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CFSA Seeks Public Comments on New Food Additives and Food Contact Materials

  •   18 Oct 2019
  •    Anne Peng
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    Takehome:

    • The CFSA proposed the approval of 9 new varieties of food additives and 5 additives and resins used in food contact materials.

    On Oct 16, 2019, China National Center for Food Safety Risk Assessment (CFSA) published consultation drafts about 5 new varieties of food related products[1] and 9 new varieties of food additives.[2] Any feedback shall be submitted prior to Nov 12. The following table lists these 14 substances and their application guidance.

    2 New additives applied in FCM

    English NameCAS no.Application scopeMaximum levelSML (mg/kg)Note
    Siloxanes and silicones, di-me, me hydrogen, reaction products with vinyl group terminated di-me siloxanes156065-02-0Paper and paperboard0.0022 (on basis of paper pulp)
    Polymer of 2,2-dimethyl-1,3-propandiol,ethylene glycol, isophthalic acid, sebacic acid,terephthalic acid and trimellitic anhydridePainting and coat1.8 (on basis of painting formula)0.05 (2,2- dimethyl -1,3- propanediol); 30 (on basis of ethanediol); 5(on basis of 1,3-phthalic acid);7.5 (on basis of 1,4- phthalic acid);5(on basis of trimellitic acid)No contact with foods with >8% ethanol; use temperature ≤121℃

    1 FCM additives with expanded scope

    English NameCAS no.Application scopeMaximum level (%)Note
    Glass fiber65997-17-3PTFE plastics25Use temperature ≤50℃; time in contact with food< 30min; no contact with baby food or breast milk.

    2 New FCM resins

    English NameCAS no.Application scopeMaximum level (%)SML (mg/kg)Note
    Polymer of ethylene glycol, isophthalic acid, terephthalic acid, dimethyl ester and adipic acid82076-71-9Painting and coat30 (on basis of painting formual)30 (on basis of ethanediol); 5(on basis of 1,3-phthalic acid);7.5 (on basis of 1,4- phthalic acid)No contact with foods with >8% ethanol; use temperature ≤121℃
    1,3-Benzenedicarboxylic acid, polymer with 1,4-butanediol, terephthalic acid, dimethyl ester and hexanedioic acid82076-69-5Painting and coat80 (on basis of coating film dry weight)5(on basis of 1,3-phthalic acid);7.5 (on basis of 1,4- phthalic acid); 5 (on basis of 1,4-butanediol)Use temperature when in contact with protein drink: ≤121℃; when in contact with other foods ≤130℃

    4 New enzymes for food industry

    EnzymesSourceDonor
    Alpha-amylaseTrichoderma reeseiAspergillus kawachii
    ProteaseTrichoderma reeseiTrichoderma reesei
    Glucose isomeraseStreptomyces rubiginosusStreptomyces rubiginosus
    LipaseHansenula polymorphaFusarium hetreosporum

    1 New food nutrition fortifier

    NameFood classification no.Application scopeDosageNote
    Vitamin K2 (Synthesis method)01.03.02Modified milk powder (children’s milk powder only)420 μg/kg~750 μg/kg
    Modified milk powder (pregnant and lactating women’s milk powder only)340 μg/kg~680 μg/kg

    4 food additives with expanded scope

    NameFunctionFood classification no.Application scopeMaximum dosage(g/kg)
    calcium sulphateStabilizer and Coagulators06.05.02Starch products10.0
    07.04Bakery foods’ fillings and outside slurry10.0
    08.02.01Flavored meat products5.0
    08.03.09Other cooked meat products5.0
    09.02.03Frozen minced fish products (including fish ball etc.)3.0
    12.10.02.04Semi-solid compound flavoring10.0
    16.01Jelly10.0
    steviosideSweetener04.02.02.03Pickled vegetables0.23
    04.02.02.06Fermented vegetable products0.20
    04.04.01.05New type soyabean products (soyabean protein, puffed foods, soyabean based meat etc.)0.09
    05.01Cocoa products, chocolate products including chocolate with cocoa butter alternative products0.83
    07.03Biscuits0.43
    Acesulfame potassiumSweetener15.02Blending wine0.35
    Vegetable carbon blackColorant12.10Compound flavoring5.0
    16.06Puffed food

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