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Peru
PERUVIAN LEGISLATION
583
and disaccharides; sodium hexametaphosphate for canned jam, marmalade and fruit compote; anti-foaming agents*. (b) Other vegetable preserves and substitutes for these. Add ascorbic acid; quinine and its salts up to 0.01 ~o for lemon squash concentrates. Delete reference to permitted colourings. Add permitted artificial colourings to the extent such addition is permitted in the special regulations for vegetable preserves; fumaric acid as antioxidant in soft drinks; mono- and disaccharides; sodium hexametaphosphate for jams, marmalade and fruit compote; p-hydroxybenzoic acid etc. up to 0-09 Yo (not 0.1 ~o); anti-foaming agents*.
Group VIII. Fats and oils Add glyceryl lactopalmitate (-stearate) up to 7 ~o in bakery fat; mono- and diglyceride fruit acid esters up to 3 ~o; polyglycerol esters of dimerized vegetable fatty acids (soya oil) up to 3 ~o; tocopherols. Group IX. Confectionery Cocoa, chocolate, confectionery, marzipan, fondants, drops, licorice goods, pastilles and chewing gum. Add carob bean flour; guar gum; gold, silver, aluminium, tin, copper only for decoration of chocolate, cakes, confectionery and marzipan; maltol up to 0"025~0; mono- and diglycerides of fatty acids; anti-foaming agents*; sorbitan fatty acid esters. Group X. Foodstuffs not named in Groups I-1X Add isoascorbic acid and its sodium salt; carboxymethyl-galactomannan and its sodium salt; diphenyl only for the surface treatment of unpeeled citrus fruits up to 0.01 ~o; guar gum; carob bean flour; casein ; maltol up to 0.25 Yo; mono- and diglyceride fruit acid esters o-phenylphenol and its sodium salt for surface treatment of unpeeled citrus fruits up to 0.001 ~o; polyglycerol fatty acid esters to fatty products up to 3 Yo of the fat content, for margarine up to 0"5~o; polyglycerol esters of dimerized vegetable fatty acids for fatty products up to 3 ~ of the fat content, for margarine up to 0.5 ~o; anti-foaming agents*; tocopherols.
Peru FOOD CODE 1963 The Peruvian Food Code 1963 lays down the requirements for the "sanitary control of foodstuffs" in the Republic.
Food Packaging materials Chapter I Section 6 authorizes the use of the following packaging materials for food: (a) First hand paper cardboard pasteboard, etc. plain or rendered impermeable with plastic or metallic coating, free from toxic substances and prohibited colouring materials. (b) Cellophane in its different varieties. (c) Plastic compounds of polyethylene, pliofilm, vinylidene, cryovac or other substances expressly permitted by the Health Authority. (d) Vegetable or animal tissues, plain, or treated with proofing substances, impregnators and/or plastics free from toxic compounds and prohibited colouring materials. *Anti-foaming agents: Fatty acid esters possibly in combination with glycerol and paraffin oil; silicones (phenyl and methyl).
584
PERUVIAN LEGISLATION
(e) Leaves or sheets of alumlnium, tin or other permitted metals or alloys, approved by the Health. Authority. (f) Wood, natural and pressed, odourless, polished and properly dry. (g) Glass and crystal, with or without colours. (h) Chinaware, porcelain and baked clays. (i) Tinplate, uniformly tinned, with a tin content of not less than 99-8 ~o. (j) Tinplate or alumlnium coated with sanitary varnish free from toxic substances. (k) Rustless steel. Food additives Chapter VII deals with food additives. It provides generally that food additives must be "completely harmless to human health", must not have any unfavourable effect on the nutritive value of the foodstuff and must be "genuinely indispensable from the technological point of view, and incapable of being substituted by natural products of recognized harmlessness". Foodstuffs containing additives must be labelled accordingly.
