National food safety standard. Standards for uses of food additives

Transcription

1 General Information: BEGIN TRANSLATION National safety standard Standards for uses of additives GB Issued on April 20, 2011 Implemented on June 20, 2011 Issued by the Ministry of Health Part I 1

2 Foreword The standard will replace GB Hygienic Standard for Use of Food Additive. - Compared with GB , the key changes in this Standard are as follows: - Change to the name of the Standard; - Addition of Food Additives Regulations announced in No.4 Proclamation of Ministry of Health ; - Adjustment of usage regulation for some of additives; - Removal of the additives allowed to be used in and their dosage in Table A.2; - Adjustment of the classification system for some and adjusting the usage regulations for additives according to the adjusted classification; - Addition of the usage principles for flavoring substances and essence used in and adjusting the classification of flavoring substances used in ; - Addition of the usage principles for processing aids used in industry and adjusting the list of processing aids used in industry. 2

3 National Food Safety Standard Standards for Uses of Food Additives 1. Scope This standard specifies the principles for application of additives, allowed additive varieties, scope of application, and maximum level or residue levels. 2. Terms and definitions 2.1 Food additive Refers to an artificially chemosynthetic or natural substance to be added to s in order to improve quality, color, fragrance and taste, and for the purpose of preservation and processing technology. Nutrition enhancers, gum-based substances in the Paste base candy, flavoring agents and processing aids in industry are also included in additives. 2.2 Maximum level Refers to the maximum allowable adding level at the time of application of additives. 2.3 Residue level Refers to permissible residual level of a additive or its decomposition products in final products. 2.4 Processing aid Refers to various kinds of substances to enable processing to go smoothly, irrelative to itself, for example, filtration aids, clarifiers, absorbents, lubricants, mold release agents, decoloring agents, peeling agents, extraction solvents, and nutritional substances for fermentation, etc. 2.5 International Number System (INS) Refers to the international numbering of additives, which is used in lieu of the description of complicated chemical structure names. 2.6 Chinese Number System (CNS) Refers to the Chinese numbering of additives, which consists of code of additive functions (see Annex E) and its serial number under such function. 3 Principles for application of additives 3.1 The use of additives should observe the following basic requirements: a) Not to harm human health in any form; b) Not to cover up putrefied and deteriorated s; 3

4 c) Not to conceal quality defects or for the purpose of adulteration and counterfeiting; d) Not to reduce the nutrition value of ; e) To reduce the level of use in s as much as possible on the precondition of reaching anticipated results; f) Food processing aids should generally be removed before the finished products are produced, unless a residue level is specified in the product. 3.2 Food additives can be applied in the following cases: a) To keep or improve the nutrition value of itself; b) To serve as essential ingredients or components in some special dietary s; c) To improve the quality and stability of, as well as its sensory properties; d) To facilitate production, processing, packaging, transport or storage of s. 3.3 Quality standards of additives Food additives to be applied in accordance with this Standard shall comply with corresponding quality standards. 3.4 Carry-over principles In the following cases, additives can be introduced into s through ingredients (including additives): a) The additive can be used in ingredients according to this standard; b) The level of the additive in ingredients should not exceed the allowable maximum level; c) These ingredients shall be applied in the normal production process. The content of this additive in the should not exceed the level that is carried over by the ingredients; d) The content of this additive introduced into the by ingredients shall be notably lower than the required level of such additive through direct adding into the. 4. Food classification system This classification system is used for defining the application scope of additives and is applicable to this standard only (see Annex F). If a additive is allowed to be used in a certain, it is allowed in all types of s under this, unless otherwise specified. 4

5 5. Provisions for application of additives The application of additives shall comply with the provisions specified in Annex A. 6. Nutrition enhancer The application of nutrition enhancers shall comply with the provisions of GB14880 and relevant regulations. 7. Food flavoring The application of flavorings shall comply with the provisions of Annex B. 8. Food processing aid The application of processing aids shall comply with the provisions of Annex C. 9. Gum-based substance in Paste base candys and its ingredients The application of gum-based substance in Paste base candy and its ingredients shall comply with the provisions in Annex D. 5

6 Annex A Provisions for Application of Food Additives A.1 Table A.1 stipulates the allowable varieties of additives, names (categories) of applicable s and maximum level (or residue level) in alphabetic order of additives in Chinese Pinyin. A.2 For additives with the same function (colorings of same color, preservatives, and antioxidant) as specified in Tables A.1, when used together, the sum of their respective ratios to the maximum level should not exceed 1. A.3 Table A.2 lists all additives that can be used in all types of s with appropriate dose as. A.4 The exceptional classifications in Table A.2 are defined in Table A.3, the additives used for these classifications shall comply with the regulations in Table A.1. At the same time, these classifications shall not use the addictives specified in Table A.1 that can be used in the Previous Level. A.5 Table A.1 and A.2 don t include relevant regulations for the addictives such as the flavoring substances used in, chewing gum bases and ingredients and processing aids used in industry. A.6 The column function in above tables refers to the main functions of the additive for reference during application 6

7 Table A.1: The varieties of additives permitted to use, the use scope and the max dosage and max residue limit Glycine CNS: INS: 640 Function: Flavor enhancer Pre-processed meat product Cooked meat, poultry and 3.0 game product 12.0 Condiment Fruit and vegetable juice 1.0 (nectar) drink (including fermented product) Plant protein containing drinks 1.0 Ammonium phosphatide CNS: INS: 442 Function: Emulsifier Chocolate and product, cocoa product other than Carnauba wax CNS: INS: 903 Function: Coating agent, anti-caking agent Fresh fruit Measured as per 05.0 Cocoa product, chocolate and product (including chocolate imitation and chocolate substitutes), and candy 0.6 Mineral oil, white (liquid paraffin) residue levels CNS: Function: Coating agent INS: 905 a 7

