On April 2, 2019, China National Centre for Food Safety Risk Assessment (CFSA) solicited public opinions on 7 novel food additives, including 6 processing aid-enzyme preparations for food industry and 1 colorant with expanded usage.
(Source: Trichoderma reesei, Donor: Talaromyces leycettanus)
|
Function |
Applicable |
Maximum usage ( g/kg) |
|
Enzyme preparations for food industry |
Grain processing |
Recommend to use according to production needs, Max 90 ARXU(M)/kg dry grain |
The quality specification shall be in compliance with National Food Safety Standard Food Additive Enzyme Preparations for Food Industry (GB 1886.174-2016).
(Source: Trichoderma reesei, Donor: Talaromyces leycettanus)
|
Function |
Applicable |
Maximum usage ( g/kg) |
|
Enzyme preparations for food industry |
All Foods |
Use according to production needs, recommended maximum usage is 600 FXU(S)/kg dry grain during grain processing |
The quality specification shall be in compliance with National Food Safety Standard Food Additive Enzyme Preparations for Food Industry (GB 1886.174-2016).
(Source: Bacillus licheniformis, Donor: Bifidobacterium bifidum)
|
Function |
Applicable |
Maximum usage ( g/kg) |
|
Enzyme preparations for food industry |
All Foods |
Use according to production needs, recommended maximum usage is 3500 LAU(B)/kg milk during hydrolysis at low temperature (4-12 ℃) |
The quality specification shall be in compliance with National Food Safety Standard Food Additive Enzyme Preparations for Food Industry (GB 1886.174-2016).
(Source: Trichoderma reesei, Donor: Aspergillus kawachii)
|
Function |
Applicable |
Maximum usage ( g/kg) |
|
Enzyme preparations for food industry |
Grain processing, alcohol production, etc. |
Use according to production needs |
The quality specification shall be in compliance with National Food Safety Standard Food Additive Enzyme Preparations for Food Industry (GB 1886.174-2016).
(Source: Hansenula polymorpha, Donor: Fusarium hetreosporum)
|
Function |
Applicable |
Maximum usage ( g/kg) |
|
Enzyme preparations for food industry |
Bakery products (e.g., bread), noodles, pasta, etc. |
Use according to production needs |
The quality specification shall be in compliance with National Food Safety Standard Food Additive Enzyme Preparations for Food Industry (GB 1886.174-2016).
(Source: Streptomyces rubiginosus, Donor: Streptomyces rubiginosus)
|
Function |
Applicable |
Maximum usage ( g/kg) |
|
Enzyme preparations for food industry |
Production of high-fructose syrup by such as corn starch |
Use according to production needs |
The quality specification shall be in compliance with National Food Safety Standard Food Additive Enzyme Preparations for Food Industry (GB 1886.174-2016).
|
Function |
Applicable |
Maximum usage ( g/kg) |
|
Colorant |
Chicken powder (12.10.01.02) |
Use according to production needs |
The quality specification shall be in compliance with National Food Safety Standard Food Additive Monascus Yellow Pigment (GB 1886.66-2015).
The deadline for solicitation is 30 days from the date of announcement.
Global Foodmate provides registration services of Novel Food Ingredients, Novel Food Additives and New Varieties of Food-Related Products for domestic and overseas enterprises, please feel free to contact us.
Please note: Original article of Global Foodmate of Information Service and Business Department, please indicate the source from the Global Foodmate if reprint.
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