According to the website of NHC, a new source of Sialic acid has been added to the List of New Raw Materials for Termination of Review. Details are as follows:
This product is manufactured using Escherichia coli SA12 as the fermentation strain (the source strain is Escherichia coli MG1655, and the gene donors are Escherichia coli and Campylobacter jejuni), with food-grade glucose as the raw material, through processes including microbial fermentation, sterilization, filtration, and purification. This product is substantially equivalent to N-acetylneuraminic acid (Sialic acid ), which was approved as a new food ingredient by the former National Health and Family Planning Commission in Announcement No. 7 of 2017; therefore, the review has been terminated. The residual protein content is ≤100 mg/kg. All other requirements shall comply with the relevant provisions of the aforementioned announcement on N-acetylneuraminic acid.