8 Other candies except for 5.0 Gum-based candy Fresh egg 5.0 L-cysteine and its hydrochlorides-sodium and potassium salts CNS: INS: 920 Function: Flour treatment agent Fermented pastas and similar 0.06 products Frozen rice and wheat product Benzoic acid, sodium benzoate 0.6 Measured as per L- cysteine and its hydrochlorides-sodium and potassium salts CNS: , INS: 210, Function: Preservative Flavored ice, ice bar product 1.0 Measured as per benzoic acid Jam (exclusive of cans) 1.0 Measured as per benzoic acid Preserved fruit 0.5 Measured as per benzoic acid Pickled vegetable 1.0 Measured as per benzoic acid Gum-based candy 1.5 Measured as per benzoic acid Other candies except for Gum-based candy 0.8 Measured as per benzoic acid Seasoning syrup 1.0 Measured as per benzoic acid Vinegar 1.0 Measured as per benzoic acid Soy sauce 1.0 Measured as per benzoic acid Bean paste and derivative 1.0 Measured as per benzoic acid 8

9 12.10 Blended condiment 0.6 Measured as per benzoic acid Semi-solid blended condiment 0.5 Measured as per benzoic acid Liquid blended condiment (exclusive of and 12.04) 1.0 Measured as per benzoic acid Concentrated fruit and vegetable juice (pulp) (limited to industry) Fruit and vegetable juice (nectar) drink (including fermented products) 2.0 Measured as per benzoic acid 1.0 Measured as per benzoic acid; for concentrated fruit and vegetable drink, level to increase by times of dilution Protein containing drink 1.0 Measured as per benzoic acid Carbonated drink 0.2 Measured as per benzoic acid Flavored drink (including fruit-flavor drink, milkflavor, tea-flavor and other flavor drinks) 1.0 Measured as per benzoic acid Tea, coffee, and plant drink 1.0 Measured as per benzoic acid Integrated alcoholic beverage (limited to premixed liquor ) 0.4 Measured as per benzoic acid Fruit wine 0.8 Measured as per benzoic acid 4-phenylphenol CNS: INS: Function: Preservative Surface-treated fresh fruit (limited to citrus) 1.0 Residue level 12 m Sodium 2-Phenylphenol CNS: INS: Function: Preservative Surface-treated fresh fruit (limited to citrus) 0.95 Residue level 12m 9

10 Ice structuring protein CNS: INS: - Function: Other 03.0 Frozen beverage (exclusive of edible ice) L-alanine CNS: INS: - Function: Flavor enhancer 12.0 Condiment Propylene glycol CNS: INS: 1520 Function: Stabilizer and coagulator, anti-caking agent, antifoaming agent, emulsifier, water retention agent, thickener Fresh pastas and noodles and 1.5 similar products (e.g. unboiled noodles, and skins or crusts for dumplings, wontons, shuo mai) 07.2 Pastries 3.0 Propylene glycol esters of fatty acid CNS: INS: 477 Function: Emulsifier, Stabilizer 01.0 Milk and dairy products 5.0 (excluding s under , ,13.0) 02.0 Fats and oils and fat 10.0 emulsions 03.0 Frozen drinks (exclusive of edible ice) Cooked nuts and seeds

11 (limited to fired nuts and seeds only) Fried Flour Products Pastries Blended condiment Puffed 2.0 Propionic acid, sodium propionate, calcium propionate CNS: , INS: 280, 281, , Function: Preservative Number or Bean product 2.5 Measured as per proionic acid Crude grain 1.8 Measured as per proionic acid Fresh pasta (e.g. noodles and skins or crusts for 0.25 Measured as per proionic acid dumplings, wontons, shuo mai) Bread 2.5 Measured as per proionic acid Pastries 2.5 Measured as per proionic acid Vinegar 2.5 Measured as per proionic acid Soy sauce 2.5 Measured as per Other (for canned waxberry processing ) Unsaturated fatty acid of monoglycerides proionic acid 50.0 Measured as per proionic acid CNS: INS: - Function: Emulsifier Number or Emulsified fat product in liquid oil form 10.0 Tea polyphenol (TP) CNS: INS: - Function: Antioxidant 11

12 02.01 Fats and oils essentially free 0.4 Measured as per from water Cooked nuts and seeds (limited to fired nuts and seeds only) catechin in fat 0.2 Measured as per catechin in fat Fried Flour Products 0.2 Measured as per catechin in fat Instant cereals, including rolled oats 0.2 Measured as per catechin in fat Pre-cooked (instant) noodles and rice 0.2 Measured as per catechin in fat Pastries 0.4 Measured as per catechin in fat Baked stuffing and flour batter (limited to the stuffing with fats only) 0.4 Measured as per catechin in fat Cured meat product (brined meat, preserved pork, preserved duck, Chinese-style ham, Chinese sausage, sausage) 0.4 Measured as per catechin in fat Thick gravy cooked meat 0.3 Measured as per catechin in fat Smoked, baked or grilled meat product 0.3 Measured as per catechin in fat Fried meat product 0.3 Measured as per catechin in fat Western ham (smoked and cooked) 0.3 Measured as per catechin in fat Sausages 0.3 Measured as per catechin in fat Fermented meat product 0.3 Measured as per catechin in fat Semi-preserved fish and fishery products, including mollusks, crustaceans, and echinoderms 0.3 Measured as per catechin in fat Pre-cooked fish and fish product 0.3 Measured as per catechin in fat Canned fish product 0.3 Measured as per catechin in fat Blended condiment 0.1 Measured as per catechin in fat Plant protein containing drink 0.1 Measured as per catechin in fat 12

