OCI Sharing:CFSA solicit public opinions on 11 novel food additives
On August 6, 2021, the CFSA solicited public opinions on expanding the scope of use of 4 new processing AIDS for food industry, including phosphatidylase A1, and 7 food additives, including silica. The deadline for public consultation is September 4, 2021. Please send your comments to email (zqyj@cfsa.net.cn) before this time, overdue will be regarded as unintentional. The announcement information is sorted out as follows.
1.product information
(1) 4 new varieties of enzyme preparations for food industry
|
No. |
Enzymes |
Donator |
|
1 |
Phospholipase A1 |
Valsaria rubricosa |
|
2 |
Maltogenic amylase |
Geobacillus stearothermophilus |
|
3 |
Glucose oxidase |
Penicillium amagasakiense |
|
4 |
Lipase |
Aspergillus niger var. tubingensis |
The quality specification requirements of enzyme preparations for food industry should meet the provisions of "National Standard for Food Safety, Food Additives, Enzyme Preparations for Food Industry" (GB1886.174).
- Six food additives to be expanded in scope
|
No. |
Ingredient |
Function |
Food Classification Number |
Maximum usage（g/kg） |
Remarks |
|
|
1 |
Anticaking agent |
04.04.03 |
Other soy products (only Soy protein powder and blended soy protein powder) |
15.0
|
—
|
|
|
2 |
carbon dioxide |
Preservative |
01.02.02 |
Flavoured fermented milk |
Appropriate use according to production needs |
—
|
|
3 |
Curcumin |
06.03.02.04 |
Batter (as used for fish and Poultry batter), Breading powder, frying powder |
0.25
|
Calculated by curcumin |
|
|
4 |
Nisin |
Preservative |
04.04.01.03.02 |
Marinated semi-dried tofu |
0.5
|
—
|
|
5 |
Sucralose |
04.04.01.05 |
New soy products (soy protein and its puffed food, soy vegetarian meat, etc.) |
0.4
|
—
|
|
|
6 |
vegetable carbon |
01.02.02 |
Flavored fermented milk |
5.0 |
— |
|
|
04.01.02.05 |
Jam |
- Processing aids for the food industry intended to expand the scope of use
|
No. |
Chinese name |
English name |
Function |
|
|
1 |
White oil (liquid paraffin) |
white mineral oil |
Release agent, lubricant
|
Processing technology of fresh yeast products (Maximum usage is 0.1g/kg) |
- Background material for food additives in the soliciting
|
No. |
Ingredient |
Basic information |
Domestic approval |
Foreign approval |
Process necessity |
|
1 |
Phospholipase A1 |
Phospholipase A1 produced by the fermentation of Aspergillus oryzae is applied as a new enzyme preparation for food industry. |
—— |
The FDA, the French Food Safety Agency, the Danish Veterinary and Food Agency, etc. allow It is used as an enzyme preparation for the food industry. |
The substance is used as an enzyme preparation for the food industry,Mainly used to catalyze the hydrolysis of phospholipids. Its quality specifications implement the "Food Safety National Standard Food Additives Enzyme Preparations for Food Industry" (GB 1886.174). |
|
2 |
Maltogenic amylase |
Maltose amylase produced by the fermentation of Bacillus licheniform is applied as a new variety of enzyme preparation for food industry. |
—— |
The French Food Safety Agency, the Danish Veterinary and Food Agency, Canada Health , etc. allowed it to be used as an enzyme preparation for the food industry. |
As an enzyme preparation for food industry, the substance is mainly used to catalyze starch hydrolysis. Its quality specifications are in accordance with the National Food Safety Standard for Food Additives and enzyme Preparations for food industry (GB 1886.174). |
|
3 |
Glucose oxidase |
The glucose oxidase produced by the fermentation of Trichoderma reesei has been applied as a new variety of enzyme preparation for the food industry. |
—— |
The U.S. FDA, the French Food Safety Agency, the Danish Veterinary and Food Administration allow it to be used as an enzyme preparation for the food industry |
The substance is used as an enzyme preparation for the food industry, Mainly used to catalyze the oxidation of glucose. Its quality specifications implement the Food Safety National Standard Food Additives-Enzyme Preparations for Food Industry (GB 3 1886.174). |
|
4 |
Lipase |
The lipase produced by fermentation of Trichoderma Reesei is applied as a new enzyme preparation for food industry. |
—— |
As an enzyme preparation used in food industry, it is mainly used to catalyze the hydrolysis of lipids. Its quality specification implements food safety National standard food additive enzyme preparation agent for food industry (GB 1886.174). |
The U.S. FDA, the French Food Safety Agency, the Danish Veterinary and Food Administration allow it to be used as an enzyme preparation for the food industry |
|
5 |
Silicon dioxide |
Function category: anticaking agent |
It has been listed in GB 2760 and allowed to be used in food categories such as frozen drinks and solid drinks. |
The US Food and Drug Administration, the European Commission and others allow it to be used as an anti-caking agent in a variety of food categories. According to the assessment results of the JOINT FAO/WHO Expert Committee on Food Additives, there is no need to limit the daily allowable intake of this substance.
