CFSA Seeks Public Comments on New Food Additives and 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	—
Vitamin K2 (Synthesis method)	01.03.02	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
Vegetable carbon black	Colorant	16.06	Puffed food	5.0