TIUCHUNNGNH

28 TCN 156 : 2000

Qui nh s dng ph gia thc phm trong ch bin thu sn

Regulations on using food additives in fish processing
1 i tng v phm vi p dng
Tiu chun ny qui nh v vic s dng ph gia thc phm trong bo qun, ch bin thu sn dng lm
thc phm.
2 Gii thch thut ng
Trong Tiu chun ny, cc thut ng di y c hiu nh sau:
2.1 Ph gia thc phm: Nhng cht khng c coi l thc phm hay mt thnh phn ch yu ca thc
phm, c hoc khng c gi tr dinh dng, m bo an ton cho sc kho; c ch ng cho vo thc
phm vi mt lng nh, nhm duy tr cht lng, hnh dng, mi v, kim hoc a xt ca thc phm;
p ng v yu cu cng ngh trong ch bin, ng gi, vn chuyn, bo qun thc phm.
2.2 Cc thut ng: Thu sn, Sn phm thu sn, Sn phm thu sn ch bin c hiu theo qui nh
ti iu 2 ca 28 TCN 30:1998.
2.3 INS (International Numbering System): H thng ch s quc t c u ban Tiu chun thc
phm th gii duyt nm 1989 v cho php s dng ch s ny thay cho tn ca ph gia tng ng khi
ghi thnh phn trn nhn ca sn phm thc phm.
2.4 ADI (Acceptable Daily Intake): Lng n vo hng ngy c th Chp nhn c tnh theo mg/kg
khi lng c th/ngy.
2.5 "ADI khng gii hn": Khng qui nh ADI c th cho ph gia v:
a. Cc kt qu nghin cu v sinh hc, ho hc, c hc cho thy ph gia c c tnh thp.
b. Tuy lng ph gia cho vo thc phm phi p ng yu cu ca cng ngh sn xut nhng cng
khng gy tc hi n sc kho ca ngi tiu th.
2.6 "ADI cha quy nh": Do cha c s liu nghin cu v nh hng ca ph gia trong thc phm ti
sc kho ca ngi tiu th nn cha quy nh ADI.
2.7 MTDI (Maximum Tolerable Daily Intake) : Lng ti a n hng ngy c th chp nhn c tnh
theo mg/ngi/ngy.
2.8 GMP (Good Manufacturing Practices): Lng ph gia c php cho vo thc phm va t
c yu cu v cng ngh. Do , khng qui nh gii hn ti a, lng ph gia cho vo thc phm
cng t cng tt.
3 Quy nh chung
3.1 Yu cu i vi ph gia

3.1.1 Ph gia s dng bo qun, ch bin thu sn phi nm trong danh mc cc cht ph gia c
php s dng cho thc phm theo Quyt nh s 867/Q-BYT ngy 04/4/1999 ca B Y t. Nhng ph
gia khng c trong danh mc ny phi c B Thu sn ngh v c B Y t b sung vo danh
mc cho php s dng.
3.1.2 Ph gia phi c nhn hng ho theo ng qui nh, c ngun gc r rng, cn thi hn s dng,
m bo tinh khit v cc yu cu k thut khc.
3.1.3 Cc nhm ph gia thc phm v gii hn ti a cho php s dng ca mi loi ph gia trong ch
bin thu sn c qui nh trong Ph lc A v Ph lc B.
3.2 Yu cu i vi c s s dng ph gia
Cc c s s dng ph gia trong ch bin thu sn phi thc hin ng cc qui nh sau y:
3.2.1 Tun th nghim ngt vic qun l, s dng ph gia trong bo qun, ch bin thu sn dng lm
thc phm.
3.2.2 Phi c phiu theo di ghi r tn ph gia, liu lng s dng cung cp cho c quan kim tra khi
c yu cu.
3.2.3 Khi ng k cht lng sn phm, phi nu r tn ph gia thc phm v liu lng c s dng.
3.2.4 Nhng ph gia thc phm khng thuc qui nh trong Ph lc B ca Tiu chun ny, nu s dng
c s phi ng k v c php ca B Y t bng vn bn.
3.2.5 Thng xuyn kim tra gim st kp thi pht hin, x l, ngn chn mi vi phm v s dng
ph gia.
Ph lc A
(qui nh)
Danh mc cc nhm ph gia thc phm s dng trong ch bin thu sn

TT

Nhm ph gia thc phm

K hiu vit tt

Cc cht bo qun (Preservatives)

Bq

Cc cht chng ng vn (Anticaking agents)

Cd

Cc cht chng xy ho (Antioxydants)

Co

Cc cht chng to bt (Antifoaming agents)

