China’s CFSA Collects Open Comments on Sakura polyphenols and Rooster comb sodium hyaluronate

Two New Food Materials – Sakura polyphenols and Rooster comb sodium hyaluronate have been technically reviewed by the expert review committee in China and are open for public comments until November 23, 2024.

The comments and related interpretation materials regarding the two new food materials are attached at the bottom of this article, which can be downloaded and read. If you have any comments or suggestions, please contact xspyl@cfsa.net.cn and indicate “Comments on New Food Material” as the subject of the e-mail. Details are as follows:

New Food Materials

Name: Sakura polyphenols

Maximum use level, application scope and specification requirements:

Maximum use level and application scopes:

• Milk and milk products (prepared milk and flavored fermented milk 0.4 g/kg, prepared milk powder converted according to the liquid mass of the brew),
• beverages (liquid beverages 0.4 g/kg, solid beverages converted according to the liquid mass of the brew),
• jellies (7 g/kg),
• cocoa products, chocolate and chocolate products (including cocoa butter-substituted chocolates and products) (7 g/kg),
• confectioneries (20 g/kg),
• frozen drinks (4 g/kg),
• bakery products (2 g/kg), and
• alcohol (1.5 g/kg).

Specifications:

Items	Indicators	Test methods
Total polyphenols (as gallic acid),g/100 g	≥12.0	Methods for the Detection of Sugarcane Polyphenols (Appendix A) from Notice No. 2 of 2022
Protein,g/100g	≥15.0	GB 5009.5
Caffeoyl Glucose,g/100g	≥5.0	Appendix A
Quercetin glucoside,g/100g	≥0.5	Appendix A
Moisture, g/100g	≤5.0	GB 5009.3
Ash,g/100g	≤10.0	GB 5009.4
Lead(Pb), mg/kg	≤0.5	GB 5009.12
Cadmium(Cd), mg/kg	≤0.1	GB 5009.15
Total mercury(Hg), mg/kg	≤0.1	GB 5009.17
Total arsenic(As),mg/kg	≤0.5	GB 5009.11

Name: Rooster comb sodium hyaluronate

Maximum use level, application scope, and specification requirements:

Maximum use level and application scopes:

• Milk and milk products (0.2 g/kg for prepared milk and flavored fermented milk, milk powder and its prepared products are converted according to the liquid mass after brewing),
• beverages (liquid beverages ≤50 mL packages of 2 g/kg, 51-500mL packages of 0.2 g/kg, solid beverages are converted according to the liquid mass after brewing),
• alcohol (1 g/kg),
• cocoa, chocolate and chocolate products (including substitute cocoa butter chocolate and products) and confectionery (3 g/kg), and
• frozen beverages (2 g/kg), and cocoa, chocolate and chocolate products (including substitute cocoa butter chocolate and products).

Specifications:

Specifications	Characteristics	White powder
	Sodium hyaluronate, g/100g	60.0-75.0
	Chondroitin sulfate, g/100g	5.0-20.0
	Collagen, g/100g	5.0-20.0 (test method in Appendix A)
	Water, g/100g	10.0
	Protein, g/100g	8.0
	pH	5.0-8.5

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