Analysis of Application Approval of New food Additives in 2019

In 2019, the National Health Commission of the People's Republic of China (NHC) issued three announcements (No. 2, 2019; No. 4, 2019; No.6, 2019) by the form of “Three New Food”, which approved a total of 71 products including new food raw materials (novel food), new food additives, and food-related products (new food contact substances). Among them, there were 28 new food additives (including expanded use) approved. 

Besides, from websites of NHC and China National Center for Food Safety Risk Assessment (CFSA), in 2019, a total of 56 new food additives applications were accepted, and 34 new food additives (including expanded use) passed the technical evaluation and were issued for public comments. 

CIRS Group will take you to detailed information about the acceptance and approval of new food additives in China in 2019.

1. List of new food additives application acceptance in 2019 (56 types)

In 2019, a total of 56 new food additives (including expanded use) applications were accepted by NHC. The acceptance numbers are all shown in the "卫食添新申字", and No distinction between domestic and imported products. 

Some new products, especially those that applied in the first half of the year have passed the technical review by CFSA and were issued for public comments. Besides, a few new products were officially approved in 2019. 

No

Acceptance Date

Acceptance Code

Name of New Food Additives

1

2019-01-07

卫食添新申字(2019)第0001号

Mono- and diglycerin fatty acid esters

2

2019-01-11

卫食添新申字(2019)第0002号

Caramel (ammonium sulfite method)

3

2019-01-11

卫食添新申字(2019)第0003号

Sodium stearoyl lactylate

4

2019-01-11

卫食添新申字(2019)第0004号

Iron oxide red

5

2019-01-18

卫食添新申字(2019)第0005号

Propionic acid and its sodium, and calcium salts

6

2019-01-23

卫食添新申字(2019)第0006号

Potassium acesulfame (also known as acesulfame)

7

2019-01-23

卫食添新申字(2019)第0007号

Potassium acesulfame (also known as acesulfame)

8

2019-02-18

卫食添新申字(2019)第0008号

Disodium pyrophosphate

9

2019-02-18

卫食添新申字(2019)第0009号

Hexametaphosphate

10

2019-02-18

卫食添新申字(2019)第0010号

sodium tripolyphosphate

11

2019-02-26

卫食添新申字(2019)第0011号

Calcium sulfate

12

2019-02-28

卫食添新申字(2019)第0012号

Nisin

13

2019-03-05

卫食添新申字(2019)第0013号

Chili Red

14

2019-03-12

卫食添新申字(2019)第0014号

Lipase

15

2019-03-12

卫食添新申字(2019)第0015号

Glucose isomerase

16

2019-03-12

卫食添新申字(2019)第0016号

alpha-amylase

17

2019-03-12

卫食添新申字(2019)第0017号

Lactase

18

2019-03-12

卫食添新申字(2019)第0018号

Arabinofuranosidase

19

2019-03-12

卫食添新申字(2019)第0019号

Xylanase

20

2019-03-12

卫食添新申字(2019)第0020号

Monascus yellow pigment

21

2019-03-21

卫食添新申字(2019)第0021号

Glucuronide

22

2019-03-21

卫食添新申字(2019)第0022号

ε-polylysine hydrochloride

23

2019-03-27

卫食添新申字(2019)第0023号

Disodium ethylenediamine tetraacetate

24

2019-03-27

卫食添新申字(2019)第0024号

caramel colour

25

2019-04-01

卫食添新申字(2019)第0025号

Lipase

26

2019-04-01

卫食添新申字(2019)第0026号

Polygalacturonase

27

2019-04-01

卫食添新申字(2019)第0027号

Carboxypeptidase

28

2019-04-02

卫食添新申字(2019)第0028号

Rosemary extract

29

2019-04-02

卫食添新申字(2019)第0029号

Stevioside

30

2019-04-03

卫食添新申字(2019)第0030号

Isoamylase

31

2019-04-08

卫食添新申字(2019)第0031号

Nitrous oxide

32

2019-05-15

卫食添新申字(2019)第0032号

Red yeast red

33

2019-05-16

卫食添新申字(2019)第0033号

coconut candy

34

2019-05-22

卫食添新申字(2019)第0034号

Phosphoric acid

35

2019-05-22

卫食添新申字(2019)第0035号

sulfuric acid

36

2019-05-28

卫食添新申字(2019)第0036号

Natamycin

37

2019-06-21

卫食添新申字(2019)第0037号

Mixed tocotrienol concentrate

38

2019-07-08

卫食添新申字(2019)第0038号

Selenized carrageenan

39

2019-07-16

卫食添新申字(2019)第0039号

Sucrose fatty acid ester

40

2019-07-31

卫食添新申字(2019)第0040号

Potassium acesulfame (also known as acesulfame)

