NHC Approved Eleven New Food Additives in China

China,Food,Additive,New,Nutrition,Scope

On 22 July, 2019, National Health Commission of the People's Republic of China (NHC) approved eleven new food additives, including 7 food additives with expanded scope, 2 processing aids with expanded scope, 1 food nutrition enhancer with expanded scope and 1 new food additive.

 (1) Food additive with expanded scope

Name

Function

Category number

Food name/category

Maximum level

Note

Soluble soybean polysaccharid

Anti-caking agent

06.03.02.01

Raw and wet flour products (e.g. unboiled noodles, and “skins” or crusts for dumplings, wontons, shuo mai)

5.0 g/kg

Caramel colour class Ⅲ - ammonia process

Colorant

15.01.07

Other distilled alcoholic beverage (only for pulque)

1.0 g/L

 

Caramel color classⅠ- plain

Colorant

15.01.07

Other distilled alcoholic beverage (only for pulque)

1.0 g/L

 

Polyglycerol polyricinoleate (polyglycerol esters of interesterified ricinoleic acid) (PGPR)

Emulsifier

05.04

Decorative candy (e.g. for workmanship and modeling or decorations on cakes), toppings (non-fruit) and sweet sauces (only for chocolate-coating)

5.0 g/kg

 

Paprika red

Colorant

04.04.01.05

New bean curd product (puffed soy protein food, soybean meat, etc.)

Appropriate level

12.09.02

Spice oil

Paprika oleoresin

Flavor enhancer, Colorant

08.02.01

Conditioning meat products (raw meat with conditioning materials)

Appropriate level

08.02.02

Cured meat product (brined meat, preserved pork, preserved duck, Chinese-style ham, Chinese sausage, etc.)

08.03.01.02

Sauce braised or stewed meat products

12.09.02

Spice oil

10.0 g/kg

Vitamine E (dl-α-tocopherol, d-α-tocopherol, mixed tocopherol concentrate)

Antioxidant

02.02

Fat emulsion product with type of water-in-oil

0.5 g/kg

02.03

Fat emulsions other than food category 02.02, including mixed and/or flavored products based on fat emulsions

(2) Processing aid with expanded scope

Name

Function

Application scope

Note

Sodium formate

Nutrient for fermentation

Fermentation technology

Propionic acid, sodium propionate, calcium propionate

Nutrient for fermentation

Process technology for yeast,

residue level ≤ 0.1 g/kg

(3) Food nutrition enhancer with expanded scope

Name

Function

Category number

Food name/category

Usage amount

Note

Galacto-oligosaccharides (GOS) (source of whey filtrate)

Nutrition enhancer

01.03.02

Modified milk powder (only for milk powder for children)

≤64.5 g/kg

(4) New food additive

English name

Glucose oxidase

Source

Penicillium chrysogenum

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Reference

NHC News