NHC Newly Approved 5 New Food Raw Materials, 9 New Food Additives, and 6 Food-related Products

Name

D-allulose/D-psicose

Basic information

Structure:

CAS No.: 551-68-8

Molecular formua: C6H12O6

Molar mass:180.16

Brief introduction of production process

Method One involves using glucose or sucrose as raw materials, which are then fermented, purified, and dried using E. coli AS10.

Method Two uses fructose as the raw material, which is catalyzed by the permitted D-psicose 3-epimerase, followed by processes of decolorization, separation, purification, and crystallization.

Recommended intake

≤ 20 g/day

Other information

• Not suitable for infants, pregnant women, and lactating women. Labels and instructions must indicate unsuitable populations and consumption limits.
• Quality specifications and food safety indicators are listed in the appendix.

Name

Saccharomyces cerevisiae CNCM I-3799

Other information

• The strain is approved and included in the List of Microorganisms That Can Be Used in Food, with the exception that it is not permitted for use in infant and young children’s food.
• The food safety indicators shall comply with the requirements of the National Food Safety Standard for Microbial Preparations Used in Food Processing (GB 31639).

Name

Bifidobacterium animalis subsp.lactis BLa80

Other information

• The strain is approved and included in the List of Microorganisms That Can Be Used in Food, with the exception that it is not permitted for use in infant and young children’s food.
• The food safety indicators shall comply with the requirements of the National Food Safety Standard for Microbial Preparations Used in Food Processing (GB 31639). Cronobacter spp. must not be detected (per 100 g).

Name

Bifidobacterium longum subsp. infantis LMG11588

Other information

• The strain is approved and included in the List of Microorganisms That Can Be Used in Food, with the exception that it is not permitted for use in infant and young children’s food.
• The food safety indicators shall comply with the requirements of the National Food Safety Standard for Microbial Preparations Used in Food Processing (GB 31639). Cronobacter spp. must not be detected (per 100 g).

Name

Sodium hyaluronate (extract)

Basic information

Chicken comb from Gallus gallus domesticus

Brief introduction of production process

The product is manufactured from the combs of Gallus gallus domesticus through a series of processes including chopping, enzymatic hydrolysis, filtration, concentration, purification, drying, and milling.

Recommended intake

≤ 300 mg/day

Specifications

Properties

White powder

Sodium hyaluronate, g/100g

≥60.0

Chondroitin sulfate, g/100g

≥5.0

Collagen, g/100g

≥5.0

Moisture, g/100g

≤10.0

Ash, g/100g

≤15.0

PH

6.0~8.0

Other information

1.Scope of use: Dairy and dairy products: 0.3 g/kg for formulated milk and flavored fermented milk; for milk powder and its formulated products, the amount is calculated based on the reconstituted liquid mass.

Beverages: For liquid beverages packaged in containers of ≤50 mL, up to 3.0 g/kg; for packaging between 51 mL and 500 mL, up to 0.3 g/kg; for solid beverages, the amount is calculated based on the reconstituted liquid mass.

Alcoholic beverages: 1.5 g/kg.

Cocoa products, chocolate and chocolate products (including compound chocolate and related products) and confectionery: 4.5 g/kg.

Frozen desserts: 3.0 g/kg.

2.Not suitable for infants, pregnant women, and lactating women. Labels and instructions must indicate unsuitable populations and consumption limits.

3.Quality specifications and food safety indicators are listed as follow.

Pb, mg/kg

≤0.5

Cd

≤0.5

Hg

≤0.05

As, mg/kg

≤0.3

Cr, mg/kg

≤5.0

Total colony count

≤1000

Coliform bacteria

≤50

Molds and yeasts

≤150

Salmonella

Not detected

Staphylococcus aureus

Not detected

No.

Enzyme

Source

Donor

1

Aminopeptidase

Trichoderma reesei

Aspergillus clavatus

2

Xylanase

Trichoderma reesei

Fusariumverticillioides

3

Glucoamylase

Aspergillus niger

Trametescingulata

No.

Name

Function

Category number

Food name

Maximum level (g/kg)

Note

1

Ascorbyl palmitate (enzymatic method)

Antioxidant

13.01

Infant formula

0.05

Calculated as ascorbic acid in the oil/fat

13.02

Infant complementary foods

0.05

Calculated as ascorbic acid in the oil/fat

No.

Name

Function

Application scope

1

sulfuric acid

wall breaking

Algal cell wall breaking technology

2

deacetylated chitin (chitosan)

clarifying agent

Sugar production process

3

ethyl acetate

extraction solvent

Processing method for oil derived from algae (residual solvent/content ≤ 20 mg/kg)

Nutrition enhancer

Source

Donor

2’-fucosyllactose

Bacillus subtilis 168

Bacillussubtilis^a

Escherichia coli^b

Helicobacter pylori.c

Escherichia coli

BL21(DE3)

Helicobacter pylori.^c

Escherichia coli O126^c

Escherichia coli K- 12 MG1655

Helicobacter pylori.^c

Name

Index

Test method

Mg, mg/kg

7.2-8.3

GB5413.21

Name

Index

Test method

Mg, w%

7.2-8.3

GB5413.21

Name

CAS number

Range of application

Maximum level

Ammonium salt of dodecanoic acid

2437-23-2

Coatings and paints

0.6

Hexanedioic acid, polymer with2- ethyl-2-(hydroxymethyl)-1,3- propanediol

28301-90-8

Coatings and paints

3

3-Aminopropyltriethoxysilane

919-30-2

Plastic: Unsaturated Polyester Resin (UP)

0.01125

Bis(2-ethylhexyl) adipate

103-23-1

Plastic: Polyvinylidene Fluoride (PVDF)

35

Esters of C12~C18 straight chainfattyacids and C12~C18 straight chainfattyalcohols

—

Plastic

0.5

Name

CAS number

Range of application

Maximum level

1,3-Benzenedicarboxylic acid, polymer with

1,4-benzenedicarboxylic acid, 1,4-butanediol, 1,4-cyclohexanedimethanol, 1,3- dihydro- 1,3-dioxo-5-isobenzofurancarboxylicacid and 1,2-ethanediol

1621282-90-3

Coatings and paints

30