On July 1, 2021, Ministry of Food and Drug Safety (MFDS) issued the latest version of Food Additive Code1. The regulation introduces a new category of flavoring substances, adds 60 new flavoring substances, modifies the usage standards, organizes the raw material specifications, and optimizes test methods. MFDS also released an inventory of the permitted food additives. ChemLinked added the inventory for enterprises reference. Please press the "DOWNLOAD" button at the end of the article.
1. Amendments to Flavoring Substances Requirements
(1) New Flavoring Substances Category
The regulation brings out a new category of "flavoring substances", incorporating the previous categories of "natural flavoring substances" and "synthetic flavoring substances" so as to keep aligned with the international food additive categorization.
(2) New Spices
MFDS newly added 60 flavoring substances:
a. New Natural Flavoring Substances
No. | General Name | Original Material Name |
270 | Oak moss | Evernia prunastri (L.) Ach. |
271 | Santa herb | Eriodictyon californicum (Hook, et Arn.) Torr |
b. New Synthetic Flavoring Substances
No. | General Name | Other Name |
A133 | Acetoin propyleneglycol ketal | 1-(2,4-Dimethyl-1,3-dioxolan-2-yl)ethanol |
B144 | N-p-Benzeneacetonitrilementhanecarboxamide | N-(4-(Cyanomethyl)phenyl)-2-isopropyl-5-methylcyclohexanecarboxamide; N-(4-(Cyanomethyl)phenyl)-2-(1-methylethyl)-5-methylcyclohexanecarboxamide; N-(4-Cyanomethylphenyl)-p-methanecarboxamide |
B145 | Benzyl levulinate | Benzyl 4-oxopentanoate; Pentanoic acid; 5-oxo; phenylmethyl ester |
B146 | Butanal dibenzyl thioacetal | [[1-(Benzylsulfanyl)butyl]sulfanyl]methylbenzene Benzyl[1-(benzyloxy)butyl]sulfane; 1,1’-[Butane,1,1-diylbis; (sulfanediylmethanediyl)]dibenzene; Butyraldehyde; dibenzyl mercaptal |
C103 | Cassyrane | 2-tert-Butyl-5-methyl-2-propyl-2,5-dihydrofuran; (±)-cis- and (±)-trans-2-(1,1-dimethylethyl)-2,5-dihydro-5-methyl-2-propylfuran |
C104 | 2-Cyclopentylcyclopentanone | 1,1’-Bi(cyclopentyl)-2-one |
C105 | 1-Cyclopropanemethyl-4-methoxybenzene | Benzene, 1-(cyclopropylmethyl)-4-methoxy-; 1-(Cyclopropylmethyl)-4-methoxybenzene; Anisole; p-(cyclopropylmethyl)-Toscanol; Sassafras acetate |
C106 | Cyclotene propionate | 3-Methyl-2-(1-oxopropoxy)-2-cyclopenten-1-one; 2-Methyl-5-oxocyclopent-1-en-1-yl propanoate; 2-Hydroxy-2-methyl-2-cyclopenten-1-one |
D288 | 7-Decen-4-olide | 2(3H)-Furanone, 5-(3-hexenyl)dihydro-4-Hydroxydec-7-enoic acid lactone; 5-(Hex-3-en-1-yl)dihydrofuran-2(3H)-one |
D289 | 6-[5(6)-Decenoyloxy]decanoic acid | Mixture of 6-(5-decenoyloxy) decanoic acid and 6-(6-decenyloxy)decanoic acid; 5(6)-Decenoic acid; 1-butyl-5-carboxypentyl ester |
D290 | Diisoamyl disulfide | Bis(3-methylbutyl) disulfide; 2,9-Dimethyl-5,6-dithiadecane; Diisopentyl disulfide |
D291 | Diisoamyl trisulfide | Diisopentyl trisulfide |
D292 | Dioctyl adipate | Adipic acid; dioctyl ester; Octyl adipate; Hexanedioic acid; dioctyl acid; bis(2-Ethylhexyl)adipate |