Specific articles relating to food additives are as follows: Preservatives: Articles 938-941 Permitted. Lactic acid; sulphurous acid; sorbic acid; tartaric acid, ethyl alcohol; sodium benzoate; stdphites and nitrates of sodium and potassium; sodium nitrite; sodium chloride; potassium sorbate; and others which are protective substances expressly permitred by the Health Authority. Prohibited. p-Hydroxybenzoates, their esters, salts and derivatives ("Nipasols", "Nipagins" and methyl p-hydroxybenzoate); boric acid and its salts and derivatives; bromoacetic acid and its derivatives; hydrofluoric acid and its salts and derivatives; iodoacetic acid and its derivatives; oxygenated water and peroxides; abrastol and naphtholized derivatives; "alilsenevol" (not known); and derivatives of mustard, hexamine, mercury salts and thymol. Antioxidants, maximum level 200 ppm: Articles 942-947 Permitted. Lecithin; aphaeline; tocopherols; guayacum resin; 2,3-di-(3,4-dihydroxybenzyl)butane; vitamin C; esters of benzoic acid; vanillic acid and its esters; thiourea; butylated hydroxyanisole; butylated hydroxytoluene. Sweeteners: Articles 948-950 These may be used only in dietetic food labelled "containing artificial sweeteners". Gelatinizers, emulsifiers, correctives and auxiliaries: Articles 951-961 Pure, odourless and tasteless gelatine obtained from healthy anlmals containing not more than 3.26 ~o of total ash, nor less than 1 Yonitrogen, may be used, as may natural products extracted from certain vegetables and those obtained by synthesis, such as: agar-agar (from seaweeds); pectins (from various fruits); gum tragacanth; karaya gum (of the milk vetch species); derivatives of cellulose, carboxymethylcellulose, copagel, tylosin. Colouring matters: Articles 962-975 Manufacturers of food products, whether Peruvian or foreign, who add colouring matters to their foodstuffs or beverages must register in the National Institute of Nutrition, where they must declare the kind of colouring employed. The National Institute of Nutrition shall adjudicate on the propriety of adding colouring of any kind to a specific foodstuff or beverage.
PERUVIAN LEGISLATION
585
Permitted synthetic colourings. Are exclusively those approved for use by the US Food and Drug Administration and approved by the Pan-American Congress of Pharmacy and Biochemistry of Santiago, the list being as follows: Ponceau 3R*; Amaranth; Erythrosirte; Ponceau SX; Oil Red XO*; Naphthol Yellow S* (sodium salt); Naphthol Yellow S* (potassium salt); Oil Yellow AB*; Oil Yellow OB*; Tartrazine; Sunset Yellow FCF; Guinea Green B; Light Green SF Yellowish; Deep Green FCF (? Fast Green FCF); Orange 1"; Orange Tracing SS*; Brilliant Blue FCF; Indigotin; Acid Violet 6B*. Permitted natural colourings. Tile following natural colouring matters are permitted (C.I. (1924) Nos. in brackets): Alizarin and Purpurin (1027); Alkanet and Bugle ss (1240); Cateehu (1249); Logwood [campeche] (1046); Cochineal (1239); Archil (1242); Brazil wood (1243); Sunflower mallow; Rosemyrtle, Myrtiline; Sandalwood; Cayenne pepper; Oenocyanine; Annatto (1241 ); Saffron; Betacarotene (1249-A); Turmeric ( 1233); Yellow grains of Avignon or of Persia (1234); Privet; Marigold; Quercitron; Chinese Yellow; Escobedia scabrifolia; lndigotin; Beet; Sunflower; Violet; Purple maize; Chlorophyll (1249-B); Caramel obtained by heating vegetable sugar without charring; Lampblack obtained from coal by the "channel" or "impingement" method. Antibiotics: Articles 976-981 The use of wide spectrum antibiotics such as chlortetracycline and oxytetracycline at a maximum concentration of 7 ppm is permitted in raw foodstuffs which are subject to decomposition and are eaten cooked, and in ice for preserving fish. t
Moisteners and moisture removers: Articles 982-985 The use of the following moisteners and moisture removers is permitted; glycerine, propylene glycol, sorbitol, calcined magnesia, tricalcium phosphate. Stabilizers: Article 986 "Non-poisonous substances". Spumescents and antispumescents : Articles 987-991 Permitted. Those of vegetable origin based Oil: liquorice root, alfalfa, sarsaparilla, albt, mens, carboxymethylcellulose, gums, gelatins and vegetable mucilages which do rtot contain substances dangerous to health, "metilpoliloxane". Prohibited. Saponins and substances containing therapeutic principles are regarded as noxious and therefore prohibited in foodstuffs. Flavourings: Article 992 Article 992 is quoted in full: "Flavouring or perfuming substances are those which, when added to foodstuffs and beverages, impart to them flavour or scent, or intensify the flavour or scent that they already possess. Such substances are: (a) Natural essential oils: These are volatile products of oily consistency, extracted from vegetables, of which they form the odorous or savoury principle. (b) Natural essences: These are products obtained by dilution of natural essential oils in ethyl alcohol, propylene glycol or other appropriate diluent, containing not less than 50 ~o essence. *These colomings are no longer approved for food use in the U.S.A. (Editor's note).
