A. New varieties of food additives

I.α-amylase

1. Background information. Bacillus licheniformis (Bacillus licheniformis) derived α-amylase is applied as a new variety of enzyme preparation for food industry. The US Food and Drug Administration, the Danish Veterinary and Food Administration allow it to be used as an enzyme preparation for the food industry.

2. Process necessity. This substance is used as an enzyme preparation for the food industry, mainly used in grain processing and alcohol production, etc., to liquefy insoluble starch molecules and accelerate the conversion of starch granules into fermentable sugars. Its quality specifications are in accordance with "National Food Safety Standard, Food Additives and Enzyme Preparations for Food Industry" (GB 1886.174).

II. Protease

1. Background information. Bacillus subtilis (Bacillus subtilis)-derived protease is applied as a new variety of enzyme preparation for food industry. The French Food Safety Agency and the US Food and Drug Administration allow it to be used as an enzyme preparation for the food industry.

2. Process necessity. This substance is used as an enzyme preparation for the food industry to hydrolyze protein. Its quality specifications are in accordance with "National Food Safety Standard, Food Additives and Enzyme Preparations for Food Industry" (GB 1886.174).

III. Lactase

1. Background information. Bacillus subtilis (Bacillus subtilis) sourced lactase is applied as a new variety of enzyme preparations for the food industry. The US Food and Drug Administration, the Danish Veterinary and Food Administration allow it to be used as an enzyme preparation for the food industry.

2. Process necessity. This substance is used as an enzyme preparation for the food industry, mainly used in the processing of dairy products to catalyze the hydrolysis of lactose. Its quality specifications are in accordance with "National Food Safety Standard, Food Additives and Enzyme Preparations for Food Industry" (GB 1886.174).

IV. Silica

1. Background information. Silica as a food additive has been listed in the "National Food Safety Standard Food Additive Use Standard" (GB 2760), and it is allowed to be used in milk powder (including sweetened milk powder) and cream powder and its preparations, raw grains and other food categories. Apply to expand the scope of use for other soy products (only tofu pollen) (food category 04.04.03). The European Commission and the US Food and Drug Administration allow it to be used as an anticaking agent in various foods. According to the evaluation results of the Joint Food Additives Expert Committee of the Food and Agriculture Organization of the United Nations and the World Health Organization, the daily allowable intake of this substance does not need to be limited.

2. Process necessity. The substance is used as an anticaking agent in other soy products (only tofu pollen) (food category 04.04.03) to prevent product caking. Its quality specifications follow the "National Food Safety Standard Food Additive Silica" (GB 25576).

V. Tomato red

1. Background information. As a food additive, tomato red has been listed in the "National Food Safety Standard Food Additive Use Standard" (GB 2760), allowing it to be used in flavored fermented milk, beverages and other food categories. This application expands the scope of use for other candies (food category 05.02.02) and semi-solid compound seasonings (food category 12.10.02) except gum-based candies. Japan's Ministry of Health, Labour and Welfare allows it to be used as a coloring agent in various food categories.

2. Process necessity. This substance is used as a coloring agent for other candy (food category 05.02.02) and semi-solid compound seasoning (food category 12.10.02) except gum-based candy to adjust the color of the product. Its quality specifications comply with "National Food Safety Standard Food Additive Tomato Red" (GB 28316).

VI. Kederan glue

1. Background information. As a food additive, Kederan gum has been listed in the "National Food Safety Standard Food Additives Use Standard" (GB 2760). It is allowed to be used in raw wet noodles, raw dried noodles, instant rice noodles and other food categories. This application is extended to use The scope is used for jam (food category 04.01.02.05), new soy products (soy protein and puffed food, soy vegetarian meat, etc.) (food category 04.04.01.05), noodles (food category 06.05.02.04) and others (only Konjac gel products) (food category 16.07). The International Codex Alimentarius Commission and the US Food and Drug Administration allow it to be used as a thickener in various foods. According to the evaluation results of the Joint Food Additives Expert Committee of the Food and Agriculture Organization of the United Nations and the World Health Organization, the daily allowable intake of this substance does not need to be limited.

2. Process necessity. This substance is used as a thickener for jam (food category 04.01.02.05), new soy products (soy protein and its puffed food, soy vegetarian meat, etc.) (food category 04.04.01.05), noodles (food category 06.05.02.04) And others (only konjac gel products) (food category 16.07) to improve product texture. Its quality specifications are in accordance with "National Food Safety Standard, Food Additives, Kederan Gum" (GB 28304).

VII Tamarind polysaccharide gum

1. Background information. Tamarind polysaccharide gum as a food additive has been listed in the "National Food Safety Standard Food Additives Use Standard" (GB 2760). It is allowed to be used in frozen beverages, cocoa products, chocolate and chocolate products, candy, jelly and other food categories. This application is expanded The scope of application is for jam (food category 04.01.02.05), fruit cakes (food category 04.01.02.08.05) and fruit and vegetable juice (pulp) beverages (food category 14.02.03). The Ministry of Health, Labour and Welfare of Japan and the US Food and Drug Administration allow it to be used as a thickener in food.

2. Process necessity. This substance is used as a thickener for jam (food category 04.01.02.05), fruit cakes (food category 04.01.02.08.05) and fruit and vegetable juice (pulp) beverages (food category 14.02.03) to improve product texture. Its quality specifications comply with "National Food Safety Standard Food Additive Tamarind Polysaccharide Gum" (GB 1886.106).

VIII.Butane

1. Background information. As a processing aid for the food industry, butane has been listed in the "National Food Safety Standard Food Additive Use Standard" (GB 2760), and it is allowed to be used in the extraction process. This application expands the scope of application for the processing technology of spray release oil for baked goods. The European Commission allows it to be used for vegetable oil baking pan spray.

