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 |
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 |
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|
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.) |
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|
08.03.01.02 |
Sauce braised or stewed meat products |
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|
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 |
≤64.5 g/kg |
— |
(4) New food additive
|
English name |
Glucose oxidase |
|
Source |
Penicillium chrysogenum |
|
Donor |
— |
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