DOCSLIB.ORG

Low Acyl Gellan Gum for Inclusion on the National List of Substances Allowed in Organic Production and Handling (7 CFR 205.605 (B)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Petition for Evaluation of Low Acyl Gellan Gum for Inclusion on the National List of Substances Allowed in Organic Production and Handling (7 CFR 205.605 (b) Submitted by: CP Kelco U.S., Inc. 3100 Cumberland Blvd., Suite 600 Atlanta, GA 30339 Date: 08 August 2019 CP Kelco U.S., Inc. 08 August 2019 National Organic List Petiion Low Acyl Gellan Gum Table of Contents Item A.1 — Section of National List ........................................................................................................... 4 Item A.2 — OFPA Category - Crop and Livestock Materials .................................................................... 4 Item A.3 — Inert Ingredients ....................................................................................................................... 4 1. Substance Name ................................................................................................................................... 5 2. Petitioner and Manufacturer Information ............................................................................................. 5 2.1. Corporate Headquarters ................................................................................................................5 2.2. Manufacturing/Processing Facility ...............................................................................................5 2.3. Contact for USDA Correspondence .............................................................................................5 3. Intended or Current Use .......................................................................................................................5 4. Intended Activities and Application Rate ............................................................................................ 6 4.1. Food uses ...................................................................................................................................... 6 4.2. Animal and Canned Pet Food ....................................................................................................... 6 4.3. Consumer products, Cosmetics and Personal Care ...................................................................... 6 5. Manufacturing Process ......................................................................................................................... 7 5.1. Manufacturing Process ................................................................................................................. 7 5.1.1 Seed Development ..................................................................................................................... 7 5.1.2 Fermentation .............................................................................................................................. 8 5.1.3 Deacylation (for production of deacylation type product) ........................................................ 8 5.1.4 Clarification (for production of clarified type product) ............................................................. 8 5.1.5 Recovery .................................................................................................................................... 8 5.1.6 Testing ....................................................................................................................................... 8 5.1.7 Packaging ................................................................................................................................... 8 6. Ancillary Substances ............................................................................................................................ 9 7. Previous Reviews ................................................................................................................................. 9 8. Regulatory Authority ........................................................................................................................... 9 9. Chemical Abstracts Service (CAS) Number and Product Labels .......................................................10 10. Physical and Chemical Properties ....................................................................................................... 11 10.1. Chemical interactions with other substances, especially substances used in organic production........................................................................................................... 11 10.2. Toxicity and environmental persistence ..................................................................................... 12 10.3. Environmental impacts from its use and/or manufacture ........................................................... 12 10.4. Effects on human health ............................................................................................................. 12 10.5. Effects on soil organisms, crops, or livestock. ........................................................................... 12 11. Safety Information.............................................................................................................................. 12 12. Research Information ......................................................................................................................... 13 13. Petition Justification Statement...........................................................................................................13 Page 2 CP Kelco U.S., Inc. 08 August 2019 National Organic List Petiion Low Acyl Gellan Gum List of Appendices Appendix 1 – 21 CFR 172.665 .................................................................................................................. 16 Appendix 2a – Organic Products Application Use Levels ........................................................................ 19 Appendix 2b - Customer Letters………………………………………………………………………….22 Capsugel Letter .............................................................................................................................. 23 Ferrara Pan Letter .......................................................................................................................... 24 Appendix 3a – Low Acyl Gum Chemistry ................................................................................................ 25 Appendix 3b - Manufacturing Flow Chart ...…………………………………………………………….31 Appendix 4 – Food Chemicals Codex 10 (2016) ...................................................................................... 34 Appendix 5 – Agriculture Marketing Service – National List .................................................................. 38 Appendix 6 – 40 CFR 180 ......................................................................................................................... 46 Appendix 7 – Dietary Food Additive Intake EU ....................................................................................... 53 Appendix 8 – JECFA Evaluations ............................................................................................................. 81 Appendix 9 – Standards for Fermented Milk ............................................................................................ 89 FAO/CODEX Standards for Fermented Milk ............................................................................... 90 FAO/WHO Additives Listing for Fermented Milk ....................................................................... 101 Appendix 10 – Standards for Dairy Spread ............................................................................................... 130 CODEX Standard for Dairy Spread .............................................................................................. 131 FAO/WHO Dairy Spread .............................................................................................................. 137 Appendix 11 – Standards for Milk Products ............................................................................................. 146 Codex Standards for Milk Products ............................................................................................... 147 Codex Standard for Cream Cheese ................................................................................................ 154 Appendix 12 – Product Labeling Information ...........................................................................................161 Appendix 13 – Safety Studies .................................................................................................................... 166 Appendix 14 – Safety Data Sheet .............................................................................................................. 173 Appendix 15 – Literature Search ............................................................................................................... 183 Page 3 CP Kelco U.S., Inc. 08 August 2019 National Organic List Petiion Low Acyl Gellan Gum Item A.1 — Section of National List CP Kelco U.S., Inc. is petitioning to have Gellan Gum (low acyl) added to the National List per § 205.605(b): Nonagricultural (nonorganic) substances allowed as ingredients in or on processed products labeled as ‘‘organic’’ or ‘‘made with organic (specified ingredients or food group(s)).’’ Item A.2 — OFPA Category - Crop and Livestock Materials The OFPA categories referenced in 7 U.S.C. § 6517(c)(1)(B)(i) do not apply to materials petitioned for use in organic handling or processing. Item A.3 — Inert Ingredients This section does not apply to this petition. Page 4 CP Kelco U.S., Inc. 08 August 2019 National Organic List Petiion Low Acyl Gellan Gum The purpose of
Recommended publications
  • Fish Technology Glossary

