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5 New Food Additive Varieties is Seeking for Public Opinions

放大字体  缩小字体 Date:07 Mar 2019  Source:Global Foodmate  Writer:Global Foodmate  Views:151
 food additives
On March 6, 2019, the National Food Safety Risk Assessment Center issued a notice of five new food additive varieties, and seeking for public opinion on Disodium dihydrogen pyrophosphate, Sodium tripolyphosphate, Sodium polyphosphate, Calcium sulfate, and Nisin.
1. English Name:Disodium dihydrogen pyrophosphate
Functional classification: Moisture-retaining Agents 
Amount and scope of use:
Food classification number
Food Classification
Maximum usage (g/kg)
Remark
04.04.01.01
Tofu
5.0
Can be used solely or in combination, the maximum amount used in terms of phosphate

2. English Name:Sodium tripolyphosphate
Functional classification: Moisture-retaining Agents
Amount and scope of use:
Food classification number
Food Classification
Maximum usage (g/kg)
Remark
04.04.01.01
Tofu
5.0
Can be used solely or in combination, the maximum amount used in terms of phosphate

3. English Name:Sodium polyphosphate
Functional classification: Moisture-retaining Agents
Amount and scope of use:
Food
classification number
Food Classification
Maximum usage (g/kg)
Remark
04.04.01.01
Tofu
5.0
Can be used solely or in combination, the maximum amount used in terms of phosphate

4. English Name:Calcium sulfate  
Functional classification: Stabilizers and coagulants, thickeners
Calcium sulfate is proposed to declare the scope of use and amount of use as follows:
Order
Scope of use
Maximum usage (g/kg)
Remark
Food Classification
Food classification number
1
Starch-based Product
06.05.02
10.0
 
2
Bakary food stuffing and surface batter
07.04
10.0
3
Premade seasoned meat product
08.02.01
5.0
4
Other Pre-cooked meat prodcut
08.03.09
5.0
5
Frozen surimi products (including fish balls, etc.)
09.02.03
3.0
6
Semisolid compound seasoning
12.10.02.04
10.0
7
Jelly
16.01
10.0
8
Other(Ready Mix product)
16.07
10.0

5. English Name:Nisin
Functional classification: Preservative
Nisin is proposed to declare the scope of use and amount of use as follows:
Food classification number
Food Classification
Maximum usage (g/kg)
Remark
04.04.01
Non-fermented soybean product
0.5
 
06.02.02
Rice Product
0.3
 
06.03.02.01
Raw wet flour product(such as noodles, Wonton skin, dumpling skin, Shumai skin)
0.3
 
06.05.02
Starch-based Product
0.5
 
06.07
Instant rice noodles products
0.25
 
10.02.01
Soy egg
0.5


Please note: Original English article of Global Foodmate of Information Service and Business Department, please indicate the source from the Global Foodmate if reprint.


Global Foodmate Information Service Centre provides food standards & regulations research, labeling compliance consulting/Chinese label design, industry public opinion monitoring and analysis, registration services (of Infant formula, FSMP, Health food, Novel Food Ingredients, Novel Food Additives, New Varieties of Food-Related Products and Overseas manufacturers of imported food) and other comprehensive food safety solutions for domestic and overseas enterprises and institutions in food industry. 


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