Datu Puti and sodium benzoate

THE furor over sodium benzoate as a food preservative used in toyo, ketchup and even some skin care products we believe is another one of those black propaganda among competing manufacturers and their products.

Datu Puti products particularly has been the latest “victim” of verbal, written and online canards which claim that the alternative preservative, sodium benzoate, in it is harmful to health.

Come to think of it, if that were an iota true, many would have died by now, considering that the DP vinegar goes well with the “pulutan” and most other food on the table.The fact is no less than the Bureau of Food and Drugs allows use of sodium benzoate as “alternative preservative for food” when used in proper amount.

Datu Puti reps have said all that goes into their product is “katas ng tubo at tubig” and swear they follow the guidelines set by BFAD, which agency itself says the ingredient is safe “so longas it is within standard levels.

Now what is “standard levels”? Back in 1975 under then Secretary Clemente Gatmaitan, the Department of Health thru the recommendation of the Food and Drug Administrator L.M.Pesigan issued the following Administrative Order No. 239 on food regulation for food and jellies:

ADMINISTRATIVE ORDER
No. 239 s. 1975

SUBJECT:

Regulation B-4 Definition and Standards of Food

B-4.13 Jams (Fruit Preserves)

B-4.13-02 Jellies (naming the fruit)
B-4.13-02 -

1. Identity – Jelly is the gelatinous food made from the juice or aqueous extract of

the sound and wholesome, fresh, canned or otherwise processed or preserved
which has been boiled to a semi-solid consistency with a carbohydrate
sweetener or combinations thereof: maybe adjusted with water and may contain
added pectins, edible acids and minor amounts of other approved ingredients
and additives.

2. Standard of Quality a) It shall contain not less than 40 parts by weight of the fruit ingredient

exclusive of any added sugar or other optional ingredients used in the
preparation of the fruit ingredient for each 100 parts, by weight, of finished
product except where the name fruit is guava, it shall contain not less than
25 parts by weight of the fruit ingredient.
b) When a jelly contains a mixture of two fruits, the first-named fruit shall

contribute not less than 50 per cent, not more than 75 per cent, of the total
fruit content except when melon, passion fruit, lemon, papaya, or ginger is
one of the two fruits.i) When melon or papaya is a constituent it may be present up to a levelof 95 percent and where pineapple, passionfruit, lemon, and ginger are
present at a level of not less than 5 percent with the major ingredient
being permitted a level greater than 75 percent.

c) When jelly contains a mixture of three fruits, the first-named fruit shall

contribute not less than 33-1/3 percent, nor more than 75 percent, of the
total fruit content.
d) When a jelly contains a mixture of four or more fruits, the first-named fruit

shall contribute not less than 25 per cent nor more than 75 percent, of the
total fruit content.

e) The soluble solids value of the finished product may not be less than 65

percent.

f) Jelly may contain:

i)

Pectin or pectinous preparation which reasonably compensates for
deficiency, if any, of the natural pectin content of the fruit ingredient.

ii) Acid ingredients like vinegar, lemon juice, lime juice, citric acid, malic

acid, lactic acid, tartaric acid, fumaric acid or any combination of two or

more of these in quantity which reasonably compensates for
deficiency, if any, of the natural acidity of the fruit ingredient.
iii) Preservatives like sodium benzoate, sorbic acid or potassium salt and

esters of parahydroxy benzoic acid, singly or combination in a quantity
not more than 1000 mg/kg. and sulfur dioxide (as a carry-over from
raw material) in a quantity not more than 100 mg/kg.

iv) Sodium, potassium and calcium salts of citric, malic and tartaric acid

as pH regulatory agents.

v) Flavors like natural fruit essences of the named fruit in the product,

natural mint flavor, natural cinnamon flavor, harmless artificial flavoring
and harmless artificial coloring.

vi) Antifoaming agents like (a) butter, cleo-margarine, lard, corn oil,

coconut oil, mono and diglycerides of fat-forming fatty acids in an
amount not more than is necessary to inhibit foaming, (b)
dimethylpolysiloxane in a quantity not more than 10 mg/kg.

vii) Spice

viii) Antioxidant like L-ascorbic acid in a quantity not more than 500 mg/kg.

3. Label Declaration

a) Jelly that contains the optional ingredients sodium benzoate and benzoic

acid shall be declared by the statement “sodium benzoate” or “benzoic acid
added” as preservative.

b) Jelly that contains the optional ingredient spice shall be declared by the

statement “spice added” or “with added spice” but in lieu of the word “spice”
in such statement, the common name of the spice maybe used.

c) Jelly that contains the optional ingredient, artificial coloring and artificial

flavoring, shall bear the statement “artificial flavoring and artificial coloring
added” or “with added flavoring and artificial coloring.”

d) If ascorbic acid is added to preserve color, its presence shall be declared as

“L-ascorbic acid added as an antioxidant.”
This regulation shall take effect 30 days after publication in the Official Gazette.

Approved:

(Sgd) CLEMENTE S. GATMAITAN, M.D., M.P.H Secretary of Health

Recommended by:(Sgd) L. M. PESIGAN
Food and Drug Administrator