China Consults on the Approval of 3 New Food Raw Materials and 5 New Food Additives

On Nov. 12, 2020, CFSA (China National Center for Food Safety Risk Assessment) opened 3 new food raw materials ^[1] and 5 new food additives ^[2] for public feedback. Any comments should be sent back prior to Dec. 12 (for food raw materials) and Dec. 5 (for food additives) respectively.

Three new food raw materials

English name/ Latin name	Recommended dosage	Notes
Rumex patientia L. ×Rumex tianshanicus A. Los	≤50 g/day (calculated as fresh products)	It is not suitable for infant and young children, pregnant women and breast feeding women and the unsuitable group should be indicated on label or specification. It should refer to the GB standard for leaf vegetables
Dihydroquercetin	≤100 mg/day	The application scope and maximum usage: beverage (20mg/L); fermented milk and flavored fermented milk (20 mg/kg); coco products, chocolates ad chocolates products (70 mg/kg) It is not suitable for infant and young children, pregnant women and breast feeding women and the unsuitable group should be indicated on label or specification. Food safety indicators are stipulated, for example, the content of Pb (mg/kg) should be no more than 0.5
Lactobacillus rhamnosus MP108		It can be used in food consumed by infant and young children It should refer to relevant standards in China.

Five new food additives

New enzyme preparation (1)

Enzyme	Source	Donor
Protease	Bacillus subtilis	Thermus Aquaticus

Food additives with expanded scope (2)

Name	Function	Food category no.	Food category	Maximum usage amount (g/kg)
Tomato red	Colorant	05.02.02	Other candies except gum based candy	0.25
Tomato red	Colorant	12.10.02	Semisolid compound seasoning	0.125
Curdlan	Thickener	04.01.02.05	Jam	As appropriate
Curdlan	Thickener	04.04.01.05	New bean products (soybean protein and its puff food, soybean vegetarian meat and etc.)	As appropriate

Food processing aids with expanded scope (2)

Name	Function	Usage scope
Butane	Propulsive agent	Processing technique of spray stripping oil for baked food
Phosphoric acid (wet process)	Degumming in refining, nutrient substance for fermentation	Oil processing technique, fermentation technique