technical Regulation establishes the following restrictions and features of the use of food additives in the production of certain types of food products:

1) food additives (except dyes and sweeteners), the use of which is regulated according to the TD, established in Annexes 3, 6, 7 (except carbon dioxide E290), 8, 12, 15, 16 and 17 to this Technical Regulation, may be used for all types of food products, with the exception of:

a) unprocessed food products, honey, wine, animal fats, butter from cow's milk, pasteurized and sterilized milk and cream, natural mineral waters, coffee (except instant flavored) and coffee extracts, non-aromatized leaf tea, sugars, dry pasta (except gluten-free and low-protein), natural, non-aromatized buttermilk (except sterilized);

b) food products in accordance with Annex 18 to this Technical Regulation, for which both the list of food additives used in accordance with the TD and the permissible levels of their use are established;

2) dyes can be used: to preserve the original appearance of a food product, the color of which changes as a result of technological processing, storage, packaging, etc., to give color to colorless food products and change its organoleptic properties. The maximum levels of the content of dyes in food products are established in accordance with Annexes 10 and 11 to this Technical Regulation, meaning the content of the main coloring substance of the commercial dye preparations used;

3) it is not allowed to use dyes in the production of food products in accordance with Annex 9 to this Technical Regulation; dyes, the use of which is regulated according to the TD, are allowed to be used for all types of food products, except for those specified in Annexes 9 and 10 to this Technical Regulation;

4) for coloring food products, it is allowed to use water-insoluble lacquers, the maximum levels of the dye content in which must correspond to the levels for soluble forms of dyes in accordance with Annexes 10 and 11 to this Technical Regulation;

5) the following dyes are allowed for branding meat, marking eggs and cheeses: methyl violet (according to the international classification of dyes - C. I. 42535), rhodamine C (C. I. 45170), acid fuchsin (C. I. 45685), as well as food dyes in accordance with Annex 11 to this Technical Regulation;

6) for coloring eggs, it is allowed to use only food dyes specified in Annex 11 to this Technical Regulation;

7) it is not allowed to use substances for processing flour in the manufacture of flour for retail sale (except for special types: pancake flour, flour for cupcakes, etc.);

8) it is not allowed to use preservatives in the production of milk, butter, flour, bread (except packed for long-term storage), meat-raw materials for the production of food products;

9) the content of sulfur dioxide in food products in an amount of less than 10 mg/kg (l) (when using desulfitized raw materials or due to secondary intake) is estimated as residual amounts that do not have a preservative effect;

10) nitrites in the production of meat products should be used only in the form of salt-nitrite mixtures (solutions) or as part of complex food additives;

11) sweeteners should be used: in food products with reduced energy value and without added sugars, in dietary products intended for persons who are recommended to limit (exclude) sugar consumption, in specialized products with a given chemical composition, as well as for replacing sugar in order to increase the shelf life of food products.

18. The scope of application and maximum dosages of flavorings are established by their manufacturer in technical documents in accordance with the standards established by this Technical Regulation, taking into account the permissible content of food additives and biologically active substances in food products; the dosages of flavorings in the production of food products should not exceed the values established by the manufacturer of flavorings.

19. The permissible levels of biologically active substances contained in flavorings from vegetable raw materials (flavoring preparations) and/or in vegetable raw materials in food products are established in Annex 20 to this Technical Regulation.

20. When using as natural sources of flavoring substances of medicinal plants and/or flavoring preparations from medicinal plants, their content (in terms of dry raw materials or biologically active substance contained in them) in 1 kg (l) of food products should not exceed the amount that has a pharmacological effect.

21. The following compounds are not allowed to be used in the production of food products as flavoring substances: agaric acid, beta-azarone, alloin, hypericin, capsaicin, quassin, coumarin, mentofuran, methylevgenol (4-allyl-1,2-dimethoxybenzene), pulegone, safrol (1-allyl-3,4-methylenedioxybenzene), prussic acid, thujone (alpha and beta), teucrin A, tarragol (1-allyl-4-methoxybenzene).