D293 | Dipropyl adipate | Hexanedioic acid; dipropyl ester; Dipropyl hexanedioate; Adipic acid; dipropyl ester |
E238 | 2-Ethoxy-3-isopropylpyrazine | 2-Ethoxy-3-(1-methylethyl)pyrazine; 2-Ethoxy-3-(propan-2-yl)pyrazine |
E239 | Ethyl alpha-ethyl-beta-methyl-beta-phenylglycidate | Ethyl trans-2-ethyl-3-methyl-3-phenyloxirane-2-carboxylate; Oxiranecarboxylic acid; 2-ethyl-3-methyl-3-phenyl-; ethyl ester trans-Hydrocinnamic acid; alpha,beta-epoxy-alpha-ethylbeta-methyl-; ethyl ester |
E240 | Ethyl 3-(ethylthio)butyrate | Butanoic acid, 3-(ethylthio)-; ethyl ester; Ethyl 3-(ethylsulfanyl)acrylate |
E241 | 2-Ethylhexyl 3-mercaptopropionate | 3-Mercaptopropionic acid 2-ethylhexyl ester ;2-Ethylhexyl 3-mercaptopropanoate ;2-Ethylhexyl beta-mercaptopropionate |
E242 | Ethyl 5-hydroxydecanoate | 5-Hydroxydecanoic acid ethyl ester |
E243 | Ethyl levulinate propyleneglycol ketal | Ethyl 2-(2,4-dimethyl-1,3-dioxolan-2-yl)propanoate; 1,3-Dioxane-2-propanoic acid; 2-methyl-; ethyl ester |
E244 | Ethyl 5-oxodecanoate | Decanoic acid; 5-oxo-; ethyl ester |
H260 | Hexadecyl lactate | Hexadecyl 2-hydroxypropanoate Cetyl lactate; Lactic acid; hexadecyl ester; Propanoic acid; 2-hydroxy-; hexadecyl ester |
H261 | 1-Hydroxy-4-methyl-2-pentanone | 2-Pentanone; 1-hydroxy-4-methyl- |
I177 | Isoamyl levulinate | Levulinatic acid; isopentyl ester; Isopentyl levulinate; Pentanoic acid; 4-oxo-; 3-methylbutyl ester |
I178 | Isopropylideneglyceryl 5-hydroxydecanoate | Decanoic acid; 5-hydroxy-; (2,2-dimethyl-1,3-dioxolan-4-yl)methyl ester |
L031 | (±)-N-Lactoyl tyramine | 2-Hydroxy-N-(4-hydroxyphenethyl)propanamide |
M540 | Magnolol | 2,2’-Chavicol; 2,2’-Biphenyldiol, 5,5’-diallyl- [1,1’-Biphenyl]-2,2’-diol; 5,5’-di-2-propenyl |
M541 | l-Menthyl butyrate | 2-Isopropyl-5-methylcyclohexyl butyrate; L-5-menthyl-2-(1-methylethyl)-cyclohexyl butryate |
M542 | Menthyl propionate | 2-Isopropyl-5-methylcyclohexyl propionate |
M543 | Methional diethyl acetal | 1,1-Diethoxy-3-methylsulfanylpropane Propane; 1,1-diethoxy-3-(methylthio) |
M544 | 2-Methyl-4,5-dihydrofuran-3-thiol | 4,5-Dihydro-3-mercapto-2-methylfuran; 2-Furanthiol; 4,5-dihydro-2-methyl; 3-Mercapto-2-methyl-4,5-dihydrofuran |
M545 | 5-Methylfurfurylmercaptan | (5-Methylfurfuryl)mercaptan; 5-Methyl-2-furanmethanethiol; (5-Methylfuran-2yl)methanethiol; 2-Furanmethanethiol; 5-methyl |
M546 | 2-Methyl-3-furyl 2-methyl-3-tetrahydrofuryl disulfide | 2-Methyl-3-[(2-methyltetrahydrofuran-3-yl)disulfanyl]furan |
M547 | Methyl isobutanethioate | S-Methyl 2-methylpropanethioate; Propanethioic acid; 2-methyl-; S-methyl ester |
M548 | Methyl 2-methylphenyl disulfide | Methyl o-tolyl disulfide; Disulfide; methyl 2-methylphenyl |
M549 | 5-Methyl-2-(methylthiomethyl)-2-hexenal | Methyl-2-(methylthiomethyl)-2-hexenal; 5-Methyl-2-[(methylsulfanyl)-methyl]hex-2-enal |
M550 | 4-Methyl-cis-2-pentene | cis-2-Methyl-3-pentene; (2Z)-4-Methyl-2-pentene; cis-1-Isopropylpropene |
M551 | 3-(Methylthio)propyl mercaptoacetate | Acetic acid, mercapto-; 3-(methylthio)propyl ester; 3-(Methylthio)propyl 2-mercaptoacetate |
