NHC Approved 2 New Food Raw Materials and 11 New Food Additives in China - Regulatory News - Food & Food Contact Materials

China,Food,Raw,Material,Additive

On 1st March, 2022, National Health Commission of the People's Republic of China (NHC) approved 2 new food raw materials and 11 new food additives. The detailed approval information is as follow:

1. New food raw material

(1) Kanzan flower

Name

Kanzan flower

Basic information

Species: Cerasus serrulate ‘Sekiyama’

Edible parts: flower

The flowering period of collection is from more than 3/4 of the buds to full bloom.

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 other vegetables products.

(2) Pyrroloquinoline quinone disodium(PQQ)salt

Name		Pyrroloquinoline quinone disodium(PQQ)salt
Basic information		CAS：122628-50-6 Molecular formula:C14H4N2Na2O8 Molecular weight:374.17 Structure:
Production process		Using 6-amino-5-methoxyindole-1H-2-carboxylic acid ethyl ester and dimethyl 2-oxoglutaconate as raw materials, after coupling reaction, formation of quinoline ring, oxidation reaction and hydrolysis reaction of ester and refining.
Recommended intake		≤20 mg/d
Quality requirement	Property	Reddish brown powder
	Pyrroloquinoline quinone disodium（PQQ）salt content（on dry basis）, g/100 g	≥98.0
	Moisture, g/100 g	≤12.0
Other information	1. Application scope and maximum usage: beverages (40 mg/ kg, solid beverages are converted according to the mass of liquid after preparation). 2. The substance shall not be consumed by infants, young children, pregnant women and lactating women. Inapplicable population should be marked on labels and instructions. 3. Pyrroloquinoline quinone disodium(PQQ)salt and the other two impurities’ test method check the link at the end of this article. 4. Food safety indicators must meet the following requirements:
	Pb/(mg/kg)	≤0.5
	As/(mg/kg)	≤1.0
	Cd/(mg/kg)	≤0.1
	Hg/(mg/kg)	≤0.1
	3-chloro-4,5-dioxo-4,5-dihydro-1H-pyrrole[2,3-f]quinoline-2,7,9-tricarboxylic acid，g/100g	≤0.8
	4-nitro-5-methoxy-1H -pyrrole [2,3-f] quinoline-2,7, 9-tricarboxylic acid，g/100g	≤0.5

2. New food additives

(1) New enzymes for food industry

No	Name	Source	Donor
1	Phospholipase A1	Aspergillus oryzae	Valsaria rubricosa
2	Maltogenic amylase	Bacillus licheniformis	Geobacillus stearothermophilus
3	Glucose oxidase	Trichoderma reesei	Penicillium amagasakiense
4	Lipase	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) Food additives with expanded scope

No	Name	Function	Category number	Food name/category	Maximum level(g/kg)	Note
1	Silicon dioxide	Anti-caking agent	04.04.03	Other soy products(only for soy protein powder or modulated soy protein powder)	15.0	—
2	Carbon dioxide	Other	01.02.02	Flavored fermented milk	Appropriate level as required in production	—
3	Turmeric	Colorant	06.03.02.04	Batter(Such as batter containing fish and poultry), coating flour, powder used for food frying	0.25	Measured as curcumin
4	Nisin	Preservative	04.04.01.03.02	Pot-stewed semi-dried tofu	0.5	—
5	Sucralose	Sweetener	04.04.01.05	New soy products(puffed soy protein food, soybean meat, etc.)	0.4	—
6	Vegetable carbon black	Colorant	01.02.02	Flavored fermented milk	5.0	—
6	Vegetable carbon black	Colorant	04.01.02.05	Jam	5.0	—

(3) Processing aids with expanded scope

Name

Function

Usage scope

White mineral oil

Release agent, lubricating agent

Processing technology of fresh yeast products

(The maximum level is 0.1 g /kg)

If you have any needs or questions, please contact us at service@cirs-group.com.

Reference:

NHC News

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