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DEDICATED TO THE MISSION OF "CREATER OF INCENSE AND TASTE" TO CHINESE FOOD AND LEAD CHINESE COMPANIES TO THE WORLD STAGE

 

Food flavors are used in cold drinking, dairy beverages, roasted seeds and nuts, confectionery

biscuits, and snack foods. There are several categories of thousands of varieties.

Ministry of Health's Compilation of "Standards for the Use of Food Additives"

Requests for comments:

    Ministry of Health's Opinions on Soliciting the "Standard for the Use of Food Additives" and "Draft for Soliciting Opinions" (Guardian Supervision Letter {2013}203)

First, the basic situation of drafting the standard (including the brief drafting process, the main drafting unit, the drafter, etc.)

The “Food Safety National Standard for Food Additives” (GB2760-2011) was established in 2011 for the National Food Safety National Standards Amendment Project Plan (second batch), led by the National Food Safety Risk Assessment Center (hereinafter referred to as “assessment center”). The industrial association, the China Bakery and Confectionery Industry Association, the National Standardization Quality Center of the State Grain Administration, the China Food Additives and Ingredients Association, the China Dairy Products Industry Association, and the China Beverage Industry Association participated in the revision.

In 2012, the Assessment Center established a revised working group. The working group discussed the principles and tasks of this revision work. During the revision process, the international and other international food additives regulations were carefully analyzed and referenced, and the actual use of food additives in China was organized. The necessity for the use of food additives in each type of food, the rationality of the food classification system, and the query method for the use of food additives were investigated nationwide and the food intake data of the Chinese population obtained from the nutritional survey of the Chinese population was used. Data on the actual use of food additives in China was used to conduct food safety risk assessment. In the meantime, the working group organized a total of more than 10 standard revision meetings, completed the management of food additives, the principles of the use of food additives, and the use of some food additives in Appendix A.

Schedule, Appendix D, and some food classification systems and other revisions.

The main drafters: Wang Zhutian, Zhang Yibo, Wang Huali, Zhang Haoyue, Luo Pengjie, Ding Shaohui, Li Yunan, Yue Zengjun, Xue Yi, Li Yu, Zhang Jiukui, Zhao Yanping, Kang Yongfu, Yang Yonglan, Xie Huamin, Zhu Zhiguang and others.

Second, the important content of the standard and the main changes

(I) Revision of regulations for the use of nutritional enhancers in GB 2760

The Ministry of Health has promulgated the "Standard for the Use of Food Nutrition Enhancers" (GB14880-2012). This revision of GB2760 will remove the provisions of the standard on nutritional supplements.

(II) Revision of the Principle of Incorporation

Regarding the revision of the principle of incorporation in GB2760, the main reference is made in CODEX GENERAL STANDARD FOR FOOD ADDITIVES CODEX STAN 192-1995 in the clause 4.2 on the principle of incorporation. If a food ingredient or ingredient is specifically used to produce a food, then this A variety of raw materials or ingredients may be used or added to food additives in accordance with the provisions of the foods produced in this standard, including those that cannot exceed the maximum use of the food. (An Additive May Be Used In Or Added To A Raw Material Or Other Ingredient If The Raw Material Or Ingredient Is Used Exclusively In The Preparation Of A Food That Is In Conformity With The Provisions Of This Standard, Including That Any Maximum Level Applying To The Food Is Not Exceeded, and The current situation in the food industry has revised the principle of the introduction of food additives.

After several discussions, it is proposed to add the following under the principles of the GB2760 standard text section 3.4: 3.4.2 When a food ingredient is used as a raw material of a specific end product, additives approved for the above specific end product are allowed to be added to these foods. In the ingredients, the content of the additive in the final product should meet the requirements of this standard. The production of the specific food mentioned above should be clearly marked on the label of the specific food ingredient.

(III) Revision of Appendix A

3.1 Revision of Aluminum Food Additives in GB2760

In June 2011, at the 74th meeting of JECFA, the provisional weekly tolerance intake (PTWI) of aluminum was revised to 2 mg per kg of body weight per week, and the previously implemented weekly 1 mg/kg body weight was withdrawn. PTWI. In 2011, the evalsuation center referred to the latest evalsuation results of JECFA. The organization conducted a risk assessment of aluminum in food. The assessment results showed that the average dietary aluminum intake of the whole population in China was lower than the PTWI (2 Mg/kg body weight/week) proposed by JECFA; However, the intake of dietary aluminum in the low-age group and high food consumption population has exceeded PTWI. Flour and noodles are the main source of dietary aluminum in China. It is worth noting that the residents in the northern region, because of the high consumption of pasta, 60% of the residents' aluminum intake exceeds PTWI. In contrast, China's dietary intake of aluminum is higher than other countries. Show that China needs to take measures to reduce the dietary aluminum intake of our residents to reduce the health risks associated with excessive intake of aluminum.

