NHC Approved 1 New Food Raw Material and 9 New Food Additives in China - Regulatory News - Food & Food Contact Materials

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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	—
3	Paprika red	Colorant	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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Reference

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