    Fish Technology Glossary

    Glossary of Fish Technology Terms A Selection of Terms Compiled by Kevin J. Whittle and Peter Howgate Prepared under contract to the Fisheries Industries Division of the Food and Agriculture Organization of the United Nations 6 December 2000 Last updated: February 2002 Kevin J. Whittle 1 GLOSSARY OF FISH TECHNOLOGY TERMS [Words highlighted in bold in the text of an entry refer to another entry. Words in parenthesis are alternatives.] Abnormalities Attributes of the fish that are not found in the great majority of that kind of fish. For example: atypical shapes; overall or patchy discolorations of skin or of fillet; diseased conditions; atypical odours or flavours. Generally, the term should be used for peculiarities present in the fish at the time of capture or harvesting, or developing very soon after; peculiarities arising during processing should be considered as defects. Acetic acid Formal chemical name, ethanoic acid. An organic acid of formula CH3.COOH. It is the main component, 3-6%, other than water, of vinegar. Used in fish technology in preparation of marinades. Acid curing See Marinating Actomyosin A combination of the two main proteins, actin and myosin, present in all muscle tissues. Additive A chemical added to a food to affect its properties. Objectives of including additives in a product include: increased stability during storage; inhibition of growth of microorganisms or production of microbial toxins; prevention or reduction of formation of off-flavours; improved sensory properties, particularly colours and appearance, affecting acceptability to the consumer; improved properties related to preparation and processing of food, for example, ability to create stable foams or emulsions, or to stabilise or thicken sauces.
  • Some Drugs Are Excluded from Medicare Part D, but Are Covered by Your Medicaid Benefits Under the Healthpartners® MSHO Plan (HMO)

    Some Drugs Are Excluded from Medicare Part D, but Are Covered by Your Medicaid Benefits Under the Healthpartners® MSHO Plan (HMO)

