9 new varieties of food additives for comments, including extracts/colorants/flavors
The National Food Safety Risk Assessment Center recently issued an announcement on its official website to solicit opinions on applications for expanding the scope and amount of use of nine new food additives, including protease, African arrowroot extract, and Advanta. At present, the safety and technological necessity of the above-mentioned food additives have passed the technical review of the expert review committee.
According to the announcement, the nine food additives for public consultation include three new varieties of enzyme preparations for the food industry, including proteases, one new variety of food spice, African arrowroot extract, and five food additives such as Advanta.
Among them, three new varieties of enzyme preparations for the food industry are: protease, glutaminase, and xylanase. The amount used in food should meet the requirements of "National Food Safety Standard, Food Additives, Enzyme Preparations for Food Industry" (GB1886.174). A new variety of food spices is African arrowroot extract, which is used in various foods after being formulated into food flavors.
In addition, there are five food additives to expand the scope of use and usage, respectively, the sweetener Advanta, the stabilizer and coagulant transglutaminase, the stabilizer and coagulant, the thickening agent Kodran gum, and the coloring agent chili. Red, emulsifier sucrose fatty acid ester. It is mostly added to carbonated beverages, flavored fermented milk, cheese and other products.
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