Takehome:
Korean food additive regulations have been changed greatly in “Code for Food Additives”, including a change in the food additive classification system, food additive application standards, food additive experimental methods, etc.
On April 29, 2016, the Ministry of Food and Drug Safety of Korea (MFDS) announced the revision of “Code for Food Additives”. The major changes are summarized as below:
Change of food additive classification system:
The original method of classifying food additives as synthetic food additives and natural food additives has been cancelled, and the new system of classifying by product function has been established, which includes 31 categories as sweeteners, colorants, antioxidants, etc. with clear definitions of each category and corresponding functions.
Change of food additive general standards:
1. The relevant principles for using water during the manufacturing of food additives as well as flavoring purity have been established.
2. The use of nutritional fortification substances has been standardized, and the general preservation and circulation standards for food additives have been added.
Change of food additive names and newly approved food additives:
1. The standards and specifications for two new food additives have been established, including neotame as sweetener and sodium ferrous citrate as nutritional fortification substances.
2. The names of 46 food additives have been revised for standardization including L-glutamate and natural gum.
Change of food additive specifications and general experimental methods:
1. The specifications and experimental methods of 63 food additives have been changed including microcrystalline cellulose.
2. The Instrumental methods have increased in scope and the general experimental method for arsenic have all increased.
3. The definition of enzyme catalytic reaction has been clarified, and a-glucanase and pullulanase have been added in the original 41 enzymic preparations.
Change of food additive application standards:
1. The application scope of sorbic acid, potassium sorbate, and calcium sorbate has been expanded to liquid health functional foods, and acesulfame potassium has been approved to be used in health functional foods.
2. The application scope of caffeine has been changed from cola-type beverage to carbonated beverage, and application standards for 7 types of aluminum lake colorants have been revised.
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