Artificial food flavouring

Food Additives
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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.

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

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

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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 .?

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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

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You can follow standards like Specific Gravity and Refractive Index

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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

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

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

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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

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Thank you so much

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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.

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