China's NHC Newly Approved 2 New Food Raw Materials, 4 New Food Additives, and 6 Food-related Products

Name

Nannochloropsis gaditana oil

Basic information

Source: Nannochloropsis gaditana

Brief introduction of the production process

It is made from Nannochloropsis gaditana by ethanol extraction, filtration, purification and concentration.

Quality requirements

Product Features

Dark green or yellow-brown to yellow thick paste or oily liquid.

Eicosapentaenoic acid (EPA), g/100 g

≥20.0

Total Fat, g/100 g

≥50.0

Moisture, g/100 g

≤3.0

Trans fatty acids, g/100 g

≤1.0

Recommended intake

≤2 g/day

Other information

1. The labels and instructions shall bear a statement that they should not be consumed by infants, pregnant women, and breastfeeding women.

2. Food safety indicators should conform to the following standards.

Peroxide value

≤5.0

Aflatoxin B1

≤5.0

Benzo[a]pyrene

≤10.0

Polychlorinated Biphenyls,

≤160

Lead (Pb)

≤0.08

Inorganic arsenic (As)

≤0.1

Name

Procyanidins

Basic information

Source: The bark of the Pinus pinaster Aiton

Brief introduction of the production process

Made from the bark of Pinus pinaster Aiton, it is processed through grinding, ethanol extraction, filtration, concentration, and drying.

Recommended intake

≤150 mg/day

Other information

1. Range of application and maximum level: Milk and dairy products (0.2 g/kg for flavored milk and flavored fermented milk, milk powder and its preparations calculated based on the reconstituted liquid mass), beverage category (0.08 g/kg for liquid beverages, solid beverages calculated based on the reconstituted liquid mass), jelly (1.4 g/kg).
2. The labels and instructions shall bear a statement that they should not be consumed by infants, pregnant women, and breastfeeding women.
3. Quality specifications and food safety indicators are shown in the appendix.

No.

Enzyme

Source

Donor

1

D-psicose 3-epimerase

Bacillus subtilis

Ruminococcussp. 5_1_39B_FAA

No.

Enzyme

Source

Donor

1

2’-fucosyllactose

Bacillus flexus

Bacteroides vulgatus ^a

2

Lacto-N-neotetraose

Escherichia coli BL21 star（DE3）

Neisseria spp.^a and Helicobacterspp.^b

No.

Name

CAS number

Range of application

Maximum level

1

Sodium ferrous citrate

As a source of iron compounds, the range of application and maximum level should comply with the regulations for iron as specified in the Food Safety National Standard for the Use of Food Nutrition Enhancer (GB14880).

No.

Name

CAS number

Range of application

Maximum level

1

C.I. Pigment black 7; Carbonblack

1333-86-4

Plastic: PCT

2.5

2

Sodium hydroxide

1310-73-2

Plastic: PVDF

_

3

Dibutyl sebacate

109-43-3

Plastic: PVDF

_

4

2,4,8,10-Tetraoxa-3,9-diphosphaspiro[5.5]undecane,3,9-bis[2,4-bis(1-methyl-1-phenylethyl)phenoxy]

154862-43-8

Adhesive

(Contact with food directly)

0.04

No.

Name

CAS number

Range of application

Maximum level

1

Copolymer of trimethoxyphenylsilane, methyltrimethoxysilane, andsilica

_

Coatings and Paints

Use in appropriate quantities as needed for production

No.

Name

CAS number

Range of application

Maximum level

1

Benzene, ethenyl-, polymer with1,3-butadiene, hydrogenated

66070-58-4

Coatings and Paints

27.5 (by dry film weight)