586
SPANISH LEGISLATION
(c) Concentrates of essential oil: This name is given to products which contain essential oils, with the addition of emulsifiers, thickeners, acidulants, colourings or other permitted additives, with the sole exception of artificial aromatic substances. (d) Concentrates of essential oils with fruit juice: This is the name given to "Concentrates of Essential Oil" which contain not less than 50 70 of fruit juice or its equivalent in concentrated juice with not less than 10 70 of essence. (e) Artificial bases: These are products prepared from mixtures of artificial aromatic substances such as aldehydes, esters or others giving the characteristic taste and scent of the products which they imitate. They may contain up to 107o of the appropriate diluent. (f) Artificial essences: These are products obtained by diluting "artificial bases" in ethyl alcohol, propylene glycol or other permitted diluents. (g) Flavouring extracts: These are the products obtained from vegetables by macera• tion, percolation or other processes for the extraction of flavouring or aromatic principles. (h) The use of monosodium glutamate as a flavouring is permitted, as well as similar substances. The use of aromatic and flavouring substances containing additives not authorized in this Code is prohibited."
Vitamins: Articles 993-995 The following vitamins are permitted: A~, B~, B2, C, D, and nicotinamide.
Spain NEW REGULATIONS ON SOFT DRINKS Order of 5 March 1963 lays down hygiene requirements for the manufacture and sale of fruit juices, soft drinks, syrups and orgeats. Fruit juices, concentrated fruit juices, sweetened fruit juices and nectars. Definitions, characteristics, permitted and prohibited procedures (inter alia maximum permitted amounts of preservatives and of mineral impurities); sanitary register; prohibitions and penalties (in particular the prohibition of the use of substances harmful to health, of unauthorized stabilizing agents, of non-potable drinking water, or organic and inorganic acids, of colouring matters, aromatic substances, unauthorized synthetic sweeteners, etc.); packaging and sale; rules applicable to factories and production hygiene; annexes (physicochemical properties of the various natural fruit juices and of tomato juice). Soft drinks. Definitions, sanitary register; prohibition of use (particularly of nonpotable waters, preservatives, organic and inorganic acids and unauthorized synthetic colouring matters and aromatic substances, etc.); rules applicable to the factories and production hygiene; containers. Syrups and orgeats. The same headings as for soft drinks. AROMATIC COMPOUNDS IN FOODS Permitted solvents. Water; ethyl alcohol; isopropyl alcohol; benzyl alcohol; glycerine and its acetic esters; propylene glycol; ethyl citrate; edible fats and oils; sugars.
583
and disaccharides; sodium hexametaphosphate for canned jam, marmalade and fruit compote; anti-foaming agents*. (b) Other vegetable preserves and substitutes for these. Add ascorbic acid; quinine and its salts up to 0.01 ~o for lemon squash concentrates. Delete reference to permitted colourings. Add permitted artificial colourings to the extent such addition is permitted in the special regulations for vegetable preserves; fumaric acid as antioxidant in soft drinks; mono- and disaccharides; sodium hexametaphosphate for jams, marmalade and fruit compote; p-hydroxybenzoic acid etc. up to 0-09 Yo (not 0.1 ~o); anti-foaming agents*.
Group VIII. Fats and oils Add glyceryl lactopalmitate (-stearate) up to 7 ~o in bakery fat; mono- and diglyceride fruit acid esters up to 3 ~o; polyglycerol esters of dimerized vegetable fatty acids (soya oil) up to 3 ~o; tocopherols. Group IX. Confectionery Cocoa, chocolate, confectionery, marzipan, fondants, drops, licorice goods, pastilles and chewing gum. Add carob bean flour; guar gum; gold, silver, aluminium, tin, copper only for decoration of chocolate, cakes, confectionery and marzipan; maltol up to 0"025~0; mono- and diglycerides of fatty acids; anti-foaming agents*; sorbitan fatty acid esters. Group X. Foodstuffs not named in Groups I-1X Add isoascorbic acid and its sodium salt; carboxymethyl-galactomannan and its sodium salt; diphenyl only for the surface treatment of unpeeled citrus fruits up to 0.01 ~o; guar gum; carob bean flour; casein ; maltol up to 0.25 Yo; mono- and diglyceride fruit acid esters o-phenylphenol and its sodium salt for surface treatment of unpeeled citrus fruits up to 0.001 ~o; polyglycerol fatty acid esters to fatty products up to 3 Yo of the fat content, for margarine up to 0"5~o; polyglycerol esters of dimerized vegetable fatty acids for fatty products up to 3 ~ of the fat content, for margarine up to 0.5 ~o; anti-foaming agents*; tocopherols.
Peru FOOD CODE 1963 The Peruvian Food Code 1963 lays down the requirements for the "sanitary control of foodstuffs" in the Republic.