    Some drugs are excluded from Medicare Part D, but are covered by your Medicaid benefits under the HealthPartners® MSHO Plan (HMO). These drugs include some over‐the‐counter (OTC) items, vitamins, and cough and cold medicines. If covered, these drugs will have no copay and will not count toward your total drug cost. For questions, please call Member Services at 952‐967‐7029 or 1‐888‐820‐4285. TTY members should call 952‐883‐6060 or 1‐800‐443‐0156. From October 1 through February 14, we take calls from 8 a.m. to 8 p.m., seven days a week. You’ll speak with a representative. From February 15 to September 30, call us 8 a.m. to 8 p.m. Monday through Friday to speak with a representative. On Saturdays, Sundays and holidays, you can leave a message and we’ll get back to you within one business day. Drug Description Strength 3 DAY VAGINAL 4% 5‐HYDROXYTRYPTOPHAN 50 MG ABSORBASE ACETAMINOPHEN 500 MG ACETAMINOPHEN 120MG ACETAMINOPHEN 325 MG ACETAMINOPHEN 650MG ACETAMINOPHEN 80 MG ACETAMINOPHEN 650 MG ACETAMINOPHEN 160 MG/5ML ACETAMINOPHEN 500 MG/5ML ACETAMINOPHEN 160 MG/5ML ACETAMINOPHEN 500MG/15ML ACETAMINOPHEN 100 MG/ML ACETAMINOPHEN 500 MG ACETAMINOPHEN 325 MG ACETAMINOPHEN 500 MG ACETAMINOPHEN 80 MG ACETAMINOPHEN 100.00% ACETAMINOPHEN 80 MG ACETAMINOPHEN 160 MG ACETAMINOPHEN 80MG/0.8ML ACETAMINOPHEN‐BUTALBITAL 50MG‐325MG ACNE CLEANSING PADS 2% ACNE TREATMENT,EXTRA STRENGTH 10% ACT ANTI‐CAVITY MOUTH RINSE 0.05% Updated 12/01/2012 ACTICAL ACTIDOSE‐AQUA 50G/240ML ACTIDOSE‐AQUA 15G/72ML ACTIDOSE‐AQUA 25G/120ML ACTIVATED CHARCOAL 25 G ADEKS 7.5 MG
  • Synthesis of the Microbial Polysaccharide Gellan from Dairy and Plant-Based Processing Coproducts

    Synthesis of the Microbial Polysaccharide Gellan from Dairy and Plant-Based Processing Coproducts

    Review Synthesis of the Microbial Polysaccharide Gellan from Dairy and Plant-Based Processing Coproducts Thomas P. West Department of Chemistry, Texas A&M University-Commerce, Commerce, TX 75429, USA; [email protected]; Tel.: +1-903-886-5399 Abstract: This review examines the production of the microbial polysaccharide gellan, synthesized by Sphingomonas elodea, on dairy and plant-based processing coproducts. Gellan is a water-soluble gum that structurally exists as a tetrasaccharide comprised of 20% glucuronic acid, 60% glucose and 20% rhamnose, for which various food, non-food and biomedical applications have been reported. A number of carbon and nitrogen sources have been tested to determine whether they can support bacterial gellan production, with several studies attempting to optimize gellan production by varying the culture conditions. The genetics of the biosynthesis of gellan has been explored in a number of investigations and specific genes have been identified that encode the enzymes responsible for the synthesis of this polysaccharide. Genetic mutants exhibiting overproduction of gellan have also been identified and characterized. Several dairy and plant-based processing coproducts have been screened to learn whether they can support the production of gellan in an attempt to lower the cost of synthesizing the microbial polysaccharide. Of the processing coproducts explored, soluble starch as a carbon source supported the highest gellan production by S. elodea grown at 30 ◦C. The corn processing coproducts corn steep liquor or condensed distillers solubles appear to be effective nitrogen sources for gellan production. It was concluded that further research on producing gellan using a combination of processing coproducts could be an effective solution in lowering its overall Citation: West, T.P.
  • Charles A. S. Hall

