Powdered cellulose and glucono-delta-lactone in spreadable cheese
- Food additives
- Food safety
Summary
The EU has authorised the use of powdered cellulose [E 460(ii)] and glucono-delta-lactone [E 575] in the production of unripened soft spreadable cheese products.
Commission authorises use of powdered cellulose [E 460(ii)] and glucono-delta-lactone [E 575] in unripened soft spreadable cheese products
Commission Regulation (EU) 2024/2608 of 7 October 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of powdered cellulose (E 460(ii)) and glucono-delta-lactone (E 575) in unripened soft spreadable cheese products
Update
The EU has authorised the use of powdered cellulose [E 460(ii)] and glucono-delta-lactone [E 575] in the production of unripened soft spreadable cheese products.
Impacted Products
Cheese products
What is changing?
The European Commission has authorised the use of powdered cellulose [E 460(ii)] as a stabiliser and glucono-delta-lactone [E 575] as an acidity regulator in unripened soft spreadable cheese products.
Why?
The use of powdered cellulose [E 460(ii)] and glucono-delta-lactone (E 575) as food additives is of very low safety concern. Use of these additives makes the production process more efficient and requires less raw material, energy, and time.
Timeline
The Regulation applies from 28 October 2024.
Background
This authorisation updates Regulation 1333/2008 on food additives (Annex II, Part E).
Glucono-delta-lactone [E 575] acidifies milk and coagulates casein by a controlled pH reduction without using lactic acid bacteria. Powdered cellulose [E 460(ii)] binds whey and prevents its separation from curd, ensuring a stable product over its shelf-life. A previous safety evaluation of glucono-delta-lactone [E 575] established its ADI as “not specified”, which means that total daily intake of the substance is safe at the levels needed for the desired effect (Commission of the European Communities 1991).
Resources
Commission of the European Communities (1991) Reports of the Scientific Committee for Food, Twenty-fifth series.
Sources
Commission Regulation (EU) 2024/2608 as regards the use of powdered cellulose (E 460(ii)) and glucono-delta-lactone (E 575) in unripened soft spreadable cheese products
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Commission authorises use of powdered cellulose [E 460(ii)] and glucono-delta-lactone [E 575] in unripened soft spreadable cheese products
Commission Regulation (EU) 2024/2608 as regards the use of powdered cellulose (E 460(ii)) and glucono-delta-lactone (E 575) in unripened soft spreadable cheese products
What is changing and why?
The European Commission has authorised the use of powdered cellulose [E 460(ii)] as a stabiliser, and of glucono-delta-lactone [E 575] as an acidity regulator, in unripened soft spreadable cheese products.
The use of these food additives is of very low safety concern. Use of these additives makes the production process more efficient and requires less raw material, energy, and time.
Timeline
The Regulation applies from 28 October 2024.
Disclaimer: Under no circumstances shall COLEAD be liable for any loss, damage, liability or expense incurred or suffered that is claimed to have resulted from the use of information available on this website or any link to external sites. The use of the website is at the user’s sole risk and responsibility. This information platform was created and maintained with the financial support of the European Union. Its contents do not, however, reflect the views of the European Union.