Revising Standards and Labeling Requirements for Cow’s Milk

A Lastest News about Dairy Products in Thailand

Posted on: 10 Nov 2012

The Thai Food and Drug Administration notified the WTO of its changes in standards and labeling requirements for cow’s milk.

THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Voluntary Public - Date: 10/24/2012 GAIN Report Number: TH2111 Thailand Post: Bangkok Thai FDA Revising Standards and Labeling Requirements for Cow’s Milk Products Report Categories: Sanitary/Phytosanitary/Food Safety Approved By: Rey Santella, Agricultural Attaché Prepared By: Sukanya Sirikeratikul, Marketing Specialist Report Highlights: TH2111 The Thai Food and Drug Administration notified the WTO of its changes in standards and labeling requirements for cow’s milk (G/SPS/N/THA/119/Rev.1 and G/TBT/N/THA/163/Rev.1). U.S. exporters are encouraged to review the list of permitted food additives used in milk powder to ensure product compliance. U.S. exports of milk powder to Thailand totaled $33 million in 2011. General Information: Thai FDA Revising Standards and Labeling Requirements for Cow’s Milk Products On September 13, the Thai Food and Drug Administration notified the WTO of its changes in standards and labeling requirements for cow’s milk (G/SPS/N/THA/119/Rev.1 and G/TBT/N/THA/163/Rev.1). The Ministry of Public Health (MOPH) Notification No. 265 Re: Cow’s Milk is revised to reflect the changes in cow’s milk product definition, labeling requirements, and additional permitted food additives to be used in cow’s milk products. Main points of the draft notification are as follow: 1. To include definitions of “Fresh Cow’s Milk” and “Cow’s Milk” into the notification, “Fresh cow’s milk” means products obtained from raw cow’s milk treated with pasteurized process at a temperature not exceeding 80 degree Celsius with milk fat not less than 3.2 percent by weight and without any separation or addition of any substance except milk fat separation. “Cow’s milk” means products obtained from raw cow’s milk treated with a sterilization process not categorized as fresh cow’s milk and without any separation or addition of any substance except milk fat separation or addition or being adjusted of its milk solid by adding milk powder not exceeding 1 percent by weight. 2. Change in labeling requirements 2.1 To display milk composition information. The display of cow’s milk compositions have to be done by displaying all products’ components by percentage of weight in descending order. If milk powder is used as an ingredient, the term “whole milk powder,” “partly skimmed milk powder,” ‘skimmed milk powder,” “recombined whole milk powder,” or “recombined partly skimmed milk powder” has to be displayed on the label. For cow’s milk to which milk powder is added to adjust milk solid not exceeding 1 percent by weight, the message of “use milk powder for adjusting milk solid” can be used instead of the above mentioned terms. 2.2 To display both manufacturing and expiry date for fresh cow’s milk and pasteurized cow’s milk. 3. Additional permitted food additives to be used in cow’s milk products as per the latest Codex Commodity Standards: milk powders (CODEX STAN 207-1999), blend of evaporated skimmed milk and vegetable fat (CODEX STAN 250-2006), blend of evaporated skimmed milk and vegetable fat in powder form (CODEX STAN 251-2006), blend of sweetened condensed skimmed milk and vegetable fat (CODEX STAN 252-2006, evaporated milks (CODEX STAN 281-1971), and sweetened condensed milks (CODEX STAN 282-1971). The details are available in the draft notification of the report. Manufacturers and importers of cow’s milk products, who already registered their products prior to the enforcement date of this notification have to submit the correction within 180 days from the effective date of this notification and upon submission of such request, they can continue to use the existing label, but not more than two years from the effective date of the notification. In 2011, Thailand imports of cow milk products, which over 95 percent is milk powder, totaled $356 million, while U.S. exports of milk powder to Thailand were $33 million. U.S. exporters are encouraged to review the list of permitted food additive used in milk powder to ensure product compliance. Below is the draft of revised Notification of the Ministry of Public Health Re: Cow’s Milk (Draft) Notification of the Ministry of Public Health (No….) B.E………. RE: Cow’s Milk ------------------------------------------- Whereas it deems appropriate to revise the Notification of the Ministry of Public Health RE: Cow’s Milk. By virtue of the provisions of Section 5 paragraph one and Section 6 (1)(2)(4)(5)(6)(7)(9) and (10) of the Foods Act B.E.2522, in which contain provisions in relation to the restriction of Rights and Liberties of the Person, in respect of which Section 29 and in conjunction with Section 33, Section 41, Section 43 and Section 45 of the Constitution of the Kingdom of Thailand so permit by virtue of provisions of law; the Minister of Public Health hereby issues the notification as follows: 1. The following Notifications shall be repealed: (1) Notification of the Ministry of Public Health (No. 265) B.E.2545 RE: Cow’s Milk dated 19 December 2002. (2) Notification of the Ministry of Public Health (No. 282) B.E.2547 RE: Cow’s Milk (No.2) dated 6 September 2004 2. Cow’s milk is prescribed to be specific controlled foods. 