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An Analysis of Food Flavoring Regulation in China

  •   30 Jun 2017
  •    Yilia Ye
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    The regulatory scope of food flavorings in China refers to a group of substances that are added to food to impart, modify, or enhance the flavor of food. Food flavorings exclude substances which serve to impart sweet, sour or salty taste to foods, such as sugar, salt, vinegar, as well as food additives like sweetening agent. Based on source and manufacturing method, flavorings are classified into two categories, which are natural flavoring substance and synthetic flavoring substance. 

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    ChemLinked Editor

    Having expertise in food regulation, and providing unique insight on key areas including dairy products, infant formula, cross border e-commerce and labeling.


    Very useful, thank you. I am looking for the Chinese definition of "natural" flavors and "synthetic" flavors. Is it the same as CODEX's?
    Wednesday, 1 November 2017
    In China, "natural flavors" refers to substances obtained from animal and plant materials by physical approach, enzymic method or microbiological technology, and "synthetic flavors" refers to substances produced through chemical synthetic method. Generally speaking ,these two definitions are the same as CODEX's. You can also refer to GB 29938-2013 National Standard for Flavoring https://food.chemlinked.com/expert-article/ebook/gb-29938-2013-national-food-safety-standard-general-rules-flavorings for more detailed information : )
    Friday, 3 November 2017