Agriculture Reference
In-Depth Information
Smoke fl avouring in Australasia is considered to be a natural fl avouring concentrate
obtained by subjecting untreated and uncontaminated hardwood (including
sawdust and woody plants) to one or more of the following processes (controlled
burning, dry distillation at appropriate temperatures and/or treatment with
superheated steam) and obtaining fractions that have the desired fl avour potential.
1.5.3 MERCOSUR countries
The technical regulation (MERCOSUR 2006) on fl avouring additives was
incorporated into the National legislation of Argentina, Brazil, Paraguay
and Uruguay by 22 December 2006. Under these regulations, fl avourings are
defi ned as natural and synthetic. Natural fl avourings are obtained exclusively
by physical, microbiological or enzymatic processes from natural materials
with fl avouring properties. Natural raw materials with fl avouring properties are
defi ned as products of animal or vegetable origin that are acceptable for human
consumption and which contain odiferous or taste-conferring substances, either in
their raw state or after suitable processing such as roasting, cooking, fermentation,
enrichment, enzyme and other treatments. Natural fl avourings include essential
oils, extracts, balsams, oleoresins or oleogum resins.
Natural fl avouring substances fall into the following categories with synthetic
fl avouring substances being further sub-divided into nature identical and artifi cial:
•
Natural fl avouring substances are chemically defi ned substances obtained by
physical, microbiological or enzymatic processes from natural aromatic raw
materials or from natural fl avourings. These include the salts of natural substances.
•
Synthetic fl avouring substances are chemically defi ned compounds obtained
by chemical processes and include:
-
Nature identical fl avouring substances - chemically defi ned substances
obtained by synthesis and/or isolated by chemical processes from raw
materials of animal, vegetable or microbial origin, which present a chemical
structure identical to the substances present in the reference natural materials
(either processed or not).
-
Artifi cial fl avouring substances - chemical substances obtained by synthesis,
as yet not identifi ed in products of animal, vegetable or microbial origin,
when used in their primary state or after preparation for human consumption.
In the MERCOSUR countries, reaction/process fl avourings are (a) natural when
obtained exclusively from natural raw materials and/or ingredients or (b) synthetic
when at least one synthetic raw material and/or ingredient is used in preparing
them. Smoke fl avourings derived by subjecting woods, barks and/or twigs to
controlled burning and subsequent distillation or superheated steam treatment are
also designated as natural.
In both Australasia and South America more encompassing regulations have
been produced permitting all fl avour categories to be natural in contrast to the less
inclusive approach adopted in the EU. The MERCOSUR regulations appear to be
an amalgam of EU and US regulations infl uenced by the IOFI Code of Practice.
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