Ct

Cc cht iu chnh chua (Acidity regulators)

Dc

Cc cht iu v (Flavour enhancers)

Dv

Cc hng liu (Flavours)

Hl

Cc cht lm c v to gel (Thickeners, gelling agents)

Da

Cc cht lm rn chc (Firming agents)

Lc

10

Cc men (Enzymes)

Me

11

Cc phm mu (Colours)

Pm

12

Cc cht nh ho (Emulsifiers)

Nh

13

Cc cht n nh (Stabilizers)

Od

14

Cc ch phm tinh bt (Modified starches)

Tb

15

Cht ngt nhn to (Artificial Sweeteners)

Ng

16

Cc cht to phc kim loi ho tan (Sequestrants)

Ph

Ch thch:
1. Trong ct "Nhm ph gia thc phm", cc ph gia c xp trong cc nhm theo chc nng, cng
dng.
2. Trong ct "K hiu vit tt", cc nhm ph gia c vit tt bng ch ci ting Vit.

Ph lc B
(qui nh)
Danh mc cc ph gia v gii hn ti a cho php s dng trong cc nhm thc phm thu sn

Nhm thc phm Ph gia thc phm

Gii hn ti a
cho php

INS

ADI

Tn ting Vit

- H c trch v sn 260
phm tng t c
trch ng hp.
270

Kgh

Hng liu khi t Smoke flavours (Natural GMP

nhin hoc tinh ch solutions
and
their
(Hl)
extract)
GMP

(Canned

330

Kgh

sardines and

400

Kgh

402

Kgh

404

Kgh

- H c bc m, c 405
thu, c ng ng
hp
406

Kgh

(Canned

407

0-70

mackerel and

410

Kgh

jack mackerel)

412

Kgh

440

Kgh

466

Kgh

1400

Kgh

sardine-type
products)

Kgh

Kgh

Kgh
Kgh

Tn ting Anh

Du gia v v dch Spice oils

chit gia v . (Dv)
extracts

&

Axit axetic (Dc)

Acetic acid

Axit lactic (Dc)

Lactic acid

Axit chanh (Dc)

Citric acid

Axit alginic (Da)

Alginic acid

Alginat kali (Da)

Potassium alginate

Alginat canxi (Da)

Calcium alginate

spice GMP
GMP
01 g/kg
20 g/kg
20 g/kg
20 g/kg
20 g/kg

20 g/kg
Pro Propylen glycol Propylene glycol alginate
alginat (Da)
20 g/kg
Agar
Agar (Da)
20 g/kg
Carrageenan
including
Caragen gm c furcelleran
20g/kg
furcelleran (Da)
Locust bean gum
20 g/kg
Gm u locust (Da)
Guar gum
20g/kg
Gm gua (Da)
Pectin(amidated & non- 60g/kg trong hp c
Pectin c amin amidated)
bc m
ho hoc khng (Da)
Sodium carboxymethyl
Natri cacboxymetyl cellulose
xelulo (Da, Od)

Dextrin, tinh bt rang Dextrin, roasted starch,

trng hay vng (Tb) white & yellow

- H c trch v sn 1420
phm tng t c
trch
ng
hp 1401
(Canned

Kgh

Amidon acetat (Tb)

Kgh

1402

Kgh

1403

Kgh

Tinh bt x l axit Acid-treated starch

(Tb)
Alkali-treated starch
Tinh bt x l kim
(Tb)
Bleached starch

1404

Kgh

Tinh bt kh mu Oxidized starch

(Tb)

- 60 g/kg trong

1410

Kgh

1411
c thu, c ng ng
hp (Canned
1412

Cq

Mono starch phosphate

Tinh bt oxy ho
(Tb)
Distarch glycerol

hp c bc m, c
thu, c ng

mackerel and

1422

Kgh

1423

Cq

1442

Kgh

1443

Kgh

sardines and
sardine-type
products).
- H c bc m,

jack mackerel).

Kgh

Starch acetate

60g/kg trong hp c
bc m
T INS 1401 n
INS 1443:
- 20 g/kg trong hp
c trch v

Mono amidon pht Distarch phosphate

pht (Tb)
Acetylated
glycerol adipate

distarch

Acetylated
Diamidon pht pht glycerol
(Tb)

distarch

Hydroxypropyl
Acetyl
diamidon phosphate
adipat (Tb)

distarch

Hydroxypropyl
Acetyl
diamidon glycerol
glyceron (Tb)

distarch

Diamidon
(Tb)

Hydroxypropyl
diamidon pht pht
(Tb)
Hydroxypropyl
diamidon
glyceron
(Tb)