M552 | Mixture of butyl propyl disulfide and propyl and butyl disulfide | 4,5-Dithianonane (synonym of butyl propyl disulfide); 1-Propyldisulfanylbutane (synonym of butyl propyl disulfide) |
M553 | Mixture of 1-vinyl-3-cyclohexenecarbaldehyde and 4-vinyl-1-cyclohexenecarbaldehyde | Mixture of 1-ethenyl-3-cyclohexene-1-carboxaldehyde; 4-ethenyl-1-cyclohexene-1-carboxaldehyde |
N069 | trans-2-Nonenyl acetate | (E)-Non-2-enyl acetate; (E)-Nonen-1-ol acetate ; trans-2-Nonen-1-yl acetate |
O089 | gamma-Octadecalactone | Octadecanoic acid; 4-hydroxy-; gamma-lactone ;2(3H)-Furanone; dihydro-5-tetradecylgamma- Stearolactone; 4-Octadecanolide |
O090 | delta-Octadecalactone | Octadecanoic acid; 5-hydroxy-; delta-lactone; 2H-Pyran-2-one; tetrahydro-6-tridecyldelta- Stearolactone; 5-Octadecanolide |
P241 | Propyleneglycol diacetate | Propylene acetate; Methylethylene acetate; 1,2-Propylene diacetate; 1,2-Diacetoxypropane; Methylethylene diacetate ;1,2-Propanediol; diacetate |
P242 | Propyleneglycol dihexanoate | 1,2-Propanediol dihexanoate; 1,2-Propylene glycol dicaproate; Hexanoic acid; 1-methyl-1,2-diethanediyl ester |
P243 | Propyleneglycol dioctanoate | Propane-1,2-diyl dioctanoate; 1,2-Propanediol dioctanoate; Propylene glycol dicaprylate; Octanoic acid; 1-methyl-1,2-ethanediyl ester ;1,2-Propylene glycol dicaprylate |
P244 | Propyleneglycol di-2-methylbutyrate | Propane-1,2-diyl bis(2-methylbutanoate) |
P245 | Propyleneglycol monobutyrate | Mixture of 2-hydroxypropyl butyrate; 1-hydroxypropan-2-yl butyrate |
P246 | Propyleneglycol monohexanoate | Mixture of 2-hydroxypropyl hexanoate and 1- hydroxypropan-2-yl hexanoate |
P247 | Propyleneglycol mono-2-methylbutyrate | Mixture of 2-hydroxypropyl 2methylbutanoate; 1-hydroxypropan-2-yl 2-methylbutanoa |
P248 | Propyl sorbate | (E,E)-2,4-Hexadienoic acid propyl ester trans; trans-2,4-Hexadienoic acid propyl ester; (2E,4E)-2,4-Hexadienoate; (2E,4E)-Hexa-2,4-dienoate; 2,4-Hexadiene carboxylate; Propyl 2,4-hexadienoate; Sorbic acid; propyl ester |
P249 | N-(2-(Pyridin-2-yl)ethyl)-3-p-menthanecarboxamide | 2-Isopropyl-5-methyl-N-(2-(pyridin-2- yl)ethyl)cyclohexanecarboxamide |
T130 | 2-Tetrahydrofurfuryl 2-mercaptopropionate | Tetrahydrofuran-2-yl methyl 2-sulfanylpropanoate |
T131 | 2-Thienylmethanol | 2-Thienylcarbinol ;(Thiophen-2-yl)methanol; 2-Thiophenemethanol; 2-Hydroxymethylthiophene |
T132 | Trilobatin | 1-[4-(beta-D-glucopyranosyloxy)-2,6-dihydroxyphenyl]-3-(4-hydroxyphenyl)-1-propanone; Phloretin 4’-glucoside; Prunin dihydrochalcone |
T133 | 4-(2,2,3-Trimethylcyclopentyl)butanoic acid | |
T134 | 2,6,6-Trimethyl-2-hydroxycyclohexanone | 2-Hydroxy-2,6,6-trimethylcyclohexanone; 6-Hydroxy-2,2,6-trimethylcyclohexanone |
U024 | 1,3,5,7-Undecatetraene | (3E,5E,7E)-Undeca-1,3,5,7-tetraene |
(3) Other amendments
The regulation also deletes four repeated natural flavoring substances and amends the inaccurate names of the flavoring substances.
