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January 30, 2018

UE Regulation n. 2018/74 - Food additive: use of phosphoric acid - phosphates - di- tri- and polyphosphates (E 338-452) in frozen meat preparations on vertical spits

The European Commission has authorized the use of phosphoric acid - phosphates - di- tri- and polyphosphates (E 338-452), in frozen meat preparations on vertical spits in a maximum concentration not exceeding 5,000 mg / kg.

The Regulations come into force on 7 February 2018.

Provisions envisaged by EU Regulation no. 2018/74

In view of the fact that:

  • the use of phosphates is essential for the extraction and partial splitting of meat proteins to take place, so that a protein film forms on the vertical meat spits, which compact the meat pieces in order to ensure the homogeneity of the meat freezing and cooking;
  • phosphates also ensure that the meat is kept succulent during thawing and that the vertical meat spits remain stable;
  • an application was submitted for the authorization of the use of phosphoric acid, phosphates, diphosphates, triphosphates and polyphosphates (phosphates) as stabilizers and humectants in frozen meat preparations on vertical spits;

the European Commission with the Regulation in question, authorized the use of phosphoric acid - phosphates - di- tri- and polyphosphates (E 338-452) in a maximum concentration not exceeding 5,000 mg / kg, in frozen meat vertical rotating spouts, consisting of sheep meat, lamb, veal or beef treated with liquid dressing, or poultry meat treated with or without liquid dressing, used pure or mixed, whether or not sliced ​​and / or ground, and intended to be roasted by a food business operator and subsequently consumed by the final consumer.