Artificial food flavouring

Not clear. How a standart? Which product for?

I mean general and specific requirements for any artificial food flavouring
Eg there is a codex standard for food additive but they have not talked about artificial food flavouring.......
It is getting hard to certify our products cause we don't have any standard specifications for artificial food flavouring

in regulations you can find limits about flavours both natural and artifical. Which codex do you check?

Limits is not our concern but how do we make sure that we produce quality and safe products for human consumption?

That's where we need a standard in which from it we will develop our products

Just FYI what we are doing is just simple dilutions. So we import flavour bases and we just come to dilute it with several solvents/ carriers

[quote="Theresia, post:5, topic:9902"]
how do we make sure that we produce quality and safe products for human consumption?
[/quote]

got it now but i think you can not find that info in codex. you need more.

@Theresia food flavoring belong to food additives, There are so many articles in the web about codex ,rules, in food additives but you never cared to search ..

[quote="Theresia, post:3, topic:9902"]
standard specifications for artificial food flavouring
[/quote]

you google
standard specifications for artificial food flavouring
you will get so many results

My dear I couldn't just raise a topic here without really doing any efforts to explore what is in the net first
To the best of my understanding I failed to get a standard specifically for artificial food flavouring

I have tried that but nothing really is specific
There is one for food additives but no specific and general requirements for artificial food flavouring

Sure and I have really tried to exhaust what is in the Internet and I couldn't just find what I need

thanks
let me try bets to support you some more specific way

Have you tried browsing Fenaroli Handbook ( 5th edition )of Flavor Ingredient by George Burdock, ISBN 0-8493-3034-3
where regularlory status and limits of flavoring chemicals as well as the approved dose for food and beverage are listed
Another book is Flavorings- Production, Composition Applications and Regulations (2nd Ed). By Herta Zeigler. ISBN 978-3-527-31406-5
A comprehensive source book for flavor formulators where the limits and doses in flavor formulations are also listed .
I think there is an ebook version for these tomes..
I think its time you go to the food science library for that matter..or search the web for ebook versions..😉

Gladly waiting for your inputs

Oh thanks let m try to dig into your suggestions

🙏😘🤝
I managed to get the e copies for both
I can see a bright future as far as my query was concerned
Thanks buddy

I am not sure what Country you are in but in most cases the regulations for the specific country has sections on flavouring compounds, both natural and artificial. For Canada in the Food & Drugs Regulations : DIVISION 10Flavouring Preparations
Food and Drug Regulations (justice.gc.ca)

OVERVIEW OF FLAVOR ADDITIVES (usda.gov)

position paper from US: USDA National Organic Program and

the National Organic Standards Board

Thanks for the input
I am from Tanzania 🇹🇿

International Organization of The Flavor Industry (IOFI) (cfs.gov.hk)

International Symposium on Food Flavours from International Organization of the Flavour Industry

hope this information may provide some insight..

Legislation

Tanzania Food, Drugs and Cosmetics Act, 2003 (No. 1 of 2003).

There were amendments from the first
Drafts

Please check in your laws for artificial Flavouring defenition.

In South Africa we only have Flavouring and Natural Flavouring, whereas you might still have 3 categories or standards

Artificial, Nature Identical or Natural Flavouring.

OK thanks
could you plz share the regulations/ standard for all

They are available at your government website. All others on American or EU website or relevant Fema Website

Do you know the composition of concentrates you are buying? If you don't have the composition then you will not be able to give the declaration as - Safe for human consumption. You can ask your supplier to share the declaration.

Do you have regulatory guidelines in Tanzania for food flavors .?

Thanks for the inputs, we don't have a standard in Tanzania, just FYI the concentrate are all food grade. I wanted a standard governing the dilutions just like for eg in CSD we have standard parameters like PH, brix acidity etc. So whoever wants to do CSD just get the standard and formulate as per the standard so I wanted one for artificial food flavouring

You can follow standards like Specific Gravity and Refractive Index

Yes we do measure SG and RI but we do not have reference to make comparison to see if we are doing the right thing, this is where we need a standard

In flavours and aroma chemicals there are no standards that isn’t the reason we call the creators of F&F are magicians 🎩.

If you want 100% accuracy then you need to have GC peaks matching 100%. Otherwise only manual methods like sniffing and tasting.

may be you can check this out: Codex Guideline on the Use of Flavourings (CAC/GL 66-2008).
This link (PDF) might be useful, though from a different country:

Guidance on Flavourings - The Food Safety Authority of Ireland
https://www.fsai.ie/guidanceonflavourings.html

Thank you so much

Hi Theresa, the only standard you should be making is your internal standard. This is done from normally three batches in factory against a laboratory made standard.

The problem is your supplier is probably not giving you a Specification against the made up corresponding flavour.

Ie a Raspberry Flavour Code A made up in Germany with Concentrate B at a 10% dilution in Propylene Glycol.

This dilution in Germany and in Tanzania should give you corresponding relating RI and SG readings. The concentrate supplier will extend the parameters around these readings to take into account Temperature, choice of European Quality PG and Chinese grade PG etc.

So a SG @20 degrees give 1.145, the set parameter would be 1.139-1.150 for example. Every batch should be within this spec at the temperature. So the solution is warmed or cooled to get to the 20 degrees constant throughout the year on manual SG equipment and calibrated equipment does it automatically.

So if you change dilution and want to offer your customers 8 % dilution you have to set the parameters on the first made batch. This is your lab standard, get factory standard and ultimately you set your specification standard based on this process. PG,, Triacetin and Oil based all have their standards and vary according to the Refractive index scale and SG. The incorrect blending of solvents or incorrect concentrate ratio will be caught by QC if they check, factory produced against an internal standard or against a last produced batch. This is how a standard is set the easy way. GCMS etc are the ultimate checker of concentrate finger printing.

I am humbled for this knowledge you have just shared
Thank you so much