NHC Approved 10 New Food Additives

No

Name

Source

Donor

1

Alpha-amylase

Bacillus licheniformis

Cytophaga sp.

2

Protease

Bacillus subtilis

Thermus Aquaticus

3

Lactase

Bacillus subtilis

Bifidobacterium bifidum

No

Name

Function

Category number

Food name/category

Maximum level (g/kg)

Note

1

Silicon dioxide

Anti-caking agent

04.04.03

Other bean product (only for beancurd jelly)

15.0

-

2

Tomato red

Colorant

05.02.02

Other candy except for Gum-based candy

0.25

12.10.02

Semi-solid blended condiment

0.125

3

Curdlan

Thickener

04.01.02.05

Jam

Appropriate level as required in production

-

04.04.01.05

New bean curd product (puffed soy protein food, soybean meat, etc.)

06.05.02.04

Starch-based snack

16.07

Other food (only for product of Konjac gel)

4

Tamarind gum

Thickener

04.01.02.05

Jam

5.0

-

04.01.02.08.05

Processed hawthorn products

20.0

14.02.03

Fruit and vegetable juice (nectar) drink (including fermented product)

3.0

For solid beverage, the level of use should be increased by times of dilution

No

Name

Function

Food Name/ category

1

Butane

Propellant

Processing technology of spray release oil for bakery food

2

Phosphoric acid

Nutrients for refining, degumming and fermentation

Oil processing technology, fermentation technology