,"The Taiwan Food and Drug Administration (TFDA) under the Ministry of Health and Welfare has issued Announcement No. 1141303145, proposing draft “Regulations on Usage Limits and Labeling Requirements for Food Ingredient Inulin Produced by Fructosyltransferase,” with a public consultation period of 60 days. The draft aims to strengthen regulatory oversight of inulin produced via enzymatic processes and enhance transparency for consumers. Under the proposal, the source of raw materials is clearly defined, stipulating that inulin must be manufactured through an enzymatic reaction between a sucrose solution and fructosyltransferase derived specifically from Bacillus sp. strain 217C-11, followed by purification procedures.
The draft also establishes detailed quality specifications for the ingredient, requiring inulin to appear as a white powder with a solid content of 97 ± 2%, an inulin content (degree of polymerization 3–30) of not less than 94.7% on a dry weight basis, and total other sugars (sucrose, glucose, and fructose combined) not exceeding 5.3% on a dry weight basis. Additional parameters include a pH range of 5 to 7 and compliance with defined maximum limits for heavy metals, including arsenic, mercury, cadmium, and lead. Furthermore, the proposal introduces a mandatory labeling requirement for foods containing this type of inulin, requiring the statement: “The inulin in this product is produced by enzymatic reaction from sucrose.” Through these measures, TFDA seeks to ensure product safety, standardize quality, and provide clearer information to consumers regarding the production method of enzymatically derived inulin used in foods."
Consumer News Region