On February 20, the National Health Committee issued the announcement and interpretation of of 16 kinds of "three novel foods" such as α-amylase, and approved three new varieties of enzyme preparations for the food industry, including α-amylase, protease, and lactase; the varieties of food additives subject to expanding of the scope of use include that the maximum use of silicon oxide in other soy products is 15.0 g/kg, the maximum use of tomato red in the semi-solid compound seasoning is 0.125 g/kg, and the the maximum use of tamarind polysaccharide gum in jam is 5.0 g/kg, etc.; the processing aids used in the food industry subject to expanding of the scope of use include that butane is used as a propellant for the processing technology of spray release oil for bakery products, and phosphoric acid (wet method) is used as a refining, degumming and fermentation nutrient for oil processing technology and fermentation technology; the use of 6S-5-methyltetrahydrofolate calcium in other special dietary foods except 13.01~13.04 shall meet the provisions on folic acid of “National Food Safety Standard Nutritional Supplementary Food for Pregnant Women and Lactating Mothers” and “National Food Safety Standard iGeneral Rules for Sports Nutrition Food”. In addition, 6 new varieties of food-related products including calcium hydroxide, C11-15 isoalkanes, and C.I. Pigment Blue 15 have been approved.

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