3. In this Notification “Raw cow’s milk” means milk drawn from the cow. “Fresh cow’s milk” means products obtained from raw cow’s milk treated with pasteurized process at temperature not exceeding 80 degree Celsius with fat not less than 3.2 % by weight and without any separation or addition of any substance except fat separation. “Cow’s milk” means products obtained from raw cow’s milk treated with sterilization process not categorized as fresh cow’s milk and without any separation or addition of any substance except fat separation or addition or being adjusted of its content by adding milk powder not exceeding 1% by weight. “Milk powder” means products obtained from raw cow’s milk treated with sterilization process, dehydration by certain means until it becomes powder and may be added with any other substances as composition of that milk. “Condensed milk” means products obtained from raw cow’s milk treated with partial dehydration and may be added with sugar or any other substance as composition of that milk. “Recombined milk” means products obtained from composition of raw cow’s milk being mixed together to get the product of the similar nature of fresh cow’s milk, cow’s milk or condensed milk and may be added with raw cow’s milk or any other substances as the components. “Filled milk” means products obtained from fresh cow’s milk, cow’s milk, milk powder, condensed milk or recombined milk of which its existing fat is replaced by other fat either partially or wholly. 4. Cow’s milk is classified into 5 types: (1) Fresh cow’s milk and cow’s milk (2) Milk powder (3) Condensed milk (4) Recombined milk (5) Filled milk 5. Fresh cow’s milk has 1 type and cow’s milk has 3 types, totaling 4 types as follows: (1) Fresh cow’s milk (2) Whole cow’s milk (3) Partly skimmed cow’s milk (4) Skimmed cow’s milk 6. Milk powder can be classified into 3 types as follows: (1) Whole milk powder (2) Partly skimmed milk powder (3) Skimmed milk powder 7. Condensed milk can be classified into 6 types as follows: (1) Unsweetened condensed whole milk (2) Sweetened condensed whole milk (3) Unsweetened condensed partly skimmed milk (4) Sweetened condensed partly skimmed milk (5) Unsweetened condensed skimmed milk (6) Sweetened condensed skimmed milk 8. Recombined milk can be classified into 9 types as follows: (1) Recombined whole milk (2) Recombined partly skimmed milk (3) Recombined skimmed milk (4) Unsweetened recombined whole milk (5) Sweetened recombined whole milk (6) Unsweetened recombined partly skimmed milk (7) Sweetened recombined partly skimmed milk (8) Unsweetened recombined skimmed milk (9) Sweetened recombined skimmed milk 9. Filled milk can be classified into 8 types as follows: (1) Filled whole milk (2) Filled partly skimmed milk (3) Filled whole milk powder (4) Filled partly skimmed milk powder (5) Filled condensed whole milk (6) Unsweetened filled partly skimmed milk (7) Sweetened filled condensed whole milk (8) Sweetened filled condensed partly skimmed milk 10. Cow’s milk as stipulated in Clause 6, 7, 8 and 9 may be fortified by other nutrients to increase types and quantities of nutrients beside the prescribed types in this notification and shall follow to the criteria and conditions as prescribed by the Food and Drug Administration related to the fortification of nutrients in food products. 11. Disinfection process of fresh cow’s milk or cow’s milk shall be one of the followings: (1) Pasteurization means the heat treatment process to decrease amount of microorganisms at safe level for consumer and to suppress the function of phosphatase enzyme by applying any of the following temperatures and time. (1.1) Temperature of not less than 63 degree Celsius and maintaining at this temperature for not less than 30 minutes and immediately cooled to 5 degree Celsius or lower, or (1.2) Temperature of not less than 72 degree Celsius and maintaining at this temperature for not less than 15 seconds and immediately cooled to 5 degree Celsius or lower or (1.3) Temperature and time rendering the same disinfection effect as that of (1.1) and (1.2) and then immediately cooled to 5 degree Celsius or lower. (2) Sterilization means the heat treatment process to destroy some microorganisms of cow’s milk as stipulated in 4(1) in sealed containers at temperature of not less than 100 degree Celsius by appropriate length of time and shall be incorporated with homogenization process. (3) U.H.T. means the heat treatment process to destroy some microorganisms at temperature of not less than 133 degree Celsius for not less than 1 second. Then the treated milk shall be packed in aseptic container and shall be incorporated with homogenization process. (4) Other equivalent processes to as stipulated in (1), (2), or (3) to be approved by the Food Committee. 