41

2019-08-02

卫食添新申字(2019)第0041号

Dihydroquercetin

42

2019-08-21

卫食添新申字(2019)第0042号

Seaweed calcium

43

2019-08-22

卫食添新申字(2019)第0043号

Hexametaphosphate

44

2019-08-23

卫食添新申字(2019)第0044号

Steviol glycosides

45

2019-09-04

卫食添新申字(2019)第0045号

1,4-α-glucan branching enzyme preparation

46

2019-09-06

卫食添新申字(2019)第0046号

1-cyclopropanemethyl-4-methoxybenzene

47

2019-09-16

卫食添新申字(2019)第0047号

Protein glutaminase

48

2019-09-17

卫食添新申字(2019)第0048号

Plant carbon black

49

2019-09-27

卫食添新申字(2019)第0049号

Disodium phosphate

50

2019-11-01

卫食添新申字(2019)第0050号

Disodium ethylenediamine tetraacetate

51

2019-11-06

卫食添新申字(2019)第0051号

dl-tartaric acid

52

2019-11-08

卫食添新申字(2019)第0052号

Galactooligosaccharide

53

2019-11-08

卫食添新申字(2019)第0053号

Soluble soy polysaccharide

54

2019-11-19

卫食添新申字(2019)第0054号

Sodium dihydrogen phosphate

55

2019-12-26

卫食添新申字(2019)第0055号

Sucralose

56

2019-12-27

卫食添新申字(2019)第0056号

Manganese sulfate

2. List of new food additives which passed the technical review and were issued for public comments in 2019 (34 types)

In 2019, 34 of new food additives passed the technical review by CFSA and were issued for public comments. These include 2 types of new food nutrition enhancers, 2 types of new food flavouring, 14 types of new enzymes, and 16 types of expended use of existing food additives (including 1 nutrition enhancer and 1 processing aids). All the products that were issued for public comments on March 18 and May 22 have been approved on December 13.  

1) List of new food nutrition enhancers which passed the technical review and were issued for public comments (2 types)

No.

Additive Name

Food Classification Number

Food Name

Use Limitation

Approval Status

(As of the end of 2019)

1

Vitamin K2

(Synthetic method)

01.03.02

Modified milk powder (for children only)

420 μg/kg~750 μg/kg

Issued public comment on May 22, 2019

Approved on December 13, 2019

Modified milk powder (for pregnant and lying-in woman only)

340 μg/kg~680 μg/kg

2

Vitamin K2

(Synthetic method)

01.03.02

Modified milk powder (for children only)

420 μg/kg~750 μg/kg

Issued public comment on October 15, 2019

Modified milk powder (for pregnant and lying-in woman only)

340 μg/kg~680 μg/kg

Note: The main raw materials and production processes of the above two Vitamin K2 are different.

2) List of new food flavorings which passed the technical review and were issued for public comments (2 types)

No.

Name of Food Flavoring

Food Classification Number

Food Name

Use Limitation

Approval Status

(As of the end of 2019)

1

(1R, 2S, 5R) -N- (4-methoxyphenyl) -5-methyl-2- (1-methylethyl) cyclohexylformamide

Formulated into food flavors for all types of food (except food category in Table B.1 of GB 2760-2014)

No limitation

Issued public comment on March 18, 2019.

Approved on December 13, 2019.

2

2- (4-methylphenoxy) -N- (1H-pyrazol-3-yl) -N- (thien-2-ylmethyl) acetamide

Formulated into food flavors for all types of food (except food category in Table B.1 of GB 2760-2014)

No limitation

Issued public comment on March 18, 2019.

Approved on December 13, 2019.

3) List of new food enzymes which passed the technical review and were issued for public comments (14 types)

No.

Name of Enzyme

Source

Donor

Approval Status

(As of the end of 2019)

1

Glucoamylase

Trichoderma reesei

Trichoderma reesei

Issued public comment on May 22, 2019.

