China NHC Approves 6 New Food Raw Materials, 12 New Food Additives, and 5 New Food-Related Products

Name

Dendrobium protocorm

Basic information

Source: Dendrobium officinale Kimura et Migo or Dendrobium huoshanense C. Z. Tang et S. J. Cheng

Brief introduction of the production process

Protocorms are obtained through tissue culture using the seeds or stem of Dendrobium officinale Kimura et Migo or Dendrobium huoshanense C. Z. Tang et S. J. Cheng as raw materials, followed by collection, drying and other processes.

Recommended intake

Dehydrated products ≤ 3.5g/day

Other information

1. The labels and instructions shall bear a statement indicating that they should not be consumed by infants, pregnant women and lactating women, along with the recommended intake.

2. Food safety indicators must meet the following requirements:

Pb, mg/kg ≤

1.0

Hg, mg/kg ≤

0.1

As, mg/kg ≤

0.3

Colony count, CFU/g ≤

30000

Coliforms, MPN/g ≤

0.92

Mould and Yeast, CFU/g ≤

50

Salmonella, /25g

0

Staphylococcus aureus, /25g

0

Plant growth regulator, mg/kg≤

0.05

Name

Meso-zeaxanthin

Basic information

Source: Tagetes erecta L.

Structure:

CAS number: 31272-50-1

Molecular Formula: C₄₀H₅₆O₂

Relative molecular mass: 568.88

Brief introduction of the production process

Prepared through dehydration, grinding, extraction, isomerization, purification, and other processes using flowers of natural Tagetes erecta L. as the raw material.

Recommended intake

≤ 8 mg/day (count as Meso-zeaxanthin)

Quality requirements

Property

Reddish orange powder

Meso-zeaxanthin, g/100g ≥

54.0

(See Appendix A for the test methods)

Moisture, g/100 g ≤

5.0

Other information

1. The applicable scope of use does not include infants and young children food.

2. The detection method for n-Hexane residue shall follow GB 24405.

3. Food safety indicators must comply with the following requirements:

n-Hexane, mg/kg ≤

10.0

Pb, mg/kg ≤

1.0

Cd, mg/kg ≤

0.5

Hg, mg/kg ≤

0.1

As, mg/kg ≤

1.0

benzo[a]pyrene, μg/kg ≤

2.0

Colony count, CFU/g ≤

1000

Coliforms, CFU/g ≤

10

Mould, CFU/g ≤

100

Yeast, CFU/g ≤

100

Salmonella, /25g

0

Staphylococcus aureus, /25g

0

Listeria monocytogenes, /25g

0

Name

Pichia kluyveri

Other information

1. Being included in the List of Strains that Can be Used in Food, and approved for use in fermentation processing of fermented wine, fruit and vegetable juices and drinks, tea drinks and botanical drinks, excluding infants and young children food. The scope of use shall be indicated on the labels and instructions.

2. Food safety indicators shall comply with the provisions of GB 31639-2023 National Food Safety Standard - Food Processing Strains Preparation.

Name

Bacillus subtilis DE111

Other information

1. Being included in the List of Strains that Can be Used in Food. The applicable scope of use does not include infants and young children food.

2. Food safety indicators shall comply with the provisions of GB 31639-2023 National Food Safety Standard - Food Processing Strains Preparation.

Name

L-alpha-Glycerylphosphorylcholine

Basic information

Structure:

CAS number: 28319-77-9

Molecular formula: C₈H₂₀NO₆P

Relative molecular mass: 257.22

Brief introduction of the production process

Prepared through condensation and esterification reactions, followed by decolorization, impurity removal, concentration, refinement, drying and other processes using polyphosphoric acid, choline chloride, R-3-Chloro-1,2-propanediol, sodium hydroxide and water as raw materials.

Recommended intake

≤ 600 mg/day (on a dry basis)

Other information

1. The labels and instructions shall bear a statement indicating that they should not be consumed by infants, pregnant women and lactating women, along with the unsuitable group and recommended intake.