Deleted natural flavoring substances:
No. | General Name | Original Material Name |
18 | Balsam of Peru | Myroxylon pereirae Klotzsch. |
54 | Cherry, wild, bark | Prunus serotina Ehrh. |
139 | Lavender, spike | Lavandula latifolia Vill. |
221 | Rose geranium | Pelargonium graveolens L'Her. |
Amended "general names" of natural flavoring substances:
Previous | Present |
Camphor tree | Camphor tree |
Sassafras leaves | Sassafras leaves(safrole free) |
Amended "other names" of synthetic flavoring substances:
Previous | Present |
Ethanoic acid | Ethanoic acid; Glacial acetic acid |
1-(2,6,6,-Trimethyl-1,3-cyclohexadienyl)-2-buten-1-one; Floriffone; 4-(2,6,6-Trimethylcyclohexa-1,3-dienyl)but-2-en-4-one; β-Damascenone | 1-(2,6,6,-Trimethyl-1,3-cyclohexadienyl)-2-buten-1-one; Floriffone; 4-(2,6,6-Trimethylcyclohexa-1,3-dienyl)but-2-en-4-one |
Ethyl alcohol; Methyl carbinol; Dehydrated alc.; Ethyl hydrate; Ethyl hydroxide | Ethyl alcohol; Methyl carbinol; Ethyl hydrate; Ethyl hydroxide |
Ethyl caproate; Ethyl heptoate; Ethyl heptylate, Ethyl oenanthate; Oenanthic ester | Ethyl heptoate; Ethyl heptylate, Ethyl oenanthate; Oenanthic ester |
p-Methoxybenzylacetone; Methyl oxanone; Bramble ketone; Frambinonmethylether; Ketanone; Anisyl acetone; Rambinone methylether; p-Methoxy phenylbutanone; Raspberry ketone methylether; 4-(4-Methoxyphenyl)-2-butanone, Methyloxanone; Raspberry ketone | p-Methoxybenzylacetone; Methyl oxanone; Bramble ketone; Frambinonmethylether; Ketanone; Anisyl acetone; Rambinone methylether; p-Methoxy phenylbutanone; Raspberry ketone methylether; 4-(4-Methoxyphenyl)-2-butanone, Methyloxanone
|
E071: None other name | 2-Acetoxyethyl methyl sulfide; Ethanol, 2-(methylthio)-, 1-acetate |
Isobutavan; m-Anisaldehyde, 4-hydroxy, 2-methyl propionate; Benzaldehyde, 4-hydroxy, 3-methoxy, 2-methylpropanoate; 4-Formyl-2-methoxy-phenyl 2-methylpropanoate; isobutyric acid, ester with vanillin; 3-Methoxy-4-isobutyrylbenzaldehyde; Propanoic acid, 2-methyl, 4-formyl-2-methoxyphenyl ester; 4-Hydroxy-3-methoxybenzaldehyde; 4-Hydroxy-m-anisaldehyde 2-methyl propionate; anillyl isobutyrate; 4-Isobutyryl-m-anisaldehyde | Isobutavan; m-Anisaldehyde, 4-hydroxy, 2-methyl propionate; Benzaldehyde, 4-hydroxy, 3-methoxy, 2-methylpropanoate; 4-Formyl-2-methoxy-phenyl 2-methylpropanoate; isobutyric acid, ester with vanillin; 3-Methoxy-4-isobutyrylbenzaldehyde; Propanoic acid, 2-methyl, 4-formyl-2-methoxyphenyl ester; 4-Hydroxy-3-methoxybenzaldehyde isobutyrate; 4-Hydroxy-m-anisaldehyde 2-methyl propionate; anillyl isobutyrate; 4-Isobutyryl-m-anisaldehyde |
2. Usage Standard
The usage standards of 16 food colorants in health functional food are clarified. When applying any of the below food colorants in health functional food, the colorant shall be calculated by weight:
Food Green No.3 Food Green No.3 Aluminium Lake Food Red No.2 Food Red No.2 Aluminum Lake Food Red No.3 Food Red No.40 Food Red No.40 Aluminium Lake Food Red No.102 Food Blue No.1 Food Blue No.1 Aluminium Lake Food Blue No.2 Food Blue No.2 Aluminium Lake Food Yellow No.4 Food Yellow No.4 Food Yellow No.5 Food Yellow No.5 Aluminium Lake |
3. Specifications of Additives
MFDS re-organized the specifications of four food additives categories (glycerin esters of fatty acids, berries color, food starch modified, spice oleoresins) in table format to help improve readability.
