摘要
为了强化汤料、调味品、膨化食品和方便食品等调理食品的风味 ,常常需要在加工过程中添加热反应型香精 ,但与其安全性相关的毒理学数据资料和分析报告却很少。为此欧盟香精香料专家委员会 (CECEF)特制定了本指南 ,目的在于指导生产商和监督机构在最大程度内进行安全控制。
Thermal proccss flavourings are used to impart flavours to foodstuffs such as soups,sauces,snacks and convenience foods but very few toxicological data are available for the safety evaluation of the majority of these flavourings. The Council of Europe's Committee of Experts on Flavorings has therefore produced these guidelines which are aimed at producers and supervisory authorities and lay down the minimum requirements to observed if essential safety standards are to be respected.
出处
《肉类研究》
2004年第1期29-30,43,共3页
Meat Research
