Sorbitol On Squid - Improves The Skinning Process

[glen]

Hi everyone,



I came across the following info on the Canadian Food Inspection Agency website.



I am not really familiar with sorbitol but found it interesting that it could assist with the skinning of squid.



Has anyone got any more details on this? Is this a common practice?



Cheers, Glen

Canadian Food Inspection Agency

Fish, Seafood and Production - Product Inspection



Question: What is the policy with regard to the application of sorbitol on squid to prevent loss of moisture?



Answer: The use of sorbitol on squid significantly improves the skinning process. The residues of sorbitol in the final product are very low and are not a subject to any health and safety concerns.



Based on the response received from HC, sorbitol used in this application is

considered a processing aid and as such does not require a declaration in the list of ingredients. The processor must ensure that the product is sufficiently exposed to water and the residues of sorbitol in the final product are reduced to negligible levels, preferably below 1 ppm but not exceeding (e.g. in a single sample) 10 ppm. The steps followed by the processor to control the levels of sorbitol in the final product must be indicated in the plant's QMP.



If the levels exceeded 10 ppm, sorbitol in this application would not be treated as a processing aid but as a non-approved additive present in the squid. It would violate the Food and Drug Regulations, and in order to make the use of sorbitol on squid legal, the processor would have to follow the regular steps required for an approval of new additives.



Date: 2 November 2001

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