Presently, Dong A chemical products have satisfied FCC criteria for use in food with a concentration of 32% to 50% NaOH and 32% to 35% HCl.
The FCC includes criteria for over 1,100 food constituents, including nutrients, food additives, flavorings, and colorings. These requirements also call for tests for composition, concentration, purity, and identification. The FCC also offers recommendations on how food ingredients should be utilized during production and in the finished product.
The Institute of Medicine first released the FCC in 1966 and continued to do so until 2006. USP, a science-based, non-governmental standard-setting organization, undertook the FCC publishing in August 2006. The goal of USP is to promote public standards and related initiatives that help guarantee the efficacy, safety, and benefits of medicines and food in order to advance global health. USP is the best option for managing an orderly, timely, and transparent scientific process to produce food ingredient standards because of its nearly 200-year history of producing public standards for pharmaceuticals, excipients, and dietary supplements. The USP's well-established revision structure encourages appropriate stakeholder involvement and input while guaranteeing the objectivity and integrity of the processes for defining standards. Current edition , 11th edition, published in 2022. The FCC is widely used by food manufacturers, regulators, and researchers around the world.
Why is the FCC important?
The FCC is important because it provides standards for the quality and purity of food ingredients. Food manufacturers use the FCC to ensure that the ingredients they use meet these standards. Regulatory agencies use the FCC to set and enforce standards for food ingredients. Researchers use the FCC to study the health effects of food ingredients and develop new food products.
The FCC is also important because it promotes transparency and consistency in the food industry. By providing a standard for the quality and purity of food ingredients, the FCC helps ensure that consumers have access to safe and high-quality food products.
The FCC covers a wide variety of food ingredients, including:
Food Additives: These are substances added to foods to improve the taste, texture, color or shelf life of the food. Examples include preservatives, emulsifiers, and stabilizers.
Flavorings: These are substances that are added to food to give the food a particular taste or aroma. Examples include natural and artificial flavors, spices, and extracts.
Colorants: These are substances that are added to foods to give them a special color. Examples include natural and synthetic dyes.
Nutrients: These are substances added to food to improve its nutritional value. Examples include vitamins, minerals, and amino acids.
Processing aids: These are substances that are used in the manufacturing process but are not intended to be present in the final product. Examples include filter aids and defoamers.
The FCC contains detailed specifications for each food ingredient, including:
Identification: This section describes the physical and chemical properties of the component and how it was obtained.
Purity: This describes the level of impurities allowed in the ingredient.
Concentration: This describes the concentration or activity of the ingredient.
Composition: This section describes the chemical structure of the ingredient, including any possible impurities or byproducts.
The FCC also provides guidance on the proper use of food ingredients in the manufacturing process and in the final product. This includes information on storage, handling and labeling requirements.
How was the FCC developed?
The FCC was developed by a committee of experts in food science, chemistry, and other related fields. The committee is appointed by the USP and includes representatives from academic, government, industry, and consumer groups. FCC development involves a rigorous process of research, testing, and review. The committee reviews the scientific literature and conducts experiments to determine appropriate specifications for each food ingredient. The specifications are then subject to public comment and review before they are included in the FCC.
Once the FCC is published, it will be updated regularly to reflect changes in scientific knowledge and regulatory requirements. The USP also provides a process for stakeholders to recommend changes or updates to the FCC.
The FCC is used by the food industry in a number of ways, including:
Ingredient Selection: Food manufacturers use the FCC to select high-quality ingredients that meet the purity and quality standards set by the FCC.
Manufacturing Process: The FCC provides guidance on the proper use of food ingredients in the manufacturing process, such as recommended concentrations, mixing procedures, and processing temperatures.
Quality control:
Food manufacturers use the FCC to check the purity and quality of their ingredients, both during production and in the final product.
Regulatory compliance: The FCC is recognized by regulatory agencies worldwide as the standard for the quality and purity of food ingredients. Food manufacturers use the FCC to ensure that their products meet regulatory requirements.
Product Development: The FCC provides information on the properties and characteristics of food ingredients that can be used by food science. engaged to develop new food products.
The FCC is an important reference for the food industry and is widely used by manufacturers, regulators, and researchers around the world. USP continues to review and update the FCC on a regular basis to ensure that the FCC reflects the latest scientific knowledge and regulatory requirements.