Approved on December 13, 2019.

2

Arabinofuranosidase

Trichoderma reesei

Talaromyces pinophilus

Issued public comment on June 24, 2019.

3

Pectinlyase

Trichoderma reesei

Aspergillus niger

Issued public comment on June 24, 2019.

4

Xylanase

Trichoderma reesei

Talaromyces leycettanus

Issued public comment on June 24, 2019.

5

Lactase

Bacillus licheniformis

Bifidobacterium bifidum

Issued public comment on June 24, 2019.

6

Polygalacturonase

Aspergillus niger

Aspergillus niger

Issued public comment on August 9, 2019.

7

Maltotetraohydrolase

Bacillus licheniformis

Pseudomonas stutzeri

Issued public comment on August 9, 2019.

8

Alpha-glucosidase

Trichoderma reesei

Aspergillus niger

Issued public comment on August 9, 2019.

9

Carboxypeptidase

Aspergillus niger

Aspergillus niger

Issued public comment on August 9, 2019.

10

Lipase

Aspergillus niger

Fusarium culmorum

Issued public comment on August 9, 2019.

11

Alpha-amylase

Trichoderma reesei

Aspergillus kawachii

Issued public comment on October 15, 2019.

12

Protease

Trichoderma reesei

Trichoderma reesei

Issued public comment on October 15, 2019.

13

Glucose isomerase

Streptomyces rubiginosus

Streptomyces rubiginosus

Issued public comment on October 15, 2019.

14

Lipase

Hansenula polymorpha

Fusarium hetreosporum

Issued public comment on October 15, 2019.

4) List of new expended use of existing food additives which passed the technical review and were issued for public comments (16 types)

No.

Name of Additives

Function

Food Classification Number

Food Name

Max.(g/kg)

Approval Status

(As of the end of 2019)

1

Calcium propionate

Preservative

08.02.01

Conditioned meat products (raw meat with added ingredients)

3.0

(propionic acid)

Issued public comment on March 18, 2019.

Approved on December 13, 2019.

08.03.02

Smoked, roasted, grilled meat

2

caramel colour

(Ammonium sulfite method)

Colorant

15.01.07

Other distilled spirits (only tequila)

1.0 g/L

Issued public comment on March 18, 2019.

Approved on December 13, 2019.

3

Sodium stearoyl lactylate

Emulsifier

stabilizer

02.05

Other fats or fat products (only powder fat)

2.0

Issued public comment on March 18, 2019.

Approved on December 13, 2019.

4

Plant carbon black

Colorant

04.04.01.02

Dried beans

No Limitation

Issued public comment on March 18, 2019.

Approved on December 13, 2019.

04.05.02

Processed nuts and seeds

5

Monascus yellow pigment

Colorant

12.10.01.02

Chicken essence, chicken powder

No Limitation

Issued public comment on May 22, 2019.

Approved on December 13, 2019.

6

ε-polylysine hydrochloride

Preservative

10.02.01

Spiced corned egg

0.5

Issued public comment on May 22, 2019.

Approved on December 13, 2019.

7

Chili Red

Colorant

04.04.01.03

Dried bean products

No Limitation

Issued public comment on May 22, 2019.

Approved on December 13, 2019.

09.04

Cooked aquatic products (ready to eat)

8

Potassium acesulfame (also known as acesulfame)

Sweetener

04.04.01.02

Dried beans

0.2

Issued public comment on June 24, 2019.


06.06

Ready-to-eat cereals, including rolled oats (flakes)

0.8

07.02

Pastry

0.5

14.05.01

Tea drinks

0.58

9

Rosemary extract

Antioxidants

14.03.02

Vegetable protein drinks

0.15

Issued public comment on August 9, 2019.


10

Phosphoric acid

Processing aids for the food industry (autolysis accelerators)

Production process of yeast processed products

Issued public comment on August 9, 2019.


11

Selenized carrageenan

Nutrition Enhancer

01.03.02

Modified milk powder (except children's milk powder)

140 μg/kg~280 μg/kg

Issued public comment on August 9, 2019.