13 Protein containing powdered drink 0.8 Measured as per catechin in fat Puffed 0.2 Measured as per catechin in fat Tea yellow pigment, tea green pigment CNS: , INS: - Function: Coloring Fruit and vegetables for decoration purposes Candy Decorating on pastries Fruit and vegetable juice (nectar) drinks (including Fermented products, etc.) Flavored drinks, including fruit flavor, milk flavor, tea flavor, coffee flavor and other flavor drinks, (limited to fruit flavor drinks) Tea drink Integrated alcoholic beverages Erythrosine, erythrosine aluminum lake For powdered drink, level to increase by times of dilution; For powdered drink, level to increase by times of dilution For powdered drink, level to increase by times of dilution CNS: INS: 127 Function: Coloring Preserved surface-drying fruits 0.05 Measured as per erythrosine Fruit and vegetable for 0.1 Measured as per decoration Cooked nuts and seeds (limited to fired nuts and seeds only) erythrosine Measured as per erythrosine 13

14 05.0 Cocoa product, chocolate and chocolate product (Including chocolate and chocolate products with cocoa butter alternatives) and candy ( excluding cocoa products) 0.05 Measured as per erythrosine Decoration on pastries 0.05 Measured as per erythrosine Sausage Measured as per erythrosine Canned meat Measured as per erythrosine Bean/wheat paste and derivatives 0.05 Measured as per erythrosine Blended condiment 0.05 Measured as per erythrosine Fruit and vegetable juice (nectar) drink (including fermented product etc.) 0.05 Measured as per erythrosine; for powdered drink, level to increase by times of dilution; Carbonated drink 0.05 Measured as per Flavored drink (including fruit flavor, milk flavor, tea flavor, coffee flavor and other flavor drink) (limited to fruit flavor drink) Integrated alcoholic erythrosine 0.05 Measured as per erythrosine; for powdered drink, level to increase by times of dilution 0.05 Measured as per erythrosine beverages Puffed Measured as per erythrosine Karaya gum CNS: INS: 416 Function: Stabilizer Recombined milks Fat emulsions mainly of water-in-oil type Tara gum CNS: INS: 417 Function: 14

15 01.06 Cheese Frozen drink (exclusive of edible ice) Jam Baked Pre-cooked meat product Cooked meat product Beverage (exclusive of packaged drinking water) Jelly 5.0 If used for jelly powder, the dosage is increased according to preparing multiple Starch acetate CNS: INS: 1420 Function: Thickener Fresh pastas and noodles and similar products (e.g. unboiled noodles, and skins or crusts for dumplings, wontons, shuo mai) (Raw and wet flour products) Mono-and diglycerides of fatty acids CNS: INS: 471 Function: Emulsifier Fermented milk Cream Butter and concentrated butter Flour dough (e.g. noodles, skin or crust of dumping, wonton, shao-mai) Dried noodles Other sugars and syrups (e.g., 6.0 brown sugar, maple syrup) Spices

16 13.01 Infant formulae Supplementary s for infants and young children Coffee drink Capryl monoglyceride CNS: INS: Function: Preservative Flour dough (e.g. noodles, 1.0 skin or crust of dumping, wonton, shao-mai) Pastries Baked stuffing and 1.0 flour batter (limited to bean fillings) Sausages 0.5 Sodium starch phophate CNS: INS: Function: Thickener Emulsions containing at least 80% fat 03.0 Frozen drink (exclusive of edible ice) Jams, marmalades 06.0 Cereals and cereal products including rice, flours, miscellaneous grain crops and starches from roots and tubers, maize and legumes, (exclusive of crude cereals and 07.0 bakery product) 12.0 Condiment 14.0 Beverages (exclusive of packaged drinking water) 16

17 Indigotine, indigotine aluminum lake CNS: INS: 132 Function: Coloring Preserved surface-drying fruits 0.1 Measured as per indigotine Candied fruit 0.1 Measured as per Fruit preparations, fruit toppings/sauces (e.g. colored cherry, Sugared dried shredded orange peel in red and green Vegetables in vinegar/oil/brine or soy sauce Cooked nuts and seeds (limited to fired nuts and seeds only) 05.0 Cocoa product, chocolate and chocolate product (including imitation chocolate, and chocolate substitutes) and candy indigotine 0.2 Measured as per indigotine 0.01 Measured as per indigotine Measured as per 0.05 indigotine 0.1 Measured as per indigotine Other candies except for Gum-based candy 0.3 Measured as per indigotine Decoration on pastries 0.1 Measured as per indigotine Pastry fillings (limited to fillings for biscuits 0.1 Measured as per indigotine Fruit and vegetable juice (nectar) drinks (including fermented product etc.) 0.1 Measured as per indigotine; for powdered drink, level to increase by times of dilution Carbonated drink 0.1 Measured as per Flavored drink (including fruit flavor drink, milk flavor, tea flavor, coffee flavor and other flavor drinks) (limited to fruit flavor drink) indigotine 0.1 Measured as per indigotine; for powdered drink, level to increase by times of dilution Integrated alcoholic beverages 0.1 Measured as per indigotine Puffed 0.05 Measured as per indigotine 17

