據(jù)美國(guó)聯(lián)邦公報(bào)消息，8月29日美國(guó)食品藥品管理局（FDA）發(fā)布通報(bào)稱，應(yīng)一家公司的請(qǐng)求，F(xiàn)DA擬修訂食品添加劑法規(guī)，批準(zhǔn)維生素D2面包酵母用于焙烤制品，并作為該類產(chǎn)品中的膨松劑，使用時(shí)須保證100克成品中維生素D2的含量不應(yīng)超過400國(guó)際單位（IU）的限量。
部分原文報(bào)道如下：
The Food and Drug Administration （FDA） is amending the food additive regulations to provide for the safe use of vitamin D 2 bakers yeast as a source of vitamin D 2 and as a leavening agent in yeast-leavened baked products at levels not to exceed 400 International Units （IU） of vitamin D 2 per 100 grams （g） in the finished food. This action is in response to a petition filed by Lallemand, Inc. （Lallemand）。
Vitamin D 2 bakers yeast may be used safely in foods as a source of vitamin D 2 and as a leavening agent in accordance with the following prescribed conditions:Show citation box
（a） Vitamin D 2 bakers yeast is the substance produced by exposing bakers yeast （Saccharomyces cerevisiae） to ultraviolet light, resulting in the photochemical conversion of endogenous ergosterol in bakers yeast to vitamin D 2 （also known as ergocalciferol or （9,10-seco（5Z,7E,22E）-5,7,10（19），22-ergostatetraen-3-ol））。Show citation box
（b） Vitamin D 2 bakers yeast may be used alone as an active dry yeast concentrate or in combination with conventional bakers yeast.Show citation box
（c） The additive may be used in yeast-leavened baked goods and baking mixes and yeast-leavened baked snack foods at levels not to exceed 400 International Units of vitamin D 2 per 100 grams in the finished food.Show citation box
（d） To assure safe use of the additive, the label or labeling of the food additive container shall bear, in addition to the other information required by the Federal Food, Drug, and Cosmetic Act, adequate directions for use to provide a final product that complies with the limitations prescribed in paragraph （c） of this section.Show citation box
（e） Labels of manufactured food products containing the additive shall bear, in the ingredient statement, the name of the additive, "vitamin D 2 bakers yeast," in the proper order of decreasing predominance in the finished food.Show citation box
原文鏈接：https://federalregister.gov/a/2012-21353
日期：2012-08-31