12. Fresh cow’s milk or cow’s milk shall be of qualities or standards as follows: (1) Free of communicable disease to man such as tuberculosis, miscarriage, etc. (2) Free of colostrum (3) Shall have odour inherent to that characteristics of such type of fresh cow’s milk or cow’s milk (4) Shall be in homogeneous liquid form. (5) Free of toxic substances, toxic substances released by microorganisms, and contaminants in quantity which may be hazardous to health, such as: residuals of pesticides, anti-biotic substances, aflatoxin, etc. (6) Free of preservatives. (7) Free of artificial sweeteners. (8) Milk protein content not less than 2.8% by weight. (9) Milk solid non fat and milk fat as follows: (9.1) Milk solid non-fat content not less than 8.25% by weight, milk fat content not less than 3.2% by weight, for whole fresh cow’s milk and whole cow’s milk (9.2) Milk solid non-fat content not less than 8.5% by weight, milk fat content more than 0.1% by weight but less than 3.2% by weight, for partly skimmed cow’s milk. (9.3) Milk solid non-fat content not less than 8.8% by weight, milk fat content not more than 0.1% by weight, for skimmed cow’s milk. (10) Pathogenic microorganisms are according to the Notification of the Ministry of Public Health RE: Foods Standard in respect of Pathogenic Microorganisms. (11) Escherichia coli shall not be detected in 0.1 ml. of fresh cow’s milk or cow’s milk. (12) Bacterial count in pasteurized fresh cow’s milk or cow’s milk shall be detected not more than 10,000 in 1 ml. at manufacturing factory and not more than 50,000 at all time after the departure from manufacturing factory to the expiry date on the label. (13) Coliform bacterial shall be detected not more than 100 in 1 ml. of pasteurized fresh cow’s milk or cow’s milk at manufacturing factory. (14) Bacteria shall not be detected in 0.1 ml. of both sterilized milk and U.H.T. milk. 13. Pasteurized fresh cow’s milk or cow’s milk shall be stored at temperature of not more than 8 degree Celcius at all time after being packed until reached to consumers and total consumable period of not more than 10 days as from the packaged date for sale. In cases where total consumable period shown is longer than as stipulated in the first paragraph, there shall be of qualities or standards control measures at all time after being packed until sold to consumers and shall follow to the criteria approved by the Food Committee. 14. Sterilized and U.H.T cow’s milk shall be stored at room temperature for not less than 5 days as from the packaged date but prior to sell for inspection of qualities or standards which are prescribed and the characteristics is not changed from the original products. 15. Milk powder shall be of qualities or standards as follows: (1) Shall have odour inherent to that characteristics of such particular milk powder. (2) Shall be in powder form without lump. (3) Moisture content not more than 5% by weight. (4) Free of toxic substances, toxic substances released by microorganisms, and contaminants in quantity which may be hazardous to health, such as: residuals of pesticides, anti-biotic substances, aflatoxin, etc. (5) Free of preservatives. (6) Free of artificial sweeteners. (7) Milk protein non-fat content not less than 34% by weight. (8) Milk fat content as follows: (8.1) Not less than 26% by weight, for whole milk powder. (8.2) More than 1.5% by weight but less than 26% by weight, for partly skimmed milk powder. (8.3) Not more than 1.5% by weight, for skimmed milk powder. (9) Pathogenic microorganisms are according to the Notification of the Ministry of Public Health RE: Foods Standard in respect of Pathogenic Microorganisms. (10) Escherichia coli shall not be detected in 0.1 gm. of milk powder. (11) Bacteria shall not be detected more than 50,000 in 1 gm. of milk powder. 16. Condensed milk shall be of qualities or standards as follows: (1) Shall have odour inherent to that characteristics of such particular condensed milk. (2) Shall be in homogeneous form without lump. (3) Free of preservatives. (4) Free of artificial sweeteners. (5) Free of toxic substances, toxic substances released by microorganisms, and contaminations in quantity which may be hazardous to health, such as: residuals of pesticides, anti- biotic substances, aflatoxin, etc. (6) Milk protein non-fat content not less than 34% by weight. (7) Milk solid and milk fat as follows: (7.1) Milk solid content not less than 25% by weight and milk fat content not less than 7.5% by weight, for unsweetened whole condensed milk. (7.2) Milk solid content not less than 28% by weight and milk fat content not less than 8% by weight, for sweetened condensed whole milk. (7.3) Milk solid content not less than 20% by weight and milk fat content more than 1% by weight, but not up to 7.5% by weights, for unsweetened condensed partly skimmed milk. (7.4) Milk solid content not less than 24% by weight and milk fat content more than 1% by weight but not up to 8% by weight, for sweetened condensed partly skimmed milk. (7.5) Milk solid content not less than 20% by weight and milk fat content not more than 1% by weight, for unsweetened condensed skimmed milk. (7.6) Milk solid content not less than 24% by weight and milk fat content not more than 1% by weight, for sweetened condensed skimmed milk. (8) Vitamin A content not less than 330 micrograms retinol per 100 gm. of sweetened condensed milk. (9) Pathogenic microorganisms are according to the Notification of the Ministry of Public Health RE: Foods Standard in respect of Pathogenic Microorganisms. (10) Yeast and mould altogether shall not more than 10 in 1 gm. of sweetened condensed milk. (11) Coliform bacteria shall not be detected in 0.1 gm. of sweetened condensed milk. (12) Bacteria shall be