On 22 October, 2021, National Health Commission of the People's Republic of China (NHC) approved 1 new food raw material and 9 new food additives. The detailed approval information is as follow:
1. New food raw material
|
Name |
Rumexpatientia L. ×Rumextianshanicus A. Los |
|
Basic information |
Species: Polygonaceae Juss., Rumex acetosa L. Edible parts: Stem and leaves |
|
Other information |
1. The substance shall not be consumed by infants, pregnant women and lactating women. Inapplicable population should be marked on labels and instructions. 2. Food safety indexes are implemented in accordance with the relevant national regulations of leaf vegetables. |
2. New food additives
(1) New enzymes for food industry
|
No |
Name |
Source |
Donor |
|
1 |
Protease |
Anoxybacillus caldiproteolyticus |
— |
|
2 |
Glutaminase |
Bacillus licheniformis |
Bacillus licheniformis |
|
3 |
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
|
No |
Name |
Function |
Category number |
Food name/category |
Maximum level (g/kg) |
Note |
|
1 |
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 and usage amount
|
No |
Name |
Function |
Category number |
Food name/category |
Maximum level (g/kg) |
Note |
|
1 |
Advantame |
Sweetener |
14.04 |
Carbonated beverage |
0.006 |
Count as the state of ready to drink |
|
2 |
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 |
|||||
|
3 |
Paprika red |
Colorant |
08.02.01 |
Conditioning meat products (raw meat with conditioning materials) |
Appropriate level as required in production |
— |
|
16.07 |
Other food (only for product of Konjac gel) |
Appropriate level as required in production |
||||
|
4 |
Paprika oleoresin |
Flavor enhancer, colorant |
16.07 |
Other food (only for product of Konjac gel) |
Appropriate level as required in production |
— |
|
5 |
Sucrose fatty acid esters |
Emulsifier |
01.05.01 |
Cream |
2.5 |
— |
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