Modified milk powder (for children only)

60 μg/kg~130 μg/kg

06.02

Rice and rice products

140 μg/kg~280 μg/kg

06.03

Wheat flour and its products

140 μg/kg~280 μg/kg

06.04

Grain flour and its products

140 μg/kg~280 μg/kg

07.01

Bread

140 μg/kg~280 μg/kg

07.03

Biscuit

30 μg/kg~110 μg/kg

12

Calcium sulfate

Stabilizers and coagulants

06.05.02

Starch products

10.0

Issued public comment on October 15, 2019.


07.04

Baked food stuffing and surface paste

10.0

08.02.01

Conditioned meat products (raw meat with added ingredients)

5.0

08.03.09

Other cooked meat products

5.0

09.02.03

Frozen surimi products (including fish balls, etc.)

3.0

12.10.02.04

Other semi-solid compound seasonings

10.0

16.01

Jelly

10.0

13

Stevioside

Sweetener

04.02.02.03

Pickled vegetables

0.23

Issued public comment on October 15, 2019.


04.02.02.06

Fermented vegetable products

0.20

04.04.01.05

New soybean products (soy protein and puffed food, soy vegetarian meat, etc.)

0.09

05.01

Cocoa products, chocolates and chocolate products, including cocoa butter substitutes and products

0.83

07.03

Biscuit

0.43

14

Acesulfame potassium (aka acesulfame)

Sweetener

15.02

Wine

0.35

Issued public comment on October 15, 2019.


15

Plant carbon black

Colorant

12.10

Compound seasoning

5.0

Issued public comment on October 15, 2019.


16.06

Puffed food

16

Sucrose fatty acid ester

Emulsifier

01.02.02

Flavored fermented milk

1.5

Issued public comment on December 9, 2019.


3. List of approved new food additives in 2019 (28 types)

In 2019, 28 types of new food additives were approved by NHC, which include 1 type of new food nutrition enhancer, 3 types of new food flavorings, 2 types of new food enzymes for the food industry, 3 types of expended use of existing food nutrition enhancers, 17 types of expended use of existing food additives, and 2 types of expended use of existing processing aids for the food industry.

Due to the high number of applications for food additives for the same product and the lack of clear information on the scope of use, the information on some approved products is missing. CIRS summarized relevant information below:

1) List of approved new food nutrition enhancer (1 type)

No.

Name

Food Classification Number

Food Name

Use Limitation

Accept information, public comment, and approve announcements

(As of the end of 2019)

1

Vitamin K2

(Synthetic method)

01.03.02

Modified milk powder (for children only)

420 μg/kg~

750 μg/kg

Accepted on September 5, 2018. Acceptance number:卫食添新申字(2018)第0029号;

Issued public comment on May 22, 2019.

Approved on December 13, 2019.

Modified milk powder (for pregnant and lying-in woman only)

340 μg/kg~

680 μg/kg

2) List of approved new food flavorings (3 types)

No.

Name of Food Flavorings

Using dosage and scope

Accept information, public comment, and approve announcements

(As of the end of 2019)

1

L-γ-glutamyl-L-valyl-glycine

Formulated into food essence for various foods (except the food category in Table B.1 of GB 2760-2014). No limitation of the dosage.

No information about acceptance.

Issued public comment on September 29, 2018.

Approved on May 29, 2019.

2

(1R, 2S, 5R) -N- (4-methoxyphenyl) -5-methyl-2- (1-methylethyl) cyclohexylformamide

Accepted on September 29, 2018. Acceptance number:卫食添新申字(2018)第0032号;

Issued public comment on March 18, 2019.

Approved on December 13, 2019.

3

2- (4-methylphenoxy) -N- (1H-pyrazol-3-yl) -N- (thien-2-ylmethyl) acetamide

Accepted on November 15, 2018. Acceptance number:卫食添新申字(2018)第0036号;

Issued public comment on March 18, 2019.

Approved on December 13, 2019.

3) List of approved new enzyme for food industry (2 types)

No.

Name of Enzyme

Source

Donor

Note

Accept information, public comment, and approve announcements

(As of the end of 2019)

1

Glucose oxidase

Penicillium

chrysogenum

/

The quality specifications of glucose oxidase should meet the requirements of the GB 1886.174.

Accepted on October 12, 2017. Acceptance number:卫食添新申字(2017)第0044号;

Issued public comment on April 16, 2018.

Approved on July 22, 2019.

2

Glucoamylase

Trichoderma

reesei

Trichoderma

reesei

The quality specifications of glucoamylase should meet the requirements of the GB 1886.174.