detected not more than 10,000 in 1 gm. of sweetened condensed milk. (13) Bacteria shall not be detected in 0.1 ml. of unsweetened condensed milk. 17. Recombined milk shall be of qualities or standards as follows: (1) Recombined whole milk shall have the same qualities or standards as whole fresh cow’s milk or cow’s milk. (2) Recombined partly skimmed milk shall have the same qualities or standards as partly skimmed cow’s milk. (3) Recombined skimmed milk shall have the same qualities or standards as skimmed cow’s milk. (4) Recombined unsweetened condensed whole milk shall have the same qualities or standards as unsweetened condensed whole milk. (5) Recombined sweetened condensed whole milk shall have the same qualities or standards as sweetened condensed whole milk. (6) Recombined unsweetened condensed partly skimmed milk shall have the same qualities or standards as unsweetened condensed partly skimmed milk. (7) Recombined sweetened condensed partly skimmed milk shall have the same qualities or standards as sweetened condensed partly skimmed milk. (8) Recombined unsweetened condensed skimmed milk shall have the same qualities or standards as unsweetened condensed skimmed milk. (9) Recombined sweetened condensed skimmed milk shall have the same qualities or standards as sweetened condensed skimmed milk. 18. Recombined milk as stipulated in Clause 8(1) (2) and (3) shall be passed through heat treatment process as stipulated in Clause 11 and shall follow to the followings: (1) In case heat treatment processes as stipulated in Clause 11(1) is used, Clause 13 shall also be required. (2) In case of heat treatment processes as stipulated in Clause 11(2) or (3) is used, Clause 14 shall also be required. 19. Filled milk shall be of qualities or standards as follows: (1) Filled whole milk shall contain milk solid non-fat of not less than 8.25% by weight and total fat not less than 3.2% by weight and shall be of qualities or standards as stipulated in Clause 12(1) (2) (3) (4) (5) (6) (7) (8) (10) (11) (12) (13) and (14). (2) Filled partly skimmed milk shall contain milk solid non-fat of not less than 8.5% by weight and total fat more than 0.1% by weight but not up to 3.2% by weight and shall be of qualities or standards as stipulated in Clause 12(1) (2) (3) (4) (5) (6) (7) (8) (10) (11) (12) (13) and (14). (3) Filled whole milk powder shall contain total fat of not less than 26% by weight and shall be of qualities or standards as stipulated in Clause 15(1) (2) (3) (4) (5) (6) (7) (9) (10) and (11). (4) Filled partly skimmed milk shall contain total fat of more than 1.5% by weight but not up to 26% by weight and shall be of qualities or standards as stipulated in Clause 15(1) (2) (3) (4) (5) (6) (7) (9) (10) and (11). (5) Filled unsweetened condensed whole milk shall contain milk solid non-fat of not less than 17.5% by weight and total fat not less than 6% by weight and shall be of qualities or standards as stipulated in Clause 16(1) (2) (3) (4) (5) (6) (9) and (13). (6) Filled unsweetened condensed partly skimmed milk shall contain milk solid non-fat of not less than 20% by weight and total fat more than 1% by but not up to 6% by weight and shall be of qualities or standards as stipulated in Clause 16(1) (2) (3) (4) (5) (6) (9) and (13). (7) Filled sweetened condensed whole milk shall contain milk solid non-fat of not less than 20% by weight and total fat not less than 7% by weight and shall be of qualities or standards as stipulated in Clause 16(1) (2) (3) (4) (5) (6) (8) (9) (10) (11) and (12). (8) Filled sweetened condensed partly skimmed milk shall contain milk solid non-fat of not less than 24% by weight and total fat more than 1% by weight but not up to 7% by weight and shall be of qualities or standards as stipulated in Clause 16(1) (2) (3) (4) (5) (6) (8) (9) (10) (11) and (12). 20. Filled milk as stipulated in Clause 9(1) and (2) shall be passed through heat treatment processes as stipulated in Clause 11 and shall follow to the followings: (1) In case of heat treatment processes as stipulated in Clause 11(1) is used, Clause 13 shall also be followed. (2) In case of heat treatment processes as stipulated in Clause 11(2) or (3) is used, Clause 14 shall also be followed. 21. In cow’ s milk production, if food additives are necessary to be used, except preservatives, the use of food additives shall follow to the criteria as prescribed in the attachment of this notification. 22. Cow’s milk producers or importers shall: (1) follow to the Notification of the Ministry of Public Health RE: Ready-to-Drink Fluid Dairy Products being Passed Through Heat Treatment Processes by Pasteurization for fresh cow’s milk or pasteurized cow’s milk. (2) follow to the Notification of the Ministry of Public Health RE: Production Processes, Production Equipments, and Foods Storages for cow’s milk not categorized as fresh cow’s milk or pasteurized cow’s milk 23. Usage of cow’s milk containers shall follow to the Notification of the Ministry of Public Health RE: Containers. 