On March 6, 2019, the National Food Safety Risk Assessment Center issued a notice of five new food additive varieties, and seeking for public opinion on Disodium dihydrogen pyrophosphate, Sodium tripolyphosphate, Sodium polyphosphate, Calcium sulfate, and Nisin.
1. English Name：Disodium dihydrogen pyrophosphate
Functional classification: Moisture-retaining Agents
Amount and scope of use：
|
Food classification number
|
Food Classification
|
Maximum usage (g/kg)
|
Remark
|
|
04.04.01.01
|
Tofu
|
5.0
|
Can be used solely or in combination, the maximum amount used in terms of phosphate
|
2. English Name：Sodium tripolyphosphate
Functional classification: Moisture-retaining Agents
Amount and scope of use：
| Food classification number |
Food Classification
|
Maximum usage (g/kg)
|
Remark
|
|
04.04.01.01
|
Tofu
|
5.0
|
Can be used solely or in combination, the maximum amount used in terms of phosphate
|
3. English Name：Sodium polyphosphate
Functional classification: Moisture-retaining Agents
Amount and scope of use：
|
Food
classification number
|
Food Classification
|
Maximum usage (g/kg)
|
Remark
|
|
04.04.01.01
|
Tofu
|
5.0
|
Can be used solely or in combination, the maximum amount used in terms of phosphate
|
4. English Name：Calcium sulfate
Functional classification: Stabilizers and coagulants, thickeners
Calcium sulfate is proposed to declare the scope of use and amount of use as follows:
|
Order
|
Scope of use
|
Maximum usage (g/kg)
|
Remark
|
|
|
Food Classification
|
Food classification number
|
|||
|
1
|
Starch-based Product
|
06.05.02
|
10.0
|
|
|
2
|
Bakary food stuffing and surface batter
|
07.04
|
10.0
|
|
|
3
|
Premade seasoned meat product
|
08.02.01
|
5.0
|
|
|
4
|
Other Pre-cooked meat prodcut
|
08.03.09
|
5.0
|
|
|
5
|
Frozen surimi products (including fish balls, etc.)
|
09.02.03
|
3.0
|
|
|
6
|
Semisolid compound seasoning
|
12.10.02.04
|
10.0
|
|
|
7
|
Jelly
|
16.01
|
10.0
|
|
|
8
|
Other(Ready Mix product)
|
16.07
|
10.0
|
|
5. English Name：Nisin
Functional classification: Preservative
Nisin is proposed to declare the scope of use and amount of use as follows:
Please note: Original English article of Global Foodmate of Information Service and Business Department, please indicate the source from the Global Foodmate if reprint.
Global Foodmate Information Service Centre provides food standards & regulations research, labeling compliance consulting/Chinese label design, industry public opinion monitoring and analysis, registration services (of Infant formula, FSMP, Health food, Novel Food Ingredients, Novel Food Additives, New Varieties of Food-Related Products and Overseas manufacturers of imported food) and other comprehensive food safety solutions for domestic and overseas enterprises and institutions in food industry.
Please feel free to contact us: +86 10 68869850, E-mail: global_info@foodmate.net
|
Food classification number
|
Food Classification
|
Maximum usage (g/kg)
|
Remark
|
|
04.04.01
|
Non-fermented soybean product
|
0.5
|
|
|
06.02.02
|
Rice Product
|
0.3
|
|
|
06.03.02.01
|
Raw wet flour product(such as noodles, Wonton skin, dumpling skin, Shumai skin)
|
0.3
|
|
|
06.05.02
|
Starch-based Product
|
0.5
|
|
|
06.07
|
Instant rice noodles products
|
0.25
|
|
|
10.02.01
|
Soy egg
|
0.5
|
Please note: Original English article of Global Foodmate of Information Service and Business Department, please indicate the source from the Global Foodmate if reprint.
Global Foodmate Information Service Centre provides food standards & regulations research, labeling compliance consulting/Chinese label design, industry public opinion monitoring and analysis, registration services (of Infant formula, FSMP, Health food, Novel Food Ingredients, Novel Food Additives, New Varieties of Food-Related Products and Overseas manufacturers of imported food) and other comprehensive food safety solutions for domestic and overseas enterprises and institutions in food industry.
Please feel free to contact us: +86 10 68869850, E-mail: global_info@foodmate.net