According to the risk assessment results of aluminum-containing food additives in foods in China, on April 1, 2012, the Ministry of Health publicly solicited opinions on the 13 aluminum-containing food additives in the “National Food Safety Standard for Food Additives” (GB2760-2011). No. 293 [2012] of the supervision letter was issued) and incorporated the amendments to the above-mentioned provisions for the use of aluminum-containing food additives into the revision of the GB2760-2011 standard undertaken by the evalsuation center. Based on the risk assessment results of aluminum-containing food additives in foods in China, the evalsuation center systematically analyzed the situation of 13 aluminum-containing food additives, and organized related industry associations to conduct research on the actual use of aluminum-containing food additives. With reference to the use of international aluminum-containing food additives, the revision of the 13 aluminum-containing food additive regulations was completed. The results of the study suggest that 9 kinds of aluminum-containing food additives should be revised and the 3 kinds of aluminum-containing food additives should be revoked and their use regulations should be revoked. Details are as follows:

1. Regulations concerning the use of aluminum potassium sulfate and aluminum ammonium sulfate

(1) Use of aluminum potassium sulfate and ammonium aluminum sulfate in wheat flour and its products

In 2011, the aluminum dietary exposure assessment of Chinese residents showed that the highest amount of aluminum was found in pasta, and the contribution rate of flour, bread, and fritters to aluminum exposure was highest, combined with the use of aluminum-containing food additives in the world and the Ministry of Health on aluminum-containing food additives. As a result of the request for comments, the revised working group proposed to modify the wheat flour and its products used in the aluminum-containing food additive range of aluminum sulfate potassium and ammonium aluminum sulfate in GB2760-2011 into fermented noodles, fried noodles and batter. For batters on fish and poultry, powdered, fried flour. The above-mentioned revised proposal is proposed by the revision working group to seek opinions in the food industry. The China Food Industry Association has investigated and found out that in the industrial production of fermented noodles such as Shantou, it is not necessary to use the above two food additives, but to use yeast, baking powder, and compound expansion. Loosening agents are used instead of the above two additives. Therefore, the revised working group further discussed the proposal to remove the aluminum potassium sulfate and aluminum ammonium sulfate as a leavening agent for the use of fermented noodle products.

Therefore, this revision proposes to modify the use range of aluminum potassium sulfate and ammonium aluminum sulfate 06.03 wheat flour and its products to 06.03.02.05 fried noodle products and 06.03.02.04 batter (such as fish and poultry flesh batter), wrapped Powder, fried powder, usage and residue remain unchanged.

(2) Use of aluminum potassium sulfate and ammonium aluminum sulfate in aquatic products and their products

In the process of public solicitation of opinions by the Ministry of Health on April 1, 2012, there are units that report that aluminum-salt-aluminum-potassium and aluminum-ammonium-sulphate are two types of aluminum-containing food additives mainly used for jellyfish in aquatic products, and it is proposed to revise the calculation method for residual amounts. According to the opinion soliciting, the revised working group proposed to modify the 09.0 aquatic products and their products to 09.03.02 pickled aquatic products (only for sea lice), and proposed to further study the aluminum residue in sea bream products and its calculation method. The working group commissioned the Zhejiang and Guangdong Province Aquatic Products Circulation and Processing Association to work on the mechanism of aluminum potassium sulfate and ammonium aluminum sulfate in the normal production process of sea bream, the background content of aluminum in sea bream, the amount of aluminum potassium sulfate and aluminum ammonium sulfate and The calculation method, the aluminum content in the final product, and the necessity of the process were studied. After researching the two associations and proposing a revised proposal on the use of aluminum-containing additives in sea lice, the residual aluminum in sea bream is 1000 mg/Kg (calculated as Al, measured as wet weight). The above recommendations have been assessed by the National Food Safety Risk Assessment Center that if the aluminum residue standard for sea bream is raised to 1000 mg/Kg, the health risk to people who regularly consume sea bream in China is higher. Taking into account the protection of people who regularly consume sea lice, it is recommended that the sea otters aluminum residue standard remain unchanged. Based on the results of the assessment, the revised working group recommended the use of aluminum potassium sulfate and aluminum ammonium sulfate in the scope of use of 09.0 aquatic products and their products” was modified to 09.03.02 marinated aquatic products (only for sea bream) with a residual amount of 100 mg/Kg (dry samples, Al).

2. Amendments to the use of synthetic colorants for aluminum lakes

Synthetic colorant Aluminum oxide is used in aluminum lakes as a carrier for synthetic colorants, but aluminum is rarely present in aluminum lakes and contributes very little to the intake of aluminum in the diet, by controlling the amount of colorant used The aluminum intake can be effectively controlled. Therefore, referring to international standards and the actual use of international synthetic colorants, the revised working group recommends the use of synthetic colorants for aluminum lakes. The use of aluminum in aluminum lakes is not separately specified. Provisions.