24. Labels of cow’s milk shall follow to the Notification of the Ministry of Public Health RE: Labels, except for the food name of such cow’s milk, message display of some types of cow’s milk, display of compositions of cow’s milk and display of manufacturing date and expiry date only for fresh cow’s milk or cow’s milk shall be as follows: (1) Food name of cow’s milk as follows: (1.1) fresh cow’s milk or cow’s milk: (1.1.1) “Pasteurized fresh cow’s milk” for fresh cow’s milk (1.1.2) “Cow’s milk....” (blank area for specifying heat treatment process under Clause 11 for whole cow’s milk (1.1.3) “.......partly skimmed milk cow’s milk” or “Partly skimmed cow’s milk.................” (designate the heat treatment process as stipulated in Clause 11 in the blank), for partly skimmed cow’s milk. (1.1.4) “............. skimmed milk” or “Skimmed cow’s milk.................” (designate the heat treatment process as stipulated in Clause 11 in the blank), for skimmed cow’s milk. (1.2) Milk powder, as stipulated in Clause 6, is prescribed to be named as follows: (1.2.1) “Milk powder” for whole milk powder (1.2.2) “Partly skimmed milk powder” for partly skimmed milk powder. (1.2.3) “Skimmed milk powder” for skimmed milk powder. (1.3) Condensed milk, as stipulated in Clause 7, is prescribed to be named as follows: (1.3.1) “Unsweetened condensed milk” for unsweetened condensed whole milk. (1.3.2) “Sweetened condensed milk” for sweetened condensed whole milk. (1.3.3) “Unsweetened condensed partly skimmed milk” for unsweetened condensed whole milk. (1.3.4) “Sweetened condensed partly skimmed milk” for sweetened condensed partly skimmed milk. (1.3.5) “Unsweetened condensed skimmed milk” for unsweetened condensed skimmed milk. (1.3.6) “Sweetened condensed skimmed milk” for sweetened condensed skimmed milk. (1.4) Recombined milk, as stipulated in Clause 8, is prescribed to be named as follows: (1.4.1) “............. recombined milk” (designate the heat treatment process as stipulated in Clause 11 in the blank), for recombined whole milk. (1.4.2) “............. recombined partly skimmed milk” (designate the heat treatment process as stipulated in Clause 11 in the blank), for recombined partly skimmed milk. (1.4.3) “............. recombined skimmed milk” (designate the heat treatment process as stipulated in Clause 11 in the blank), for recombined skimmed milk. (1.4.4) “Recombined unsweetened condensed milk” for recombined unsweetened condensed whole milk. (1.4.5) “Recombined sweetened condensed milk” for recombined sweetened condensed whole milk. (1.4.6) “Recombined unsweetened condensed partly skimmed milk” for recombined unsweetened condensed partly skimmed milk. (1.4.7) “Recombined sweetened condensed partly skimmed milk” for recombined sweetened condensed partly skimmed milk. (1.4.8) “Recombined unsweetened condensed skimmed milk” for recombined unsweetened condensed skimmed milk. (1.4.9) “Recombined sweetened condensed skimmed milk” for recombined sweetened condensed skimmed milk. (1.5) Filled milk, as stipulated in Clause 9, is prescribed to be named as follows: (1.5.1) “............. filled milk” (designate the heat treatment process as stipulated in Clause 11 in the blank), for filled whole milk. (1.5.2) “.............filled partly skimmed milk” (designate the heat treatment process as stipulated in Clause 11 in the blank), for filled partly skimmed milk. (1.5.3) “Filled milk powder”, for filled whole milk powder. (1.5.4) “Filled partly skimmed milk powder”, for filled partly skimmed milk powder. (1.5.5) “Filled unsweetened condensed milk”, for filled unsweetened condensed whole milk. (1.5.6) “Filled unsweetened condensed partly skimmed milk”, for filled unsweetened condensed partly skimmed milk. (1.5.7) “Filled sweetened condensed milk”, for filled sweetened condensed whole milk. (1.5.8) “Filled sweetened condensed partly skimmed milk”, for filled sweetened condensed partly skimmed milk. Trade names may be used as food names of cow’s milk products but shall be accompanied by expression as stipulated in (1) for each category and may be expressed on the same line with trade names and may be in different alphabets size of trade names but subject to be clearly read. (2) The declarations of warning for some types of cow’s milk shall be as follows: (2.1) Declaration of “Do not feed infants” in red bold alphabets height of not be less than 5 mm., in white background rectangular frame, which the border color shall be in contrast to the background of the label of cow’s milk products as stipulated in Clause 6(2) and (3), Clause 7(3) and (5), Clause 8(6) and (8), and Clause 9(1) (2) (3) (4) (5) and (6). (2.2) Declaration of “Do not feed infants of less than 1 year of age” in red bold alphabets height of not be less than 5 mm., in white background rectangular frame which the border color shall be in contrast to background of the label of cow’s milk products as stipulated in Clause 7(2) (4) and (6), Clause 8(5) (7) and (9), Clause 9(7) and (8). (3) Display of compositions of cow’s milk shall be done by displaying all components of the product by percentage of weight in descending order. If the composition is milk powder, use the term “whole milk powder”, “partly skimmed milk powder”, “skimmed milk powder”, “recombined whole milk powder”, or “recombined partly skimmed milk powder” as the case may be. For cow’s milk to which milk powder is added to adjust milk solid not exceeding 1% by weight, the message “use milk powder for adjusting milk solid” may be used instead of the above message. (4) Display of manufacturing date and expiry date of fresh cow’s milk or pasteurized cow’s milk shall demonstrate manufacturing and expiry date with the term “manufacture” and “expire”. 