Food Packaging materials Chapter I Section 6 authorizes the use of the following packaging materials for food: (a) First hand paper cardboard pasteboard, etc. plain or rendered impermeable with plastic or metallic coating, free from toxic substances and prohibited colouring materials. (b) Cellophane in its different varieties. (c) Plastic compounds of polyethylene, pliofilm, vinylidene, cryovac or other substances expressly permitted by the Health Authority. (d) Vegetable or animal tissues, plain, or treated with proofing substances, impregnators and/or plastics free from toxic compounds and prohibited colouring materials. *Anti-foaming agents: Fatty acid esters possibly in combination with glycerol and paraffin oil; silicones (phenyl and methyl).
584
PERUVIAN LEGISLATION
(e) Leaves or sheets of alumlnium, tin or other permitted metals or alloys, approved by the Health. Authority. (f) Wood, natural and pressed, odourless, polished and properly dry. (g) Glass and crystal, with or without colours. (h) Chinaware, porcelain and baked clays. (i) Tinplate, uniformly tinned, with a tin content of not less than 99-8 ~o. (j) Tinplate or alumlnium coated with sanitary varnish free from toxic substances. (k) Rustless steel. Food additives Chapter VII deals with food additives. It provides generally that food additives must be "completely harmless to human health", must not have any unfavourable effect on the nutritive value of the foodstuff and must be "genuinely indispensable from the technological point of view, and incapable of being substituted by natural products of recognized harmlessness". Foodstuffs containing additives must be labelled accordingly.
Specific articles relating to food additives are as follows: Preservatives: Articles 938-941 Permitted. Lactic acid; sulphurous acid; sorbic acid; tartaric acid, ethyl alcohol; sodium benzoate; stdphites and nitrates of sodium and potassium; sodium nitrite; sodium chloride; potassium sorbate; and others which are protective substances expressly permitred by the Health Authority. Prohibited. p-Hydroxybenzoates, their esters, salts and derivatives ("Nipasols", "Nipagins" and methyl p-hydroxybenzoate); boric acid and its salts and derivatives; bromoacetic acid and its derivatives; hydrofluoric acid and its salts and derivatives; iodoacetic acid and its derivatives; oxygenated water and peroxides; abrastol and naphtholized derivatives; "alilsenevol" (not known); and derivatives of mustard, hexamine, mercury salts and thymol. Antioxidants, maximum level 200 ppm: Articles 942-947 Permitted. Lecithin; aphaeline; tocopherols; guayacum resin; 2,3-di-(3,4-dihydroxybenzyl)butane; vitamin C; esters of benzoic acid; vanillic acid and its esters; thiourea; butylated hydroxyanisole; butylated hydroxytoluene. Sweeteners: Articles 948-950 These may be used only in dietetic food labelled "containing artificial sweeteners". Gelatinizers, emulsifiers, correctives and auxiliaries: Articles 951-961 Pure, odourless and tasteless gelatine obtained from healthy anlmals containing not more than 3.26 ~o of total ash, nor less than 1 Yonitrogen, may be used, as may natural products extracted from certain vegetables and those obtained by synthesis, such as: agar-agar (from seaweeds); pectins (from various fruits); gum tragacanth; karaya gum (of the milk vetch species); derivatives of cellulose, carboxymethylcellulose, copagel, tylosin. Colouring matters: Articles 962-975 Manufacturers of food products, whether Peruvian or foreign, who add colouring matters to their foodstuffs or beverages must register in the National Institute of Nutrition, where they must declare the kind of colouring employed. The National Institute of Nutrition shall adjudicate on the propriety of adding colouring of any kind to a specific foodstuff or beverage.
