NHFPC Approves new food additive and revise usage limits
Posted By:
Selerant RSA
NHFPC Approves Beta-galactosidase as new food additive, 6-Methyloctanal as food flavor and expanded usage range and limit for 11 food additives
On Jan. 23, 2015, NHFPC announced the approval of new food additive Beta-galactosidase, new food flavor 6-Methyloctanal, and expanded usage range and limit for 11 food additives, including nitrous oxide, Arabic gum, monascus yellow pigment, ascorbic acid (vitamin C), rosemary extract, dimethyl dicarbonate, aluminium potassium sulfate,aluminium ammonium sulfate, phosphoric acid, tetrasodium pyrophosphate, sodium polyphosphate, rosemary extract (supercritical carbon dioxide extraction method).
New food additive: Beta-galactosidase
| No. |
Enzyme |
Source |
Donator |
| 1. |
Beta-galactosidase |
Bifidobacterium bifidum |
|
New food flavor: 6-Methyloctanal
Chinese name：6-甲基辛醛
English name：6-Methyloctanal
Function：Food flavor (synthetic)
Usage range and limit：Should comply with appendix B Food flavor usage limit of GB2760
11 food additives which expand usage range and limit
Table1 1 food processing aid which expanded usage range
| No. |
Chinese name |
English name |
Function |
Usage range |
| 1. |
氧化亚氮 |
nitrous oxide |
propellant |
Processing technology of cream( light cream) and similar products |
Table 2 10 food additives which expanded usage range and limit
| No. |
Chinese name |
English name |
Function |
Food category code |
Food category |
Maximum usage limit/(g/kg) |
Notes |
| 1. |
阿拉伯胶 |
Arabic gum |
Others |
12.01 |
Salt and salt substitutes |
GMP |
|
| 2. |
红曲黄色素 |
monascus yellow pigment |
Colour |
10.02.01 |
Stewed eggs |
GMP |
|
| 3. |
抗坏血酸（维生素C） |
ascorbic acid (vitaminC) |
Antioxidant |
14.02.01 |
Fruit /vegetable juice (pulp) |
1.5 |
|
| 4. |
迷迭香提取物 |
rosemary extract |
Antioxidant |
12.10.01 |
Solid blended seasonings |
0.7 |
|
| 5. |
二甲基二碳酸盐(又名维果灵) |
dimethyl dicarbonate |
Preservatives |
14.04.02.01 |
Special purpose beverage (including sports beverage, nutrient beverage, etc.) |
0.25 |
increase the usage amount in solid drink according to dilution factor |
| 6. |
硫酸铝钾（又名钾明矾）、硫酸铝铵（又名铵明矾） |
aluminium potassium sulfate,aluminium ammonium sulfate |
Raising/Leavening Agent |
06.05.02.01 |
Noodles and vermicelli made from bean or sweet potato starch |
GMP |
Al residue≤200mg/kg,(dry product，calculated as Al) |
| 7. |
磷酸 |
phosphoric acid |
Acidity Regulator |
15.02 |
Integrated alcoholic beverges |
5.0 |
calculated as （PO43-） |
| 8. |
焦磷酸钠 |
tetrasodium pyrophosphate |
Anti-Caking Agent, Water conservation agent |
09.04 |
Cooked fish and fish products (ready to eat) |
5.0 |
used singly or in combination with sodium polyphosphate, calculated as （PO43-） |
| 9. |
六偏磷酸钠 |
sodium polyphosphate |
Anti-Caking Agent, Water conservation agent |
09.04 |
Cooked fish and fish products (ready to eat) |
5.0 |
used singly or in combination with tetrasodium pyrophosphate, calculated as （PO43-） |
| 10. |
迷迭香提取物(超临界二氧化碳萃取法) |
rosemary extract (supercritical carbon dioxide extraction method) |
Antioxidant |
12.10.01 |
Solid blended seasonings |
0.7 |
|
| 12.10.02 |
Semi-solid blended seasonings |
0.3 |
|||||
| 12.10.03 |
Liquid blended seasonings (excluding 12.03 and 12.04) |
0.3 |