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Korea’s MFDS is currently consulting on a draft specifying fundamental changes to its classification of food additives.
At present South Korea still implements a rather antiquated system in which food additives are classified as either “natural additives” or “synthetic additives”. (Refer to Foodpedia: Korean Food Additives Regulation)
Under the new classification pattern, food additives will be classified into 31 categories regarding different functions, including
| 1 | sweetener |
| 2 | anticaking agent |
| 3 | gum base |
| 4 | flour improver |
| 5 | color former |
| 6 | preservative |
| 7 | propellant |
| 8 | acidity regulator |
| 9 | antioxidant |
| 10 | sterilizer |
| 11 | antifoamer |
| 12 | wetting agent |
| 13 | stabilizer |
| 14 | Filter aid |
| 15 | fortifying nutrient |
| 16 | emulsifier |
| 17 | release agent |
| 18 | coagulant |
| 19 | processing agent |
| 20 | gelling agent |
| 21 | thickener |
| 22 | color additive |
| 23 | extractant |
| 24 | filler |
| 25 | Inflating (blowing) agent |
| 26 | bleaching agent |
| 27 | surface treatment agent |
| 28 | coating agent |
| 29 | flavoring |
| 30 | taste and flavour enhancer |
| 31 | enzyme preparation |
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