    Charles A. S. Hall

    Charles A. S. Hall 354 Illick Hall SUNY College of Environmental Science and Forestry One Forestry Drive, Syracuse, NY 13210 (315) 470-6870 or 470-6743 (Secretary); 470-6934 (FAX) CURRICULUM VITAE EDUCATION B.A. Colgate University, Hamilton, NY, Biology 1965 (Advisor: Oran Stanley) M.S. Pennsylvania State University, Univ. Park PA, Zoology 1966 (Advisor: William Cooper) Ph.D. University of North Carolina, Chapel Hill NC, Zoology 1970 (Advisor: H. T. Odum) PROFESSIONAL POSITIONS (Post Ph.D.) 1970 - 1974 Research Associate, Staff Scientist II (half time), Department of Biology, Brookhaven National Laboratory, Upton, NY (Director: George Woodwell) 1975 - 1977 Research Scientist II (half-time), The Ecosystems Center, Marine Biological Laboratory, Woods Hole, MA (Director: George Woodwell) 1972 - 1985 Visiting Assistant Professor, Assistant Professor, Section of Ecology and Systematics, Cornell University, Ithaca, NY 1985 - 1987 Research Associate Professor, Biological Station and Department of Zoology, University of Montana, Yellow Bay and Missoula, MT 1987-1992 Associate Professor, SUNY College of Environmental Science and Forestry, Syracuse, NY 1992 - Professor, SUNY College of Environmental Science and Forestry, Syracuse, NY 2001 - ESF Foundation Distinguished Professor, SUNY College of Environmental Science and Forestry, Syracuse, NY PROFESSIONAL INTERESTS AND GOALS Systems Ecology: The application of integrative tools of science, including especially empirical simulation modeling, to the understanding and management of complex systems of nature and of people and nature. My principal focus throughout the diversity of projects represented herein is, and always has been, the examination of how organisms and societies invest energy in resource exploitation, and how such investments change as the quality of resources changes.
  • Wednesday May 26, 1999

    Wednesday May 26, 1999

    5±26±99 Vol. 64 No. 101 Wednesday Pages 28333±28712 May 26, 1999 federal register 1 VerDate 06-MAY-99 21:29 May 25, 1999 Jkt 183247 PO 00000 Frm 00001 Fmt 4710 Sfmt 4710 E:\FR\FM\26MYWS.XXX pfrm03 PsN: 26MYWS II Federal Register / Vol. 64, No. 101 / Wednesday, May 26, 1999 The FEDERAL REGISTER is published daily, Monday through SUBSCRIPTIONS AND COPIES Friday, except official holidays, by the Office of the Federal Register, National Archives and Records Administration, PUBLIC Washington, DC 20408, under the Federal Register Act (44 U.S.C. Subscriptions: Ch. 15) and the regulations of the Administrative Committee of Paper or fiche 202±512±1800 the Federal Register (1 CFR Ch. I). The Superintendent of Assistance with public subscriptions 512±1806 Documents, U.S. Government Printing Office, Washington, DC 20402 is the exclusive distributor of the official edition. General online information 202±512±1530; 1±888±293±6498 Single copies/back copies: The Federal Register provides a uniform system for making available to the public regulations and legal notices issued by Paper or fiche 512±1800 Federal agencies. These include Presidential proclamations and Assistance with public single copies 512±1803 Executive Orders, Federal agency documents having general FEDERAL AGENCIES applicability and legal effect, documents required to be published Subscriptions: by act of Congress, and other Federal agency documents of public Paper or fiche 523±5243 interest. Assistance with Federal agency subscriptions 523±5243 Documents are on file for public inspection in the Office of the Federal Register the day before they are published, unless the issuing agency requests earlier filing.
  • IFAC Summary of Phosphate Citations the International Food Additives

    IFAC Summary of Phosphate Citations the International Food Additives

    IFAC Summary of Phosphate Citations The International Food Additives Council (IFAC) is a global association representing manufacturers of food ingredients, including phosphates used as food additives. IFAC strives for the harmonization of food additive standards and specifications worldwide, and supports regulatory processes to identify, categorize and document the safety of food additives. Phosphorus is an essential element critical for several key biochemical processes in the body, including development of cell membranes, growth of bones and teeth, maintenance of acid-base balance, and cellular energetics. Phosphorus is naturally occurring in various types of foods, including meat, grains, and dairy. Additionally, inorganic phosphates can be added to foods to improve texture, flavor, shelf life, and other technological functions. Inorganic phosphates are salts or esters of phosphoric acid. Phosphoric acid is produced starting with naturally-occurring phosphate ore mined around the world. As phosphoric acid, it can be combined with other elements such as calcium, potassium, and sodium into "salts." Phosphate additives are contained in a large number of processed foods and beverages and help contribute to the vast food supply while also minimizing food waste. Following is a comprehensive list of phosphates that are approved for use in food. All of these phosphates have either been approved by the US Food and Drug Administration (FDA) as a direct food additive or reviewed by FDA and determined to be generally recognized as safe (GRAS). Also included are the CAS numbers, International Numbering System (INS) numbers, Food Chemicals Codex (FCC) references and Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluations, as available.
  • Cross-Linked Electrospun Nanofib

