NHC Approved 4 New Food Raw Materials and 21 Food Additives - Regulatory News - Food & Food Contact Materials

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On 2^nd June, 2020 National Health Commission of the People's Republic of China (NHC) approved 4 new food raw materials and 21 food additives.

(1) 4 new food raw materials approved by NHC include 1 new food raw material and 3 strains that can be used in infant and young children food.

New food raw material:

Latin name	Penthorum?chinense Pursh.
Species	Saxifragaceae Juss., Penthorum
Edible parts	Stem and leaves
Recommended dietary amount	≤ 8 g/day
Remark	1. The substance shall not be consumed by infants, pregnant women and lactating women. Unapplicable population should be marked on labels and instructions. 2. Edible methods: brew 3. Food safety indexes are implemented in accordance with the relevant national regulations of tea.

Strains that can be used in infant and young children food

Latin name	Remark
Lactobacillus helveticus R0052	1. Approved as a strain that can be used in infant and young children food. 2. Food safety indexes are implemented in accordance with the relevant national regulations.
Bifidobacterium infantis R0033	1. Approved as a strain that can be used in infant and young children food. 2. Food safety indexes are implemented in accordance with the relevant national regulations.
Bifidobacterium bifidum R0071	1. Approved as a strain that can be used in infant and young children food. 2. Food safety indexes are implemented in accordance with the relevant national regulations.

(2) 21 food additives approved by NHC include 14 new food additives and 7 food additives with expanded scope.

New food additive

Name	Function	Category number	Food name/category	Maximum level (g/kg)	Note
Sanzan Gum	Thickener, stabilizer, coagulator	08.03.05	Meat enema	5.0	—
		14.02.03	Fruit and vegetable juice (nectar) drink (including fermented product)	1.4	For solid beverage, the level of use should be increased by times of dilution
		14.03.02	Plant protein containing drink	1.3

New processing aids

English name	Source	Donor
Arabinofuranosidase	Trichoderma reese	Talaromyces pinophilus
Polygalacturonase	Aspergillus niger	Aspergillus niger
Pectinlyase	Trichoderma reesei	Aspergillus niger
Maltotetraohydrolase	Bacillus licheniformis	Pseudomonas stutzeri
Xylanase	Trichoderma reesei	Talaromyces leycettanus
Alpha-glucosidase	Trichoderma reesei	Aspergillus niger
Lactase	Bacillus licheniformis	Bifidobacterium bifidum
Carboxypeptidase	Aspergillus niger	Aspergillus niger
Lipase	Aspergillus niger	Fusarium culmorum
Alpha-amylase	Trichoderma reesei	Aspergillus kawachii
Protease	Trichoderma reesei	Trichoderma reesei
Glucose isomerase	Streptomyces rubiginosus	Streptomyces rubiginosus
Lipase	Hansenula polymorpha	Fusarium hetreosporum

Food additives with expanded scope

No.	Name	Function	Category number	Food name/category	Maximum level (g/kg)	Note
1	Calcium sulfate	Stabilizer, coagulator	06.05.02	Starch products	10.0	-
			07.04	Fillings for baked food and food	10.0
			08.02.01	Conditioning meat products (raw meat with conditioning materials)	5.0
			08.03.09	Other cooled meat products	5.0
			09.02.03	Frozen minced fish products (including fish balls, etc.)	3.0
			12.10.02.04	Other semi-solid blended condiments	10.0
			16.01	Jelly	10.0
2	Rosemary extract	Antioxidant	14.03.02	Plant protein containing drink	0.15	Count as the state of ready to drink, for solid beverage, the level of use should be increased by times of dilution
3	Steviol glycosides	Sweetener	04.02.02.03	Pickled vegetables	0.23	Count as steviol
			04.02.02.06	Fermented vegetables	0.20
			04.04.01.05	New bean curd product (puffed soy protein food, soybean meat, etc.)	0.09
			05.01	Cocoa products, chocolate, and chocolate products, including imitations and chocolate substitutes	0.83
			07.03	Biscuit	0.43
4	Acesulfame Potassium	Sweetener	04.04.01.02	Dried bean curd products	0.2	-
			06.06	Instant cereals, including rolled oats	0.8	-
			07.02	Pastries	0.5	-
			14.05.01	Tea beverages	0.58	Count as the state of ready to drink, for solid beverage, the level of use should be increased by times of dilution
			15.02	Integrated alcoholic beverage	0.35	-
5	Vegetable carbon, carbon black	Colorant	12.10	Blended condiment	5.0	-
5	Vegetable carbon, carbon black	Colorant	16.06	Puffed food	5.0	-

Processing aid with expanded scope

Name	Function	Food name/category	Note
Phosphoric acid	Processing aid (Autolysis promoter)	Technology for yeast processed products	-

Food nutrition enhancer with expanded scope

Name	Function	Category number	Food name/category	Maximum level	Note
Kappa-Selenocarrageenan	Nutrition enhancer	01.03.02	Recombined milk powders (except milk powder for children)	140μg/kg~280μg/kg	Count as selenium
		01.03.02	Recombined milk powders (limited to milk powder for children)	60μg/kg~130μg/kg
		06.02	Rice and its product	140μg/kg~280μg/kg
		06.03	Wheat flour and its product	140μg/kg~280μg/kg
		06.04	Coarse grain flour and its product	140μg/kg~280μg/kg
		07.01	Bread	140μg/kg~280μg/kg
		07.03	Biscuit	30μg/kg~110μg/kg

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Reference

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