25. Persons being granted product registration certificate before this Notification has come into force shall submit a request for revision to be in accordance with this Notification within one hundred and eighty days from the date this Notification has come into force and when such request has been submitted the existing label may continue to be used but not exceeding the period of two years from the date this Notification has come into force. 26. This notification shall come into force as from the day following date of its publication in the Government Gazette. Attachment of the Notification of the Ministry of Public Health (No….) B.E…. Re: Cow’s Milk 1. Use of Food Additives in milk power allowed by type and quantity is described in the Table below: No. Objective Food Additives (INS code) Maximum Level (mg/kg) 1 Stabilizers Sodium dihydrogen citrate (INS; 5,000 for single used or combination 331(i)) used, calculated on dry basis. Trisodium citrate) (INS; 331(iii)) Potassium dihydrogen citrate (INS; 332(i)) Tripotassium citrate (INS; 332(ii)) 2 Firming Potassium chloride (INS; 508) Appropriate quantities necessary for agents production. Calcium chloride (INS; 509) Appropriate quantities necessary for production. 3 Acidity Sodium dihydrogen phosphate 5,000 for single used or combination regulators (INS; 339(i)) used, calculated on dry basis. Disodium hydrogen phosphate (INS; 339(ii)) Trisodium phosphate (INS; 339(iii)) Potassium dihydrogen phosphate (INS; 340(i)) Dipotassium hydrogen phosphate (INS; 340(ii)) Tripotassium phosphate (INS; 340(iii)) Disodium diphosphate (INS; 450(i)) Trisodium diphosphate (INS; 450(ii)) Tetrasodium diphosphate (INS; 450(iii)) Tetrapotassium diphosphate (INS; 450(v)) Dicalcium diphosphate (INS; 450(vi)) Calcium dihydrogen diphosphate (INS; 450(vii)) Pentasodium triphosphate (INS; 451(i)) Pentapotassium triphosphate (INS; 451(ii)) No. Objective Food Additives (INS code) Maximum Level (mg/kg) Sodium polyphosphate (INS; 452(i)) Potassium polyphosphate (INS; 452(ii)) Sodium calcium polyphosphate (INS; 452(iii)) Calcium polyphosphate (INS; 452(iv)) Ammonium polyphosphate (INS; 452(v)) Sodium carbonate (INS; 500(i)) Sodium hydrogen carbonate (INS; 500(ii)) Sodium sesquicarbonate (INS; 500(iii)) Potassium carbonate (INS; 501(i)) Potassium hydrogen carbonate (INS; 501(ii)) 4 Emulsifiers Lecithins (INS; 322) Appropriate quantities necessary for production. Mono- and diglycerides of fatty acid 2,500 (INS; 471) 5 Anticaking Calcium carbonate (INS; 170(i)) 10,000 for single or combination agent used. Tricalcium phosphate (INS; 341(iii)) Trimagnesium phosphate (INS; 343(iii)) Magnesium carbonate (INS; 504(i)) Magnesium oxide (INS; 530) Silicon dioxide, amorphous (INS; 551) Calcium silicate (INS; 552) Magnesium silicates, synthetic (INS; 553(i)) TALC (INS; 553(iii)) Sodium aluminosilicate (INS; 554) Calcium aluminium silicate (INS; 556) Aluminium silicate (INS; 559) No. Objective Food Additives (INS code) Maximum Level (mg/kg) Sodium ascorbate (INS; 301) Ascorbic acid Ascorbyl palmitate (INS; 304) Butylated hydroxyanisole (INS; 320) 100 2. Use of food additives in condensed filled milk allowed by type and quantity is described in the table below: No. Objective Food Additives (INS code) Maximum Level (mg/kg) 1 Stabilizers Sodium dihydrogen citrate (INS; Appropriate quantities necessary for 331(i)) production. Trisodium citrate (INS; 331(iii)) Appropriate quantities necessary for production. Potassium dihydrogen citrate Appropriate quantities necessary for (INS; 332(i)) production. Tripotassium citrate (INS; Appropriate quantities necessary for 332(ii)) production. Calcium citrate (INS; 333) Appropriate quantities necessary for production. Potassium chloride (INS; 508) Appropriate quantities necessary for production. Calcium chloride (INS; 509) Appropriate quantities necessary for production. 2 Acidity Calcium carbonate (INS; 170(i)) Appropriate quantities necessary for regulators production. Sodium dihydrogen phosphate 4,400 for single or combination used (INS; 339(i)) calculated in phosphorus Disodium hydrogen phosphate (INS; 339(ii)) Trisodium phosphate (INS; 339(iii)) Potassium dihydrogen phosphate (INS; 340(i)) Dipotassium hydrogen phosphate (INS; 340(ii)) Tripotassium phosphate (INS; 340(iii)) Calcium dihydrogen phosphate) (INS; 341(i)) Calcium hydrogen phosphate (INS; 341(ii)) Tricalcium phosphate (INS; 341(iii)) Disodium diphosphate (INS; 450(i)) Trisodium diphosphate (INS; 450(ii)) Tetrasodium diphosphate (INS; 450(iii)) No. Objective Food Additives (INS code) Maximum Level (mg/kg) Tetrapotassium diphosphate (INS; 450(v)) Dicalcium diphosphate (INS; 450(vi)) Calcium dihydrogen diphosphate (INS; 450(vii)) Pentasodium triphosphate (INS; 451(i)) Pentapotassium triphosphate (INS; 451(ii)) Sodium polyphosphate (INS; 452(i)) Potassium polyphosphate (INS; 452(ii)) Sodium calcium polyphosphate (INS; 452(iii)) Calcium polyphosphate (INS; 452(iv)) Ammonium polyphosphate (INS; 452(v)) Sodium carbonate (INS; 500(i)) Appropriate quantities necessary for production. Sodium hydrogen carbonate (INS; Appropriate quantities necessary for 500(ii)) production. Sodium sesquicarbonate (INS; Appropriate quantities necessary for 500(iii)) production. Potassium carbonate (INS; 501(i)) Appropriate quantities necessary for production. Potassium hydrogen carbonate (INS; Appropriate quantities necessary for 501(ii)) production. 