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Zusatzstoffe, Aromen Und Enzyme in Der Lebensmittelindustrie

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Zusatzstoffe, Aromen Und Enzyme in Der Lebensmittelindustrie Zusatzstoffe, Aromen und Enzyme in der Lebensmittelindustrie Abschätzung der Auswirkungen des „Food Improvement Agents Package“ auf Forschung, Entwicklung und Anwendung Impressum Herausgeber, Medieninhaber und Hersteller: Bundesministerium für Gesundheit, Sektion II Radetzkystraße 2, 1031 Wien erstellt vom Institut für Lebensmitteltechnologie Department für Lebensmittelwissenschaften und -technologie Universität für Bodenkultur, Muthgasse 18, A-1190 Wien Für den Inhalt verantwortlich: Ao. Univ.-Prof. DI Dr. E. Berghofer Druck: Kopierstelle des BMG, Radetzkystraße 2, 1031 Wien Bestellmöglichkeiten: Telefon: 0810/81 81 64 E-Mail: [email protected] Internet: http://www.bmg.gv.at Erscheinungstermin: August 2010 ISBN 978-3-902611-40-6 Diese Studie/Broschüre ist kostenlos beim Bundesministerium für Gesundheit, Radetzkystraße 2, 1031 Wien, erhältlich. Report zur Abschätzung der Auswirkungen des FIAP auf Forschung, Entwicklung und Anwendung von Zusatzstoffen, Aromen und Enzymen in der Lebensmittelindustrie Institut für Lebensmitteltechnologie Department für Lebensmittelwissenschaften und -technologie Universität für Bodenkultur, Wien Ao. Univ.-Prof. DI Dr. nat. techn. Emmerich Berghofer November 2009 Auswirkungen des FIAP | Inhalt Inhalt EINLEITUNG .................................................................................................................. 1 1. Allgemeines .................................................................................................................... 2 2. Zusatzstoffhersteller ...................................................................................................... 5 3. Trends im Bereich der Zusatzstoffe ............................................................................... 6 3.1. Steigerung von zugelassenen Zusatzstoffen .................................................................. 6 3.2. Vermeidung deklarationspflichtiger Zusatzstoffe .......................................................... 6 3.3. Entstehung von Grauzonen zwischen Zusatzstoffen und Ingredienzen ........................ 8 4. Zusatzstoffkategorien bzw. -funktionsklassen ............................................................ 11 4.1. Funktionsklassen laut VO (EG) Nr. 1333/2008 ............................................................. 11 4.2. Funktionsklassen laut Codex Alimentarius (FAO/WHO) .............................................. 11 4.3. US-Einteilung von Zusatzstoffen .................................................................................. 11 5. Welche zurzeit noch nicht zugelassenen Lebensmittelzusatzstoffe sind in Entwicklung? ................................................................................................................ 17 6. Welche neuen Technologien werden bei Herstellung und Anwendung verwendet? . 18 6.1. Nanotechnologie .......................................................................................................... 18 6.2. Biotechnologie/Gentechnik ......................................................................................... 21 6.3. Modifizierte Atmospäre und Aktive Verpackung......................................................... 21 6.3.1. Lagerung und Verpackung unter modifizierter Atmosphäre ....................................... 22 6.3.2. Aktive Verpackung ....................................................................................................... 24 6.4. Minimally processed food ............................................................................................ 25 7. Welche Auswirkungen hat die Änderung der Zusatzstoff-VO im Rahmen des FIAP auf R&D und den industriellen Einsatz von Zusatzstoffen? ............................................... 28 ZUSATZSTOFFE ............................................................................................................ 33 1. Süßungsmittel (sweeteners) (Funktionsklasse 1) ....................................................... 34 1.1. Intensivsüßungsmittel .................................................................................................. 35 1.1.1. Allgemeine Aspekte ..................................................................................................... 35 1.1.1.1. Wirtschaftliche Bedeutung von Intensivsüßungsmittel ............................................... 36 1.1.1.2. Gegenwärtig zugelassene Intensivsüßungsmittel ........................................................ 37 1.1.1.3. Welche weiteren Intensivsüßungsmittel gibt es, wurden entwickelt, stehen vor der Zulassung, sind eingereicht oder werden eingereicht werden? .................................. 39 1.1.2. Mono-, Di- und Oligosaccharide .................................................................................. 