Glycerin esters of fatty acids category includes the following materials:
Korean Name | English Name | INS No. |
글리세린지방산에스테르 | Glycerin fatty acid esters Mono- and di- glycerides of fatty acids | 471 |
글리세린구연산지방산에스테르 | Citric and fatty acid esters of glycerol | 472c |
글리세린디아세틸주석산지방산에스테르 | Diacetyltartaric and fatty acid esters of glycerol | 472e |
글리세린젖산지방산에스테르 | Lactic and fatty acid esters of glycerol | 472b |
글리세린초산에스테르 | Glycerol acetic acid ester | |
글리세린초산지방산에스테르 | Acetic and fatty acid esters of glycerol | 472a |
글리세린호박산지방산에스테르 | Succinylated monoglycerides | 472g |
폴리글리세린지방산에스테르 | Polyglycerol esters of fatty acids | 475 |
폴리글리세린축합리시놀레인산에스테르 | Polyglycerol esters of interesterified ricinoleic acid | 476 |
Berries color category includes the following items:
Korean Name | English Name | Scientific Name Of The Original Material |
구스베리색소 | Gooseberry color | Cucumis myriocarpus NAUO |
듀베리색소 | European dewberry color | Rubus caesius L. |
라즈베리색소 | Raspberry color | Rubus idaeus L. |
레드라즈베리색소 | American red raspberry color | Rubus strigosus MICHX |
레드커런트색소 | Red currant color | Ribes sativum SYME. |
로우건베리색소 | Loganberry color | Rubus loganobaccus BAILEY. |
멀베리색소 | Mulberry color | Morus nigra L., M. alba L. |
블랙베리색소 | Blackberry color | Rubus fruticosus L. |
블랙커런트색소 | Black currant color | Ribes nigrum L. |
블루베리색소 | Blueberry color | Vaccinium corymbosum L. |
새먼베리색소 | Salmonberry color | Rubus spectabilis PURSH. |
스트로베리색소 | Strawberry color | Fragaria ananassa DUCHESNE. |
엘더베리색소 | Elderberry color | Sambucus caerulea RAFIN. |
우귀수카구라색소 | Uguisukagura color | Lonicera carulea L. var. emphyllocalyx NAKAI |
카우베리색소 | Cowberry color | Vaccinium Vitis—Idaea L. |
크랜베리색소 | Cranberry color | Oxycoccus macrocarpus PERS. |
팀블베리색소 | Thimbleberry color | Rubus occidentalis L. |
허클베리색소 | Black huckleberry color | Gaylussacia baccata C. KOCH. |
훠틀베리색소 | Whortleberry color | Vaccinium myrtillus L. |
Food starch modified category includes the following starches:
Korean Name | English Name | INS No. |
산화전분 | Oxidized Starch | 1404 |
아세틸아디프산이전분 | Acetylated Distarch Adipate | 1422 |
아세틸인산이전분 | Acetylated Distarch Phosphate | 1414 |
옥테닐호박산나트륨전분 | Starch Sodium Octenyl Succinate | 1450 |
인산이전분 | Distarch Phosphate | 1412 |
인산일전분 | Monostarch Phosphate | 1410 |
인산화인산이전분 | Phosphated Distarch Phosphate | 1413 |
초산전분 | Starch Acetate | 1420 |
히드록시프로필인산이전분 | Hydroxypropyl Distarch Phosphate | 1442 |
히드록시프로필전분 | Hydroxypropyl Starch | 1440 |
Spice oleoresins category includes the following materials:
Korean Name | English Name | Original Material |
올레오레진 갈릭 | Oleoresin Garlic | Bulbous or leaf of Allium sativum L. |
