On July 15, 2026, China National Center for Food Safety Risk Assessment (CFSA) issued 3 new food additives for public comments, including 1 food additive with expanded application scope and 2 food additives with supplementary quality specification. Comments are welcomed before August 14,, 2026. Details are as follows:
Food additive with expanded application scope (1 type)
|
Name |
Food Category |
Food Name |
Use Level |
Note |
|---|---|---|---|---|
|
LNnT |
01.01.03 |
Modified milk |
0.2–0.6 g/kg |
|
|
01.02.02 |
Flavored fermented milk |
0.2–2.67 g/kg |
||
|
01.03.02 |
Modified milk powder |
0.2–0.6 g/kg |
Calculated on a pure substance basis. The maximum use level applies to the product in its ready-to-consume state. For powdered products, the use level shall be converted according to the reconstitution ratio. |
|
|
07.0 |
Baked foods |
0.2–6 g/kg |
||
|
14.0 |
Beverages (excluding packaged drinking water [14.01], fruit and vegetable juices (nectars) [14.02.01], and concentrated fruit and vegetable juices (nectars) [14.02.02]) |
0.2–0.6 g/kg |
Calculated on a pure substance basis. The maximum use level applies to the beverage in its ready-to-consume state. For solid beverages, the use level shall be increased according to the reconstitution factor. |
Food additives with supplementary quality specification (2 types)
1. Food Flavoring: Neohesperidin Dihydrochalcone (Fermentation Process)
Quality Specifications
These quality specifications apply to neohesperidin dihydrochalcone used as a food flavoring, which is produced from glucose through fermentation, hydrogenation, purification, and drying. The production microorganism used for manufacturing neohesperidin dihydrochalcone shall have undergone a safety assessment and comply with the requirements specified in Appendix C.
Scope of Use and Use Level
|
Food Category |
Food Name |
Maximum Use Level |
Note |
|---|---|---|---|
|
- |
Used as a food flavoring ingredient in all food categories (excluding those listed in Table B.1 of GB 2760) |
5 mg/kg |
The maximum use level applies to foods containing Neohesperidin Dihydrochalcone listed in Table B.3 of GB 2760. |
2. Nutrient Fortifier: 3′-Sialyllactose Sodium Salt
Quality Specifications
The quality specifications for this substance shall comply with Announcement No. 1 of 2026 of the National Health Commission (NHC), except for Appendix A (Information on the Production Strain Used for Manufacturing 3′-Sialyllactose Sodium Salt). The production strain information for this new nutrient fortifier is provided below.
Table 1. Production Strains Used for Manufacturing 3′-Sialyllactose Sodium Salt
|
Name |
Food Category |
Food Name |
|---|---|---|
|
3′-Sialyllactose Sodium Salt |
Escherichia coli BL21 (DE3) |
Campylobacter jejunia and Vibrio sp. JT-FAJ-16b |
Note
a Donor organisms for N-acetylneuraminate synthase, UDP-N-acetylglucosamine 2-epimerase, and N-acetylneuraminate cytidylyltransferase.
b Donor organism for α-2,3-sialyltransferase.
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