18 Butylated hydroxyanisole (BHA) CNS: INS: 320 Function: Antioxidant 02.0 Fats, oils and fat-emulsified products 0.2 Measured as per level in fat Fats and oils essentially free 0.2 Measured as per from water Cooked nuts and seeds (limited to fired nuts and seeds only) level in fat 0.2 Measured as per level in fat Canned nuts and seeds 0.2 Measured as per level in fat Gum-based candy 0.4 Measured as per level in fat Fried Flour Products 0.2 Measured as per level in fat Flour of other sources (corn, soybean, barley, oats, sorghum etc.) 0.2 Measured as per level in fat Instant cereals, including rolled oats 0.2 Measured as per level in fat Pre-cooked (instant) noodles and rice 0.2 Measured as per level in fat Biscuit, cookies, crackers 0.2 Measured as per level in fat Cured meat product (brined meat, preserved pork, preserved duck, Chinese-style ham, Chinese sausage etc.) 0.2 Measured as per level in fat Dried fish and fishery products 0.2 Measured as per level in fat Puffed 0.2 Measured as per level in fat Methyl p-hydroxyl benzoate and its salts (sodium methyl p-hydroxyl benzoate,ethyl p- hydroxyl benzoate,sodium ethyl p-hydroxyl benzoate) CNS: , INS: 219, 214, 215 Function: Preservative Surface-treated fresh fruit Measured as per para hydroxybenzoic acid 18

19 Jams (exclusive of canned fruit) Surface-treated fresh vegetable Baked stuffing and flour batter (limited to fillings for pastries) Heat-clotted egg products (e.g. yolk cheese, sausage 0.25 Measured as per para hydroxybenzoic acid Measured as per para hydroxybenzoic acid 0.5 Measured as per para hydroxybenzoic acid 0.2 Measured as per para hydroxybenzoic acid with alkaline preserved eggs) Vinegar 0.25 Measured as per para hydroxybenzoic acid Soy sauce 0.25 Measured as per para hydroxybenzoic acid Bean paste, wheat paste and derivatives Oyster oil, shrimp oil, fish gravy Fruit and vegetable juice (nectar) drink (including fermented product) 0.25 Measured as per para hydroxybenzoic acid 0.25 Measured as per para hydroxybenzoic acid 0.25 Measured as per para hydroxybenzoic acid Carbonated drink 0.2 Measured as per para Flavored drinks (including fruit flavor drink, milk flavor, tea flavor and other flavor drinks) (limited to fruit flavor drink) Tanoak brown hydroxybenzoic acid 0.25 Measured as per para hydroxybenzoic acid CNS: INS:- Function: Coloring 03.0 Frozen drink (exclusive edible ice) Candy Cola type carbonated drink Integrated alcoholic beverages

20 Butylated hydroxy Toluene (BHT) CNS: INS: 321 Function: Antioxidant 02.0 Fats, oils and fat emulsions 0.2 Measured as per level in fat Fats and oils essentially free from water 0.2 Measured as per level in fat Dried vegetables (limited to 0.2 Measured as per dehydrated potato powder) Cooked nuts and seeds (limited to fired nuts and seeds only) level in fat 0.2 Measured as per level in fat Canned nuts and seeds 0.2 Measured as per level in fat Gum-based candy 0.4 Measured as per level in fat Fried flour product 0.2 Measured as per level in fat Instant cereals, including rolled oats 0.2 Measured as per level in fat Pre-cooked (instant) noodles and rice 0.2 Measured as per level in fat Biscuits, cookies, crackers 0.2 Measured as per level in fat Cured meat product (brined meat, preserved pork, preserved duck, Chinese-style ham, Chinese sausage etc.) 0.2 Measured as per level in fat Dried fish and fishery products 0.2 Measured as per level in fat Puffed 0.2 Measured as per level in fat Dimethyl dicarbonate CNS: INS: 242 Function: preservative Fruit and vegetable juice 0.25 (nectar) drink (including fermented product etc.) Carbonated drink

21 Flavored drink (including fruit 0.25 flavor, milk flavor, tea flavor, coffee flavor and other flavor drink) (limited to fruit flavor drink) Tea drink ,4-Dichlorophenoxyacetic acid CNS: INS:- Function: Preservative Surface-treated fresh fruit 0.01 Residue level 2.0m Surface-treated fresh vegetables 0.01 Residue level 2.0m Silicon dioxide CNS: INS: 551 Function: Anti-caking agent Milk powder (including 15.0 sweetened milk powders), cream powder and powder analogues Other fat or fat products 15.0 (limited to non-dairy creamer) 03.0 Frozen drinks (except for edible ice) Cocoa product (cocoa-based 15.0 butter, powder, syrup, sauce, and filling etc.) Crude cereal Dehydrated egg product (e.g., 15.0 egg powder, egg white or yolk powder) Other sweeteners (limited to 15.0 sugar powder) Salt and salt substitutes Spices Solid blended condiment Powdered drink

22 16.07 Other composition (for processing of soybean product) Used with antifoaming agent, measured in 1,000g soybean Sulfur dioxide, potassium metabisulphite, sodium metabisulphite, sodium sulfite, sodium hydrogen sulfite, sodium hyposulfite CNS: , , , INS: 220, 224, 223, 221, , , Function: Bleaching agent, preservative, antioxidant Surface-treated fresh fruit 0.05 Maximum level is measured as residue level of sulfur dioxide Dried fruits 0.1 Maximum level is measured as residue level of sulfur dioxide Candied and preserved fruits 0.35 Maximum level is measured as residue level of sulfur dioxide Dried vegetable (limited to dehydrated potato) 0.4 Maximum level is measured as residue level of sulfur dioxide Dried vegetable Pickled vegetable 0.1 Maximum level is measured as residue level of sulfur dioxide Canned vegetable (limited to bamboo shoots and sour vegetable) 0.05 Maximum level is measured as residue level of sulfur dioxide Dried edible fungi and algae 0.05 Maximum level is measured as residue level of sulfur dioxide Canned edible fungi and seaweeds (limited to canned mushroom and fungi) 0.05 Maximum level is measured as residue level of sulfur dioxide 22

