NHC Approved 4 New Food Raw Materials and 21 Food Additives

China,Food,New,Raw Material,Additive

On 2nd June, 2020 National Health Commission of the People's Republic of China (NHC) approved 4 new food raw materials and 21 food additives.

(1) 4 new food raw materials approved by NHC include 1 new food raw material and 3 strains that can be used in infant and young children food.

New food raw material:

Latin name

Penthorum chinense Pursh.

Species

Saxifragaceae Juss., Penthorum

Edible parts

Stem and leaves

Recommended dietary amount

≤ 8 g/day

Remark

1. The substance shall not be consumed by infants, pregnant women and lactating women. Unapplicable population should be marked on labels and instructions.

2. Edible methods: brew

3. Food safety indexes are implemented in accordance with the relevant national regulations of tea.

Strains that can be used in infant and young children food

Latin name

Remark

Lactobacillus helveticus R0052

1. Approved as a strain that can be used in infant and young children food.

2. Food safety indexes are implemented in accordance with the relevant national regulations.

Bifidobacterium infantis R0033

1. Approved as a strain that can be used in infant and young children food.

2. Food safety indexes are implemented in accordance with the relevant national regulations.

Bifidobacterium bifidum R0071

1. Approved as a strain that can be used in infant and young children food.

2. Food safety indexes are implemented in accordance with the relevant national regulations.

(2) 21 food additives approved by NHC include 14 new food additives and 7 food additives with expanded scope.

New food additive

Name

Function

Category number

Food name/category

Maximum level (g/kg)

Note

Sanzan Gum

Thickener, stabilizer, coagulator

08.03.05

Meat enema

5.0

14.02.03

Fruit and vegetable juice (nectar) drink (including fermented product)

1.4

For solid beverage, the level of use should be increased by times of dilution

14.03.02

Plant protein containing drink

1.3

New processing aids

English name

Source

Donor

Arabinofuranosidase

Trichoderma reese

Talaromyces pinophilus

Polygalacturonase

Aspergillus niger

Aspergillus niger

Pectinlyase

Trichoderma reesei

Aspergillus niger

Maltotetraohydrolase

Bacillus licheniformis

Pseudomonas stutzeri

Xylanase

Trichoderma reesei

Talaromyces leycettanus

Alpha-glucosidase

Trichoderma reesei

Aspergillus niger

Lactase

Bacillus licheniformis

Bifidobacterium bifidum

Carboxypeptidase

Aspergillus niger

Aspergillus niger

Lipase

Aspergillus niger

Fusarium culmorum

Alpha-amylase

Trichoderma reesei

Aspergillus kawachii

Protease

Trichoderma reesei

Trichoderma reesei

Glucose isomerase

Streptomyces rubiginosus

Streptomyces rubiginosus

Lipase

Hansenula polymorpha

Fusarium hetreosporum

Food additives with expanded scope

No.

Name

Function

Category number

Food name/category

Maximum level (g/kg)

Note

1

Calcium sulfate

Stabilizer, coagulator

06.05.02

Starch products

10.0

-

07.04

Fillings for baked food and food

10.0

08.02.01

Conditioning meat products (raw meat with conditioning materials)

5.0

08.03.09

Other cooled meat products

5.0

09.02.03

Frozen minced fish products (including fish balls, etc.)

3.0

12.10.02.04

Other semi-solid blended condiments

10.0

16.01

Jelly

10.0

2

Rosemary extract

Antioxidant

14.03.02

Plant protein containing drink

0.15

Count as the state of ready to drink, for solid beverage, the level of use should be increased by times of dilution

3

Steviol glycosides

Sweetener

04.02.02.03

Pickled vegetables

0.23

Count as steviol

04.02.02.06

Fermented vegetables

0.20

04.04.01.05

New bean curd product (puffed soy protein food, soybean meat, etc.)

0.09

05.01

Cocoa products, chocolate, and chocolate products, including imitations and chocolate substitutes

0.83

07.03

Biscuit

0.43

4

Acesulfame Potassium

Sweetener

04.04.01.02

Dried bean curd products

0.2

-

06.06

Instant cereals, including rolled oats

0.8

-

07.02

Pastries

0.5

-

14.05.01

Tea beverages

0.58

Count as the state of ready to drink, for solid beverage, the level of use should be increased by times of dilution

15.02

Integrated alcoholic beverage

0.35

-

5

Vegetable carbon, carbon black

Colorant

12.10

Blended condiment

5.0

-

16.06

Puffed food

Processing aid with expanded scope

Name

Function

Food name/category

Note

Phosphoric acid

Processing aid (Autolysis promoter)

Technology for yeast processed products

-

Food nutrition enhancer with expanded scope

Name

Function

Category number

Food name/category

Maximum level

Note

Kappa-Selenocarrageenan

Nutrition enhancer

01.03.02

Recombined milk powders (except milk powder for children)

140μg/kg~280μg/kg

Count as selenium

Recombined milk powders (limited to milk powder for children)

60μg/kg~130μg/kg

06.02

Rice and its product

140μg/kg~280μg/kg

06.03

Wheat flour and its product

140μg/kg~280μg/kg

06.04

Coarse grain flour and its product

140μg/kg~280μg/kg

07.01

Bread

140μg/kg~280μg/kg

07.03

Biscuit

30μg/kg~110μg/kg

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Reference

NHC News