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Indonesian flavor and fragrance use requirements and example analysis

 Last Update: 2022-09-30
 Source: Internet
 Author: User

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Food Partner Network NewsFood Partner Network Spices Flavors and Fragrances Supervision

1.
Relevant definitions

In Indonesia, flavors are composed of fragrance raw materials and fragrance auxiliaries, or formulated from fragrance raw materials without the addition of auxiliary agents
.
Spice raw materials can be derived from natural aromatic raw materials or natural composite fragrance raw materials, spice compounds, fragrance preparations, smoke perfumes and hot processed spices composition
.
Flavoring aids, on the other hand, are composed of food raw materials, food additives and/or solvents
.

Among them, natural aromatic raw materials refer to raw materials suitable for the preparation or processing of natural flavors from plants or animals, such as basil, osmanthus flowers, cloves, etc
.
Spice compounds refer to fragrance compounds obtained directly from plant or animal raw materials or through processing processes through physical, microbial or enzymatic processes, such as L-ramiene, rose alcohol, nerolidol, etc
.

Here to add a point, spices and spices are different, spices belong to food or food raw materials, according to Indonesia's "Food Category Regulations" spices are derived from a part of the plant, can be seeds, fruits, flowers, bark and rhizomes, giving food aroma and taste, or can be colored and used to increase appetite, spices can be whole plants, can be sliced, powdered, paste, fresh or dried, can be used alone or mixed, added or without other food ingredients
.
Common spices in Indonesia include fennel, lime leaf, allspice, laurel, banlan leaf and so on
.

2.
Usage requirements

The use of flavors and fragrances in Indonesia must comply with the provisions of the Indonesian Food and Drug Administration Regulations "Spice Additives Regulations" and its amendments, including the prohibition of adding flavors to cover up the use of non-compliant ingredients, covering up processes contrary to good food production methods, and covering up the use of
rotten foods.
The addition of flavors is prohibited in infant formula
.
Natural aromatic ingredients, flavoring compounds and other flavors not specified by the regulations can only be used
after approval by the Food and Drug Administration.

At present, Indonesia has approved a total of 2032 fragrance compounds allowed to be added to flavors, and a total of 453 natural aromatic raw materials and/or fragrance preparation source substances are allowed to be used, except for special provisions, natural aromatic raw materials and/or natural composite fragrance raw materials and fragrance compounds The use limit is GMP
.

In addition, it also stipulates the use requirements of 16 bioactive compounds, which stipulate that bioactive compounds refer to compounds carried from plants, used as spices, and can trigger biological activities, such as aloe verasides, bitter wood, caffeine, etc
.

3.
Regulatory authorities

The safety regulator of flavors and fragrances in Indonesia is the Indonesian Food and Drug Administration (BPOM
).
BPOM is the competent authority for processed foods and medicines in Indonesia, mainly responsible for the pre-marketing risk assessment and post-marketing supervision of processed foods, food additives (including spices), traditional medicines and health supplements (similar to China's health products), and organizing the formulation of pre-circulation and circulation norms, policies and regulations
for food.

4.
Instance analysis

Here are a few Q&A questions to learn more about Indonesian flavors and fragrances:

(1) Can the fusel oil complex obtained by fermentation and pressing of corn be used as a flavor?

A: Corn fusel oil obtained by fermentation and pressing process can be used as a flavor / fragrance, according to the "Spice Additives Regulations" and its amendments, natural aromatic raw materials or fragrance preparation raw materials may be extracts, essential oils, oleoresins, distillates or other suitable forms
.

(2) Can monk fruit extract be used in beverages?

A: According to the "Spice Additives Regulations", monk fruit extract can be added to beverages as a raw material for spice preparations, and the use limit in the final product is 40mg/kg
.
If added to a type not specified by the regulations, an evaluation request
needs to be made to the BPOM.

(3) Can amorphous silica (INS 551) be added to the fragrance?

A: According to the "Provisions on Spice Additives" and its amendments, amorphous silica is a food additive that is allowed as a spice auxiliary and can be added to spice powders, but it must meet the maximum limit requirement, that is, 35000mg/kg
.

5.
Spice identification requirements in the food ingredient list

According to Indonesia's Processed Food Labelling Regulations, spices in the food ingredient list need to identify the category name of the spice, that is, clearly identify the natural flavor used and/or synthetic flavor
.

6.
Practical database

Indonesia has a wide variety of flavors and fragrances, at present, the food partner network has dismantled Indonesia's food spices, banned compounds, food processing aids, food additives, contaminant limits of multiple regulations, and with China, the European Union, CAC, Southeast Asian small language countries related data to form a limited database, with regulations and technology for the food industry services
.

brief summary

Indonesia has independent flavor and fragrance regulations, has approved a total of 2032 fragrance compounds allowed to be added to the flavor, and a total of 453 natural aromatic raw materials and/or fragrance preparation source substances are allowed to be used, and the flavors and fragrances not specified in the regulations must be approved by BPOM before they can be used
.

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