Interpretation of the new and old 'National Food Safety Standard Food Flavors'

On October 13, the National Health Commission and the State Administration for Market Regulation jointly issued 42 new national food safety standards, including the "National Food Safety Standard, Food Flavors" (GB 30616-2020, hereinafter referred to as the 2020 version). Food Partners.com compared the 2020 version with the "National Food Safety Standard Food Flavors" (GB 30616-2014, hereinafter referred to as the 2014 version), and summarized and interpreted the highlights of the 2020 version. For reference.

Highlight 1: Revise the definitions of food flavors, liquid flavors, and emulsified flavors

The 2020 edition revised the definition of "food flavors" to clearly exclude flavor enhancers.

Two definitions of liquid flavor and emulsified flavor were revised: liquid flavors are various flavors that appear in liquid form; emulsified flavors are various flavors that appear in emulsion form.

Highlight 2: Revised raw material requirements and physical and chemical testing methods

(1) Raw material requirements

Add the raw material and process requirements for thermal processing flavoring materials for food in Appendix A;

(2) Physical and chemical testing

The 2020 version of the Arsenic index is still ≤3mg/kg, but the need to detect inorganic arsenic has been revised. The 2014 version requires "Only determine the inorganic arsenic content for food flavors containing ingredients derived from seafood, and the inorganic arsenic content should be ≤1.5 mg/kg", the 2020 version clearly "when the arsenic content is greater than this value, then the inorganic arsenic content is determined , The content of inorganic arsenic should be ≤1.5 mg/kg".

In addition, the inspection methods for fragrance, moisture, peroxide value, particle size, stability of thousand-fold dilution, heavy metal content, and arsenic content have been modified. Among them, the inspection of moisture makes it clear that the third method in the existing national food safety standard GB 5009.3-2016 is the arbitration method; the new particle size detection method, the particle size analyzer method, and the biological microscope method (arbitration method) can be used either. Added requirements for reagents and water related to physical and chemical testing.

Highlight 3: Revised the labeling requirements for food flavors

The 2020 version stipulates “in accordance with GB 29924 “National Food Safety Standard Food Additives Labeling General Principles” for labeling. For liquid flavors whose relative density and refractive index cannot be detected because they contain heat-processed flavors for food, the product label should indicate that the product contains Thermal processing flavors for food". Compared with the 2014 version, “products containing heat-processed flavors for food” are restricted to “liquid flavors”; the indication of “heat-processed flavors for foods” in the ingredient list is revised to “the label should indicate that this product contains foods Thermal processing flavors".

In addition, it is no longer required for "food flavors containing ingredients derived from seafood" to indicate "this product contains seafood ingredients" on the product label.

Highlight 4: 3 kinds of auxiliary materials have been added, and 7 kinds of other auxiliary materials have been deleted

Three excipients have been added to the list of permitted excipients in food flavors: triacetin, triethyl citrate and isopropanol.

Seven other excipients have been deleted from the list of other excipients allowed in food flavors: beet red, sorghum red, citrus yellow, natural carotene, xylitol, mogroside, and Erythritol.

Highlight 5: revision of CNS code and INS code

Added INS codes for Gelatin, DL malic acid, DL-sodium malate, rosemary extract, and phytic acid; added CNS codes for DL malic acid, hydroxybenzoic acid esters and their sodium salts, and DL tartaric acid; revised The INS code for potassium stearate, calcium stearate, and magnesium stearate.

It should be noted that for CNS codes and INS codes: Compared with GB 2760-2014, GB 30616-2020 adds INS codes for rosemary extract, DL-malic acid, and phytic acid, and revised potassium stearate hard The CNS codes of calcium stearate and magnesium stearate, DL-sodium malate, and the others are in line with the regulations of GB 2760.

Highlight 6: The quality specification of the newly added food flavor excipient sucrose acetate isobutyrate

Added appendix D the quality specifications of sucrose acetate isobutyrate, which is used as a flavoring auxiliary material for food, including scope, structural formula, and technical requirements (sensory requirements, physical and chemical indicators). And its detection method is given in Appendix C.