PERUVIAN LEGISLATION
585
Permitted synthetic colourings. Are exclusively those approved for use by the US Food and Drug Administration and approved by the Pan-American Congress of Pharmacy and Biochemistry of Santiago, the list being as follows: Ponceau 3R*; Amaranth; Erythrosirte; Ponceau SX; Oil Red XO*; Naphthol Yellow S* (sodium salt); Naphthol Yellow S* (potassium salt); Oil Yellow AB*; Oil Yellow OB*; Tartrazine; Sunset Yellow FCF; Guinea Green B; Light Green SF Yellowish; Deep Green FCF (? Fast Green FCF); Orange 1"; Orange Tracing SS*; Brilliant Blue FCF; Indigotin; Acid Violet 6B*. Permitted natural colourings. Tile following natural colouring matters are permitted (C.I. (1924) Nos. in brackets): Alizarin and Purpurin (1027); Alkanet and Bugle ss (1240); Cateehu (1249); Logwood [campeche] (1046); Cochineal (1239); Archil (1242); Brazil wood (1243); Sunflower mallow; Rosemyrtle, Myrtiline; Sandalwood; Cayenne pepper; Oenocyanine; Annatto (1241 ); Saffron; Betacarotene (1249-A); Turmeric ( 1233); Yellow grains of Avignon or of Persia (1234); Privet; Marigold; Quercitron; Chinese Yellow; Escobedia scabrifolia; lndigotin; Beet; Sunflower; Violet; Purple maize; Chlorophyll (1249-B); Caramel obtained by heating vegetable sugar without charring; Lampblack obtained from coal by the "channel" or "impingement" method. Antibiotics: Articles 976-981 The use of wide spectrum antibiotics such as chlortetracycline and oxytetracycline at a maximum concentration of 7 ppm is permitted in raw foodstuffs which are subject to decomposition and are eaten cooked, and in ice for preserving fish. t
Moisteners and moisture removers: Articles 982-985 The use of the following moisteners and moisture removers is permitted; glycerine, propylene glycol, sorbitol, calcined magnesia, tricalcium phosphate. Stabilizers: Article 986 "Non-poisonous substances". Spumescents and antispumescents : Articles 987-991 Permitted. Those of vegetable origin based Oil: liquorice root, alfalfa, sarsaparilla, albt, mens, carboxymethylcellulose, gums, gelatins and vegetable mucilages which do rtot contain substances dangerous to health, "metilpoliloxane". Prohibited. Saponins and substances containing therapeutic principles are regarded as noxious and therefore prohibited in foodstuffs. Flavourings: Article 992 Article 992 is quoted in full: "Flavouring or perfuming substances are those which, when added to foodstuffs and beverages, impart to them flavour or scent, or intensify the flavour or scent that they already possess. Such substances are: (a) Natural essential oils: These are volatile products of oily consistency, extracted from vegetables, of which they form the odorous or savoury principle. (b) Natural essences: These are products obtained by dilution of natural essential oils in ethyl alcohol, propylene glycol or other appropriate diluent, containing not less than 50 ~o essence. *These colomings are no longer approved for food use in the U.S.A. (Editor's note).
586
SPANISH LEGISLATION
(c) Concentrates of essential oil: This name is given to products which contain essential oils, with the addition of emulsifiers, thickeners, acidulants, colourings or other permitted additives, with the sole exception of artificial aromatic substances. (d) Concentrates of essential oils with fruit juice: This is the name given to "Concentrates of Essential Oil" which contain not less than 50 70 of fruit juice or its equivalent in concentrated juice with not less than 10 70 of essence. (e) Artificial bases: These are products prepared from mixtures of artificial aromatic substances such as aldehydes, esters or others giving the characteristic taste and scent of the products which they imitate. They may contain up to 107o of the appropriate diluent. (f) Artificial essences: These are products obtained by diluting "artificial bases" in ethyl alcohol, propylene glycol or other permitted diluents. (g) Flavouring extracts: These are the products obtained from vegetables by macera• tion, percolation or other processes for the extraction of flavouring or aromatic principles. (h) The use of monosodium glutamate as a flavouring is permitted, as well as similar substances. The use of aromatic and flavouring substances containing additives not authorized in this Code is prohibited."
Vitamins: Articles 993-995 The following vitamins are permitted: A~, B~, B2, C, D, and nicotinamide.
Spain NEW REGULATIONS ON SOFT DRINKS Order of 5 March 1963 lays down hygiene requirements for the manufacture and sale of fruit juices, soft drinks, syrups and orgeats. Fruit juices, concentrated fruit juices, sweetened fruit juices and nectars. Definitions, characteristics, permitted and prohibited procedures (inter alia maximum permitted amounts of preservatives and of mineral impurities); sanitary register; prohibitions and penalties (in particular the prohibition of the use of substances harmful to health, of unauthorized stabilizing agents, of non-potable drinking water, or organic and inorganic acids, of colouring matters, aromatic substances, unauthorized synthetic sweeteners, etc.); packaging and sale; rules applicable to factories and production hygiene; annexes (physicochemical properties of the various natural fruit juices and of tomato juice). Soft drinks. Definitions, sanitary register; prohibition of use (particularly of nonpotable waters, preservatives, organic and inorganic acids and unauthorized synthetic colouring matters and aromatic substances, etc.); rules applicable to the factories and production hygiene; containers. Syrups and orgeats. The same headings as for soft drinks. AROMATIC COMPOUNDS IN FOODS Permitted solvents. Water; ethyl alcohol; isopropyl alcohol; benzyl alcohol; glycerine and its acetic esters; propylene glycol; ethyl citrate; edible fats and oils; sugars.