Transcript Food Regulations & Safety of Food Ingredients with special emphasis on sweeteners PFNDAI

Food Regulations & Safety
of Food Ingredients
with special emphasis on sweeteners
PFNDAI
Prof. Jagadish S. Pai
Executive Director
Protein Foods & Nutrition Development
Association of India
Safety of Food Ingredients
 Biological
Safety
 Chemical Safety
 Physical Safety
Chemical Safety of Sweeteners
 Toxicity
LD50 Aspartame 5g/kg in rat
NaCN (6.4mg), CaCl2 (1g), NaCl (3g),
Vit C (1.9g), Sugar (29.7g)
 Allergy
 Physiological Effect
effect on blood sugar
Nutritive Sweeteners
 Sugars
sucrose
glucose
fructose
HFCS
 Sugar Alcohols or Polyols
sorbitol, mannitol, xylitol,
maltitol, isomalt
High Intensity Low Calorie Sweeteners
 Saccharin
 Cyclamate
 Aspartame
 Acesulfame
 Sucralose
 Stevia
K
Safety of Sugars
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Sugars, including glucose, dextrose, fructose, sucrose,
high fructose corn syrup, lactose, and maltose, are
“generally recognized as safe” (GRAS) as per US FDA
Inst of Medicine (2002) recommends calories from
carbohydrates 45-65% of total. Very high intakes of
sugars associated with lower micronutrient intakes. Max.
sugar intake recommended 25%
WHO & FAO (2003) recommended free sugars not more
than 10% of total calories stating epidemiologic,
economic, social impacts besides scientific reasons
Anderson 1997: Except in dental caries, sugars are not
cause of chronic or acute diseases, confirmed by Mardis
2001
Carbohydrate Technical Committee ILSI NA (2002) No
health concerns with direct association with sugar
Am. Diet. Asso. 2004: All foods can fit into healthful diets,
even those high in added sugars
Obesity & Sugars
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Increase in body weight & fat content due to excess of energy
intake over expenditure. Sugars are ingredients in favourite foods,
may result overconsumption
Studies show inverse relation of sugar intake & body weight & BMI
High sucrose diets not incompatible with weight loss
Sucrose contributes to satiety
Hypothesis that low GI carbohydrates aid fat loss promoting
satiety, higher metabolic rate & fat oxidation
Overweight & obese children & adults have insulin resistance.
Whether it causes obesity is inconclusive
Calories in liquid different from calories in solid in satiety, proposing
that increased intake of HFCS sweetened beverages responsible
for obesity. Harvard School of Public Health researchers found
positive association between sugar-sweetened beverages &
obesity but acknowledged multifactorial nature of obesity & results
did not establish causality
National Health & Nutrition Examination survey found no statistical
association between consumption of sugar sweetened beverages
and BMI.
No difference in satiety found among sucrose, HFCS,
glucose/fructose 50/50
Obesity
GI, GL & Diabetes
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Slowly absorbed high-fibre foods may have metabolic benefits in
diabetes & in preventing CVD risk
GI measures the rise in blood sugar upon consumption of
carbohydrates
GL indicates glucose response produced by total carbohydrate intake
in a food considering quality (GI) as well as quantity
Studies produced inconsistent results hence more information
needed to establish reliable GI
Study showed that hi GI/GL diets were not associated with probability
of having insulin resistance
Am Diabetes Asso : not sufficient, consistent info to conclude that
low-GL diets reduce risk of diabetes although may have other
benefits
Am Diet Asso: present research does not support claim that lo GI diet
causes significant wt loss or help control appetite
Studies have not established that total sugar intake is associated with
development of type II diabetes although possibility of hi GI/GL
Diabetes
Sugar Alcohols or Polyols
Sorbitol
Calories
per gram
Approximate
Sweetness
(sucrose =100%)
2.6
50 - 70%
Typical Food Applications
Sugar-free candies, chewing gums, frozen desserts and baked
goods
Chewing gum, gum drops and hard candy, pharmaceuticals and
oral health products, such as throat lozenges, cough syrups,
children’s chewable multivitamins, toothpastes and mouthwashes;
used in foods for special dietary purposes
Xylitol
2.4
100%
Maltitol
2.1
75%
Hard candies, chewing gum, chocolates, baked goods and ice
cream
Isomalt
2.0
45 - 65%