44 1.1.2.1. Welche neuen Mono-, Di- und Oligosaccharide wurden entwickelt, stehen vor der Zulassung, sind eingereicht oder werden eingereicht werden? .................................. 44 1.1.2.2. Zuckeralkohole ............................................................................................................. 44 1.1.2.2.1. Gegenwärtig zugelassene Zuckeralkohole ................................................................... 44 II Auswirkungen des FIAP | Inhalt 1.1.2.2.2. Wirtschaftliche Bedeutung von Zuckeralkoholen ........................................................44 1.1.2.2.3. Welche Zuckeralkohole und Zuckeraustauschstoffe stehen vor der Zulassung, sind eingereicht oder werden eventuell eingereicht werden? ............................................45 2. Farbstoffe (colours) (Funktionsklasse 2) .......................................................................46 2.1. Allgemeine Aspekte ......................................................................................................46 2.2. Neue bzw. neuartige Farbstoffe in der Entwicklungs-, Einsatz- oder Zulassungsphase47 2.3. Clean-Labeling und „Natürlichkeit“ ..............................................................................50 2.4. Azofarbstoffe ................................................................................................................51 3. Konservierungsstoffe (preservatives) (Funktionsklasse 3) ...........................................54 3.1. Allgemeine Aspekte ......................................................................................................54 3.2. Neue bzw. neuartige Konservierungsstoffe und -konzepte in der Entwicklungs-, Einsatz- oder Zulassungsphase .....................................................................................54 4. Antioxidationsmittel (antioxidants) (Funktionsklasse 4) ..............................................59 4.1. Allgemeine Aspekte ......................................................................................................59 4.2. Neue bzw. neuartige Antioxidationsmittel ...................................................................61 5. Trägerstoffe (carriers) (Funktionsklasse 5) ..................................................................63 5.1. Allgemeine Aspekte ......................................................................................................63 5.2. Neue bzw. neuartige Trägerstoffe in der Entwicklungs-, Einsatz- oder Zulassungsphase ...........................................................................................................65 6. Säuerungsmittel (acids) (Funktionsklasse 6) ...............................................................66 6.1. Wirtschaftliche Aspekte ................................................................................................66 6.2. Neue bzw. neuartige Säuerungsmittel in der Entwicklungs-, Einsatz- oder Zulassungsphase ...........................................................................................................66 7. Säureregulatoren (acidity regulators) (Funktionsklasse 7) ...........................................67 7.1. Allgemeine Aspekte ......................................................................................................67 7.2. Neue bzw. neuartige Säuerungsmittel in der Entwicklungs-, Einsatz- oder Zulassungsphase ...........................................................................................................67 8. Trennmittel (anti-caking agents) (Funktionsklasse 8)..................................................68 8.1. Allgemeine Aspekte ......................................................................................................68 8.2. Neue bzw. neuartige Trennmittel in der Entwicklungs-, Einsatz- oder Zulassungsphase68 9. Schaumverhüter (anti-foaming agents) (Funktionsklasse 9) ........................................69 9.1. Neue bzw. neuartige Schaumverhüter in der Entwicklungs-, Einsatz- oder Zulassungsphase ...........................................................................................................69 10. Füllstoffe (bulking agents) (Funktionsklasse 10)..........................................................70 10.1. Allgemeine Aspekte ......................................................................................................70 10.2. Neue bzw. neuartige Füllstoffe in der Entwicklungs-, Einsatz- oder Zulassungsphase 71 11. Emulgatoren (emulsifier) (Funktionsklasse 11) ...........................................................72 11.1. Allgemeine Aspekte ......................................................................................................72 III Auswirkungen des FIAP | Inhalt 11.2. Wirtschaftliche Aspekte ..............................................................................................
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