Name

Olive fruit polyphenols

Basic information

Source: Oleaeuropaea L.

Production process

Made from the fruit of Oleaeuropaea L. as the raw material, it is processed through ethanol extraction, filtration, concentration, degreasing, drying, and pulverization.

Recommended level

≤600 mg/day (calculated based on a total polyphenol content of 10 g/100 g; for higher concentrations, the dosage should be adjusted proportionally to the actual content).

Note

1. Scope of use and maximum dosage:

- dairy and dairy products: modified milk and flavored fermented milk (0.5 g/kg), modified milk powder calculated based on the reconstituted liquid mass, cheese, processed cheese, cheese products, and condensed milk calculated based on the multiplication factor of raw milk.

- beverages: liquid beverages ≤50 mL packaging (5 g/kg), 51–500 mL packaging (0.5 g/kg), and solid beverages calculated based on the reconstituted liquid mass.

- jelly: 8 g/kg.

- cocoa products, chocolate, and chocolate products(including cocoa butter substitute products): 8 g/kg.

- candy: 25 g/kg.

- frozen desserts: 5 g/kg.

- alcoholic beverages: 2.5 g/kg.

- preserved fruits: 5 g/kg.

2. Infants, pregnant women, and breastfeeding women should avoid consumption. Labels and instructions must clearly indicate the unsuitable populations and consumption limits.

3. Quality standards and food safety indicators refer to the appendix.

Name

Saccharomyces cerevisiae CNCMI-3799

Note

1. Approved for inclusion in the List of Microbial Strains Allowed for Use in Food, with the scope of use excluding infant food.

2. Food safety indicators must comply with the requirements of the National Food Safety Standard for Microbial Strain Preparations for Food Processing (GB 31639-2023).