올레오레진 너트메그 | Oleoresin Nutmeg | Mature seed’s dried testa of Myristica fragrangs Houttuyn |
올레오레진 다임 | Oleoresin Thyme | Dried whole herb of Thymus vulgaris L. |
올레오레진 딜씨드 | Oleoresin Dillseed | Dried seed of Anethum graveolems L. |
올레오레진 로렐리프 | Oleoresin Laurel Leaf | Dried leaf of Laurus nobilis L. |
올레오레진 로즈메리 | Oleoresin Rosemary | Young leaf of Rosmarinus officinalis L. |
올레오레진 마조람 | Oleoresin Marjoram | Dried whole herb of Majorana hortensis Moench |
올레오레진 메이스 | Oleoresin Mace | Mature seed’s dried testa of Myristica fragrans Houtt. |
올레오레진 바씰 | Oleoresin Basil | Dried whole herb of Ocimum basilicum L. |
올레오레진 블랙페퍼 및 올레오레진 화이트페퍼 | Oleoresin Black and Oleoresin White Pepper | Dried fruit of Piper nigrum L. |
올레오레진 세이지 | Oleoresin Sage | Dried leaf of Salvia officinalis L. |
올레오레진 셀러리 | Oleoresin Celery | Dried seed of Apium graveolens L. |
올레오레진 시나몬 | Oleoresin Cinnamon | Dried inner bark of Cinnamomum zeylanicum nees |
올레오레진 아니스 | Oleoresin Anise | Dried fruit of Pimpinella anisum L. |
올레오레진 안젤리카씨드 | Oleoresin Angelica Seed | Dried seed of Angelica archangelica L. |
올레오레진 오니온 | Oleoresin Onion | Bulbous of Allium cepa L. |
올레오레진 오리가늄 | Oleoresin Origanum | Dried leaf of Origanum Genus |
올레오레진 진저 | Oleoresin Ginger | Dried rootstock of Zingiber officinale L. |
올레오레진 카다몸 | Oleoresin Cardamom | Dried seed of Elettaria cardamomum Maton |
올레오레진 카라웨이 | Oleoresin Caraway | Dried seed of Carum carvi L. |
올레오레진 카시아 | Oleoresin Cassia | Dried bark of Cinnamomum cassia Blume |
올레오레진 캪시컴 | Oleoresin Capsicum | Dried fruit of Capsicum annuum L., or Capsicum frutescens L. |
올레오레진 코리엔더 | Oleoresin Coriander | Dried seed of Coriandrum sativum L. |
올레오레진 쿠민 | Oleoresin Cumin | Dried seed of Cuminum cyminum L. |
올레오레진 쿠벱 | Oleoresin Cubeb | Dried seed of Piper cubeba L. |
올레오레진 클로브 | Oleoresin Clove | Dried flower bud of Eugenia caryophyllata Thunberg |
올레오레진 타라곤 | Oleoresin Tarragon | Dried leaf, stem, and flower of Artemisia dracunculus L. |
올레오레진 파슬리리프 | Oleoresin Parsley Leaf | Dried whole herb of Petroselinum crispum L. |
올레오레진 파슬리씨드 | Oleoresin Parsley Seed | Dried seed of Petroselinum crispum L. |
올레오레진 펜넬 | Oleoresin Fennel | Dried leaf of Foeniculum vulgare P. Miller |
올레오레진 피멘타베리스 | Oleoresin Pimenta Berries | Dried fruit of Pimenta officinalis Lindl |
4. Other Amendments
Testing methods of Glycerin and L-Leucine are clarified.
Testing method of “freezing point determination (응고점측정법)” is optimized to be operated without solid or liquid.
5. Enforcement Date
The regulation came into effect on July 1, 2021. Nevertheless, the amendments about the flavoring substances will be implemented on July 1, 2022.
Follow-up Revisions:
South Korea Revises Food Additive Code: MFDS Notification 2022-77