Tm
ng hp 102
(Canned shrimp )
110

0 - 30

Vng chanh (Pm)

Tartrazine

30 mg/kg

0 -2,5

Vng cam (Pm)

Sunset yellow FCF

30 mg/kg

123

0 -0,5

Amaran() (Pm)

Amaran

30 mg/kg

Tht cua ng hp

124

0-4

Ponceau 4R (Pm)

Ponceau 4R

30 mg/kg

127

0 -0,1

Erythrosin (Pm)

Erythrosine

30 mg/kg

161g

0-0,03

Canthaxanthin (Pm) Canthaxanthine

30 mg/kg

330

Kgh

Axit chanh (Dc)

GMP

338

(70)

Axit
(Dc,Co)

621

Kgh

Citric acid

photphoric Phosphoric acid

M chnh (Dv)

Mono-sodium
glutamate

Citric acid

850 mg/kg
L- 500 mg/kg

330

Kgh

Axit chanh (Dc)

(Canned crab meat) 338

(70)

Axit photphoric (Co, Phosphoric acid

5 g/kg
Dc)
Disodium pyrophosphate 5 g/kg
Dinatri pyrophotphat
(Ph)
Monosodium glutamate 5 g/kg

450a

(70)

621

Kgh

GMP

M chnh (Dv)

C, gip xc v 385
nhuyn th ng
hp

0 - 2,5

(Canned & bottled

fish,
crustacean
and molluscs)

Canxi dinatri etylen Calcium

disodium 75 mg/kg
diamin tetra
ethylene - diamine tetraacetate
axetat (canxi dinatri
EDTA)
(calcium disodium EDTA)
(Co, Bq, Ph)

Thu sn kh mn 200

0 - 25

Axit socbic (Bq)

Sorbic acid

200 mg/kg

(Dried salted fish)

210

0 - 05

Axit benzoic (Bq)

Benzoic acid

200 mg/kg

222

0 - 0,7

Natri hydro sunphit Sodium

(Bq)
sulphite

C xng khi

160b

0-0,065

(Smoked fish)

120

Kgh

Dch chit xut anato Annato extracts

10 mg/kg tnh theo
(Pm)
bixin
Smoked flavours
Hng liu khi (Hl)
GMP
Cochineal & carminic

0-5

hydrogen 200 mg/kg

Camin & cc axit acid

caminic (Pm)

100 mg/kg

GMP

Thu sn tm gia v 420

Kgh

Socbiton (Ng)

Sorbitol

(Seasoned fish)

0-5

Sacarin (Ng)

Saccharin (Na,K and Ca GMP

salt)

Gip xc, chn u 102

ti, ng lnh v
ng lnh su
124

0 - 30

Vng chanh (Pm)

Tartrazine

INS :102,124,127

0 - 4,0

Ponceau 4R (Pm)

Ponceau 4R

30 mg/kg trong sn

(Crustacean
and 127
cephalopods fresh,
frozen and deep 221
frozen)

0 - 0,1

Erytrosin (Pm)

Erythrosine

phm chn

0 - 0,7

Natri
Bq)

222

0 - 0,7

223

0 - 0,7

224

0 - 0,7

225

0 - 0,7

228

0 - 0,7

Sodium
hydrogen
Natri hydro sunphit sulphite
150 mg/kg tr gip
(Co, Bq)
xc
cc
h
Sodium metabisulphite penedae,
solenceridae,
Natri metabisunphit (
aristeidae c kch
Co, Bq)
Potassium
c:
metabisulphite
Kali
metabisunphit
*
Di
80
(Co, Bq)
Potassium sulphite
con/kg:150 mg/kg

420

Kgh

Kali sunphit (Co, Bq) Potassium bisulphite

421

0-50

Kali bisunphit ( Co, Sorbitol

Bq)

450c

(70)

450d

(70)

451a

(70)

451b

(70)

953

Cq

965

0-50

966

Kgh

967

Kgh

954

sunphit

(Co, Sodium sulphite

T INS 221 n
INS 228:

* 80-120
200 mg/kg

con/kg:

Mannitiol

*Trn120
300mg/kg

con/kg:

Manniton (Ng)

Tetra-sodium
pyrophosphate

* Sn phm chn:
50 mg/kg

Tetranatri
pyrophotphat
(Nh,Od)

TetraGMP
potassiumpyrophosphate

Socbiton (Ng)

Tetrakali
pyrophotphat
Od)

(Nh,

Penta-sodium
triphosphate
Penta-potassium
triphosphate

Penta
natri
triphotphat (Nh, Od) Isomalt
Penta kali triphotphat

GMP
5 g/kg
5 g/kg
5 g/kg

- C bao bt hoc 150a

bao vn bnh m
160a
ng lnh.
160b
(Frozen fish stick
(fish fingers) and 160c
fish
portions,
breaded
or
in 160e
batter)