    Cross-Linked Electrospun Nanofib

    pharmaceutics Article Gellan-Based Composite System as a Potential Tool for the Treatment of Nervous Tissue Injuries: Cross-Linked Electrospun Nanofibers Embedded in a RC-33-Loaded Freeze-Dried Matrix Barbara Vigani, Caterina Valentino, Valeria Cavalloro, Laura Catenacci , Milena Sorrenti , Giuseppina Sandri , Maria Cristina Bonferoni , Chiara Bozzi, Simona Collina , Silvia Rossi * and Franca Ferrari Department of Drug Sciences, University of Pavia, Viale Taramelli, 12, 27100 Pavia, Italy; [email protected] (B.V.); [email protected] (C.V.); [email protected] (V.C.); [email protected] (L.C.); [email protected] (M.S.); [email protected] (G.S.); [email protected] (M.C.B.); [email protected] (C.B.); [email protected] (S.C.); [email protected] (F.F.) * Correspondence: [email protected]; Tel.: +39-0382-987357 Abstract: Injuries to the nervous system affect more than one billion people worldwide, and dra- matically impact on the patient’s quality of life. The present work aimed to design and develop a gellan gum (GG)-based composite system for the local delivery of the neuroprotective sigma-1 0 receptor agonist, 1-[3-(1,1 -biphen)-4-yl] butylpiperidine (RC-33), as a potential tool for the treatment of tissue nervous injuries. The system, consisting of cross-linked electrospun nanofibers embedded in Citation: Vigani, B.; Valentino, C.; a RC-33-loaded freeze-dried matrix, was designed to bridge the lesion gap, control drug delivery and Cavalloro, V.; Catenacci, L.; Sorrenti, enhance axonal regrowth. The gradual matrix degradation should ensure the progressive interaction M.; Sandri, G.; Bonferoni, M.C.; Bozzi, between the inner fibrous mat and the surrounding cellular environment.
  • Stress Condition on a Restricted Sodium Diet Using Umami Substance (L-Glutamate) in a Pilot Randomized Cross-Over Study

    Stress Condition on a Restricted Sodium Diet Using Umami Substance (L-Glutamate) in a Pilot Randomized Cross-Over Study

    foods Article Stress Condition on a Restricted Sodium Diet Using Umami Substance (L-Glutamate) in a Pilot Randomized Cross-Over Study Tamami Iwamoto 1,* , Andrea Wakita 2, Saiko Shikanai 3, Hideki Matsumoto 2, Mariko Hirota 2, Hisayuki Uneyama 2, Vu Thi Thu Hien 4 and Shigeru Yamamoto 1 1 Department of Food and Nutritional, Faculty of Human Life, Jumonji University, Saitama 352-8510, Japan; [email protected] 2 Ajinomoto Co., Inc., Kanagawa 210-8681, Japan; [email protected] (A.W.); [email protected] (H.M.); [email protected] (M.H.); [email protected] (H.U.) 3 Asian Nutrition and Food Culture Research Center, Saitama 352-8510, Japan; [email protected] 4 National Institute of Nutrition, Hanoi 84, Vietnam; [email protected] * Correspondence: [email protected]; Tel.: +81-48-477-0555; Fax: +81-48-478-9367 Abstract: Hypertensive patients who adopt a sodium-restricted diet have difficulty maintaining this change, and this could increase stress. On the other hand, soup rich in umami substances (dashi) was reported to reduce indexes of anxiety and stress. The objective of this study was to measure mood and physiological stress indexes during administration of a sodium-restricted diet with and without an umami substance (free L-glutamate) by a cross-over randomized, single-blind, placebo-controlled trial in Japanese female university students. The baseline was measured for 5 days followed by Citation: Iwamoto, T.; Wakita, A.; a sodium-restricted diet intervention phase that lasted for 10 days. The Profile of Mood States Shikanai, S.; Matsumoto, H.; Hirota, questionnaire was administered, a stress marker in saliva (chromogranin-A) was measured, and the M.; Uneyama, H.; Hien, V.T.T.; amount of sodium intake was confirmed from 24 h urine collection samples.
  • Ehealth DSI [Ehdsi V2.2.2-OR] Ehealth DSI – Master Value Set

