On Apr. 12, 2021, CFSA1 (China National Center for Food Safety Risk Assessment) opened 9 new food additives for public feedback. Any comments should be sent back to zqyj@cfsa.net.cn prior to May 7.
Three new enzyme preparations
Enzyme | Source | Donor |
Protease | Anoxybacillus caldiproteolyticus | - |
Glutaminase | Bacillus licheniformis | Bacillus licheniformis |
Xylanase | Trichoderma reesei | Aspergillus niger var. tubingensis |
One new food spice
Name | Function | Food category | Maximum usage amount (g/kg) |
Extract from Thaumatococcus daniellii | Food spice | Used as food flavors for all kinds of food (except the food category from GB2760-2014 table B.1) | As appropriate |
Five food additives with expanded scope
Name | Function | Food category no. | Food category | Maximum usage amount (g/kg) |
Sweetener | 14.04 | Carbonated drinks | 0.006 | |
Glutamine transaminase | Stabilizer and coagulator | 01.02.02 | Flavored fermented milk | 0.3 |
01.06.01 | Unripened cheese | |||
Curdlan | Stabilizer and coagulator, thickening agent | 08.02.01 | Seasoned meat products (adding seasonings to raw meat) | As appropriate |
14.06.03 | Instant coffee | |||
16.03 | Collagen casing | |||
Capsanthin | Colorant | 08.02.01 | Seasoned meat products (adding seasonings to raw meat) | As appropriate |
Sucrose fatty acid- ester | Emulsifier | 01.05.01 | Cream | 2.5 |
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