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South Korea Amends the Food Additive Code

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 VitisIdaea 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. 

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