    Ehealth DSI [Ehdsi V2.2.2-OR] Ehealth DSI – Master Value Set

    MTC eHealth DSI [eHDSI v2.2.2-OR] eHealth DSI – Master Value Set Catalogue Responsible : eHDSI Solution Provider PublishDate : Wed Nov 08 16:16:10 CET 2017 © eHealth DSI eHDSI Solution Provider v2.2.2-OR Wed Nov 08 16:16:10 CET 2017 Page 1 of 490 MTC Table of Contents epSOSActiveIngredient 4 epSOSAdministrativeGender 148 epSOSAdverseEventType 149 epSOSAllergenNoDrugs 150 epSOSBloodGroup 155 epSOSBloodPressure 156 epSOSCodeNoMedication 157 epSOSCodeProb 158 epSOSConfidentiality 159 epSOSCountry 160 epSOSDisplayLabel 167 epSOSDocumentCode 170 epSOSDoseForm 171 epSOSHealthcareProfessionalRoles 184 epSOSIllnessesandDisorders 186 epSOSLanguage 448 epSOSMedicalDevices 458 epSOSNullFavor 461 epSOSPackage 462 © eHealth DSI eHDSI Solution Provider v2.2.2-OR Wed Nov 08 16:16:10 CET 2017 Page 2 of 490 MTC epSOSPersonalRelationship 464 epSOSPregnancyInformation 466 epSOSProcedures 467 epSOSReactionAllergy 470 epSOSResolutionOutcome 472 epSOSRoleClass 473 epSOSRouteofAdministration 474 epSOSSections 477 epSOSSeverity 478 epSOSSocialHistory 479 epSOSStatusCode 480 epSOSSubstitutionCode 481 epSOSTelecomAddress 482 epSOSTimingEvent 483 epSOSUnits 484 epSOSUnknownInformation 487 epSOSVaccine 488 © eHealth DSI eHDSI Solution Provider v2.2.2-OR Wed Nov 08 16:16:10 CET 2017 Page 3 of 490 MTC epSOSActiveIngredient epSOSActiveIngredient Value Set ID 1.3.6.1.4.1.12559.11.10.1.3.1.42.24 TRANSLATIONS Code System ID Code System Version Concept Code Description (FSN) 2.16.840.1.113883.6.73 2017-01 A ALIMENTARY TRACT AND METABOLISM 2.16.840.1.113883.6.73 2017-01
  • Dietary Supplements Compendium Volume 1

    Dietary Supplements Compendium Volume 1

    2015 Dietary Supplements Compendium DSC Volume 1 General Notices and Requirements USP–NF General Chapters USP–NF Dietary Supplement Monographs USP–NF Excipient Monographs FCC General Provisions FCC Monographs FCC Identity Standards FCC Appendices Reagents, Indicators, and Solutions Reference Tables DSC217M_DSCVol1_Title_2015-01_V3.indd 1 2/2/15 12:18 PM 2 Notice and Warning Concerning U.S. Patent or Trademark Rights The inclusion in the USP Dietary Supplements Compendium of a monograph on any dietary supplement in respect to which patent or trademark rights may exist shall not be deemed, and is not intended as, a grant of, or authority to exercise, any right or privilege protected by such patent or trademark. All such rights and privileges are vested in the patent or trademark owner, and no other person may exercise the same without express permission, authority, or license secured from such patent or trademark owner. Concerning Use of the USP Dietary Supplements Compendium Attention is called to the fact that USP Dietary Supplements Compendium text is fully copyrighted. Authors and others wishing to use portions of the text should request permission to do so from the Legal Department of the United States Pharmacopeial Convention. Copyright © 2015 The United States Pharmacopeial Convention ISBN: 978-1-936424-41-2 12601 Twinbrook Parkway, Rockville, MD 20852 All rights reserved. DSC Contents iii Contents USP Dietary Supplements Compendium Volume 1 Volume 2 Members . v. Preface . v Mission and Preface . 1 Dietary Supplements Admission Evaluations . 1. General Notices and Requirements . 9 USP Dietary Supplement Verification Program . .205 USP–NF General Chapters . 25 Dietary Supplements Regulatory USP–NF Dietary Supplement Monographs .
  • Everything Added to Food in the United States (EAFUS)

