On March 6, 2019, the National Food Safety Risk Assessment Center issued a notice of five new food additive varieties, and seeking for public opinion on Disodium dihydrogen pyrophosphate, Sodium tripolyphosphate, Sodium polyphosphate, Calcium sulfate, and Nisin.
1. English Name:Disodium dihydrogen pyrophosphate
Functional classification: Moisture-retaining Agents
Amount and scope of use:
Food classification number
|
Food Classification
|
Maximum usage (g/kg)
|
Remark
|
04.04.01.01
|
Tofu
|
5.0
|
Can be used solely or in combination, the maximum amount used in terms of phosphate
|
2. English Name:Sodium tripolyphosphate
Functional classification: Moisture-retaining Agents
Amount and scope of use:
Food classification number |
Food Classification
|
Maximum usage (g/kg)
|
Remark
|
04.04.01.01
|
Tofu
|
5.0
|
Can be used solely or in combination, the maximum amount used in terms of phosphate
|
3. English Name:Sodium polyphosphate
Functional classification: Moisture-retaining Agents
Amount and scope of use:
Food
classification number
|
Food Classification
|
Maximum usage (g/kg)
|
Remark
|
04.04.01.01
|
Tofu
|
5.0
|
Can be used solely or in combination, the maximum amount used in terms of phosphate
|
4. English Name:Calcium sulfate
Functional classification: Stabilizers and coagulants, thickeners
Calcium sulfate is proposed to declare the scope of use and amount of use as follows:
Order
|
Scope of use
|
Maximum usage (g/kg)
|
Remark
|
|
Food Classification
|
Food classification number
|
|||
1
|
Starch-based Product
|
06.05.02
|
10.0
|
|
2
|
Bakary food stuffing and surface batter
|
07.04
|
10.0
|
|
3
|
Premade seasoned meat product
|
08.02.01
|
5.0
|
|
4
|
Other Pre-cooked meat prodcut
|
08.03.09
|
5.0
|
|
5
|
Frozen surimi products (including fish balls, etc.)
|
09.02.03
|
3.0
|
|
6
|
Semisolid compound seasoning
|
12.10.02.04
|
10.0
|
|
7
|
Jelly
|
16.01
|
10.0
|
|
8
|
Other(Ready Mix product)
|
16.07
|
10.0
|
5. English Name:Nisin
Functional classification: Preservative
Nisin is proposed to declare the scope of use and amount of use as follows:
Food classification number
|
Food Classification
|
Maximum usage (g/kg)
|
Remark
|
04.04.01
|
Non-fermented soybean product
|
0.5
|
|
06.02.02
|
Rice Product
|
0.3
|
|
06.03.02.01
|
Raw wet flour product(such as noodles, Wonton skin, dumpling skin, Shumai skin)
|
0.3
|
|
06.05.02
|
Starch-based Product
|
0.5
|
|
06.07
|
Instant rice noodles products
|
0.25
|
|
10.02.01
|
Soy egg
|
0.5
|