22. In the production of food products, the use of natural sources of flavoring substances, as well as flavoring preparations and flavorings made from them, have the following restrictions:

1) the tetraploid form of common Calamus (Acorus calamus L., CE 13) is not allowed in the production of food products and flavorings;

2) bitter kvass (Kvassia amara L., CE332) and high kvass (Picrasma excelsa (Sw.) Planch., CE 2092) are allowed in the production of only non-alcoholic and alcoholic beverages and bakery products, the content of kvass is regulated in accordance with Annex 20 to this Technical Regulation;

3) deciduous medicinal sponge (Fomes officinalis (Vill.Fr.) Ames or Laricifomes officinalis (Vill.Fr.) Kotl. Et Pouz., CE2061a, CE359), St. John's wort (Hypericum perforatum L., CE 234), Purple dubrovnik (Teucrium chamaedrys L., CE449) are allowed in the production of alcoholic beverages only. The content of teukrin A is set out in Annex 20 to this Technical Regulation;

23. Hygienic standards for the use of technological auxiliary means are established in Annexes 21-27 to this Technical Regulation.

24. For the production of food products as a technological auxiliary means, it is also allowed to use food additives that are allowed for use in accordance with Annex 2 to this Technical Regulation.

1. The processes of production, storage, sale, transportation and disposal of food additives, flavorings and technological aids must comply with the requirements established by the technical regulations of the Customs Union "On food safety".

2.Flavorings that contain biologically active substances specified in Annex 20 to this Technical Regulation are not allowed for retail sale.

3. The following food additives are allowed for retail sale:

1) acids and acidity regulators: sodium bicarbonate (E500ii, baking soda), citric acid (E330), carbon dioxide (E290);

2) dyes, including for Easter eggs: azorubin (E122), anthocyanins (E163), yellow "sunset" FCF (E110), yellow quinoline (E104), green S (E142), indigocarmine (E132), carmine (E120), carotene and its derivatives (E160), ponceau 4R (E124), blue shiny FCF (E133), blue patent V (E131), tartrazine (E102);

3) Sweeteners: aspartame (E951), acesulfame potassium (E950), aspartame-acesulfame salt (E962), isomaltite (E953), xylitol (E967), lactite (E966), maltitol (E965), mannitol (E421), neohisperidine dihydrohalcone (E959), saccharin and its salts of sodium, potassium, calcium (E950), sorbitol (E420), stevia and stevioside (E960), sucralose (E955), thaumatin (E957), cyclamic acid and its salts of sodium, calcium (E952), erythritol (E968).

4. Retail sale of other food additives (preservatives: benzoic acid (E210), sodium benzoate (E211), potassium benzoate (E212), calcium benzoate (E213), sorbic acid (E200), sodium sorbate (E201), potassium sorbate (E202), calcium sorbate (E203); 9% aqueous solution (no more) of acetic acid (E260); flavor enhancers: glutamic acid (E620), sodium glutamate (E621), potassium glutamate (E622), calcium glutamate (E629), guanylic acid (E626), sodium guanylate (E627), potassium guanylate (E628), calcium guanylate (E629), inosinic acid (E630), sodium inosinate (E631), potassium inosinate (E632), calcium inosinate (E633), 5'-calcium ribonucleotides (E634) and 5'-sodium ribonucleotides (E635)) are regulated by the legislation of the member state of the Customs Union.

1. The labeling of food additives, flavorings, technological aids, as well as food products containing food additives, flavorings and technological aids, must contain the information provided for by the technical regulations of the Customs Union "Food products in terms of their labeling", taking into account the following additional requirements:

1) the name of the food additive must contain the words "food additive" ("complex food additive") and (or) the functional class (s)of the food additive (s) and the name of the food additive (s) in accordance with the requirements of Annex 2 to this Technical Regulation and (or) the index of the food additive according to the International Digital System (INS) or the European Digital System (EAN);

2) the name of the flavoring agent (s) must contain the word (a) "flavoring agent (s)" ("flavoring agent" or "flavoring preparation" or "smoking flavoring agent" or "thermal technological flavoring agent" or "flavor precursor");

3) the name of the flavoring agent(s) may be supplemented with the word "natural (e)" if the flavoring agent contains only flavoring preparations and (or) natural flavoring substances obtained from natural starting materials. The use of natural flavorings in invented names indicates food products, taste and (aroma) which these flavors have, is allowed only in cases where such natural flavors contain only natural flavoring substances and (or) natural flavoring preparations isolated from this food product;

4) the name of technological (cso) auxiliary (cso) means (a) must contain the words "technological auxiliary means" and the name of technological (their) auxiliary (s) means (a) in accordance with the requirements of Annexes 21-27 to this Technical Regulation;