    Everything Added to Food in the United States (EAFUS)

    Everything Added to Food in the United States (EAFUS) A to Z Index Follow FDA FDA Voice Blog Most Popular Searches Home Food Drugs Medical Devices Radiation-Emitting Products Vaccines, Blood & Biologics Animal & Veterinary Cosmetics Tobacco Products Everything Added to Food in the United States (EAFUS) FDA Home Everything Added to Food in the United States (EAFUS) Everything Added to Food in the United States (EAFUS) - The list below is an alphabetical inventory representing only five of 196 fields in FDA/CFSAN's PAFA database. Definitions of the labels that are found in the inventory are: Label Definition DOCTYPE An indicator of the status of the toxicology information available for the substance in PAFA (administrative and chemical information is available on all substances): A Fully up-to-date toxicology information has been sought. S P E There is reported use of the substance, but it has not yet been assigned for toxicology literature search. A F N There is reported use of the substance, and an initial toxicology literature search is in progress. E W NI Although listed as a added to food, there is no current reported use of the substance, and, therefore, L although toxicology information may be available in PAFA, it is not being updated. N There is no reported use of the substance and there is no toxicology information available in PAFA. U L B The substance was formerly approved as a food additive but is now banned; there may be some toxicology A data available. N DOCNUM PAFA database number of the Food Additive Safety Profile volume containing the printed source information concerning the substance.
  • (12) Patent Application Publication (10) Pub. No.: US 2003/0198723 A1 Kuroda Et Al

    (12) Patent Application Publication (10) Pub. No.: US 2003/0198723 A1 Kuroda Et Al

    US 2003O198723A1. (19) United States (12) Patent Application Publication (10) Pub. No.: US 2003/0198723 A1 Kuroda et al. (43) Pub. Date: Oct. 23, 2003 (54) SEASONING COMPOSITIONS, FOODS AND Related U.S. Application Data DRINKS WITH THE USE THEREOF AND PROCESSES FOR PRODUCING THE SAME (63) Continuation of application No. PCT/JP01/03174, filed on Apr. 12, 2001. (75) Inventors: Motonao Kuroda, Kawasaki-shi (JP); Fumihiko Odashima, Tokyo (JP); (30) Foreign Application Priority Data Toshihito Seki, Kawasaki-shi (JP) Apr. 24, 2000 (JP)...................................... 2OOO-1221.69 Correspondence Address: Sep. 29, 2000 (JP)...................................... 2000-297859 OBLON SPIVAK MCCLELLAND MAIER & Mar. 29, 2001 (JP)...................................... 2001-095859 NEUSTADT Publication Classification FOURTH FLOOR 1755JEFFERSON DAVIS HIGHWAY (51) Int. Cl." ....................................................... A23C 1/00 ARLINGTON, VA 2.2202 (US) (52) U.S. Cl. .............................................................. 426/442 (73) Assignee: AJINOMOTO CO., INC., Tokyo (JP) (57) ABSTRACT (21) Appl. No.: 10/277,806 The present invention relates to a Seasoning composition that Suppresses unpleasant acidic tastes or acidic Smells present in or generated by foods and drinks, especially (22) Filed: Oct. 23, 2002 foods, and a process for producing the Same. US 2003/O198723 A1 Oct. 23, 2003 SEASONING COMPOSITIONS, FOODS AND ciated with acetic acid or a similar acid, present in or DRINKS WITH THE USE THEREOF AND generated by foods and drinks, especially pre-cooked daily PROCESSES FOR PRODUCING THE SAME foods. 0009. Another object of the present invention is to pro CROSS REFERENCE TO RELATED vide foods and drinks, in particular pre-cooked daily-foods, APPLICATIONS that have excellent preservation properties and have a favor 0001.