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China CFSA Consults on 9 Food Additives

In early June, CFSA sought public comments on two new food additive varieties and a change in scope/usage of seven other additives.

New food additives varieties

Name

Function

Food classification number

Food name

Maximum usage (g/kg)

Sanzan Gum

Thickener, Stabilizer and Coagulators

08.03.05

Meat sausage

Proper amount

14.02.03

Fruit and vegetable flavored beverage

14.03.02

Vegetable protein beverage

Vitamin K2 (synthesis method)

nutritional fortification substances

01.03.02

Reconstituted milk powder (for kids)

420μg/kg~750 μg/kg

Reconstituted milk powder (for pregnant or lactating women)

340μg/kg~680 μg/kg

Food additives with expanded scopes

Name

Function

Food classification number

Extended scope

Maximum usage (g/kg)

Capryl monoglyceride

Preservative agent

06.07

Instant rice noodles products

1.0

Soluble soybean polysaccharide

Anti-adhesive agent

06.03.02.01

Uncooked wet flour products

5.0

Paprika red

Coloring agent

04.04.01.05

Newtype bean products

Proper amount

12.09.02

Spice oil

Paprika oleoresin

Flavor enhancer and coloring agent

08.02.01

Prepared meat products

Proper amount

08.02.02

cured meat products

08.03.01.02

sauce bittern meat product

12.09.02

Spice oil

10.0

‎Potassium sorbate

Preservative agent

06.07

Instant rice noodles products

1.0

Aluminum potassium sulfate

bulking agent

stabilizer

06.05.02 (previous:06.05.02.02)

Starch products

Proper amount

Food additives with enlarged maximum usage

Name

Function

Food classification number

Food name

Maximum usage (g/kg)

Propylene glycol

stabilizing agent, coagulator, anti-adhesive agent, defoaming agent, emulsifier, humectant, thickening agent

06.03.02.01

Uncooked wet noodle products

20 (previous: 1.5)

6 food additives have already passed technical review by an expert panel. They are sanzan gum, capryl monoglyceride, soluble soybean polysaccharide, paprika red, paprika oleoresin, potassium sorbate.

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