3 Emulsifiers Lecithins (INS: 322) Appropriate quantities necessary for production. 4 Thickner Carrageenan (INS; 407) Appropriate quantities necessary for production. Processed euchema seaweed (PES) Appropriate quantities necessary for (INS; 407a) production. 3. Use of food additives in filled milk powder allowed by type and quantity is described in the table below: No. Objective Food Additives (INS code) Maximum Level (mg/kg) 1 Stabilizers Sodium dihydrogen citrate (INS; Appropriate quantities necessary for 331(i)) production. Trisodium citrate) (INS; 331(iii)) Appropriate quantities necessary for production. Potassium dihydrogen citrate Appropriate quantities necessary for (INS; 332(i)) production. Tripotassium citrate (INS; 332(ii)) Appropriate quantities necessary for production. Potassium chloride (INS; 508) Appropriate quantities necessary for production. Calcium chloride (INS; 509) Appropriate quantities necessary for production. 2 Acidity Sodium dihydrogen phosphate 4,400 single or combination used regulators (INS; 339(i)) calculated in phosphorus Disodium hydrogen phosphate (INS; 339(ii)) Trisodium phosphate (INS; 339(iii)) Potassium dihydrogen phosphate (INS; 340(i)) Dipotassium hydrogen phosphate (INS; 340(ii)) Tripotassium phosphate (INS; 340(iii)) Calcium dihydrogen phosphate (INS; 341(i)) calcium hydrogen phosphate (INS; 341(ii)) Disodium diphosphate (INS; 450(i)) Trisodium diphosphate (INS; 450(ii)) Tetrasodium diphosphate (INS; 450(iii)) Tetrapotassium diphosphate (INS; 450(v)) Dicalcium diphosphate (INS; 450(vi)) Calcium dihydrogen diphosphate (INS; 450(vii)) No. Objective Food Additives (INS code) Maximum Level (mg/kg) Pentasodium triphosphate (INS; 451(i)) Pentapotassium triphosphate (INS; 451(ii)) Sodium polyphosphate (INS; 452(i)) Potassium polyphosphate (INS; 452(ii)) Sodium calcium polyphosphate (INS; 452(iii)) Calcium polyphosphate (INS; 452(iv)) Ammonium polyphosphate (INS; 452(v)) Sodium carbonate (INS; 500(i)) Appropriate quantities necessary for production. Sodium hydrogen carbonate (INS; Appropriate quantities necessary for 500(ii)) production. Sodium sesquicarbonate (INS; Appropriate quantities necessary for 500(iii)) production. Potassium carbonate (INS; 501(i)) Appropriate quantities necessary for production. Potassium hydrogen carbonate (INS; Appropriate quantities necessary for 501(ii)) production. 3 Emulsifiers Lecithins (INS: 322) Appropriate quantities necessary for production. Mono- and diglycerides of fatty acid) Appropriate quantities necessary for (INS; 471) production. 4 Anticakign Calcium carbonate (INS; 170(i)) Appropriate quantities necessary for production. Magnesium carbonate (INS; 504(i)) Appropriate quantities necessary for production. Magnesium oxide (INS; 530) Appropriate quantities necessary for production. Silicon dioxide, amorphous (INS; 551) Appropriate quantities necessary for production. Calcium silicate (INS; 552) Appropriate quantities necessary for production. Magnesium silicates, synthetic (INS; Appropriate quantities necessary for 553(i)) production. No. Objective Food Additives (INS code) Maximum Level (mg/kg) TALC (INS; 553(iii)) Appropriate quantities necessary for production. Sodium aluminosilicate (INS; Appropriate quantities necessary for 554) production. Calcium aluminium silicate Appropriate quantities necessary for (INS; 556) production. Aluminium silicate (INS; 559) Appropriate quantities necessary for production. Tricalcium phosphate (INS; 4,400 single or combination used 341(iii)) calculated in phosphorus Trimagnesium phosphate (INS; 343(iii)) 5 Antioxidants Ascorbic acid, L- (INS; 300) 500 calculated in ascorbic acid Sodium ascorbate (INS; 301) Ascorbyl palmitate (INS; 304) 80 calculated in ascorbyl stearate Ascorbyl stearate (INS; 305) Tertiary butylhydroquinone 100 single or combination used, calculated (INS; 319) from fat or oil part Butylated hydroxyanisole (INS; 320) Butylated hydroxytoluene (INS; 321) 4. Use of food additives in recombined milk allowed by type and quantity is described in the table below: No. Objective Food Additives (INS code) Maximum Level (mg/kg) 1 Stabilizers Sodium dihydrogen citrate 2,000 for single used or 3,000 for (INS; 331(i)) combination used, calculated in dry basis. Trisodium citrate (INS; 331(iii)) Potassium dihydrogen citrate (INS; 332(i)) Tripotassium citrate (INS; 332(ii)) Calcium citrate) (INS; 333) 2 Firming Potassium chloride (INS; 508) 2,000 for single used or 3,000 for agents Calcium chloride (INS; 509) combination used, calculated in dry basis. 