La Comisión presenta una propuesta que contempla la puesta al día de normas sobre aditivos en productos alimentarios puesta
El pasado 29 de noviembre, la Comisión Europea propuso una serie de nuevas normas sobre aditivos utilizados en productos alimentarios, con objeto de adaptar la legislación existente a los progresos técnicos y científicos más recientes. Las normas propuestas permitirían el uso de un nuevo aditivo así como nuevas aplicaciones para aditivos ya autorizados. También reduciría drásticamente el número de aditivos permitidos utilizados en condimentos alimentarios.
La intención de esta propuesta es, según la Comisión, triple: 'asegurar el funcionamiento del mercado interior, un nivel alto de protección de la salud humana y la protección de los intereses de los consumidores'.
El uso de aditivos está completamente armonizado en toda la UE, puesto que la Directiva 95/2 sobre aditivos alimentarios con excepción de los colorantes, establece una lista positiva de aditivos autorizados, los productos en que pueden utilizarse y sus condiciones de uso.
La Comisión se propone modificar esta directiva en los siguientes términos:
- Se autoriza 'hidrogenó polivinílico- [1]' para el uso como agente de barniz en confitería y fruta seca. Desde la prohibición del uso de hidrocarburo blanco en la UE, los fabricantes europeos han utilizado productos a partir de aceites vegetales, que tienen las desventajas de la rancidez y la viscosidad. El nuevo aditivo superaría estas desventajas.
- Retirar la autorización para el uso de ciertos aditivos (en concreto del hidrogenocarbonato de calcio, del E 170, que ya no se utiliza como aditivo en alimentación; del bifenil de E 230, del E 231 fenol ortofenil y del E 232 fenol ortofenil de sodio, que se deben considerar como los productos de protección para plantas; y, por último, de los fosfatos (E 338 a E 452), que se usan como aditivos en la sidra de peras.
- Autorizar la extensión del uso de aditivos ya permitidos (por ejemplo, la Comisión propone que los ésteres de ácido cítrico de E 472c de mono - y los diglicéridos de ácidos grasos basados en materia prima no modificada genéticamente como el aceite de girasol, se utilicen como emulsor en los productos de cacao y chocolate, y por lo tanto superarían preocupaciones de consumidor en el uso de organismos genéticamente modificados, o que se...
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