2. Process necessity. The substance is used as a processing aid for the food industry in the processing technology of spray release oil for bakery products to prevent bakery products from sticking to the bakeware. Its quality specifications follow the "National Food Safety Standard Food Additive Butane" (GB 1886.55).

IX. Phosphoric acid (wet method)

1. Background information. The original National Health and Family Planning Commission Announcement No. 8 of 2016 approved phosphoric acid (wet process) as a new variety of food additives, and the original National Health and Family Planning Commission Announcement No. 10 of 2017 approved phosphoric acid (wet process) as a processing aid for the food industry It is allowed to be used in sugar making process. This application expands the scope of use for oil processing technology and fermentation technology. The Food Standards Agency of Australia and New Zealand allows it to be used as a processing aid for all types of food.

2. Process necessity. This substance is used as a processing aid for the food industry in the oil processing technology and fermentation process. It is used in the oil processing technology for refining and degumming, and used in the fermentation process as a nutrient for fermentation. Its quality specifications implement "National Food Safety Standard, Food Additive Phosphoric Acid (Wet Process)" (GB?1886.304).

X. 6S-5-methyltetrahydrofolate calcium

1. Background information. The original National Health and Family Planning Commission Announcement No. 13 of 2017 approved a new variety of food nutrition fortifiers, 6S-5-methyltetrahydrofolate calcium, as a source of folic acid compounds, and has been approved for use in formulating milk, formulating milk powder, and special medicine Use formula food and other food categories. This application expands the scope of use for other special dietary foods except 13.01~13.04 (only nutritional supplements for pregnant women and lactating mothers, sports nutrition foods) (food category 13.05), and the dosage should meet the National Food Safety Standard for pregnant women and lactating women The provisions on folic acid in Nutritional Supplementary Foods (GB 31601) and General Rules for Sports Nutritional Foods of National Food Safety Standards (GB 24154).

2. Process necessity. This substance is used as a food nutrient fortifier to increase the content of folic acid in food. Its quality specifications implement the relevant content of the original National Health and Family Planning Commission Announcement No. 13 of 2017.

B. New varieties of food-related products

I. calcium hydroxide

1. Background information. The substance is a white solid powder at room temperature. Both the US Food and Drug Administration and the European Commission allow the substance to be used in polypropylene (PP) plastic materials and products for food contact.

2. Process necessity. This substance is used in the production process of PP plastic materials and products to prevent the material from discoloring.

II. C11~15 isoalkane

1. Background information. The substance is composed of saturated branched alkanes in the range of C11 to C15, and is a transparent liquid at room temperature. Both the US Food and Drug Administration and Health Canada allow the substance to be used in inks that indirectly contact food.

2. Process necessity. This substance can be used as an additive to improve the solubility of ink particles, so that the ink particles in digital printing materials can be dispersed in the liquid carrier more easily.

III. C.I. Pigment Blue 15

1. Background information. The substance is a brilliant blue powder and is insoluble in water. "National Food Safety Standard Food Contact Material and Product Additives Use Standard" (GB 9685-2016) has approved the substance as an additive for food contact ink, paint and coating, rubber and polyethylene (PE), polypropylene ( PP), polystyrene (PS) and other plastic materials and products. This application expands its scope of use to poly 1,4-cyclohexanedimethanol terephthalate (PCT) plastic materials and products. Both the US Food and Drug Administration and the European Commission allow the substance to be used in PCT plastic materials and products for food contact.

2. Process necessity. This substance has good heat resistance, light fastness and migration fastness as a coloring agent.

IV. glass fiber

1. Background information. The substance is solid at room temperature. GB 9685-2016 has approved this substance as an additive for polyethylene (PE), polypropylene (PP), polystyrene (PS) and other plastic materials and products. Announcement No. 4 of 2020 of the National Health Commission approved it to be used in polytetrafluoroethylene (PTFE) plastic materials and products below 50°C, and the contact time should not exceed 30 minutes, and it should not be in contact with infant food and breast milk. There are no restrictions on the use of PTFE plastic materials and products. The European Commission, the German Federal Risk Assessment Institute and the Swiss Federal Government all allow the substance to be used in PTFE plastic materials and products for food contact without restrictions on use.

2. Process necessity. As a plastic additive, this substance can adjust the mechanical properties of PTFE plastic materials and products, and improve the resistance to deformation of the product.

V. Talc

1. Background information. The substance is a white powder at room temperature. GB 9685-2016 has approved this substance as an additive for food contact coatings and coatings, rubber, paper and cardboard, polyethylene (PE), polypropylene (PP), polystyrene (PS) and many other plastic materials and Products. This application extends its scope of use to adhesives for food contact. Both the US Food and Drug Administration and the European Commission allow the substance to be used in food contact adhesives.

2. Process necessity. This substance plays an anti-caking effect in the adhesive and prevents the adhesion of resin particles to ensure smooth production of the adhesive.

VI. Polymer of 2-methyl-2-acrylic acid and N-(butoxymethyl)-2-acrylamide, styrene and 2-ethyl acrylate

1. Background information. This substance is the basic resin for food contact paints and coatings, and is a thermosetting polymer. The U.S. Food and Drug Administration, the European Commission and the Japanese Can Manufacturing Association all allow the substance to be used in food contact paints and coatings.

2. Process necessity. This substance is used in the production of paints and coatings for cans to make it have good solvent resistance. 

---

Please note: This article is translated based on Google web translation software, if there is an error, please contact us as soon as possible to correct.

Business Division of Food Safety and Regulatory Compliance of Global Foodmate provides food standards & regulations research, labelling 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