23 Bean curd sticks (including bean curd sticks and soybean milk film etc.) 0.2 Maximum level is measured as residue level of sulfur dioxide Canned nut and seed product 0.05 Maximum level is measured as residue level of sulfur dioxide 05.0 Cocoa product, chocolate and chocolate product (Including chocolate and chocolate products with cocoa butter alternatives) and candy Rice flour product (limited to rice flour cake ) 0.1 Maximum level is measured as residue level of sulfur dioxide 0.05 Maximum level is measured as residue level of sulfur dioxide Edible starch powder 0.03 Maximum level is measured as residue level of sulfur dioxide Noodles and vermicelli made from bean or sweet potato starch Frozen rice or wheat product (limited to flavored pie) 0.1 Maximum level is measured as residue level of sulfur dioxide 0.05 Maximum level is measured as residue level of sulfur dioxide Biscuits, cookies, crackers 0.1 Maximum level is measured as residue level of sulfur dioxide Sugars refined and raw sugar 0.1 Maximum level is measured as residue level of sulfur dioxide Starch sugar (fructose, dextrose, cereals, partially inverted sugar, etc.) 0.04 Maximum level is measured as residue level of sulfur dioxide Flavoring syrup 0.05 Maximum level is measured as residue level of sulfur dioxide Semi-solid blended condiment 0.05 Maximum level is measured as residue level of sulfur dioxide 23

24 Fruit or vegetable juice (pulp) 0.05 Maximum level is measured as residue level of sulfur dioxide Fruit and vegetable juice (nectar) drink (including fermented product) Maximum level is measured as residue level of sulfur dioxide; for concentrated fruit and vegetable juice (pulp), measured based on concentration times Grape wine 0.25g/L Maximum level is measured as residue level of sulfur dioxide; for sweet wine and fruit wine, maximum level is 0.4g/L Fruit wine 0.25g/L Maximum level is measured as residue level of sulfur dioxide; for sweet wine and fruit wine, maximum level is 0.4g/L Beer and malt beverages 0.01 Maximum level is measured as residue level of sulfur dioxide Titanium dioxide CNS: INS: 171 Function: Coloring Jam Preserved surface-drying fruit Liquorice products (e.g. preserved plum, preserved prune, nine-fold processed sugared dried orange peel) Dried vegetables (limited to dehydrated potato powder) Cooked nuts and seeds (limited to fired nuts and

25 seeds only) 05.0 Cocoa product, chocolate and 2.0 chocolate product (Including chocolate and chocolate products with cocoa butter alternatives) and candy Gum-based candy Other candies except for 10.0 Gum-based candy Candy and chocolate product coating Decorations (e.g., for fine 5.0 bakery wares), toppings (non-fruit) and sweet sauces Flavoring syrup Mayonnaise, salad dressing Powdered drink Jelly 10.0 For jelly powder, the level of use will be increased by times of preparation Puffed Puffed Other composite s 10.0 g/l (clouding agent for beverage) Other (limited to konjak gelatin product) 2.5 Carbon dioxide CNS: INS: 290 Function: Preservative Other candies except for Gum-based candy 14.0 Beverage Other fermented alcoholic beverages(carbonating) Tomato red CNS number: INS: - Function: Coloring 25

26 Flavored fermented milk Beverage (exclusive of packaged water) The dosage is increased according to the dilution multiple of the solid beverage Lycopene (synthetic) CNS number: INS: 160d (i) Function: Coloring Candy 0.06 Measured as per pure lycopene Solid mixes for soups and broths 0.39 Measured as per pure lycopene Semi-solid blended condiments 0.04 Measured as per pure lycopene 14.0 Beverage (exclusive of packaged water) Calculated by pure lycopene, the dosage is increased according to the dilution multiple of the solid beverage Beeswax CNS number: INS: 901 Function: Coating agent Candy Candy and chocolate products coating Fumaric acid CNS: INS: 297 Function: Acidity regulator Gum-based candy Fresh pastas and noodles and

27 similar products (e.g. unboiled noodles, and skins or crusts for dumplings, wontons, shuo mai) Bread Pastry Biscuits, cookies, crackers Baked stuffing and 2.0 flour batter Other bakery Fruit and vegetable juice 0.6 (nectar) drinks (including fermented product) Carbonated drink 0.3 Monosodium fumarate CNS number: INS: 365 Function: Acid regulator Gum-based candy Fresh pastas and noodles and similar products (e.g. unboiled noodles, and skins or crusts for dumplings, wontons, shuo mai) 07.0 Bakery 08.0 Meat and meat product (exclusive of fresh meat) 09.0 Fish and fishery products, including mollusks, crustaceans and echinoderms, etc. (exclusive of fresh fishery product) 14.0 Beverage (exclusive of packaged water) Glycyrrhiza, ammonium glycyrrhizinate, monopotassium and tripotassium glycyrrhinate CNS: , , Function: Sweetener INS:

28 Preserved fruit Candy Biscuits, cookies, crackers Canned meat product 12.0 Condiment 14.0 Beverage (exclusive of packaged drinking water) Antioxidant of glycyrrhiza CNS: INS:- Function: Antioxidant Fat, d oils essentially free from water 0.2 Measured as per glycyrrhetic acid Cooked nuts and seeds (limited to fired nuts and 0.2 Measured as per glycyrrhetic acid seeds only) Fried Flour Products 0.2 Measured as per glycyrrhetic acid Pre-cooked (instant) noodles and rice 0.2 Measured as per glycyrrhetic acid Biscuit, cookies, crackers 0.2 Measured as per glycyrrhetic acid Cured meat product (brined meat, preserved pork, 0.2 Measured as per glycyrrhetic acid preserved duck, Chinese-style ham, Chinese sausage) Thick gravy cooked meat 0.2 Measured as per glycyrrhetic acid 0.2 Measured as per glycyrrhetic acid Smoked, baked or grilled meat product Fried meat product 0.2 Measured as per glycyrrhetic acid Western ham 0.2 Measured as per glycyrrhetic acid Sausage 0.2 Measured as per glycyrrhetic acid Fermented meat product 0.2 Measured as per 28