(1) Revocation of the use of 12 aluminum-containing food additives in expanded foods

The risk assessment of dietary aluminum exposure in China's residents shows that the aluminum intake of children aged 7-14 years through puffed foods is relatively high, and as age decreases, aluminum intake tends to increase. Puffed food is the aluminum intake of this group of people. One of the main sources of quantity. In order to protect children's health, the revised working group proposed the withdrawal of the use of all aluminum-containing food additives (including synthetic coloring agent aluminum lakes) in puffed foods, where the use of synthetic colorants in puffed foods remains unchanged. The varieties of synthetic colorants involved are: red ochre red and its aluminum lake, indigo blue and its aluminum lake, bright blue and its aluminum lake, lemon yellow and its aluminum lake, sunset yellow and its aluminum lake, red carmine And its aluminum lake, temptation red and its aluminum lake, in the use of the above specifications for the expansion of the provisions of the note, respectively, increase only the use of red peony, only the use of indigo, only the use of bright blue, only the use of lemon Yellow, sunset yellow only, carmine only, temptation red only.

(2) Withdrawal of the types of acidic sodium aluminum phosphate, sodium silicoaluminate, and aluminum octenyl succinate aluminum-containing food additives, and elimination of their use regulations

In order to reduce the intake of aluminum and reduce the varieties of aluminum-containing food additives, refer to the latest provisions of the international aluminum-containing food additives, combined with the actual use of food industry in China, sodium aluminosilicate and aluminum octenyl succinate starch in the corresponding The food category can be replaced by other food additive species with the same function. Acid sodium aluminum phosphate is one of the 38 food additives that the Ministry of Health intends to withdraw. Its use regulations are basically the same as aluminum potassium sulfate and aluminum ammonium sulfate. Based on the above conditions The revised working group proposed to abolish the above categories of aluminum-containing food additives and their use regulations.

3.2 The Ministry of Health intends to withdraw the revision of 38 food additives

According to the provisions of the "Food Safety Law" and "Administrative Measures for New Food Additives," the Ministry of Health in January 2012 on the safety and technology of 55 food additives in the "Food Safety National Standard for Food Additives" (GB2760-2011). Necessity was publicly solicited and it was learned that 17 of them were still being produced and used. The Ministry of Health again publicly solicited comments on the technological necessity of the remaining 38 kinds of food additives such as 2,4-dichlorophenoxyacetic acid, and incorporated the amendments to the above-mentioned food additives regulations into the revision of the GB2760-2011 standard.

In the process of soliciting opinions, the revised working group received a total of 305 opinions from 132 units and individuals. The Standard Revision Working Group conducted a systematic analysis of the opinions collected, and organized relevant industry associations to conduct research on the actual use of the above food additives. In accordance with the principle of process necessity, the Ministry of Health proposed to re-evalsuate 38 kinds of food additives for reassessment. With reference to the use of the above varieties in the international market, the revision of the above varieties has been completed. The revised results propose to withdraw 14 types of food additives and their use regulations, and retain 24 types of food additives and their use regulations. The results of the specific amendments are shown in Annex 1.

3.3 Amendments to Part A of Food Additives in Appendix 2 of GB2760

The evalsuation center produced the table of the need for combing of food additives in GB2760-2011. The table was filled out by the members of the revision working group. Investigations were carried out in various trade associations according to the food classification, and the necessary process necessity for each use of each food additive was investigated. Combing.

With reference to the regulations on the use of food additives by foreign countries and international organizations, combined with the process necessary information submitted by various industry associations, revised the regulations for the use of some food additives on the basis of risk assessment, and combed out food additives in some food categories. The principle of process necessity used.

After combing, some food additives are recommended for use in certain food categories without the necessity of process deletion, specifically involving 50 provisions for 37 additives (see Annex 2 for details).

With reference to the relevant provisions of the GSFA, combined with the actual use of food additives in the food industry in China, the regulations for the use of certain food additives have been revised, specifically involving 13 additives (see Annex 3 for details).

1. Appendix C. Use of stipulated amendments for processing aids

During the revision of this standard, the China Food Additives and Ingredients Association reported that three substances, polyoxypropylene glycerol ether, polyoxypropylene ethylene oxide glycerol ether, and sucrose polypropylene ether, were used as processing aids in the past mainly in the production of soy products and fermentation products. In the production process, the defoaming function has been used. In recent years, due to better alternative products, related food production enterprises have no longer used the above three processing aids. Currently, no enterprise has produced the above-mentioned materials, so the above three kinds of processing aids The agent has no process necessity in the food processing process. It is recommended to remove the above three processing agent species and their use regulations from GB2760.

2. Appendix D Amendments to the Use of Bases

At present, China is in the process of formulating the "General Standard for Rubber Bases for National Food Safety Standards", and therefore it will remove the use of the rubber base in Appendix D of GB2760.

 

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