According to the Regulations on Administration of Administrative License for New Food Additives and Regulations on Declaration and Acceptance of New Food Additives, three new food additives, including Enzymatically produced steviol glycosides, have passed the technical evaluation by the Expert Evaluation Committee and are released for public comments before February 2, 2025.
New food additives
Enzymatically produced steviol glycosides
|
S.N. |
Name |
Food category number |
Food category/name |
Maximum level (g/kg) |
Note |
|
1 |
Enzymatically produced steviol glycosides |
The usage level and application scope shall comply with the provisions of the National Food Safety Standard for Food Additives Use (GB2760) and relevant announcements concerning the approved steviol glycosides. These can be used either individually or in combination with steviol glycosides. |
Expressed as steviol equivalent |
||
Specifications: The substance shall comply with the requirements outlined in the National Health Commission’s Announcement No. 2 of 2024 [excluding the production strain information for the enzymatic conversion method used to produce steviol glycosides in Appendix A].
New enzyme preparations for the food industry
|
S.N. |
Enzyme |
Source |
Donor |
|
1 |
Glucoamylase |
Aspergillus niger |
Trametes cingulata |
Specifications: The enzyme preparations used in the food industry shall comply with the provisions of the National Food Safety Standard for Food Additives – Enzyme Preparations for Food Industry (GB 1886.174).
Food industry processing aids with expanded scope
|
S.N. |
Name |
Function |
Application scope |
|
1 |
Chitosan |
Clarifier |
Sugar processing |
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Further Information