29 glycyrrhetic acid Fish and fish product, pickled and/or in brine 0.2 Measured as per glycyrrhetic acid Puffed 0.2 Measured as per glycyrrhetic acid D-mannitol CNS: INS: 421 Function: Sweetener, anti-caking agent, emulsifier, bulking agent, stabilizer, thickeners Candy Orange yellow CNS: INS:- Function: Coloring Raw and dry flour products Potassium permanganate CNS: INS:- Function: other Edible starch powder Alcoholic drink 0.5 Residue level in alcoholic drink is measured as per manganese 2m Glutamine transaminase CNS number: INS: - Function: Stabilizer and coagulator Bean products

30 Guar gum CNS number: INS: 412 Function: Thickener Cream Formula for older infants and young children 1.0g/L Sodium aluminosilicate CNS: INS: 554 Function: Anti-caking agent Milk powders (including sweetened milk powders) and cream powders and powder analogues Cheese Other fat or fat products ( 5.0 limited to non-dairy creamer) Cocoa product (including Cocoa-based butters, powders, syrups, spreads and fillings, etc.) Starch and its products Sugar Table-top sweeteners Salt and salt substitute Spices Blended condiments Powdered drink Yeast and yeast product 30

31 Calcium silicate CNS number: INS: 552 Function: Anti-caking agent Milk powders (including sweetened milk powders) and cream powders and powder analogues Cheese Cocoa product (including Cocoa-based butters, powders, syrups, spreads and fillings, etc.) Starch and its products Sugar Table-top sweeteners Salt and salt substitute Spices Blended condiments Powdered drink Yeast and yeast product Cinnamaldehyde CNS: INS: - Function: Preservative Surface-treated fresh fruit Level of residue: 0.3m 31

32 Pectins CNS: INS: 440 Function: Emulsifier, stabilizer, thickener Fermented milk Cream Butter and concentrated butter Fresh pastas and noodles and similar products (e.g. unboiled noodles, and skins or crusts for dumplings, wontons, shuo mai) Dried noodles Other sugar and syrup (e.g. brown sugar, maple syrup) Spices Fruit and vegetable juice (nectar) 3.0 Funoran (gloiopeltis furcata) CNS: INS: Function: Thickener Gum-based candy 10.0 Propylene glycol alginate CNS: INS: 405 Function: Thickener, emulsifier, stabilizer 01.0 Milk and dairy products 3.0 (excluding s in , , , 13.0) Flavored milk Flavored fermented milk

33 Condensed milk (plain) Hydrogenated vegetable oil Fat emulsions mainly of type 5.0 water-in-oil Fat emulsions other than , including mixed and/or flavored products based on fat emulsions (nondairy cream) Ice cream Jam Cocoa products, chocolate and 5.0 chocolate products, including, Including chocolate and chocolate products with cocoa butter alternatives Gum-based candy Decorations (e.g., for fine 5.0 bakery wares), toppings (non-fruit) and sweet sauces Fresh pastas and noodles and 5.0 similar products (e.g. unboiled noodles, and skins or crusts for dumplings, wontons, shuo mai) Dried pastas and noodles and 5.0 similar products Instant rice and flour products Flavoring syrup Semi-solid blended condiment Beverage (exclusive of packaged drinking water, plant protein containing drink, fruit 0.3 Dose level of powdered drinks to increase by times of preparation and vegetable juice (nectar) drink) Fruit and vegetable juice 3.0 (nectar) drink, etc Milk containing drink Plant protein containing drink Coffee drink Beer and malt beverage 0.3 Sodium alginate CNS: INS: 401 Function: Thickener 33

34 Fermented milk Cream Butter and concentrated butter Fresh pastas and noodles and similar products (e.g. unboiled noodles, and skins or crusts for dumplings, wontons, shuo mai) Dried noodles Other sugar and syrup (e.g brown sugar, maple syrup) Spices Fruit and vegetable juice (nectar) Riboflavin CNS number: INS: 101 (i) Function: Coloring Dried vegetables (limited to 0.3 dehydrated potato powder) Pre-cooked (instant) noodles 0.05 and rice Solid blended condiment 0.05 Black bean red CNS: INS: - Function: Coloring Candy Decoration on pastries Fruit and vegetable juice (nectar) drink (including fermented product, etc.) Flavored drink (including fruit flavor drink, milk flavor, tea Dose level of powdered drinks to increase by times of preparation 0.8 Dose level of powdered drinks to

35 flavor, coffee flavor and other flavor drinks) (limited to fruit flavor drink) Integrated alcoholic beverage 0.8 increase by times of preparation Black currant red CNS: INS: - Function: Coloring Decoration on pastries Carbonated drink Fruit wine Carthamins yellow CNS: INS: - Function: Coloring 03.0 Frozen drink (exclusive of edible ice) Canned fruit Preserved fruits Fruit preparations, fruit 0.2 toppings/sauces Vegetables prepared in 0.5 vinegar/oil/brine or soy sauce Canned or bottled (pasteurized) 0.2 or retort pouch vegetable Cooked nuts and seeds (limited 0.5 to fired nuts and seeds only) Candy Canned assorted cereal 0.2 porridge Pre-cooked (instant) rice or 0.5 noodles Fillings for grain products Decoration on pastries Cured meat product (brined meat, preserved pork, preserved duck, Chinese-style ham, Chinese sausage)

