â¢ Glucoamylase (è¡ç³æ·ç²é ¶) is now approved as enzyme amongst process aids.
â¢ Four new flavorings have been approved: (1R,2S,5R)-N-(4-Methoxyphenyl)-5-methyl-2-(1- methylethyl) cyclohexanecarboxamide; 2-(4-Methylphenoxy)-N-(1H-pyrazol-3-yl)-N- (thiophen-2-ylmethyl) acetamide.
â¢ Vitamin K2 (by synthetic method) is allowed as fortifier in formulated milk powder.
The scope of use of the following additives has been expanded :
â¢ calcium propionate (usage expanded to: Preservative for prepared meat product; smoked, grilled, baked meat);
â¢ monascus yellow pigment (usage expanded to: colourant for chicken concentrate, chicken powder);
â¢ caramel colour class IV â ammonia sulphite process (usage expanded to: Colourant for other spirit (tequilas only);
â¢ Îµ-polylysine hydrochloride (usage expanded to: preservative for pot-roast egg);
â¢ sodium stearoyl lactylate (usage expanded to: Stabilizer for other oil fat or product (powdered form only);
â¢ paprika red (usage expanded to: colorant for dried bean curd products and cooked aquatic products (directly edible);
â¢ vegetable carbon (usage expanded to: colorant for bean curds, processed nuts and seeds).
Moreover, the Notice also allows 17 new food contact materials.