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FSSAI defines extenders, binders for meat & meat products through new norms
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Tuesday, 14 March, 2023, 08 : 00 AM [IST]
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Ashwani Maindola, New Delhi
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The FSSAI has defined extenders and binders for meat and meat product regulations through the Food Safety and Standards (Food Products Standards and Food Additives) First Amendment Regulations, 2023.
According to the FSSAI, ‘Extenders’ are non-meat substances with substantial protein content and are added to meat products to reduce formulation costs and provide certain functional properties related to product bind, texture and flavour. A common functional property of most extenders is water holding.
Similarly, ‘Binders’ are non-meat ingredients with an ability to hold and entrap fat and water to produce stable meat emulsion. Binders are primarily used to improve the water holding capacity of the product and also to improve the fat holding and emulsion stability.
The extenders and binders are used for comminuted or restructured meat products.
Comminuted meat products means boneless meat which has been subjected to particle size reduction by cutting or grinding or dicing or chopping or milling or marinated, or both and with or without additives and Restructured meat products means meat or meat products that have been ground, flaked, or chopped and formed into steak or chop or any other shape with a texture that is closer to that of an intact steak than that of ground meat.
According to FSSAI, extenders or binders are allowed up to a level of 3.5% in the finished products. And meat products containing more than 3.5% binders or extenders or more than 2.0% isolated soy proteins, must be labelled as “Imitation”.
The notification added, “Final product moisture content shall not exceed four times the protein content plus 10% (4P+10%). However, combination of added water and fat shall not exceed 40%”.
The FBOs were asked to comply with the amended provisions by August 1, 2023.
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