36 12.0 Condiment (not include salt and salt substitute) Fruit and vegetable juice (nectar) drink (including fermented product, etc.) Carbonated drink Flavored drink (including fruit flavor drink, milk flavor, tea flavor, coffee flavor and other flavor drink) (limited to fruit flavor drink) Dose level of powdered drinks to increase by times of preparation 0.2 Dose level of powdered drinks to increase by times of preparation Integrated alcoholic beverages Jelly 0.2 For jelly powder, the level of use will be increased by times of preparation Puffed 0.5 Red rice red CNS: INS: - Function: Coloring Recombined milks 03.0 Frozen drink (exclusive of edible ice) Candy Milk-containing drink Integrated alcoholic beverages Red kojic rice, monascus red Dose level of powdered drinks to increase by times of preparation CNS: , INS: - Function: Coloring Recombined milks Flavored fermented milk

37 Recombined condensed milk (including sweet condensed milk, flavoring sweet condensed milk and other recombined condensed milk using non-diary ingredients 03.0 Frozen drink (exclusive of 03.4 edible ice) Jam Vegetables in vinegar/oil/brine or soy sauce Vegetable puree Fermented soybean curd Cooked nuts and seeds (limited to fired nuts and seeds only) Candy Decorations (e.g., for fine baked ), toppings (nonfruit) and sweet sauces Pre-cooked (instant) rice or noodles Fillings for grain products Pastry Biscuits, cookies, crackers Baked stuffing and flour batter Cured meat product (brined meat, preserved pork, preserved duck, Chinese-style ham, Chinese sausage) Heat-treated processed meat, poultry and game products Flavoring syrup 12.0 Condiment (not include salt and salt substitute) Fruit and vegetable juice (nectar) drink (including fermented product, etc) Protein containing drink Carbonated drink 37

38 Flavored drink (including fruit flavor drink, milk flavor, tea flavor, coffee flavor and other flavor drink) (limited to fruit flavor drink) Solid drink class Integrated alcoholic beverage Jelly Puffed and extruded-type Fenugreek gum CNS: INS:- Function: Thickener 03.0 Frozen drink (exclusive of edible ice) 05.0 Cocoa product, chocolate and 0.2 chocolate product (including imitation chocolate, and chocolate substitutes) and candy Wheat flour Bakery product 0.15 Succinylated monoglycerides CNS: INS: 472g Function: Thickener Recombined milks Cheese like product Milk-based flavor dessert or 5.0 recombined product (not including ice cream and flavored yoghurt) 02.0 Fats, oils and fat emulsions 10.0 (not including fats and oils essentially free from water in 02.01) 07.0 Baked

39 Fruit and vegetable juice 2.0 (nectar) drink (including fermented product) Protein containing beverage Milk containing drink Tea, coffee, botanical beverage Powdered drink 20.0 Measured as per diluted by 10 times Disodium succinate CNS: INS: - Function: Flavor enhancer 12.0 Condiment 20.0 Peanut skin red CNS: INS: - Function: Coloring Candy Biscuits, cookies, crackers Sausage Carbonated drink 0.1 CNS: INS: 553 iii Function: Anti-caking agent Preserved surface-drying fruit Liquoriced products (e.g. preserved plum, preserved prune, nine-fold processed 20.0 Talc sugared dried orange peel) Carob bean gum CNS number: INS: 410 Function: Thickener Infant formulae

40 Sodium cyclamate, calcium cyclamate CNS: INS: 952 Function: Sweetener 03.0 Frozen drinks (exclusive of 0.65 As per Cyclamate edible ice) Canned fruit 0.65 As per Cyclamate Jam 1.0 As per Cyclamate Preserved fruit 1.0 As per Cyclamate Preserved surface-drying fruit 8.0 As per Cyclamate Liquorice products (e.g. preserved plum, preserved prune, nine-fold processed sugared dried orange peel) 8.0 As per Cyclamate Preserved hawthorn product 8.0 As per Cyclamate Salted vegetable 0.65 As per Cyclamate Fermented soybean curd 0.65 As per Cyclamate Cooked in-shell nuts and seeds 6.0 As per Cyclamate Cooked shelled nuts and seeds 1.2 As per Cyclamate Bread and rolls 0.65 As per Cyclamate Pastries 0.65 As per Cyclamate Biscuit, cookies, crackers 0.65 As per Cyclamate Blended condiment 0.65 As per Cyclamate 14.0 Beverage (exclusive of packaged drinking water) As per Cyclamate; for powdered drink, dose level to increase by times of preparation Integrated alcoholic beverage 0.65 As per Cyclamate Jelly 0.65 As per Cyclamate; for jelly powder, as per times of preparation Ablmoschus manihot gum CNS: INS: - Function: Thickener 03.0 Frozen drink (exclusive of edible ice) Jams, marmalades Bread and rolls 10.0

41 07.02 Pastries Biscuits, cookies, crackers 10.0 Xanthan gum CNS: INS: 415 Function: Stabilizer, thickener Cream Butter and concentrated butter Fresh pasta (e.g. noodles and 10.0 skins or crusts for dumplings, wontons, shuo mai) Dried noodles Other sugars and syrups (e.g., 5.0 brown sugar, maple syrup) Spices Fruit and vegetable juice (nectar) drink Adipic acid CNS: INS: 355 Function: Acidity regulator Maximum level Note Gum-based candy Powdered drink Jelly 0.1 In case of being used in jelly powder, the level of use will be increased by times of preparation 4-Hexyl resorcinol CNS: INS: 586 Function: Antioxidant Name/classification of Maximum level Note Fresh fish and fishery products (limited to shrimp) level of residue 1m 41

