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- Latest available (Revised) - Welsh
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- Original (As made) - Welsh
This is the original version (as it was originally made). Dim ond ar ei ffurf wreiddiol y mae’r eitem hon o ddeddfwriaeth ar gael ar hyn o bryd.
Rheoliad 3(4)
1. Yn Rheoliad y Comisiwn (EU) Rhif 231/2012, mae’r Atodiad (manylebau ar gyfer ychwanegion bwyd) wedi ei ddiwygio fel a ganlyn.
2. Ar ôl y cofnod ar gyfer “E 960a” (glycosidau stefiol o Stevia), mewnosoder y cofnod a ganlyn—
Synonyms | |||
Definition | Steviol glycosides from Yarrowia lipolytica consist of a mixture predominantly composed of rebaudioside M, with some rebaudioside D, and smaller amounts of rebaudioside A and rebaudioside B. The manufacturing process comprises two main phases. The first phase involves fermentation of a non-toxigenic non-pathogenic strain of Yarrowia lipolytica VRM that has been genetically modified with heterologous genes to overexpress steviol glycosides. Removal of biomass by solid-liquid separation and heat treatment is followed by concentration of the steviol glycosides. The second phase involves purification by employing ion-exchange chromatography, followed by recrystallisation of the steviol glycosides resulting in a final product containing not less than 95% of rebaudiosides M, D, A, and B. Viable cells or the DNA of Yarrowia lipolytica VRM must not be detected in the food additive. | ||
Chemical name | Rebaudioside A: 13-[(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid, β-D-glucopyranosyl ester Rebaudioside B: 13-[(2-O-β–D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid Rebaudioside D: 13-[(2- O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid, 2-O-β-D-glucopyranosyl-β-D-glucopyranosyl ester Rebaudioside M: 13-[(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid, 2-O-β-D-glucopyranosyl-3- O-β-D-glucopyranosyl-β-D-glucopyranosyl ester | ||
Molecular formula | Trivial name | Formula | Conversion factor |
Rebaudioside A | C 44H 70O 23 | 0.33 | |
Rebaudioside B | C 38H 60O 18 | 0.40 | |
Rebaudioside D | C 50H 80O 28 | 0.29 | |
Rebaudioside M | C 56H 90O 33 | 0.25 | |
Molecular weight and CAS number | Trivial name | CAS Number | Molecular weight (g/mol) |
Rebaudioside A | 58543-16-1 | 967.01 | |
Rebaudioside B | 58543-17-2 | 804.88 | |
Rebaudioside D | 63279-13-0 | 1129.15 | |
Rebaudioside M | 1220616-44-3 | 1291.29 | |
Assay | Not less than 95% of rebaudioside M, rebaudioside D, rebaudioside A, and rebaudioside B on the dried basis. | ||
Description | White to light yellow powder, approximately between 200 and 350 times sweeter than sucrose (at 5% sucrose equivalency) | ||
Identification | |||
---|---|---|---|
Solubility | Freely soluble to slightly soluble in water | ||
pH | Between 4.5 and 7.0 (1 in 100 solution) | ||
Purity | |||
Total ash | Not more than 1% | ||
Loss on drying | Not more than 6% (105 °C, 2h) | ||
Residual solvent | Not more than 5000 mg/kg ethanol | ||
Arsenic | Not more than 0.1 mg/kg | ||
Lead | Not more than 0.1 mg/kg | ||
Cadmium | Not more than 0.01 mg/kg | ||
Mercury | Not more than 0.05 mg/kg | ||
Residual protein | Not more than 20 mg/kg | ||
Microbiological criteria | |||
Total (aerobic) plate count | Not more than 1000 CFU/g | ||
Yeast | Not more than 100 CFU/g | ||
Moulds | Not more than 100 CFU/g | ||
Escherichia coli | Negative in 1g | ||
Salmonella spp. | Negative in 25g”. |
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