Name

Gardenia oil

Basic information

Source: fruits of Gardeniajasminoides J.Ellis

Production process

Made from fruits of Gardeniajasminoides J.Ellis, 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), %

≥20.0

Linoleic acid (C18:2), %

≥45.0

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

XiangYu peony flower

Basic information

Source: flowers of Paeoniasuf ruticosa ‘Xiang Yu’

Production process

Made from flowers of Paeoniasuf ruticosa ‘Xiang Yu’, it is produced through processes such as picking and screening.

Note

1.Infants, pregnant women, and lactating women should avoid consumption. Labels and instructions must clearly indicate the unsuitable populations.

2.Food safety indicators shall comply with the current national food safety standards of China for vegetables.

Name

Alginate oligosaccharide

Basic information

Structure form:

Production process

Made from sodium alginate derived from Phaeophyta through processes including hydrochloric acid dissolution, high-temperature degradation, sodium hydroxide neutralization, decolorization, purification, concentration, and drying.

Recommend intake

≤4 g/day

Note

1. Infants, pregnant women, and lactating women should avoid consumption. Labels and instructions must clearly indicate the unsuitable populations.

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

Name

Bifidobacterium longum subsp. Infantis YLGB-1496

Note

1. Approved for inclusion in the List of Microorganisms Permitted for Use in Infant Foods.

2. The food safety indicators shall comply with Microbial Preparations for Food Processing (GB 31639), and Cronobacter spp. must not be detected (/100 g).

Name

Peanut skins procyanidins

Basic information

Source: Seed coat derived from Arachis hypogaea L., a leguminous plant.

Production process

Made from Seed coat derived from Arachis hypogaea L, it is produced through processes such as crushing, water extraction, concentration, filtration, sterilization, and drying.

Recommend intake

≤400 mg/day

Note

1.Scope of use and maximum dosage:

- beverages: liquid beverages ≤50 mL packaging (8 g/kg), 51–500 mL packaging (0.8 g/kg), and solid beverages calculated based on the reconstituted liquid mass.

- candy: 8 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.

Name

beta-lactoglobulin (fermentation)

Production process

Produced from glucose, ammonium sulfate, ammonia water, and other raw materials through fermentation with Kluyveromyces lactis CJ-B1-P22, followed by separation, purification, and drying processes.

Note

1. Not suitable for individuals allergic to milk and dairy products. Labels and instructions must clearly indicate the unsuitable populations.

2. Food safety indicators shall comply with the current national food safety standards of China for vegetables.

Name

Mycoprotein from Fusarium venenatum

Production process

Produced using Fusarium venenatum strain A3/5 or TB01 as the production strain, through processes including fermentation, nucleic acid removal, inactivation, and filtration.

Note

1. Infants, pregnant women, and lactating women should avoid consumption. Labels and instructions must clearly indicate the unsuitable populations.

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