draft proposed food amendment no. 2 regulations 2012 the agri-food veterinary authority of singapore ava has completed a review of the food regulations and proposes the following amendments a to allow the use of the following new food additives alpha-cyclodextrin and gamma-cyclodextrin as stabilisers under good manufacturing practice. beta-cyclodextrin as a solvent for flavouring essences under good manufacturing practice. l-glutamic acid monopotassium l-glutamate calcium di-l-glutamate monoammonium l-glutamate and magnesium di- l-glutamate as flavour enhancers under good manufacturing practice. inosinic acid dipotassium 5-inosinate guanylic acid and dipotassium 5-guanylate as flavour enhancers under good manufacturing practice. rosemary extract as an antioxidant in i fat of beef poultry shee and porcine as well as lard u to 50 ppm sum of carnosol and carnosic acid and ii dehydrated meat u to 150 ppm sum of carnosol and carnosic acid . ferrous ammonium phosphate as a nutrient supplement. beta-galactosidase or lactase from kluyveromyces lactis glucose oxidase from aspergillus niger lipase triacylglycerol acylhydrolase from a genetically modified strain of aspergillus niger lipase triacylglycerol produced by a genetically modified strain of aspergillus oryzae and protease from bacillus subtilis as processing aids. b to extend the use of the following existing additives dimethyl polysiloxane as an anti-foaming agent in jams fruit jellies and marmalades u to 10 ppm calcium disodium ethylenediaminetetracetate edta as a sequestrant in canned mollusks u to 250 ppm nisin in liquid egg products under good manufacturing practice butylated hydroxyanisole bha in dehydrated meat u to 200 ppm propyl gallate in dehydrated meat u to 200 ppm sulphur dioxide and sulphites in i canned abalone paua u to 1000 ppm calculated as sulphur dioxide ii uncooked crustacean u to 100 ppm in the edible portion calculated as sulphur dioxide iii fruits fresh whole unpeeled except longans and lychees u to 30 ppm calculated as sulphur dioxide iv longans and lychees fresh whole unpeeled u to 50 ppm calculated as sulphur dioxide sodium nitrate and potassium nitrate in cheeses except for processed cheese unripened cheese fresh cheese and cheese in brine u to 50 ppm calculated as sodium nitrate . sorbic acid and sorbates in i cooked molluscs crustaceans and echinoderms u to 2000 ppm calculated as sorbic acid ii semi-preserved fish and fish products including molluscs crustaceans and echinoderms u to 2000 ppm calculated as sorbic acid benzoic acid and benzoates i cooked molluscs crustaceans and echinoderms u to 2000 ppm calculated as benzoic acid ii semi-preserved fish and fish products including molluscs crustaceans and echinoderms u to 2000 ppm calculated as benzoic acid c to delete the maximum permitted level of 500 ppm for the existing flavour enhancers calcium and sodium salts of inosinic and guanylic acid thereby allowing these additives to be used under good manufacturing practice. d to delete selenium from the list of incidental constituents. e to specify maximum limits for the following incidental constituents aflatoxin b1 or total aflatoxins b1 b2 g1 and g2 u to 5 ppb in food. aflatoxin m1 u to 0.5 ppb in milk. patulin u to 50 ppb in fruit juice or any food containing fruit juice as ingredient. 3-monochloropropane-1 2-diol 3-mcpd u to 20 ppb calculated on 40 dry matter content in soy sauce and oyster sauce. f to revise the limits for vinyl chloride monomers used in containers for food food package or container not to contain more than 1 ppm of vinyl chloride monomer food package or container not to yield more than 0.01 ppm vinyl chloride monomer to the food contained within the package or container