Accepted on August 03, 2018. Acceptance number:卫食添新申字(2018)第0024号;

Issued public comment on May 22, 2019.

Approved on December 13, 2019.

4) List of approved expended use of existing food nutrition enhancer (3 types)

No.

Name of Nutrition Enhancer

Food Classification Number

Food Name

Dosage Limitation

Accept information, public comment, and approve announcements

(As of the end of 2019)

1

Galactomannan

13.03

Food for special medical purposes (except those involved in 13.01)

≤120 g/kg

Accepted on September 05, 2018. Acceptance number:卫食添新申字(2018)第0028号;

Issued public comment on September 29, 2018.

Approved on May 29, 2019.

2

Selenium-enriched yeast

13.03

Food for special medical purposes (except those involved in 13.01)

Comply to the requirements on selenium in GB 29922

Accepted on August 09, 2018. Acceptance number:卫食添新申字(2018)第0026号;

Issued public comment on September 29, 2018.

Approved on May 29, 2019.

3

Galacto-oligosaccharides (source of whey filtrate)

01.03.02

Modified milk powder (for children only)

Less than 64.5 g/kg

Accepted on February 07, 2018. Acceptance number:卫食添新申字(2018)第0004号;

Issued public comment on April 16, 2018.

Approved on July 22, 2019.

5) List of approved expended use of existing food additives (17 types)

No.

Name of Additives

Function

Food Classification Number

Food Name

Max Dosage(g/kg)

Accept information, public comment, and approve announcements

(As of the end of 2019)

1

Silica

Anticaking agent

13.05

Other special dietary foods (only for 1-10 years old special medical purpose foods)

10

Accepted on September 05, 2018. Acceptance number: 卫食添新申字(2018)第0030号

Issued public comment on September 29, 2018.

Approved on May 29, 2019.  

2

β-cyclodextrin

Other

04.02.02.03

Pickled vegetables

0.5

No information about acceptance.

Issued public comment on September 29, 2018.

Approved on May 29, 2019.

3

sulfur

Preservative

12.09.01

Spices and powder (star anise only)

0.15

(Based on sulfur dioxide residue)

Accepted on October 16, 2017. Acceptance number:卫食添新申字(2017)第0045号;

Issued public comment on September 29, 2018.

Approved on May 29, 2019.

4

Soluble soy polysaccharide

Anticaking agent

06.03.02.01

Raw wet noodle products (such as noodles, dumpling skins, coriander skins, roast wheat skins)

5.0

Accepted on May 23, 2018. Acceptance number: 卫食添新申字(2018)第0014号;

Issued public comment on June 07, 2018.

Approved on July 22, 2019.

5

Caramel colour

(Ammonia production)

Colorant

15.01.07

Other distilled spirits (only tequila)

1.0 g/L

Accepted on November 06, 2018. Acceptance number: 卫食添新申字(2018)第0035号;

No information about public comment.

Approved on July 22, 2019.

6

Caramel (common law)

Colorant

15.01.07

Other distilled spirits (only tequila)

1.0 g/L

Accepted on November 06, 2018. Acceptance number:卫食添新申字(2018)第0034号;

No information about public comment.

Approved on July 22, 2019.

7

Polyglycerol Ricinoleate (PGPR)

Emulsifier

05.04

Decorative confections (such as craft styling, or for cake decoration), crests (non-fruit materials), and sweet juices (chocolate coating only)

5.0

Accepted on August 30, 2018. Acceptance number:卫食添新申字(2018)第0027号;

No information about public comment.

Approved on July 22, 2019.

8

Chili Red

Colorant

04.04.01.05

New soybean products (soy protein and puffed food, soy vegetarian meat, etc.)

No limitation

Accepted on March 27, 2019. Acceptance number: 卫食添新申字(2018)第0006号;

Issued public comment on June 07, 2018.

Approved on July 22, 2019.

12.09.02

Spice oil

9

Chili oleoresin

Flavor enhancer,

Colorant

08.02.01

Conditioned meat products (raw meat with added ingredients)

No limitation

Accepted on March 27, 2018. Acceptance number: 卫食添新申字(2018)第0007号;

Issued public comment on June 07, 2018.

Approved on July 22, 2019.