2. See the Appendix for quality specifications and food safety indicators.

Name

Leuconostoc pseudomesenteroides

Other information

1. Being included in the List of Strains that Can be Used in Food, and approved for use in fermented milk, flavored fermented milk, cheese, fermented milk drinks, lactobacillus drinks (non-solid beverages), cream, butter and anhydrous milkfat, excluding infants and young children food.

2. Food safety indicators shall comply with the provisions of GB 31639-2023 National Food Safety Standard - Food Processing Strains Preparation.

S.N.

Name

Function

Category number

Food name/category

Maximum level (g/kg)

Remark

1

Mixed tocotrienol tocopherol concentrate

Antioxidant

02.01.01

Plant oils and fats

0.2

Counted as the total amount of tocopherol and tocotrienol

2

Enzymatically produced steviol glycosides

Sweetener

01.01.03

Modified milk

0.18

It can be used alone or in combination with steviol glycosides, and count as steviol equivalents.

01.02.02

Flavored fermented milk

0.2

03.01

Ice cream and ice milk

0.5

05.02.01

Gum-based candy

3.5

14.0

Beverages, excluding 14.01 packaged drinking water; 14.02.01 fruit and vegetable juices (pulp); 14.02.02 concentrated fruit and vegetable juice (pulp)

0.2

It can be used alone or in combination with steviol glycosides, and count as steviol equivalents. Count as the state of ready-to-drink, increase the usage of solid drinks according to the dilution ratio.

Food additive

Source

Donor

Enzymatically

produced steviol

glycosides

Escherichia coli

BL21 (DE3)

Methylocaldum Szegediense ^a , Stevia rebaudiana Bertoni ^b and Solanum tuberosum ^c

S.N.

Enzyme

Source

Donor

1

D-psicose 3-epimerase

Bacillus subtilis

Clostridium

scindens

ATCC35704

2

Cyclomaltodextin

glucanotransferase

Anoxybacillus

caldiproteolyticus

—

3

Cellulase

Penicillium

oxalicum

—

Nutrition enhancer

Source

Donor

2’-fucosyllactose

Escherichia coli BL21(DE3)

Helicobacter pylori ^a

Nutrition enhancer

Category number

Food name/category

Maximum level

Remark

d-Ribose

13.05

Foods for special dietary purposes excluding 13.01-13.04 (sports nutrition foods only)

1-2g/day

—

S.N.

Name

Function

Category number

Food name/category

Maximum level (g/kg)

Remark

1

Propyleneglycol alginate

Thickener

06.05.02.01

Bean vermicelli, bean noodles

1.5

—

06.05.02.04

Round rice ball

2

Polyoxyethylene (20) sorbitan monooleat

Emulsifier

16.03

Collagen casing

0.5

—

3

Ascorbyl palmitate (enzymatic)

Antioxidant

01.03.02

Formulated milk powder and formulated cream powder

0.2

Count as the ascorbic acid in fat

07.01

Bread

0.2

—

14.05.01

Tea drinks

0.2

Count as the state of ready-to-drink, increase the usage of solid drinks according to the dilution ratio.

4

Rosemary extract

Antioxidant

04.05.02

Processes nuts and seeds

0.3

—

5

Sucralose

Sweetener

04.05.02.01.01

Shelled and cooked processed nuts and seeds

4.0

—

04.05.02.01.02

Unshelled and cooked processed nuts and seeds

2.0

S.N.

Name

CAS number

Scope of use

Maximum level (%）

1

Chromium iron oxide

12737-27-8

Plastic

2

2

Bicyclo[2.2.1]

heptane-2,3-dicarboxylic acid, calcium salt (1:1), (1R,2R,3S,4S)-rel-

839683-04-4

Plastic: PP; PE

0.25

S.N.

Name

CAS number

Scope of use

Common category name

Maximum level (%)

1

Polybutylene succinate adipate

67423-06-7

Plastic

PBSA

Appropriate level

2

1,3-Benzenedicarboxylic acid, polymer with

1,4-benzenedicarboxylic acid and

1,4-cyclohexanedimethanol

26124-27-6

Plastic

PCT

Appropriate level

S.N.

Name

CAS number

Scope of use

Common category name

Maximum level (%)

1

Undecanoicacid,11-amino-,homopolymer

25587-80-8

Plastic

PA

Appropriate level