CIRCULAR

ON INTRODUCTION OF NATIONAL TECHNICAL REGULATION ON FOOD FLAVORING - VANILLA FLAVOURING SUBSTANCES

Pursuant to the Law of Food safety dated June 17, 2010 and the Government's Decree No. 38/2012/ND-CP dated April 25, 2012 on elaboration of a number of articles of the Law of Food safety;

Pursuant to the Law on Technical regulations and standards dated June 29, 2006 and the Government's Decree No. 127/2007/ND-CP dated August 01, 2007 on elaboration of a number of articles of the Law on Technical regulations and standards;

Pursuant to the Government's Decree No.63/2012/ND-CP dated August 31, 2012 defining functions, rights, responsibilities and organizational structure of the Ministry of Health;

Upon request of the Director of the Vietnam Food Administration;

The Minister of Health hereby issues this national technical regulation on food flavoring - vanilla flavouring substaces.

Article 1.This Circular is issued together with QCVN 19-1:2015/BYT – National Technical Regulation on Food Flavoring – Vanilla Flavoring Substances.

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Article 3. The Director of Vietnam Food Administration, Heads of affiliates of the Ministry of Health,  agencies of Ministry of Health; Directors of Departments of Health of provinces and relevant entities shall be responsible for implementation of this Circular ./.

PP. MINISTER
DEPUTY MINISTER




Nguyen Thanh Long

QCVN 19-1:2015/BYT

ON INTRODUCTION OF NATIONAL TECHNIICAL REGULATION ON FOOD FLAVORING - VANILLA FLAVOURING SUBSTACES

Preface

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National technical regulation on food flavoring - Vanilla flavouring substaces

I. GENERAL PROVISIONS

1. Scope

This Regulation stipulates the specifications and   requirements of management of vanilla flavouring substances for food flavoring ( hereinafter referred to as “vanilla flavoring”).

2. Subjects of application

This Regulation applies to:

2.1. Vanilla flavouring importers, importers and traders in Vietnam.

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3. Abbreviation

For the purpose of this Regulation, abbreviations herein stand for:

3.1. JECFA : Joint FAO/WHO Expert Committee on Food Additives

3.2.CAS Number: a chemical substance numerical identifier assigned by Chemical Abstracts Service - a division of America Chemical Society.

3.3. FEMA number: Flavor and Extracts Manufacturers Association identification number

3.4. COE number: Council of Europe number

3.5.FLAVIS number :EU Flavour Information System number

4. References

4.1. JECFA monograph 1 - Vol 4: specifications for food addictives - Volume 4- Analytical methods, test procedures and laboratory solutions used by and referenced in the food additive specifications  compiled by JECFA and issued by FAO in 2006.

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4.3.TCVN 6471:2010  Food additives - Test methods for flavouring agent

II. SPECIFICATIONS, METHODS OF TESTING, SAMPLING AND LABELING  

1. Specification and test methods

Specifications of vanilla flavoring substances are specified in the Annex attached hereto:

1.1. Annex 1:Vanillin assay

1.2. Annex 2:Ethylvanillin specifications

Test methods stipulated herein are not mandatory, other test methods producing results with equivalent accuracy are allowed.

2. Sampling

Sampling shall be carried out in accordance with the Circular No.26/2012/TT-BKHCN dated December 12, 2012 by the Minister of Science and Technology on “ regulations on State inspection of quality of goods on the market” and other relevant regulations of laws.

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Every solvent shall be labeled in conformity with the Government’s Decree No.89/2006/ND-CP on goods labeling dated August 30, 2006, Joint-Circular No.34/2014/TTLT-BYT-BNNPTNT-BCT on guideline for labeling for packaged foods, food addictives and food processing aids dated October 27, 2014 and other relevant regulations.

III.  REQUIREMENTS FOR MANAGEMENT

1. Declaration of conformity

Vanilla flavoring substances shall be declared conformable as stipulated herein.

1.2. The process and procedure for conformity declaration shall be conformable to Article 6 and Article 7 of the Government’s Decree No.38/2012/ND-CP dated April 25, 2012 on elaboration of a number of Articles of the Law on Food Safety and Article 4, Article 5, Article 7 and Article 9 of the Circular No.19/2012/TT-BYT dated November 09, 2012 by the Minister of Health guiding declaration of conformity with regulations on food safety and other relevant regulations of laws.

2. Examination, Inspection and actions against violations

The State competent authority shall examine, inspect and deal with  violations against  requirements for management and specifications stipulates in this Regulations and other  relevant regulations of laws committed by vanilla flavoring  importers, producers and traders.

IV.RESPONSIBILITIES

1. Entities importing, producing and trading vanilla flavoring substances shall  go through the procedure for declaration of conformity as stipulated herein.

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V. IMPLEMENTATION ORGANIZATIONS

1. The Food Safety Administration shall take charge of and cooperate with relevant functional authorities to  give instructions and implement this Regulation.

2. The Food Safety Administration shall request the  Minister of Health  to amend and supplement this Regulation according to management requirements.

3. In case any international guidance on test methods and provision  referred to this Regulation is amended ,  supplemented  or replaced, the new one shall prevail.

ANNEX 1

VANILLIN SPECIFICATIONS

1. Synonyms

Methylprotocatechuic aldehyde, Vanillaldehyde, Vanillic aldehyde

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4-Hydroxy-3-methoxybenzaldehyde

3. Number

JECFA

889

CAS

121-33-5

FEMA

3107

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107

FLAVIS

-

4. Molecular weight

152.15

5. Chemical formula

C₈H₈O₃

6. Structure

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Crystalline powder or needle-like form, white or slightly yellow, vanilla-like odor

8. Specifications

Solubility

Slightly soluble in water. Soluble in oil and organic vanilla flavoring substances.

Easily soluble in ethanol

Boiling point

285 °C

Melting point

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Content of C₈H₈O₃

Not less than 97.0% by weight

Infrared spectroscopy

Record  Infrared spectrum of vanillin and compared it to the standard spectrum

9. Method of assay

Solubility

As per TCVN 6469:2010

As per TCVN 6471:2010

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As per TCVN 6469:2010

Melting point

As per TCVN 6469:2010

Infrared spectroscopy

Standard IR spectrum of Vanillin

ANNEX 2

ETHYL VANILLIN SPECIFICATIONS

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Bourbonal ethyl protal; 3-Ethoxy protocatechualdehyde

2. IUPAC name

3-Ethoxy-4-hydroxybenzaldehyde

3. Number

JECFA

893

CAS

121-32-4

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2464

COE

108

FLAVIS

-

4. Molecular weight

166.18

5. Chemical formula

C₉H₁₀O₃

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7. Appearance

White or off-white crystal; vanilla-like odor

8. Specifications

Solubility

Hardly soluble in water. Soluble in oil and organic vanilla flavoring substances.

Easily soluble in ethanol ( 1g/2ml)

Boiling point

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Melting point

78 °C

Content of C9H10O3

Not less than 98.0% by weight

Infrared spectroscopy

Record  Infrared spectrum and compared it to the standard spectrum

9. Method of assay

Solubility

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As per TCVN 6471:2010

Boiling point

As per TCVN 6469:2010

Melting point

As per TCVN 6469:2010

Infrared spectroscopy

Standard IR spectrum of Ethyl vanillin

Thông tư 46/2015/TT-BYT Quy chuẩn kỹ thuật quốc gia về hương liệu thực phẩm - các chất tạo hương Vani do Bộ trưởng Bộ Y tế ban hành