On November 19, 2021, the Ministry of Food and Drug Safety (MFDS) unveiled the latest version of Food Additive Code1. The amendments are specified as below:
1. Re-categorizing the Additive Category (Implementation date: 2023.1.1)
(1) Caramel color
The previous “caramel color” category is replaced by four kinds of caramel colors: caramel color I, caramel color II, caramel color III, and caramel color IV, following different manufacture methods. The usage standards for the four kinds of caramel colors remain the same as the pervious “caramel color” category:
(a) Caramel color I, caramel color II, caramel color III, and caramel color IV should be used as color additives. (b) Caramel color I, caramel color II, caramel color III, and caramel color IV should not be used in the food items listed below: 1. Natural food [meat, fishes and shellfishes, fruits, vegetables, algae, legume vegetables and pulses, and their simply processed food (peeled, cut, …)] 2. Teas (except for solid tea, and liquid tea that is diluted for drinking) 3. Teas containing ginseng or red ginseng components 4. Coffee 5. Hot pepper powder, shredded hot pepper 6. Kimchi products 7. Gochujang (hot pepper soy paste), seasoned hot pepper soy paste 8. Health supplement food containing ginseng or red ginseng components |
(2) Glycerin Esters of Fatty Acids
The "diacetyltartaric and fatty acid esters of glycerol", "polyglycerol esters of fatty acids", and "polyglycerol esters of interesterified ricinoleic acid" are separated from the category of "Glycerin Esters of Fatty Acids" for different acceptable daily intake (ADI).
Previous category | Present category |
Glycerin Esters of Fatty Acids: Glycerin fatty acid esters (Mono- and di-glycerides of fatty acids) Citric and fatty acid esters of glycerol Diacetyltartaric and fatty acid esters of glycerol Lactic and fatty acid esters of glycerol Glycerol acetic acid ester Acetic and fatty acid esters of glycerol Succinylated monoglycerides Polyglycerol esters of fatty acids Polyglycerol esters of interesterified ricinoleic acid | Glycerin Esters of Fatty Acids: Glycerin fatty acid esters (Mono- and di-glycerides of fatty acids) Citric and fatty acid esters of glycerol Lactic and fatty acid esters of glycerol Glycerol acetic acid ester Acetic and fatty acid esters of glycerol Succinylated monoglycerides; Diacetyltartaric and fatty acid esters of glycerol; Polyglycerol esters of fatty acids; Polyglycerol esters of interesterified ricinoleic acid |
The usage standards are established as well. The "diacetyltartaric and fatty acid esters of glycerol", "polyglycerol esters of fatty acids", and "polyglycerol esters of interesterified ricinoleic acid" are limited to be used as "emulsifier" or "gum base". The usage amount shall be a minimum amount to achieve the additive's physical, nutritive, and other technical effects.
2. Clarifying specifications of concoction (Implementation date: 2022.7.1)
The principle for using diluents in concoction and the permitted diluents are detailed. Two new types of concoctions are added as well.
(1) Diluents for Concoction
Food raw materials served as diluents can be added in concoction. In this case, the diluents shall be used for dissolving, diluting, or dispersing a food additive. The food additive's function shouldn’t be shifted by the diluents.
The permitted diluents for concoction are water, alcohol, vegetable oil, starch, wheat flour, dextrin, sugar, sugar syrup, oligosaccharide, glucose, fructose, starch syrup, other syrups, and molasses.
(2) Concoctions
Two new types of concoctions are added: flavoring concoction and coloring concoction.
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