(Nh, Od)

Manitol

5 g/kg

Isoman ( Ng)

Lactitol

GMP

Maniton (Ng)

Xylitol

GMP

Lactiton (Ng)

GMP

Xiliton (Ng)

GMP

Kgh

Nc hng (Pm)

Caramel colour

GMP

Cq

b -caroten (Pm)

b -carotene

100 mg/kg

0-0,065

Dch chit
(Pm)

annato Annato extracts

Cq
0-5

Paprika
(Hl)

Papprika oleoresins

GMP

b -apro-carotenal

100 mg/kg

Lactic acid

GMP

Ascorbic acid

1 g/kg

Sodium ascorbate

1 g/kg

Calcium ascorbate

1 g/kg

Potassium ascorbate

1 g/kg

Ascorbyl palmitate

1 g/kg

Ascorbyl stearate

1 g/kg

Lecithin

5 g/kg

oleoresin

b -apro-carotenal
(Pm)

270

Kgh

300

Kgh

(Frozen fish fillet,

minced fish flesh) 301

Kgh

302

Kgh

303

Kgh

304

0 -1,25

305

0 -1,25

322

Kgh

Ascorbyl
(Co)

330

Kgh

Ascorbyl stearat (Co) Citric acid

332

Kgh

Lecithin (Dc, Nh)

339

(70)

Axit chanh (Dc)

- C phi l, tht c
xay ng lnh.

20 mg/kg

Axit lactic (Dc)

Axit ascorbic (Co)
Natri ascorbat (Co)
Canxi ascorbat (Co)
Kali ascorbat (Co)
panmitat

Potassium
citrate

1 g/kg
dihydrogen 1 g/kg
INS: 339, 340, 341

Mono,di,trisodium
citrat phosphate

340

(70)

Kali dihydro
(Od)

341

(70)

Mono,di,tripotasium
Mono,di,tri
natri phosphate
photphat (Nh,Dc)
Mono,di,tricalcium

5 g/kg i vi
c phi l v 1 g/kg
i

vi

cc

sn

407

Kgh

Mono,di,tri
kali phosphate
photphat (Ph, Dc)
Carrageenan
Mono,di,tri
canxi
photphat (Lc,Dc)

phm
khc trong nhm
5 g/kg

Caragen (Da)

- C bao bt hoc 410

bao vn bnh m
412
ng lnh.
415
(Frozen fish stick
(fish fingers) and 420
fish
portions,
breaded
or
in 421
batter)

Kgh

Gm locust (Da)

Locust bean gum

5 g/kg

Kgh

Gm guar (Da)

Guar gum

5 g/kg

Kgh

Gm xanthan (Da)

Xanthan gum

5 g/kg

Kgh

Socbiton (Ng)

Sorbitol

GMP

0-50

Manniton (Ng)

Mannitiol

GMP

440

Kgh

Pectin (Da)

Pectins

5 g/kg

450

(70)

(Frozen fish fillet,

minced fish flesh) 451

Diphotphat (di,
tetra-natri v

(70)

452

(70)

461

Kgh

463

Kgh

465

Kgh

466

Kgh

471

Kgh

500a

Kgh

5 g/kg i vi c
di, tetra-kali) (Dc, Nh, & di, tetra-potasium)
phi l v 1 g/kg i
Od)
vi cc sn phm
khc trong nhm
Triphosphates
Triphotphat
(pentanatri,pentakali) (pentasodium,
5 g/kg
pentapotassium )
(Dc)
5 g/kg
Polyphosphates (sodium,
Polyphotphat
potassium)
5 g/kg
-natri,kali (Nh)
Methyl cellulose
5 g/kg
Metyl xenlulo (Da)
Hydroxypropyl cellulose 5 g/kg
Hdroxypropyl xenlulo
(Da)
Methyl ethyl cellulose
GMP

500b

Kgh

501

Kgh

- C phi l, tht c
xay ng lnh.

