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.

Functional classification: Moisture-retaining Agents 

Amount and scope of use：

Functional classification: Moisture-retaining Agents

Amount and scope of use：

Functional classification: Moisture-retaining Agents

Amount and scope of use：

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:

5. English Name：Nisin

Functional classification: Preservative

Nisin is proposed to declare the scope of use and amount of use as follows:

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.

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