3 Acidity Calcium carbonate (INS; 170 22,000 for single used or 3,000 for regulators (i)) combination used, calculated in dry basis. Sodium dihydrogen phosphate (INS; 339(i)) Disodium hydrogen phosphate (INS; 339(ii)) Trisodium phosphate (INS; 339(iii)) Potassium dihydrogen phosphate (INS; 340(i)) Dipotassium hydrogen phosphate (INS; 340(ii)) Tripotassium phosphate (INS; 340(iii)) Calcium dihydrogen phosphate) (INS; 341(i)) Calcium hydrogen phosphate (INS; 341(ii)) Tricalcium phosphate (INS; 341(iii)) Disodium diphosphate (INS; 450(i)) Trisodium diphosphate (INS; 450(ii)) Tetrasodium diphosphate (INS; 450(iii)) Tetrapotassium diphosphate (INS; 450(v)) Dicalcium diphosphate (INS; 450(vi)) No. Objective Food Additives (INS code) Maximum Level (mg/kg) Calcium dihydrogen diphosphate (INS; 450(vii)) Pentasodium triphosphate (INS; 451(i)) Pentapotassium triphosphate (INS; 451(ii)) Sodium polyphosphate (INS; 452(i)) Potassium polyphosphate (INS; 452(ii)) Sodium calcium polyphosphate (INS; 452(iii)) Calcium polyphosphate (INS; 452(iv)) Ammonium polyphosphate (INS; 452(v)) Sodium carbonate (INS; 500(i)) Sodium hydrogen carbonate (INS; 500(ii)) Sodium sesquicarbonate (INS; 500(iii)) Potassium carbonate (INS; 501(i)) Potassium hydrogen carbonate (INS; 501(ii)) 4 Emulsifiers Lecithins (INS; 322) Appropriate quantities necessary for production. 5 Thickner Carrageenan (INS; 407) 150 5. Use of Food Additives in sweetened condensed milk allowed by type and quantity is described below: No. Objective Food Additives (INS code) Maximum Level (mg/kg) 1 Stabilizers Sodium dihydrogen citrate 2,000 for single used or 3,000 for (INS; 331(i)) combination used, calculated in dry basis. Trisodium citrate (INS; 331(iii)) Potassium dihydrogen citrate (INS; 332(i)) Tripotassium citrate (INS; 332(ii)) Calcium citrate) (INS; 333) 2 Firming Potassium chloride (INS; 508) 2,000 for single used or 3,000 for agents Calcium chloride (INS; 509) combination used, calculated in dry basis. 3 Acidity Calcium carbonate (INS; 170 2,000 for single used or 3,000 for regulators (i)) combination used, calculated in dry basis. Sodium dihydrogen phosphate (INS; 339(i)) Disodium hydrogen phosphate (INS; 339(ii)) Trisodium phosphate (INS; 339(iii)) Potassium dihydrogen phosphate (INS; 340(i)) Dipotassium hydrogen phosphate (INS; 340(ii)) Tripotassium phosphate (INS; 340(iii)) Calcium dihydrogen phosphate) (INS; 341(i)) calcium hydrogen phosphate (INS; 341(ii)) Tricalcium phosphate (INS; 341(iii)) Disodium diphosphate (INS; 450(i)) Trisodium diphosphate (INS; 450(ii)) Tetrasodium diphosphate (INS; 450(iii)) Tetrapotassium diphosphate (INS; 450(v)) Dicalcium diphosphate (INS; 450(vi)) Calcium dihydrogen diphosphate (INS; 450(vii)) No. Objective Food Additives (INS code) Maximum Level (mg/kg) Pentasodium triphosphate (INS; 451(i)) Pentapotassium triphosphate (INS; 451(ii)) Sodium polyphosphate (INS; 452(i)) Potassium polyphosphate (INS; 452(ii)) Sodium calcium polyphosphate (INS; 452(iii)) Calcium polyphosphate (INS; 452(iv)) Ammonium polyphosphate (INS; 452(v)) Sodium carbonate) (INS; 500(i)) Sodium hydrogen carbonate (INS; 500(ii)) Sodium sesquicarbonate (INS; 500(iii)) Potassium carbonate (INS; 501(i)) Potassium hydrogen carbonate (INS; 501(ii)) 4 Emulsifiers Lecithins (INS; 322) Appropriate quantities necessary for production. 5 Thickner Carrageenan (INS; 407) 150 6. Use of Food Additives in sweetened condensed filled milk allowed by type and quantity is described below: No. Objective Food Additives (INS code) Maximum Level (mg/kg) 1 Stabilizers Sodium dihydrogen citrate (INS; Appropriate quantities necessary for 331(i)) production. Trisodium citrate) (INS; 331(iii)) Appropriate quantities necessary for production. Potassium dihydrogen citrate Appropriate quantities necessary for (INS; 332(i)) production. Tripotassium citrate (INS; Appropriate quantities necessary for 332(ii)) production. Calcium citrate) (INS; 333) Appropriate quantities necessary for production. Potassium chloride (INS; 508) Appropriate quantities necessary for production. Calcium chloride (INS; 509) Appropriate quantities necessary for production. 2 Acidity Calcium carbonate (INS; 170 (i)) Appropriate quantities necessary for regulators production. Sodium dihydrogen phosphate 4,400 single or combination used (INS; 339(i)) calculated in phosphorus Disodium hydrogen phosphate (INS; 339(ii)) Trisodium phosphate (INS; 339(iii)) Potassium dihydrogen phosphate (INS; 340(i)) Dipotassium hydrogen phosphate (INS; 340(ii)) Tripotassium phosphate (INS; 340(iii)) Calcium dihydrogen phosphate (INS; 341(i)) calcium hydrogen phosphate (INS; 341(ii)) Tricalcium phosphate (INS; 341(iii)) Disodium diphosphate (INS; 450(i)) Trisodium diphosphate (INS; 450(ii)) Tetrasodium diphosphate (INS; 450(iii)) No. Objective Food Additives (INS code) Maximum Level (mg/kg) Tetrapotassium diphosphate (INS; 450(v)) Dicalcium diphosphate (INS; 450(vi)) Calcium dihydrogen diphosphate (INS; 450(vii)) Pentasodium triphosphate (INS; 451(i)) Pentapotassium triphosphate (INS; 451(ii)) Sodium polyphosphate (INS; 452(i)) Potassium polyphosphate (INS; 452(ii)) Sodium calcium polyphosphate (INS; 452(iii)) Calcium polyphosphate (INS; 452(iv)) Ammonium polyphosphate (INS; 452(v)) Sodium carbonate (INS; 500(i)) Appropriate quantities necessary for production. Sodium hydrogen carbonate (INS; Appropriate quantities necessary for 500(ii)) production. Sodium sesquicarbonate (INS; Appropriate quantities necessary for 500(iii)) production. Potassium carbonate (INS; 501(i)) Appropriate quantities necessary for production. Potassium hydrogen carbonate (INS; Appropriate quantities necessary for 501(ii)) production. 3 Emulsifiers Lecithins (INS; 322) Appropriate quantities necessary for production. 4 Thickner Carrageenan (INS; 407) Appropriate quantities necessary for production. Processed euchema seaweed (PES) Appropriate quantities necessary for (INS; 407a) production.
Posted: 10 November 2012