503a

Kgh

Metyl
(Da)

etyl

Cacboxy
xenlulo (Da)
Mono &
(Nh, Od)

tri, Diphosphates
tetra-sodium

(di,

tri, INS: 450,451,452

xenlulo Carboxyl-methyl
cellulose
metyl Mono & diglycerides

GMP
GMP
GMP

diglycerit

Natri cacbonat (Dc)

Sodium carbonate
Sodium
carbonate

hydrogen

Natri hyro cacbonat Potassium carbonate

(Dc)
Ammonium carbonate
Kali cacbonat (Od)
Amon cacbonat (Od)

- C bao bt hoc 503b

bao vn bnh m
541
ng lnh.
621
(Frozen fish stick
(fish fingers) and 622
fish
portions,
breaded
or
in 953
batter)

Kgh

hydrogen GMP

0-0,6

5 g/kg

Kgh

Natri nhm photphat Sodium

(Nh)
phosphate

Kgh

M chnh (Dv)

Kgh

Mono kali L glutamat

(Dv)
Monopotassium
glutamate
Isoman (Ng)
Isomalt
Maniton (Ng)
Manitol
Lactiton (Ng)
Lactitol
Xyliton (Ng)
Xylitol
Tinh bt x l axit
(Tb)
Acid-treated starch

965

Kgh

966

Kgh

(Frozen fish fillet,

minced fish flesh) 967

Kgh

- C phi l, tht c
xay ng lnh.

Amon
hydro Ammonium
cacbonat (Dc)
carbonate

aluminium
500 mg/kg

Monosodium
glutamate

L- 500 mg/kg
L-

1401

Kgh

1402

Kgh

1403

Kgh

1410

Kgh

1412

Kgh

1414

Kgh

Tinh bt x l kim Alkali-treated starch

(Tb)
Bleached starch
Tinh bt kh mu
(Tb)
Mono starch phosphate

1420

Kgh

Monoamidon
photphat (Tb)

1422

Kgh

1423

Cq

Diamidon
(Tb)

Distarch phosphate

Acetylated
photphat phosphate

Diamidon
axetyl
photphat (Tb)

Starch acetate

GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP
GMP

distarch GMP
GMP

1440

Kgh

Amidon aetat (Tb)

1442

Kgh

Diamidon
adipat (Tb)

Acetylated
adipate

diatarch GMP

Acetylated
glycerol

distarch

axetyl

GMP

Diamidon
axetyl
glyceron (Tb)
Hydroxypropyl starch
Hydroxy
amidon (Tb)
Hydroxy
diamidon
(Tb)

propyl Hydroxypropyl
phosphate
propyl
photphat

Kgh

Tinh du gia v v Spice oils

dch chit gia v (Dv) extracts

Axit ascorbic v mui Ascorbic

Na, Ca, K ca n potassium,
(Co)
sodium salt

Ch c, ch mc

distarch

&

spice GMP

(Fish
cakes,
cuttlefish cakes)

Du c

300

Kgh

(Fish oil )

320

0 - 0,5

321

0 - 0,125 Butylat
hydroxyanison (Bq)

acid
& 200 mg/kg
calcium,
200 mg/kg

Butylated hydroxyanisole 75 mg/kg

Butylated hydroxytoluene

Butylat
hydroxytoluen (Bq)

Mm c, mm tm 100
(Fish paste and
crustacean paste)

0 - 0,1

Cucumin (Pm)

Curcumin

Bt c, bt canh

341

(70)

Mono,di,tricanxi
photphat (Cd, Dc)

Calcium
tribasic

food 504

Kgh

552

Kgh

556

Kgh

559

Kgh

20g/kg
Magie cacbonat (Cd, Magnesium carbonate
Dc)
20g/kg
Calcium silicate
Canxi silicat (Cd)
20g/kg
Calcium
aluminium
Canxi nhm silicat silicate
20g/kg

(Fish meal,
grade salt)

100 mg/kg

phosphate 20g/kg

(Cd)

Aluminium silicate

Nhm silicat (Cd)

Thu sn bo qun 315

0-5

Axit erythorbic (Bq)

(Preserved
and 316
semipreserved fish
product)

0-5

Natri erythorbat (Bq) Sodium erythorbate

Nc mm

Kgh

Nc hng ( Pm)

150a

Erythorbic acid

Caramel colour

1,5 g/kg tnh theo

axit erythorbic

GMP

(Fish sauce)

Ch thch:
1. Cc ph gia trong tng nhm thc phm c sp xp theo th t ch s quc t (INS) t thp n
cao.
2. Trong ct ADI, con s vit trong ngoc n l MTDI ; " ADI khng gii hn " vit tt l Kgh ; " ADI cha
qui nh " vit tt l Cq.
3. Khi s dng phi hp hai hoc nhiu cht bo qun, hai hoc nhiu cht chng xy ho, th tng
lng s dng phi tng ng vi lng ti a cho php ca ring mt cht nu dng mt mnh.
4. i vi cht bo qun, gii hn dng ti a ca benzoat c tnh theo axt benzoic, cc sorbat tnh
theo axt sorbic v cc mui sunfit tnh theo SO2.