Eleven New Food Additives Open for Public Consultation

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

N o

Name

Function

Category number

Food name/category

Maximum level( g/kg)

Note

1

Silicon dioxide

Anti-caking agentt

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 s cope

1

White mineral oil

Release agent, lubricating agent

Processing technology of fresh yeast products

(The maximum level is 0.1 g /kg)