CFSA Seeks Public Comments on New Food Additives and Food Contact Materials
Oct 18, 2019
Anne Peng
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 Name | CAS no. | Application scope | Maximum level | SML (mg/kg) | Note |
Siloxanes and silicones, di-me, me hydrogen, reaction products with vinyl group terminated di-me siloxanes | 156065-02-0 | Paper and paperboard | 0.0022 (on basis of paper pulp) | — | — |
Polymer of 2,2-dimethyl-1,3-propandiol,ethylene glycol, isophthalic acid, sebacic acid,terephthalic acid and trimellitic anhydride | — | Painting and coat | 1.8 (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 Name | CAS no. | Application scope | Maximum level (%) | Note |
Glass fiber | 65997-17-3 | PTFE plastics | 25 | Use temperature ≤50℃; time in contact with food< 30min; no contact with baby food or breast milk. |
2 New FCM resins
English Name | CAS no. | Application scope | Maximum level (%) | SML (mg/kg) | Note |
Polymer of ethylene glycol, isophthalic acid, terephthalic acid, dimethyl ester and adipic acid | 82076-71-9 | Painting and coat | 30 (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 acid | 82076-69-5 | Painting and coat | 80 (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
Enzymes | Source | Donor |
Alpha-amylase | Trichoderma reesei | Aspergillus kawachii |
Protease | Trichoderma reesei | Trichoderma reesei |
Glucose isomerase | Streptomyces rubiginosus | Streptomyces rubiginosus |
Lipase | Hansenula polymorpha | Fusarium hetreosporum |
1 New food nutrition fortifier
Name | Food classification no. | Application scope | Dosage | Note |
Vitamin K2 (Synthesis method) | 01.03.02 | Modified 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
Name | Function | Food classification no. | Application scope | Maximum dosage(g/kg) |
calcium sulphate | Stabilizer and Coagulators | 06.05.02 | Starch products | 10.0 |
07.04 | Bakery foods’ fillings and outside slurry | 10.0 |
08.02.01 | Flavored meat products | 5.0 |
08.03.09 | Other cooked meat products | 5.0 |
09.02.03 | Frozen minced fish products (including fish ball etc.) | 3.0 |
12.10.02.04 | Semi-solid compound flavoring | 10.0 |
16.01 | Jelly | 10.0 |
stevioside | Sweetener | 04.02.02.03 | Pickled vegetables | 0.23 |
04.02.02.06 | Fermented vegetable products | 0.20 |
04.04.01.05 | New type soyabean products (soyabean protein, puffed foods, soyabean based meat etc.) | 0.09 |
05.01 | Cocoa products, chocolate products including chocolate with cocoa butter alternative products | 0.83 |
07.03 | Biscuits | 0.43 |
Acesulfame potassium | Sweetener | 15.02 | Blending wine | 0.35 |
Vegetable carbon black | Colorant | 12.10 | Compound flavoring | 5.0 |
16.06 | Puffed food |
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