No.

Name

Function

Category number

Food name/category

Maximum level (g/kg)

Note

1

Monascus red

Colorant

04.04.01.05

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

Appropriate level as required in production

-

2

Citric acid

Acidity regulator

04.02.01.03

Peeled, cut or shredded fresh

vegetables

Appropriate level as required in production

-

3

Sucralose

Sweeteners

08.03.05

Meat enema

0.35

-

Name

Function

Usage

Sodium polyphosphate

Chelator

Lactose processing technology (residual amount is 0.2 g/kg)