Notice n. 6-2019 was released by NHC. Such notice expands the range of available additives
China
Dec 02, 2019
In particular:
⢠Glucoamylase (è¡ç³æ·ç²é
¶) is now approved as enzyme amongst process aids.
⢠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.
⢠Vitamin K2 (by synthetic method) is allowed as fortifier in formulated milk powder.
The scope of use of the following additives has been expanded :
⢠calcium propionate (usage expanded to: Preservative for prepared meat product; smoked, grilled, baked meat);
⢠monascus yellow pigment (usage expanded to: colourant for chicken concentrate, chicken powder);
⢠caramel colour class IV â ammonia sulphite process (usage expanded to: Colourant for other spirit (tequilas only);
⢠ε-polylysine hydrochloride (usage expanded to: preservative for pot-roast egg);
⢠sodium stearoyl lactylate (usage expanded to: Stabilizer for other oil fat or product (powdered form only);
⢠paprika red (usage expanded to: colorant for dried bean curd products and cooked aquatic products (directly edible);
⢠vegetable carbon (usage expanded to: colorant for bean curds, processed nuts and seeds).
Moreover, the Notice also allows 17 new food contact materials.
Source: https://chinafoodlaw.blog/about/