บัญชีหมายเลข 3

1 -1- ( ).. ( ). ( ) .. ( 383) .. 2560 . ( 2) .. - - . - - .. 25 .. -1- 3.. ---------------------------------------- --------- . (1) . ( ) . International Numbering System: INS for Food Additives .. International Numbering System: INS for Food Additives .. ( ) General Standard for Food Additive . (GSFA) ( 281) .. 2547 . ( 381) .. 2559 ( 4) .. ( 363) .. 2556 ( 2) INS. Number . INS Number . ( ) 4(7) .. ( ) (Processing aid) .. ( ) .. ( ) . ( ) processing aid . the Inventory of Substances Used as Processing Aids (IPA).. ( ) .. -2- ( ) .. 4 (7) . ( ) (Carry Over of Food Additives into Foods) . ( ) .. ( ) ( ) .. ( ). ( ) ( ) .. ( ) . ( ) .. ( ) . ( Benzoate . 200 ppm 5000 ppm . 200 ppm ) . ( ) . Text book . (sensory evaluation) .. ( ) .. 1 . 5.. INS 100 (i) Curcurmin INS 101 (iii) Riboflavin from Bacillus subtilis INS 101 (ii) Riboflavin 5'-phosphate sodium INS 120 Carmines INS 140 chlorophylls INS 141 (i) chlorophylls , copper complexes INS 141 (ii) Chlorophyllin copper complexes, potassium and sodium salts INS 150a Caramel I-plain caramel 1.

2 : The Natural Food Colours Association: NATCOL (Category N1 N2]. 5. : 21 ( .. 2522) .. -3- INS 150b Caramel II-sulfite caramel INS 150c Caramel III-Ammonia caramel INS 150d Caramel IV-Sulfite ammonia caramel INS 160a (i) beta-Carotenes, synthetic INS 160a (ii) beta-Carotenes, vegetable INS 160a (iii) beta-Carotene, Blakeslea trispora INS 160e Carotenal, beta-apo-8'- INS 160f Carotenoic acid, ethyl ester, beta-apo-8'- INS 160b (i) Annatto extracts, bixin based INS 160b (ii) Annatto extracts, norbixin based INS 160c Paprika oleoresin INS 160d (ii) Lycopene, Tomatoes INS 160d (iii) Lycopene, Blakeslea trispora INS 161b(i) Lutein from Tagetes erecta INS 161b(iii) Lutein esters from Tagetes erecta INS 162 Beet Red INS 163 (ii) Grape skin extract . 1 . - ( ) (INS 160 a (ii)). - ( ) (INS 160 a (ii)). - ( ), ( ). - ( , 5 ). 2 International Numbering System: INS for Food Additives - (INS 321) (INS 160 a (ii)). - (INS 321) (INS 160 a (ii)).)

3 - ( ), (INS 163 (ii)).. - 50 % 40 % ( (INS 322 (i) INS 340(ii) INS 451(i) INS452 (i) INS471). (INS 551), 10 % ( (INS 322 (i)) (INS 552). (INS 280). - 50 % 40 % 10 % ( (INS 322 (i), INS 340(ii), INS 451(i), INS452 (i), INS471), (INS 551, INS 552), (INS 280)). - 50 % 40 % ( (INS 322 (i) INS 340(ii) INS 451(i) INS452 (i) INS471. INS 551), 10 % ( (INS 322 (i)) (INS 552) (INS 280). - 50 % 40 % 10 % ( (INS 322 (i), INS 340(ii), INS. 451(i), INS452 (i), INS471, INS 551, INS 552), (INS 280)). -4- (Function of Food Additives).. 1. acidity regulator, acid, acidifier, alkali, (Acidity regulator) base, buffer, buffering agent, pH. adjusting agent 2. anticaking agent, anti-stick agent, (Anticaking agent) drying agent, dusting agent 3. antifoaming agent, defoaming agent (Antifoaming agent). 4. antioxidant, antioxidant synergist, (Antioxidant) antibrowning agent .. 5. bleaching agent (Bleaching agent) . 6. bulking agent, filler (Bulking agent).))))

4 7. carbonating agent (Carbonating agent) . 8. carrier, carrier solvent, nutrient (Carrier) carrier, diluent for other food additives, encapsulating agent .. 9. colour, decorative pigment, surface (Colour) colourant 10. colour retention agent, colour (Colour retention agent) fixative, colour stabilizer, colour adjunct 11. emulsifier, plasticizer, dispersing (Emulsifier) agent, surface active agent, crystallization inhibitor, density adjustment agent (flavouring oils in beverages), suspension agent, clouding agent 12. emulsifying salt, emulsifying salt (Emulsifying salt) synergist, melding salt . -5- . 13. firming agent (Firming agent) .. 14. flavour enhancer, flavour synergist . (Flavour enhancer). 15. flour treatment agent, flour (Flour treatment agent) bleaching agent, flour improver, dough conditioner, dough strengthening agent 16. foaming agent, whipping agent, (Foaming agent) aerating agent . 17. gelling agent (Gelling agent).

5 18. glazing agent, sealing agent, coating (Glazing agent) agent, surface-finishing agent, polishing agent, film-forming agent 19. humectant, moisture-retention (Humectant) agent, wetting agent 20. packaging gas (Packaging gas) .. 21. preservative, antimicrobial preservative, (Preservative) antimycotic agent, bacteriophage control agent, fungistatic agent, antimould and antirope agent, antimicrobial synergist 22. propellant (Propellant) . 23. raising agent (Raising agent) .. 24. sequestrant (Sequestrant) .. -6- . 25. stabilizer, foam stabilizer, colloidal (Stabilizer) 2 stabilizer, emulsion stabilizer, stabilizer synergist, binder 26. sweetener, intense sweetener, bulk (monosaccharide sweetener (Sweetener) sugar) . (disaccharide sugar). 27. thickener, bodying agent, binder, (Thickener) texturizing agent, thickener synergist .. URL.