NHC Approved 2 New Food Raw Materials and 11 New Food Additives in China

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.

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

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

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

—

04.01.02.05

Jam

No

Name

Function

Usage scope

1

White mineral oil

Release agent, lubricating agent

Processing technology of fresh yeast products

(The maximum level is 0.1 g /kg)