Takehome:
- Three new varieties of food additives in addition to an expansion in application scope of eight food additives and one nutritional fortification substance have been approved by NHFPC.
On Aug. 3, 2016, China National Health and Family Planning Commission (NHFPC) announced the approval of three new varieties of food additives, including ascorbyl palmitate (enzymatic), and the extension of application scope of eight food additives and one nutritional fortification substance (selenium-enriched yeast).
Three newly approved food additives
- Ascorbyl palmitate (enzymatic), approved to be used as antioxidant in fat, oil and fat emulsion products as well as anhydrous fat and oil with the maximum limit of 0.2g/kg
- 3-{1-[(3,5-dimethyl-1,2-oxazol-4-yl)methyl]-1H-pyrazol-4-yl}-1-(3-hydroxybenzyl)imidazolidine-2,4-dione, approved to be used as flavorings in all varieties of foods
- 4-amino-5-(3-(isopropylamino)-2,2-dimethyl-3-oxopropoxy) -2- methylquinoline-3-carboxylic acid sulfate, approved to be used as flavorings in all varieties of foods
8 food additives with extended application scope
|
Food additive name |
Expanded application scope |
Max. limit |
|
Paprika oleoresin |
Dried bean curds |
As appropriate |
|
Cooked or fried aquatic products |
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|
Paprika red |
Dried bean curds |
As appropriate |
|
Cooked or fried aquatic products |
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|
Isomaltulose (palatinose) |
Chocolate and chocolate products, and cocoa products except those in 05.01.01 |
As appropriate |
|
Chocolate with cocoa butter substitute and chocolate-like products with cocoa butter substitute |
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|
Coating for candy and chocolate products |
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|
Cereal fillings |
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|
Bakery food fillings and surface battering |
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|
Potassium sorbate |
Preserved aquatic products (only limited to instant jellyfish) |
1.0 g/kg (as “sorbic acid”) |
|
Sodium metabisulphite |
Fresh aquatic products (only limited to shrimps and crabs and their products) |
0.1 g/kg (as “sulfur dioxide residue”) |
|
Frozen aquatic food and their products (only limited to shrimps and crabs and their products) |
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|
Shellac |
Collagen protein casing |
As appropriate |
|
Polydimethyl siloxane and emulsion |
Processing technique of potatoes |
As appropriate |
|
Octyl and decyl glycerate |
Processing technique of chocolate and chocolate products |
0.08 g/kg |
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