42 Chitin CNS: INS: - Function: Thickener, stabilizer Hydrogenated vegetable oil Other fat or fat products 2.0 (limited to non-dairy creamer) 03.0 Frozen drink (exclusive of edible ice) Jams, marmalades Mashed nuts or seeds, 2.0 including peanut butter Vinegar Mayonnaise, salad dressing Lactobacillus drink Beer and malt beverage 0.4 Turmeric CNS: INS: 100 ii Function: Coloring Recombined milk powders and 0.4 As per curcumin cream powder, including flavoring milk powder and cream powder 03.0 Frozen drink (exclusive of edible ice) Jam Preserved surface-drying fruits Fruit preparations, fruit toppings/sauces Pickled vegetable 0.01 As per curcumin Cooked nuts and seeds (limited to fired nuts and seeds only) 05.0 Cocoa product, chocolate and chocolate products (including imitation chocolate and chocolate substitutes) and candy 42

43 06.06 Instant cereals, including 0.03 As per curcumin rolled oats Pre-cooked (instant) rice and noodles 07.0 Baked 12.0 Condiments 14.0 Beverage (exclusive of packaged drinking water) For powdered drink, dose level to increase by times of dilution Integrated alcoholic beverage Jelly Puffed and extruded-type 0.2 As per curcumin Curcumin CNS: INS: 100 i Function: Coloring Margarine and similar products (e.g., buttermargarine blends) 03.0 Ice creams Cooked nuts and seeds (limited to fired nuts and seeds only) 05.0 Cocoa product, chocolate and chocolate product (Including chocolate and chocolate products with cocoa butter alternatives) and candy Gum-based candy Decorations (e.g., for fine baked ), toppings (nonfruit) and sweet sauces Batters (e.g., for breading or 0.3 batters for fish or poultry) Pre-cooked (instant) rice and 0.5 noodles Fillings for grain product Flavoring syrup Blended condiment Carbonated drink

44 16.01 Jelly 0.01 For jelly powder, the level of use will be increased by times of preparation Puffed and extruded-type Caramel color, class III-ammonia process CNS: INS: 150c Function: Coloring Recombined condensed milk (including sweet condensed milk, flavoring sweet condensed milk and other recombined condensed milk using non-diary ingredients 03.0 Frozen drinks including sherbet and sorbet (exclusive of 03.4 edible ices Jams, marmalades Cocoa product, chocolate and chocolate products (Including chocolate and chocolate products with cocoa butter alternatives) and candy Batters (e.g., for breading or batters for fish or poultry) Starch-based snack Instant cereals, including rolled oats Biscuits, cookies, crackers Flavoring syrup Vinegar Soy sauce Bean/wheat paste and derivatives Blended condiment Fruit and vegetable juice (nectar) drink (including fermented product) Dose level of powdered drinks to increase by times of preparation

45 Milk-containing drink Flavored drinks, including fruit flavor drink, milk flavor, tea flavor, coffee flavor or other flavor drink (limited to fruit flavor drink) Other beverages (limited to chicken essence drink) Brandy Whisky 6.0g/L Rum 6.0g/L Integrated alcoholic beverage Blending of flavor grape wine Rice wine Beer and malt beverage Jelly Dose level of powdered drinks to increase by times of preparation Dose level of powdered drinks to increase by times of preparation Dose level of powdered drinks to increase by times of preparation In the case of jelly powder, the level of use will be increased by times of preparation Caramel color, class I plain CNS: INS: 150a Function: Coloring Recombined condensed milk (including sweet condensed milk, flavoring sweet condensed milk and other recombined condensed milk using non-diary ingredients 03.0 Frozen drinks including sherbet and sorbet (exclusive of 03.4 edible ices Jams, marmalades Cocoa product, chocolate and chocolate products(including chocolate and chocolate products with cocoa butter alternatives)and candy.

46 Baked stuffing and flour batter(e.g., for breading or batters for fish or poultry) Instant cereals, including rolled oats Biscuits, cookies, crackers Baked fillings (limited to flavored pie) Pre-flavored meat products (seasoned or flavored untreated raw comminuted or mechanically deboned meat) Flavoring syrup Vinegars and derivatives Soy sauce and derivatives Bean/wheat paste and product Blended condiment Fruit and vegetable juice (nectar) drink (including fermented product) Milk-containing beverage Flavored drink, including fruit flavor drink, milk flavor, tea flavor, coffee flavor or other flavor drink (limited to fruit flavor drink) Other beverage (limited to chicken essence drink) Brandy Whisky 6.0 g/l Rum Integrated alcoholic beverage Blending of flavor grape wine Rice wine Beer and malt beverage Dose level of powdered drinks to increase by times of preparation Dose level of powdered drinks to increase by times of preparation Dose level of powdered drinks to increase by times of preparation; 46

47 16.01 Jelly Puffed and extruded-type 2.5 In the case of jelly powder, the level of use will be increased by times of preparation Caramel color, class IV-ammonia sulphite process CNS: INS: 150d Function: Coloring Recombined condensed milk (including sweet condensed milk, flavoring sweet condensed milk and other recombined condensed milk using non-diary ingredients 03.0 Frozen drinks including sherbet and sorbet (exclusive 2.0 of 03.4 edible ices 05.0 Cocoa product, chocolate and chocolate products (Including chocolate and chocolate products with cocoa butter alternatives) and candy Batters (e.g., for breading or batters for fish or poultry) Instant cereals, including rolled oats Fillings for grain product 7.5 (limited to flavor pie) Biscuits, cookies, crackers Soy sauce Bean/wheat paste and product Cooking wine and its product Blended condiment Fruit and vegetable juice (nectar) drink (including fermented product, etc.) Milk containing drink Carbonated drink