On 24 December, 2018, China National Centre for Food Safety Risk Assessment (CFSA) solicited public opinions on 2 novel food additives: N-EthyL-2,2-diisopropylbutanamide and N-(2-methylcyclohexyl)-2, 3, 4, 5, 6-pentafluoro-benzamide). The deadline for solicitation is 30 days after the date of announcement.
2 novel food additives will be used as Food Spices and Flavorings (synthetic) for foods, the amount shall be added into foods according to the production needs.
Detailed information is under below.
1. N-EthyL-2,2-diisopropylbutanamide (CAS No. 51115-70-9)
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Parameter
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Specification
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Detection method
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Appearance
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White to almost white crystalline powder
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Visual, sample is placed on white paper
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Odor
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Slight sense of coolness
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GB/T 14454.2-2008 Fragrance/Flavor-Method for evaluation of odor
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Purity (GC)
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≥99%
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GB/T 11538-2006 Essential oil-Analysis by gas chromatography on capillary columns-General method (Area normalization method)
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Melting point (℃)
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36-41
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GB/T 14457.3-2008 Fragrance/Flavor substances-Method for determination of melting point
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2. N-(2-methylcyclohexyl)-2, 3, 4, 5, 6-pentafluoro-benzamide) (CAS No. 1003050-32-5)
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Parameter
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Specification
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Detection method
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Appearance
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White crystalline powder
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Visual, sample is placed on white paper
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Odor
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None
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GB/T 14454.2-2008 Fragrance/Flavor-Method for evaluation of odor
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Purity (GC)
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≥98% (the sum of cis- and trans isomers)
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GB/T 11538-2006 Essential oil-Analysis by gas chromatography on capillary columns-General method (Area normalization method)
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Melting point (℃)
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150-162
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GB/T 14457.3-2008 Fragrance/Flavor substances-Method for determination of melting point
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