ANNEX V
Conditions for the production of thermal process flavourings and maximum levels for certain substances in thermal process flavourings
Part A: Conditions for the production
(a) | The temperature of the products during processing shall not exceed 180 °C. |
(b) | The duration of the thermal processing shall not exceed 15 minutes at 180 °C with correspondingly longer times at lower temperatures, i.e. a doubling of the heating time for each decrease of temperature by 10 °C, up to a maximum of 12 hours. |
(c) | The pH during processing should not exceed the value of 8,0. |
Part B: Maximum levels for certain substances
Substance | Maximum levels μg/kg |
2-amino-3.4,8-trimethylimidazo [4,5-f] quinoxaline (4,8-DiMeIQx) | 50 |
2-amino-1-methyl-6-phenylimidazol [4,5-b]pyridine (PhIP) | 50 |