Candies, toffee, lollipops, fudge, wafers, cough drops, throat
lozenges
Lactitol
2.0
30 - 40%
Chocolate, some baked goods (cookies and cakes), hard and soft
candy and frozen dairy desserts
Mannitol
1.6
50 - 70%
Dusting powder for chewing gum, ingredient in chocolateflavored coating agents for ice cream and confections
Erythritol
0 - 0.2*
60 - 80%
Bulk sweetener in low calorie foods
3
25 - 50%
Bulk sweetener in low calorie foods, provide sweetness, texture
and bulk to a variety of sugarless products
Hydrogenated Starch
Hydrolysates (HSH)
Sugar Alcohols
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They are incompletely absorbed and metabolised in body so fewer calories
Most polyols less sweet than sugar so require in bulk quantity for same
sweetness
Although they occur naturally in many fruits & vegetables, commercially
produced from sucrose, glucose & starch by hydrogenation
They are partially absorbed and most are converted to energy using
mechanism requiring little insulin & do not raise blood glucose much
Since incompletely absorbed they may cause laxative effect if consumed in
large quantities (ADA advises >50g sorbitol or >20g mannitol per day may
cause diarrhea)
Erythritol may be more completely absorbed and may be excreted as such
through urine so v little calories and less laxative effect
Bacteria in mouth cannot grow on polyols they do not cause tooth decay
Some polyols are GRAS in US but when used and claimed, have to be
declared on nutrition information separately under carbohydrates
Food Regulations
 PFA Act
& Rules since 1954
 FSSA 2006 is slowly taking over and
shortly will replace PFA
 Food Authority has been appointed and
various scientific committee & panels are
also appointed recently
 Science based regulations using risk
analysis for allowing various ingredients
and additives
PFA Rules
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Every package of food containing permitted artificial
sweetener shall carry following
i. This ------ (name of food) contains ---------- (name
of artificial sweetener)
ii. Not recommended for children
iii.
(a) Quantity of sugar added -------- gm/100gm
(b) No sugar added in the product
iv. Not for phenylketoneurics (if Aspartame is added)
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In addition to above declaration, following declaration
should also be written on packages
CONTAINS ARTIFICIAL SWEETENER AND FOR
CALORIE CONSCIOUS
Table top Sweetener
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Packages of artificial sweeteners
marketed as table-top sweeteners must
carry following label
Contains ----------- (name of artificial
sweetener)
Not recommended for children
Permitted Levels of Artificial Sweeteners
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Saccharin: carbonated water 100 ppm to
chocolates & Indian traditional sweets 500ppm to
sugar based/sugar-free confectionery & chewing
gum/bubble gum 3000ppm
Aspartame: carbonated water 700 ppm, biscuit,
bread, cakes 2000 ppm, Indian sweets 200 ppm,
jams jellies 1000 ppm, sugar based/free
confectionery 10000, ice cream 1000 ppm,
flavoured milk 600 ppm, RTE cereal 1000 ppm,
still beverages 600 ppm
Acesulfame K: carbonated water 300 ppm,
biscuits, cakes etc. 1000 ppm, Indian sweets 500
ppm, sugar based/free confectionery 3500 ppm,
still beverages 300 ppm
Sucralose: carbonated water 300 ppm, biscuits,
cakes 750 ppm, Indian sweets 750 ppm, still
beverages 300 ppm, jams jellies 450 ppm, ice
lollies/candies 800 ppm
Neotame: carbonated water & soft drink conc. 33
ppm
Mixture of Aspartame & Acesulfame K allowed
in carbonated water, soft drink conc., & synthetic
syrup for dispenser
Sugar Alcohols (Polyols)
 Following
polyols have been permitted
Sorbitol
Mannitol
Xylitol
Isomalt
Lactitol
Maltitol
Label declaration necessary:
Polyols may have laxative effect
Polyols permitted in different foods
Sorbitol is permitted in jams, jellies, fruit cheese, fruit marmalades 3% max
New Regulation GSR 664
The nutritional information or nutritional
facts per 100 gm or 100ml or per serving
of the product shall be given on the label
containing the following:(A) energy value in kcal;
(B) the amounts of protein, carbohydrate
(specify quantity of sugar) and fat in
gram (g);
(C) the amount of any other nutrient for
which a nutrition or health claim is
made:
Thank You