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China MOH is Consulting on the Draft of GB 2760 for Food Additives

  •   11 Apr 2013
  •    Echo Cao
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    food additive

    On 11 Mar 2013, China MoH starts to invite public input on the revised “Standards for Uses of Food Additives” (GB 2760-2011), which specifies the principles for application of food additives, allowed varieties of food additives, scope of application, maximum level or residue levels. The consultation will close on 15 May.

    A great many amendments, such as the adjustment on scope and number of food additives, have been made after comprehensive and in-depth investigation and analysis on the current situation of use of food additives, the technical necessity of additives and the rationality of the existing food classification system, among the whole food industry.  

    Compared with the GB 2760-2011, the opinion-soliciting draft contains major changes as below:

    •  Add new food additives announced to be approved by the MoH and the change of use scope and maximum level of some food additives

      Specific information can be found in MoH Circular 16 of 2010, MoH Circular 23 of 2010, MoH Circular 1 of 2012, MoH Circular 6 of 2012, MoH circular 15 of 2012 and MoH circular 2 of 2013.

    •  Adjust the management scope of food additives

      The revised GB 2760 will no longer manage nutrition enhancers and gum-based substances in chewing gums and their Ingredients but focus on the food additives, including flavoring agents and food processing aids because they will be used according to other national standards. Last year, the MoH issued Standards for Uses of Nutrition Enhancers (GB 14880-2012). Besides, the MoH also reported that it is formulating a general standard for uses of gum base. 

    •  Adjust the Table A.1 The varieties of food additives permitted to use, the use scope of the maximum allowable level or residue level

      • Delete food additives such as 4-phenylphenol, sodium 2-phenylphenol, unsaturated fatty acid of monoglycerides, tea yellow pigment, tea green pigment, tanoak brown, glycyrrhiza, sodium aluminosilicate, fenugreek gum, ablmoschus manihot gum, sodium aluminium phosphate-acidic, octylphenol polyoxyethylene, starch aluminum octenylsuccinate, mesona chinensis benth extract, β-naphthol, secondary butyamine, etc.
      • Revise application provisions for food additives, like aluminium potassium sulfate, aluminium ammonium sulfate, erythrosine, erythrosine aluminum lake, indigotine,indigotine aluminum lake, brilliant blue, brilliant blue aluminum lake, tartrazine,tartrazine aluminum lake, sunset yellow,sunset yellow aluminum lake, ponceau 4R,ponceau 4R aluminum lake, allura red,allura aluminum lake, caramel colour class III–ammonia process, caramel colour class IV–ammonia sulphite process, sorbitan monolaurate, sorbitan monopalmitate, sorbitan monostearate, sorbitan tristearate, sorbitan monooleate, steviol glycosides, carmine cochineal etc.
      • Add application provisions for L(+)-tartaric acid, neotame, beta-carotene, beta-cyclodextrin, diacetyl tartaric acid ester of mono(di)glycerides(DATEM) and aspartame.
      • Deleted application provisions for 37 food additives that are not technical necessary in part of food categories

     Among all the adjusted food additives mentioned above there are 12 food additives containing aluminium, please see Chemlinked news on 3 April for details. 

    For more detailed revision, please click here to down the document which contains the following four Annexes:

    1. 14 food additives that are recommended to be deleted;
    2. Application provisions for 37 additives without technical necessity that are suggested to be removed
    3. Application provisions for 13 food additives that are suggested to be modified
    4. Classification of 37 types of foods that are suggested to be modified.

    The revision plan was initiated by the MoH and led by China National Center for Food Safety Risk Assessment with participation and cooperation of various food-related authorities and associations, including China National Food Industry Association, China Association of Bakery and Confectionery Industry, Standards and Quality Center of the State Administration of Grain, China Food Additives and Ingredients Association, China Dairy Industry Association along with China Beverage Industry Association. Those parties paid joint efforts to amend the food additives standard on the basis of domestic status quo of food additives and relevant standards from other countries like EU, Australia, New Zealand, Japan and USA to make the GB 2760 more befitting and scientific in order to further enhance the safety of food and guarantee the consumers’ health.

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