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NATIONAL FOOD SAFETY RISK ASSESSMENT CENTER RELEASES SOLUBLE SOYBEAN POLYSACCHARIDES FOR NEW FOOD ADDITIVES

China

Jan 04, 2019

The National Food Safety Risk Assessment Center released comments on the requirement for soluble soybean polysaccharides, a new breed of food additives. It is intended to be used as an anti-caking agent in wet noodle products (such as noodles, dumplings, wontons, and burned wheat) with a maximum use of 5g/kg. The deadline for soliciting comments is June 27.

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