New maximum levels of hydrocyanic acid
Hydrocyanic acid is present in some foods such as apricot kernels in bound form as cyanogenic glycoside (amygdalin). When consumed, the acid is released by hydrolytic enzymes. Hydrocyanic acid is a toxicologically relevant substance that can lead to severe poisoning with symptoms like cramps, vomiting and respiratory distress.
So far, there is only one maximum content for apricot kernels. With the amending regulation VO (EU) 2022/1364 adapting VO (EC) No 1881/2006, new maximum levels for further foodstuffs were established.
The new maximum levels apply from 01.01.2023. Foodstuffs listed in the table below, lawfully placed on the market before 1 January 2023, may remain on the market until their date of minimum durability or use-by date.
We offer the analysis of hydrocyanic acid, in which Amygdalin contained in the sample is cleaved by enzymatic cleavage and hydrocyanic acid is quantified by distillation and titration.
|Foodstuffs||Maximum level (mg/kg)
|Unprocessed whole, ground, milled, cracked, chopped linseed not placed on the market for the final consumer||250|
|Unprocessed whole, ground, milled, cracked, chopped linseed placed on the market for the final consumer||150|
|Unprocessed whole, ground, milled, cracked, chopped almonds placed on the market for the final consumer||35|
|Unprocessed whole, ground, milled, cracked, chopped apricot kernels placed on the market for the final consumer||20|
|Cassava root (fresh, peeled)||50|
|Cassava flour and tapioca flour||10|
We will be happy to advise you. Contact us for more information.