China National Center for Food Safety Risk Assessment (CFSA) issued a notification on August 6, opening 11 new varieties of food additives to public feedback. Any opinions shall be sent to zqyj@cfsa.net.cn prior to Sept. 4, 2021.
Four New Varieties of Enzyme Preparations
No. | Enzyme | Source | Donor |
1 | Phospholipase A1 | Aspergillus oryzae | Valsaria rubricosa |
2 | Maltogenic amylase | Bacillus licheniformis | Geobacillus stearothermophilus |
3 | Glucose oxidase | Trichoderma reesei | Penicillium amagasakiense |
4 | Lipase | Trichoderma Reesei | Aspergillus niger var. tubingensis |
Specification of enzyme preparations shall be stick to GB 1886.174 National Food Safety Standard Food Additive Enzymes for Food Industry.
Six Food Additives with Expanded Application Scope
No. | Name | Function | Food Classification No. | Food Name | Maximum Use Limit (g/kg) |
1 | Silicon dioxide | Anticaking agent | 04.04.03 | Other bean products (soy protein powder and modified soy protein powder only) | 15.0 |
2 | Carbon dioxide | Other (Taste regulator) | 01.02.02 | Flavored fermented dairy | As necessary |
3 | Turmeric | Colorant | 06.03.02.04 | Flour pastes (e.g., flour pastes used for fish and poultry meat), coating and frying flour | 0.25 (calculated as curcumin) |
4 | Nisin | Preservative | 04.04.01.03.02 | Marinated semi-dry bean curd | 0.5 |
5 | Sucralose | Sweetener | 04.04.01.05 | New type of bean products (soy protein and puffed food thereof, soy vegetarian meat, etc.) | 0.4 |
6 | Vegetable carbon, carbon black | Colorant | 01.02.02 | Flavored fermented dairy | 5.0 |
04.01.02.05 | Jam |
One Processing Aid with Expanded Application Scope
No. | Name | Function | Application scope |
1 | Mineral oil | Releasing agent, lubricating agent | the processing of fresh yeast products (with maximum use limit of 0.1 g/kg) |
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