FDA broadens description of DMDC in juice
Dimethyl dicarbonate (DMDC), it's not just for yeast anymore.
DMDC is added to beverages just before bottling, canning, or other forms of final packaging to help with microbial control during the final stages of filling.
Bayer Co. asked FDA to change the descriptive term for DMDC from "inhibitor of yeast" to "microbial control agent" to better describe the actual functional effect of DMDC in beverages during the final stages of filling, FDA explained.
FDA agreed with the company that DMDC does control other microbial contaminants, and has amended its food additive regulations to permit beverage manufacturers to use the term "microbial control agent" instead of "inhibitor of yeast" to describe the use of DMDC in noncarbonated juice beverages containing up to and including 100% juice.
The rule became effective March 7, 2001.
DMDC currently is listed for use as a yeast inhibitor in wine; dealcoholized wine; low alcohol wine; ready-to-drink teas; carbonated or noncarbonated, nonjuice containing flavored or unflavored beverages containing added electrolytes; and in carbonated, dilute beverages containing juice, fruit flavor, or both, with juice content not to exceed 50%. It can also be used as a microbial control agent in noncarbonated juice beverages containing up to and including 100% juice.
By Lisa Van Wagner
Government Affairs Editor