Name

Camelina seed oil

Basic information

Source: seeds of Camelina sativa (L.) Crantz

Production process

Made from seeds of Camelina sativa (L.) Crantz, it is produced through processes such as screening, pressing, precipitation, and filtration.

Quality specifications

Characteristics

Pale yellow to brownish-yellow oily liquid.

Fatty acid composition (as a percentage of total fatty acids)

Oleic acid (C18:1), %

≥10.0

Linoleic acid (C18:2), %

≥13.0

α-Linolenic acid (C18:3), %

≥25.0

Nervonic acid (C24:1), %

≥0.5

Erucic acid (C22:1), %

≤ 4.5

Note

1.The scope of use does not include infant foods.

2.Food safety indicators shall comply with the current national food safety standards of China for vegetable oils and fats.

Name

Elderberry anthocyanins

Basic information

Source: Sambucus nigra L.

Production process

Made from fruits of Sambucus nigra L., it is produced through processes such as enzymatic hydrolysis, pressing, membrane filtration, sterilization, and drying.

Recommend intake

< 3.2 g/day (calculated based on a total anthocyanin content of 10 g/100 g; if the actual content exceeds this level, the intake should be adjusted accordingly).

Note

1. Scope of use and maximum dosage:

- dairy and dairy products: modified milk and flavored fermented milk (3.2 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 (32 g/kg), 51–500 mL packaging (3.2 g/kg), and solid beverages calculated based on the reconstituted liquid mass.

- jelly: 56 g/kg.

-cocoa products, chocolate, and chocolate products(including cocoa butter substitute products): 56 g/kg.

- candy: 160 g/kg.

- frozen desserts: 32 g/kg.

- Baked goods: 16 g/kg.

- alcoholic beverages: 16 g/kg.

2. Infants, pregnant women, and lactating 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.