5) the labeling of enzyme preparations must additionally contain an indication of the type (s) of the activity of the enzyme (s), the type(s) of the microorganism (s) - producer (s), the source of origin;

6) for food products containing enzyme preparations, the type (s) of activity, the type(s) of microorganisms producing such preparations may not be specified;

7) for food additives, flavorings, technological aids that are not intended for retail sale, the label must contain the words "not for retail sale";

8) for table sweeteners, the label should contain an indication of the safe dose of daily consumption;

9) for food products containing flavoring preparations, the labeling must contain an indication of the type of preparation (extract, infusion, essential oil, oil resins, etc.) or the words "natural flavor";

10) for food products containing flavoring agent (s), it is allowed not to specify the flavoring substances and (or) flavoring preparations that are part of the flavoring agent (s);

11) it is allowed not to indicate in the labeling the preservative sulfur dioxide when its content in food products is less than 10 mg/kg (l) in terms of sulfur dioxide.

2. The methods of bringing the labeling of food additives, flavorings, technological aids that are not intended for retail sale must meet the requirements of the technical regulations of the Customs Union "Food products in terms of its labeling" in relation to the labeling of food products placed in transport packaging.

1. Compliance of food additives, flavorings and technological aids with this Technical Regulation is ensured by the fulfillment of its safety requirements and compliance with the requirements of the technical regulations of the Customs Union "On Food Safety" and the technical regulations of the Customs Union, which apply to these products.

2. The methods of research (testing) and measurements are established in the standards, according to the List of standards containing the rules and methods of research (testing) and measurements, including the rules of sampling, necessary for the application and fulfillment of the requirements of this Technical Regulation and the assessment (confirmation) of conformity of products.

3. Food additives, flavorings and technological aids are subject to conformity assessment (confirmation) in accordance with the technical regulations of the Customs Union "On food safety".

4. When assessing (confirming) the conformity of food additives, flavorings and technological aids, additional information is provided:

1) on the composition of complex food additives (composition and indication of the content of normalized food additives according to Annexes 3-8, 10-18 and 29 to this Technical Regulation);

2) on the composition of flavorings, indicating flavoring substances, flavoring preparations, carriers and the content of normalized biologically active substances in accordance with Annex 20 to this Technical Regulation, normalized food additives in accordance with Annexes 3-8, 10-18 and 29 to this Technical Regulation;

3) on the use of genetically modified organisms and components derived from GMOs in the composition of food additives, flavorings and technological aids;

4) on the use of nanomaterials and nanotechnology products.

5. When evaluating (confirming) the compliance of enzyme preparations, additional services are provided:

1) information about the source of origin of the drug and its characteristics, including the main and additional activity;

2) characteristics of the strain(s) of the microorganism (s)-producer (s) of the enzyme (s):

a) taxonomic provisions (generic and specific name of the strain, number and original name; information about the deposit in the culture collection and about modifications);

b) information on toxigenicity and pathogenicity (for strains - representatives of genera, among which there are conditionally pathogenic microorganisms);

c) information on the use of strains of genetically modified microorganisms in the production of enzyme preparations.

6. During the state registration of food additives, flavorings and technological aids of a new type, information indicating the safety for human health of products of a new type shall be additionally submitted to the information established by parts 4-5 of this article:

1) for food additives and flavorings - characteristics of substances( a), their origin and chemical formula (s), composition, physico-chemical properties, method of preparation, content of the main substance (degree of purity, presence and content of impurities), mechanism for achieving the technological effect and possible products of interaction with food substances;

2) for flavorings obtained from natural sources of flavoring substances - the part (s) of the source used, the composition and content of the main components, including biologically active ones, use for food or medicinal purposes, dosages;

3) toxicological characteristics; for individual substances - metabolism in the animal body;

4) technological justification of the use of food additives, flavorings and technological aids of a new type, advantages over those already used, a list of food products in which it is proposed to use, dosages necessary to achieve a technological effect;

5) technical documentation containing established safety indicators, methods for determining a food additive and technological aids of a new type (products of its transformation) or the main components and biologically active substances (if available).

7. State control (supervision) over compliance with the requirements of this Technical Regulation is carried out in accordance with the procedure established by the national legislation of the member state of the Customs Union.*10.7)

1. Food additives, flavorings and technological aids that meet the requirements of this Technical Regulation and have passed the assessment (confirmation) of compliance in accordance with Article 10 of this Technical Regulation must be marked with a single product circulation mark on the market of the member states of the Customs Union.

