Standardization of Caramel Color and Hydrolyzed Vegetable Protein

Greetings Meidinainasa,

In all 3 regions you mentioned the rule of quantum satis (as much as is necessary) applies for E150aQ 

https://www.fda.gov/...medical-devices

https://sso.agc.gov....FA1973-RG1#Sc5-

https://www.adafsa.g...IN FOOD cop.pdf

For HVP the general rule of 0.2–4.0 g per 1 kg of food stuff applies, but you have to be careful at labelling, cause it needs to describe the specific plant it derives from. The reason is that some are considered allergenic (eg soy) and since its the protein that causes the allrgic reaction you realize the food safety problem. The term hydrolized vegetable protein is vague.

Regards!

Thank you Evans for the answer!

We will be using soybeans (soy protein) as a flavor enhancer in the form of hydrolyzed vegetable protein (HVP), which contains 3-MCPD. Do you have any information about the use of soy protein in food products? Specifically, I would like to know about the regulations and guidelines regarding the maximum usage level of soy protein in food products in Middle Eastern countries (UAE) and Singapore, please

EU legislation is a bit more definitive, stating that 3-MCPD cannot exceed 20μg/kg of HVP or Soy sauce. FDA (unless I missed something) is making you do some math stating that 3-MCPD intake cannot exceed 4μg/kg of body weight/day.

Since the better part of Asian countries follow the US or EU or WHO legislation/guidelines the above limits should apply for them too. At least Singapore should. Although UAE is another matter entirely due to religious diet restrictions (not a descrimination comment), they do mention in their food safety guidelines that WHO and Codex general rules are applicable.

Just a suggestion. Would you consider in the future flavor enhancers derived from yeast extract which is free from 3-MCPD?

Maybe other people here can have further and more specific contributions on the matter.