On 6 August, 2021, China National Center for Food Safety Risk Assessment (CFSA) issued 11 new food additives passing the technical review of the CFSA Expert Review Committee and now opens for public comments, including 4 new food enzymes, 6 food additives with expanded scope and 1 processing aids with expanded scope. The deadline for public comments is 4 September, 2021.
(1) New food enzymes
|
No |
Name |
Source |
Donor |
|
1 |
Phospholipase A1 |
Aspergillus oryzae |
Valsaria rubricosa |
|
2 |
Maltogenic amylase |
Bacillus licheniformis |
Geobacillus stearothermophilus |
|
3 |
Glucose oxidase |
Trichoderma reesei |
Penicillium amagasakiense |
|
4 |
Lipase |
Trichoderma reesei |
Aspergillus niger var. tubingensis |
The quality specification requirements of enzymes should meet the requirements of the ‘National Food Safety Standard, Food Additives, Enzymes’ (GB 1886.174)
(2) Food additives with expanded scope
|
No |
Name |
Function |
Category number |
Food name/category |
Maximum level(g/kg) |
Note |
|
1 |
Silicon dioxide |
Anti-caking agentt |
04.04.03 |
Other soy products(only for soy protein powder or modulated soy protein powder) |
15.0 |
— |
|
2 |
Carbon dioxide |
Other |
01.02.02 |
Flavored fermented milk |
Appropriate level as required in production |
— |
|
3 |
Turmeric |
Colorant |
06.03.02.04 |
Batter(Such as batter containing fish and poultry), coating flour, powder used for food frying |
0.25 |
Measured as curcumin |
|
4 |
Nisin |
Preservative |
04.04.01.03.02 |
Pot-stewed semi-dried tofu |
0.5 |
— |
|
5 |
Sucralose |
Sweetener |
04.04.01.05 |
New soy products(puffed soy protein food, soybean meat, etc.) |
0.4 |
— |
|
6 |
Vegetable carbon black |
Colorant |
01.02.02 |
Flavored fermented milk |
5.0 |
— |
|
04.01.02.05 |
Jam |
(3)Processing aids with expanded scope
|
No |
Name |
Function |
Usage scope |
|
1 |
White mineral oil |
Release agent, lubricating agent |
Processing technology of fresh yeast products (The maximum level is 0.1 g /kg) |
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