CFSA is Collecting Public Comments on Four New Food Raw Materials including PQQ and Peach Gum

Name

Peach gum

Basic information

Source: Prunus persica (L.) Batsch

Brief introduction of the production process

Prepared through picking, sorting, airing, cleaning, drying, and other processes by using the gum secreted from Prunus persica (L.) Batsch.

Quality requirements

Moisture, g/100 g

≤ 15

Ash, g/100 g

≤ 2

Crude polysaccharide, g/100 g

≥ 60

Recommended intake

≤30 g/day

Other information

1. Not suitable for consumption by infants, pregnant women, breastfeeding women, and women during menstruation. This should be indicated on the labels and instructions with consumption limits.
2. Food safety indicators must meet the following requirements:

Pb, mg/kg

≤ 0.5

As, mg/kg

≤ 0.5

Ochratoxin A, μg/kg

≤ 5.0

Coliforms, CFU/g

≤ 100

Mould and Yeast, CFU/g

≤ 150

Staphylococcus aureus, /25g

0

Salmonella, /25g

0

Name

Tiger nut

Basic information

Source: Cyperus esculentus L. var. sativus Boeck.

Edible part: stem tubers

Quality requirements

Protein, g/100 g

≥ 5.0

Fat, g/100 g

≥ 12.0

Starch, g/100 g

≥ 27.0

Moisture, g/100 g

≤ 12.0

Dietary fiber, g/100 g

≥ 10.0

Ash, g/100 g

≤ 3.0

Fatty acids composition (in % of total fatty acids)

Oleic acid C18:1

≥ 55.0

Linoleic acid C18:2

≥ 6.0

Palmitic acid C16:0

≥ 10.0

Other information

Food safety indicators shall comply with the current national food safety standard for nuts and seeds.

Name

Leuconostoc mesenteroides subsp. cremoris

Other information

1. Being included in the List of strains that can be used in food, and approved for the use in fermentation processing of milk and dairy products, fruit and vegetable products, and grain products (excluding infants and young children food).
2. Food safety indicators must meet the following requirements:

Pb, (based on dry weight), mg/kg

≤ 1.0

As, (based on dry weight), mg/kg

≤ 1.5

Salmonella, /25g (mL)

0

Staphylococcus aureus, /25g (mL)

0

Listeria monocytogenes, /25g (mL)

0

Name

Pyrroloquinoline quinone disodium (PQQ) salt

Basic information

Source: Prunus persica (L.) Batsch

CAS: 122628-50-6

Molecular formula: C14H4N2Na2O8

Molecular weight: 374.17

Structure:

Brief introduction of the production process

Preparing through fermentation, extraction, purification, crystallization, drying, and other processes by using the Methylovorus glucosotrophus as a production strain.

Recommended intake

≤20 mg/day

Quality requirements

Property:

Reddish brown powder

Pyrroloquinoline quinone disodium (PQQ) salt content (based on dry weight), g/100 g

≥ 98.0

Moisture, g/100 g

≤ 12.0

Other information

1. Application scope and maximum usage: beverages (40 mg/kg, solid beverages are converted according to the mass of liquid after preparation).

2. Not suitable for consumption by infants, young children, pregnant women and breastfeeding women. This should be indicated on the labels and instructions with consumption limits.

1. Test methods for Pyrroloquinoline quinone disodium(PQQ) salt are given in Appendix.

4. Food safety indicators must meet the following requirements:

Pb, mg/kg

≤ 0.5

As, mg/kg

≤ 1.0

Cd, mg/kg

≤ 0.1

Hg, mg/kg

≤ 0.1

Total plate count, CFU/g

≤ 1000

Coliforms, MPN/g

≤ 3.0

Mould and Yeast, CFU/g

≤ 100

Staphylococcus aureus, /25g

0

Salmonella, /25g

0