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