2. Marking with a single sign of the circulation of products on the market of the member states of the Customs Union is carried out before the release of food additives, flavorings and technological aids into circulation on the market of the member states of the Customs Union.

3. A single product circulation mark on the market of the member states of the Customs Union is applied to the packaging in any way that provides a clear and clear image during the entire shelf life of food additives, flavorings and technological aids.

1. The member States of the Customs Union are obliged to take all measures to prevent the release into circulation in the single customs territory of the Customs Union of food additives, flavorings and technological aids that do not meet the safety requirements of this Technical Regulation, as well as their withdrawal from circulation.

2. The authorized body of a member state of the Customs Union is obliged to notify the authorized bodies of other member states of the Customs Union of the decision taken, indicating the reasons for making this decision and providing evidence explaining the need to take this measure.*12.2)

1. The content of toxic elements in flavorings should not exceed the following indicators:

lead-5.0 mg / kg; cadmium-1.0 mg/kg;

arsenic - 3.0 mg / kg; mercury-1.0 mg/kg.

2. Smoke flavorings must meet the following additional requirements:

1) the content of benz (a)pyrene should not exceed 2 micrograms/kg (l);

2) the content of benz (a)anthracene should not exceed 20 micrograms/kg (l).

3. According to microbiological indicators, flavorings must meet the following requirements:

It is not allowed to use dyes in the production of the following food products:

1) unprocessed food products;

2) pasteurized or sterilized milk, non-aromatized chocolate milk;

3) fermented milk products, buttermilk, not flavored;

4) canned milk, cream, concentrated, condensed, not flavored;

5) vegetables (except olives), fruits, mushrooms, fresh, dried, canned, including purees and pastes;

6) eggs and egg products (dyes specified in Annex 11 to this Technical Regulation are allowed for coloring the shells of Easter eggs);

7) meat, poultry, game, fish, crustaceans, shellfish, whole or in pieces or chopped, including minced meat, without the addition of other ingredients, raw;

8) flour, cereals, starches;

9) fresh, dried, canned fruits, vegetables, mushrooms (including pastes and purees); juice products (except for juice-containing beverages), pastes, purees;

10) tomato paste and sauce, canned tomatoes;

11) sugar, glucose, fructose, lactose;

12) honey;

13) cocoa products, chocolate ingredients in confectionery and other products;

14) pasta;

15) roasted coffee, chicory, tea, extracts thereof; tea, vegetable, fruit preparations for infusions and their soluble mixtures;

16) malt and malt drinks;

17) spices and mixtures of them;

18) table salt, salt substitutes;

19) bottled drinking water;

20) wine, fruit alcohol, fruit spirits and wine vinegar; 21) oil and fat of animal origin, vegetable oils of direct and cold pressing;

22) mature and unripe cheeses, not aromatized;

23) bread;

24) specialized food products for the nutrition of healthy and sick children up to three years old.

Note:

Except for the cases specified in Annexes 10 and 11 to this Technical Regulation.

Note:

- It is allowed to receive food additives in the production of baby food products as part of another product. The content of gum arabic (E414) in such products should not exceed 150 g/kg, amorphous silicon dioxide (E551) - 10 g/kg . As part of vitamin B12, it is allowed to enter mannitol (E421) into baby food products when using it as a solvent carrier, the content of vitamin B12 should not exceed 1 g/kg of mannitol. In the composition of the shells of polyunsaturated fatty acid preparations, the intake of sodium ascorbate (E301) is allowed. The intake from other products should not exceed 10 mg/kg for gum arabic, 75 mg/kg for sodium ascorbate of the ready-to-use product (section 4.4).

In the composition of preparations of vitamin and polyunsaturated fatty acids, the intake of starch ether and the sodium salt of octenylantaric acid (E1450) is allowed, the content of which should not exceed: from vitamin preparations - 100 mg/kg of ready - to-use product, from preparations of polyunsaturated fatty acids-1 g/kg of ready-to-use product (section 4.4)".

- In the manufacture of special dietary products for children under three years of age, the food additives specified in Tables 1, 2, 3 of this Annex may also be used.

Revision of the document taking into account

changes and additions have been prepared

JSC "Codex"