08.02.02

Pickled bacon products (such as bacon, bacon, plate duck, Chinese ham, sausage)

08.03.01.02

Braised meat

12.09.02

Spice oil

10.0

10

Vitamin E (dl-α-tocopherol, d-α-tocopherol, mixed tocopherol concentrate)

Antioxidants

02.02

Water and oily fat emulsified products

0.5

Accepted December 11, 2017. Acceptance number: 卫食添新申字(2017)第0049号;

Issued public comment on April 16, 2018.

Approved on July 22, 2019.

02.03

Fat emulsified products except those from 02.02, including mixed and / or flavored fat emulsified products

11

Calcium propionate

Preservative

08.02.01

Conditioned meat products (raw meat with added ingredients)

3.0

(propionic acid)

Accepted on January 18, 2019. Acceptance number: 卫食添新申字(2019)第0005号;

Issued public comment on March 18, 2019.

Approved on December 13, 2019.

08.03.02

Smoked, roasted, grilled meat

12

Monascus yellow pigment

Colorant

12.10.01.02

Chicken essence, chicken powder

No limitation

Accepted on March 12, 2019. Acceptance number: 卫食添新申字(2019)第0020号;

Issued public comment on May 22, 2019.

Approved on December 13, 2019.

13

Caramel colour

(Ammonium sulfite method)

Colorant

15.01.07

Other distilled spirits (only tequila)

1.0 g/L

Accepted on November 06, 2019. Acceptance number: 卫食添新申字(2018)第0033号;

Issued public comment on March 18, 2019.

Approved on December 13, 2019.

14

ε-polylysine hydrochloride

Preservative

10.02.01

Spiced corned egg

0.5

Accepted on March 21, 2019. Acceptance number: 卫食添新申字(2019)第0022号;

Issued public comment on May 22, 2019.

Approved on December 13, 2019.

15

Chili Red

Colorant

04.04.01.03

Dried bean products

No limitation

Accepted on March 05, 2019. Acceptance number: 卫食添新申字(2019)第0013号;

Issued public comment on May 22, 2019.

Approved on December 13, 2019.

09.04

Cooked aquatic products (ready to eat)

16

Sodium stearoyl lactylate

Emulsifier,

stabilizer

02.05

Other greases or oil products (only powder grease)

2.0

Accepted on January 11, 2019. Acceptance number: 卫食添新申字(2019)第0003号;

Issued public comment on March 18, 2019.

Approved on December 13, 2019.

17

Plant carbon black

Colorant

04.04.01.02

Dried beans

No limitation

Accepted on December 12, 2018. Acceptance number: 卫食添新申字(2018)第0040号;

Issued public comment on March 18, 2019.

Approved on December 13, 2019.

04.05.02

Processed nuts and seeds

6) List of approved expended use of existing processing aids for the food industry (2 types):

No

Name of processing aid

Function

Using Scope

Accept information, public comment, and approve announcements

(As of the end of 2019)

1

Sodium formate

Processing aids for the food industry

(Nutrient for fermentation)

Fermentation process

No information about acceptance.

Issued public comment on April 16, 2018.

Approved on July 22, 2019.

2

Propionic acid and its sodium and calcium salts

Processing aids for the food industry

(Nutrient for fermentation)

Yeast production process, residue≤0.1 g/kg

Accepted on August21, 2017. Acceptance number: 卫食添新申字(2017)第0043号;

No information on public comment.

Approved on July 22, 2019.

Summary:

There are three main stages of applying for a new food additive. Firstly, NHC accepts the application. Secondly, CFSA will run a technical review and issue public comments. Finally, if everything goes well, NHC will approve the application. Generally, it will take approximately 1 year to apply for a new food additive. While, if the application is about expending usage scope, the timeline may be shorter.

We can also speculate that the supplementary documents may not need during the application process. The period from the issue of public comments to approval needs about a half year. During the time, government staff will collect and discuss all the public comments from other people or enterprises, and communicate with other relative departments. 

Meanwhile, the summary indicates that the mainstream new products focus on the enzyme, nutrition enhancer, and food flavoring. The application about expanding use scope includes nutrition enhancer, food flavoring, food additives, and process aid. This phenomenon reflects the fast development of enzymes, food flavorings and nutrition enhancers. 

Note: There may be omissions and errors in the data statistics process because of the change of the official website. The data in this article is for reference only. Please refer to the official information published by government departments.

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