On August 31, 2026, China National Center for Food Safety Risk Assessment (CFSA) issued three new food materials. Comments are welcomed before September 30, 2026. Details are as follows:
Sanghuangporus mycelium
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Name |
Sanghuangporus mycelium |
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Production process |
It is produced using the strain Sanghuangporus vaninii, belonging to the genus Sanghuangporus of the family Hymenochaetaceae, as the production microorganism, through processes including cultivation, fermentation, membrane filtration, and drying. |
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Recommended level |
The recommended daily intake is ≤5 g/day (calculated based on a crude polysaccharide content of 55 g/100 g; if the actual content exceeds this level, the recommended intake must be adjusted proportionally according to the actual content). |
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Note |
1. The product is not suitable for infants and young children, pregnant women, breastfeeding women, or individuals allergic to edible fungi. The label and instructions must clearly specify the population groups for whom the product is not suitable, as well as the applicable intake limit. 2. Quality standards and food safety indicators refer to the appendix. |
Aloe vera gel
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Name |
Aloe vera gel |
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Basic information |
Source: Aloe vera leaves Edible Portion: Aloe vera gel |
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Production process |
Aloe vera leaves are used as the raw material and processed through anthraquinone removal, washing, peeling, slicing, heating, rinsing, draining, and sterilization. |
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Note |
1. The product is not suitable for infants and young children, pregnant women, or breastfeeding women. The label and instructions shall clearly state the population groups for whom the product is not suitable and specify the applicable intake limit. 2. The quality specifications and food safety indicators are set out in the Appendix. 3. The information concerning Aloe vera gel specified in Announcement No. 12 of 2008 issued by the former Ministry of Health is hereby repealed. |
Rhodotorula toruloides oil
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Name |
Rhodotorula toruloides oil |
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Basic information |
Source: Rhodotorula toruloides OMK-87 |
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Production process |
The product is produced using Rhodotorula toruloides OMK-87 as the production microorganism through processes including fermentation, filter pressing, drying, extraction, decolorization, deodorization, and filtration. |
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Recommended level |
≤2.5 g/day |
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Quality requirement |
Appearance |
Yellow to reddish-brown, transparent, oily liquid |
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Fatty Acid Composition (as a percentage of total fatty acids) |
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Oleic acid (C18:1), % |
≥ 25.0 |
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Linoleic acid (C18:2), % |
≥ 10.0 |
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Palmitic acid (C16:0), % |
≥ 8.0 |
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Nervonic acid (C24:1), % |
≥ 10.0 |
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Other Information |
1. The product is not intended for use in foods for infants and young children. 2. The food safety indicators shall comply with the following requirements: |
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Peroxide value, g/100 g |
≤0.25 |
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Acid value (as KOH), mg/g |
≤3.0 |
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Lead (Pb), mg/kg |
≤0.08 |
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Total arsenic (As), mg/kg |
≤0.1 |
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Benzo[a]pyrene, μg/kg |
≤10.0 |
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Solvent residues, mg/kg |
Not detected |
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