|
As an anticaking agent, it is used in other soy products (soy protein powder and blended soy protein powder) (food category 04.04.03) to improve product fluidity and increase production efficiency. Its quality specification is in accordance with "National Food Safety Standard Food Additive Silica" (GB 25576). |
|
6 |
Function category: preservative |
It has been listed in GB 2760 and allowed to be used in food categories such as beverages and mixed wines. |
The Codex Alimentarius Commission, the US Food and Drug Administration, the European Commission and others allow it to be used as a food additive in fermented milk. According to the assessment results of the JOINT FAO/WHO Expert Committee on Food Additives, there is no need to limit the daily allowable intake of this substance. |
This substance is used as a taste regulator for flavored fermented milk (food category 01.02.02) to adjust the taste. Its quality specifications implement the "National Food Safety Standard, Food Additive Carbon Dioxide" (GB 1886.228). |
|
|
7 |
Curcumin |
Function category: colorant
|
It has been listed in GB 2760 and allowed to be used in food categories such as Frozen drinks, instant rice and noodle products, baked goods.
|
The US Food and Drug Administration, the Ministry of Health, Labor and Welfare of Japan, and the Korean Ministry of Food and Drug Safety allow it to be used as a colorant in a variety of food categories. |
This substance is used as a coloring agent for batter (such as fish and poultry batter), flour coating, frying powder (food category 06.03.02.04) to improve the hue of the product. Its quality specifications implement the "National Food Safety Standard Food Additive Turmeric" (GB 1886.60). |
|
8 |
Function category: preservative
|
It has been listed in GB 2760 and allowed to be used in food categories such as prepared meat products, cooked meat products, sauces.
|
The U.S. Food and Drug Administration, the European Commission, the Japanese Ministry of Health, Labor and Welfare, and others allow it to be used as a preservative in a variety of food categories. According to the assessment results of the JOINT FAO/WHO Expert Committee on Food Additives, the daily allowable intake of this substance is 0-2 mg/kg bw.
|
This substance is used as a preservative for marinating semi-dried tofu (food category 04.04.01.03.02), effectively inhibiting food spoilage. Its quality specifications are in accordance with "National Food Safety Standard Food Additive Nisin" (GB 1886.231).
|
|
|
9 |
Function category: sweetener
|
It has been listed in GB 2760 and allowed to be used in food categories such as confectionery, baked goods, sauces. |
The US Food and Drug Administration, the Ministry of Health, Labour and Welfare of Japan, and Canada Health allow it to be used as a sweetener in a variety o food categoriesAccording to the assessment results of the JOINT FAO/WHO Expert Committee on Food Additives, the daily allowable intake of this substance is 0-15mg/kg BW.
|
The substance is used as a sweetener in novel soy products (soy protein and its puffed food, soy vegetarian meat, etc.) (food category 04.04.01.05) to improve the taste of the product. Its quality specifications comply with "National Food Safety Standard Food Additive Sucralose" (GB 25531). |
|
|
10 |
Vegetable carbon black |
Function category: colorant
|
It has been listed in GB 2760 and allowed to be used in food categories such as frozen drinks, candy, pastries.
|
The European Commission, The Ministry of Health, Labour and Welfare of Japan, Canada health and others allow it to be used as a colorant in a variety of food categories. According to the joint assessment of the JOINT FAO/WHO Expert Committee on Food Additives that there was no need to limit the allowable daily intake of the substance. |
The substance was used as a colorant for flavor fermented milk (food category 01.02.02) and jam (food category 04.01.02.05) to enhance product color and improve product taste. Its quality specifications comply with “the National Standard for Food Safety food additive Plant carbon Black” (GB 28308).
|
|
11 |
White oil (liquid paraffin) |
Function category: Food industry Processing aids |
It has been listed in the "National Food Safety Standard, Food Additives Use Standard" (GB 2760), and it is allowed to be used in the processing technology of potato chips, oil processing technology, and candy processing technology. |
The FDA and the Food Standards Agency of Australia and New Zealand allow it to be used as a release agent and lubricant for yeast production |
The substance is used as a processing aid in the food industry Used in the processing of fresh yeast products, to lubricate and shape the massive fresh yeast Protective film, reducing the friction between the massive fresh yeast and mold, Convenient for fresh yeast release, improve product quality. Its quality specification implements "food" Safety National standard for food additives white oil (liquid paraffin) (GB) 1886.215). |
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