CFSA is Collecting Public Comments on Four New Food Raw Materials including PQQ and Peach Gum

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On April 23, 2023, China National Center for Food Safety Risk Assessment (CFSA) issued a public consultation on the following four new food raw materials passing the technical review of the CFSA Expert Review Committee:

peach gum,
tiger nut,
Leuconostoc mesenteroides subsp. Cremoris and
Pyrroloquinoline quinone disodium (PQQ) salt.

The deadline for public comments is May 23, 2023. Details are as follows:

Peach gum

Name	Peach gum
Basic information	Source: Prunus persica (L.) Batsch
Brief introduction of the production process	Prepared through picking, sorting, airing, cleaning, drying, and other processes by using the gum secreted from Prunus persica (L.) Batsch.
Quality requirements	Moisture, g/100 g	≤ 15
	Ash, g/100 g	≤ 2
	Crude polysaccharide, g/100 g	≥ 60
Recommended intake	≤30 g/day
Other information	Not suitable for consumption by infants, pregnant women, breastfeeding women, and women during menstruation. This should be indicated on the labels and instructions with consumption limits. Food safety indicators must meet the following requirements:
	Pb, mg/kg	≤ 0.5
	As, mg/kg	≤ 0.5
	Ochratoxin A, μg/kg	≤ 5.0
	Coliforms, CFU/g	≤ 100
	Mould and Yeast, CFU/g	≤ 150
	Staphylococcus aureus, /25g	0
	Salmonella, /25g	0

Tiger nut

Name	Tiger nut
Basic information	Source: Cyperus esculentus L. var. sativus Boeck. Edible part: stem tubers
Quality requirements	Protein, g/100 g		≥ 5.0
	Fat, g/100 g		≥ 12.0
	Starch, g/100 g		≥ 27.0
	Moisture, g/100 g		≤ 12.0
	Dietary fiber, g/100 g		≥ 10.0
	Ash, g/100 g		≤ 3.0
	Fatty acids composition (in % of total fatty acids)	Oleic acid C18:1	≥ 55.0
		Linoleic acid C18:2	≥ 6.0
		Palmitic acid C16:0	≥ 10.0
Other information	Food safety indicators shall comply with the current national food safety standard for nuts and seeds.

Leuconostoc mesenteroides subsp. cremoris

Name	Leuconostoc mesenteroides subsp. cremoris
Other information	Being included in the List of strains that can be used in food, and approved for the use in fermentation processing of milk and dairy products, fruit and vegetable products, and grain products (excluding infants and young children food). Food safety indicators must meet the following requirements:
	Pb, (based on dry weight), mg/kg	≤ 1.0
	As, (based on dry weight), mg/kg	≤ 1.5
	Salmonella, /25g (mL)	0
	Staphylococcus aureus, /25g (mL)	0
	Listeria monocytogenes, /25g (mL)	0

Pyrroloquinoline quinone disodium (PQQ) salt

Name	Pyrroloquinoline quinone disodium (PQQ) salt
Basic information	Source: Prunus persica (L.) Batsch CAS: 122628-50-6 Molecular formula: C14H4N2Na2O8 Molecular weight: 374.17 Structure:
Brief introduction of the production process	Preparing through fermentation, extraction, purification, crystallization, drying, and other processes by using the Methylovorus glucosotrophus as a production strain.
Recommended intake	≤20 mg/day
Quality requirements	Property:	Reddish brown powder
	Pyrroloquinoline quinone disodium (PQQ) salt content (based on dry weight), g/100 g	≥ 98.0
	Moisture, g/100 g	≤ 12.0
Other information	1. Application scope and maximum usage: beverages (40 mg/kg, solid beverages are converted according to the mass of liquid after preparation). 2. Not suitable for consumption by infants, young children, pregnant women and breastfeeding women. This should be indicated on the labels and instructions with consumption limits. Test methods for Pyrroloquinoline quinone disodium(PQQ) salt are given in Appendix. 4. Food safety indicators must meet the following requirements:
	Pb, mg/kg	≤ 0.5
	As, mg/kg	≤ 1.0
	Cd, mg/kg	≤ 0.1
	Hg, mg/kg	≤ 0.1
	Total plate count, CFU/g	≤ 1000
	Coliforms, MPN/g	≤ 3.0
	Mould and Yeast, CFU/g	≤ 100
	Staphylococcus aureus, /25g	0
	Salmonella, /25g	0

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CFSA Opened Public Comment s for Four New Food Raw Materials