Nine New Food Additives Open for Public Consultation

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On 12 April, 2021, China National Center for Food Safety Risk Assessment (CFSA) issued 9 new food additives passing the technical review of the CFSA Expert Review Committee and now opens for public comments, including 4 new food additives, 5 food additives with expanded scope. The deadline for public comments is 7 May, 2021.

(1) New Enzyme

Name	Source	Donor
Protease	Anoxybacillus caldiproteolyticus	-
Glutaminase	Bacillus licheniformis	Bacillus licheniformis
Xylanase	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) New Flavor

Name	Function	Category number	Food name/category	Maximum level (g/kg)	Note
Thaumatin	Flavoring	-	Used in various foods after being formulated into flavors ( Except for the food category in Table B1 of GB 2760-2014 )	Appropriate level as required in production	-

(3) Food additives with expanded scope

Name	Function	Category number	Food name/category	Maximum level (g/kg)	Note
Advantame	Sweetener	14.04	Carbonated beverage	0.006	-
Glutamine transaminase	Stabilizer and coagulator	01.02.02	Flavored fermented milk	0.3	-
Glutamine transaminase	Stabilizer and coagulator	01.06.01	Unripened cheese	0.3
Curdlan	Stabilizer, coagulator and thickener	08.02.01	Conditioning meat products (raw meat with conditioning materials)	Appropriate level as required in production	-
		14.06.03	Instant coffee
		16.03	Collagen casings
Paprika red	Colorant	08.02.01	Conditioning meat products (raw meat with conditioning materials)	Appropriate level as required in production	-
Sucrose fatty acid esters	Emulsifier	01.05.01	Cream	2.5

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CFSA Opened Public Comments for Nine New Food Additives