Three Food Standards Including OPO are Soliciting Opinions
On August 16, 2021, the CFAA publicly solicited opinions on three standards, including the National Food Safety Standard Food Nutritional Fortification Substances in Foods 1,3-Dioleoyl 2-Palmitoyl Triglyceride (GB 30604 -2015), National Food Safety Standard Food Additive Methyl Cellulose (GB 1886.256-2016), and National Food Safety Standard Food Additive Vegetable Carbon (GB 28308-2012). The deadline for comments is September 17, 2021.
Among them, the most concerned standards are 1,3-Dioleoyl 2-Palmitoyl Triglyceride.
National Food Safety Standard Food Nutritional Fortification Substances in Foods 1,3-Dioleoyl 2-Palmitoyl Triglyceride
1,3-Dioleoyl 2-Palmitoyl Triglyceride, which is commonly known as OPO, specified in the current version standard GB 30604-2015 National Food Safety Standard Nutritional Fortification Substances in Foods 1,3-Dioleoyl 2-Palmitoyl Triglyceride that it is prepared through catalyzed interesterification with lipase used for food industry, obtained from edible vegetable oil and oleic acid. It can contain antioxidants for the purpose of preservation. The standard indicates that for OPO, the content of 2-palmitic acid in all palmitic acid should be ≥ 52%, the content of 1,3-Dioleoyl 2-Palmitoyl Triglyceride (calculated as C52 triglycerides) should be ≥ 40%. And according to the requirements of GB 14880-2012 National Food Safety Standard Standard for the Use of Nutritional Fortification Substances in Foods (hereinafter to be referred as GB 14880), OPO can be used in formulated milk powder (for children intended milk powder only, liquid converted by dilution factor), infant formula food, older infants and young children formula food and infant formula foods for special medical use. The usage amount for formulated milk powder (for children intended milk powder only) and older infants and young children formula is 24 g/kg ~ 96 g/kg; and for infant formula and infant formula foods for special medical use is 32 g/kg ~ 96 g/kg.
The Draft continues the scope description of GB 30604-2015. The main raw materials are vegetable oil and oleic acid, the lipase-catalyzed transesterification process is stipulated, and the instability of oil products is also considered.
As the process improves and the purity increases, the physical properties of product change. Compared with the current version, the Draft supplements “white to light yellow semi-solid” and “light yellow clear transparent liquid” based on the sensory requirements “white solid” of GB 30604-2015. The color and properties of OPO are specified separately and tested at 25°C.
More information about three national food safety standards, please click the link below：
Source: CFAA
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