China CFSA Collect Public Consultation Open for 4 New Food Ingredients Including 7 Production Processes of L-Ergothioneine, Silk Fibroin and Glucosyl Hesperidin

Name

Glucosyl hesperidin

Basic information

Structural formula:

CAS No.: 161713-86-6
Molecular formula: C₃₄H₄₄O₂₀
Relative molecular mass: 772.70

Production process

Produced from hesperidin derived from citrus fruits and dextrin as raw materials, through processes including enzymatic catalysis, purification, filtration, concentration, and drying.

Recommended level

≤500 mg/day (calculated based on an α-glucosyl hesperidin content of 75 g/100 g; if the content exceeds this level, it shall be calculated according to the actual content.).

Note

1. Scope of use and maximum dosage:

- dairy and dairy products: modified milk and flavored fermented milk (0.5 g/kg), modified milk powder calculated based on the reconstituted liquid mass, cheese, processed cheese, cheese products, and condensed milk calculated based on the multiplication factor of raw milk.

- beverages: liquid beverages ≤50 mL packaging (5 g/kg), 51–500 mL packaging (0.5 g/kg), and solid beverages calculated based on the reconstituted liquid mass.

- jelly: 10 g/kg.

- cocoa products, chocolate, and chocolate products(including cocoa butter substitute products): 10 g/kg.

- candy: 28 g/kg.

2. Infants, pregnant women, and lactating women should avoid consumption. Labels and instructions must clearly indicate the unsuitable populations and consumption limits.

3. Quality standards and food safety indicators refer to the appendix.

Name

Silk fibroin

Production process

Produced from white cocoons of silkworm (Bombyx mori) as raw material, through processes including degumming, washing, salt dissolution, filtration, and drying.

Recommended level

≤10 g/day (calculated based on a protein content of 96 g/100 g; if the content exceeds this level, it shall be calculated according to the actual content).

Specification

Description

White or light yellow powder or granular protein

Protein, g/100 g

≥ 96.0

Moisture, g/100 g

≤ 7.0

Ash, g/100 g

≤ 2.0

Molecular weight, kDa

10-300

Note

1. Not suitable for infants, pregnant women, or lactating women. This shall be indicated on the label and instructions.

2. Food safety indicators shall comply with the following requirements:

Lead (Pb), mg/kg

≤ 0.5

Cadmium (Cd), mg/kg

≤ 0.1

Total mercury (Hg), mg/kg

≤ 0.1

Total arsenic (As), mg/kg

≤ 0.5

Total plate count, CFU/g

≤ 1000

Coliforms, CFU/g

≤ 10

Molds and yeasts, CFU/g

≤ 50

Salmonella, /25 g

Not detected

Staphylococcus aureus, /25 g

Not detected

Name

Sodium Polyglutamate

Basic information

Structural formula:

Molecular formula: [C5H6NaNO3]n
n=50-15000

Production process

Produced using monosodium glutamate, glucose, dipotassium hydrogen phosphate, manganese sulfate, and magnesium sulfate as raw materials, through fermentation with Bacillus subtilis XK-21, followed by membrane filtration, alcohol precipitation, drying, and other processes.

Recommended level

≤600 mg/day (calculated based on a γ-polyglutamic acid content of 75 g/100 g; if the content exceeds this level, it shall be calculated according to the actual content).

Note

1.Scope of use and maximum dosage:

- dairy and dairy products: modified milk and flavored fermented milk (0.6 g/kg), modified milk powder calculated based on the reconstituted liquid mass, cheese, processed cheese, cheese products, and condensed milk calculated based on the multiplication factor of raw milk.

- beverages: liquid beverages ≤50 mL packaging (6 g/kg), 51–500 mL packaging (0.6 g/kg), and solid beverages calculated based on the reconstituted liquid mass.

-baked foods (3 g/kg),

-frozen beverages (6 g/kg)’

- cocoa products, chocolate, and chocolate products(including cocoa butter substitute products): 6 g/kg.

- candy: 6 g/kg.

2. Infants, pregnant women, and lactating women should avoid consumption. Labels and instructions must clearly indicate the unsuitable populations and consumption limits.

3. Quality standards and food safety indicators refer to the appendix.

Name

L-ergothionein

Basic information

Structural formula:

CAS No.: 497-30-3
Molecular formula: C9H15N3O2S
Relative molecular mass: 229.30

Production process

Process 1: Using glucose, yeast peptone, and yeast extract as raw materials, the product is produced through fermentation with Rhodotorula toruloides SH293, followed by filtration, chromatography, decolorization, crystallization, centrifugation, and drying.

Process 2: Using yeast extract, histidine, and L-cysteine as raw materials, the product is produced through fermentation with Escherichia coli EGT(DE3), followed by centrifugation, concentration, filtration, crystallization, and drying.

Process 3: Using glucose, yeast peptone, and yeast extract as raw materials, the product is produced through fermentation with Escherichia coli HXRX-SPE7, followed by separation, concentration, crystallization, centrifugation, and drying.

Process 4: Using glucose, yeast extract, and yeast peptone as raw materials, the product is produced through fermentation with Escherichia coli K12 EGT1125, followed by filtration, chromatography, crystallization, and drying.

Process 5: Using glucose and yeast extract as raw materials, the product is produced through fermentation with Escherichia coli ERG2201, followed by filtration, concentration, decolorization, crystallization, centrifugation, and drying.

Process 6: Using glucose, yeast peptone, and yeast extract as raw materials, the product is produced through fermentation with Escherichia coli EG32, followed by filtration, purification, concentration, crystallization, and drying.

Process 7: Using trimethylhistidine, cysteine, 3-mercaptopropionic acid, and liquid bromine as raw materials, the product is produced through heating, separation, recrystallization, filtration, and drying.

The production strain information for Processes 2 to 6 is provided in the appendix.

Recommended level

≤20 mg/day

Note

1.Scope of use and maximum dosage:

- dairy and dairy products: modified milk and flavored fermented milk (20 g/kg), modified milk powder calculated based on the reconstituted liquid mass, cheese, processed cheese, cheese products, and condensed milk calculated based on the multiplication factor of raw milk.

- beverages: liquid beverages ≤50 mL packaging (200 mg/kg), 51–500 mL packaging (20 mg/kg), and solid beverages calculated based on the reconstituted liquid mass.

-baked foods (200 mg/kg),

- cocoa products, chocolate, and chocolate products(including cocoa butter substitute products): 400 mg/kg.

- candy: 400 mg/kg.

2. Infants, pregnant women, and lactating women should avoid consumption. Labels and instructions must clearly indicate the unsuitable populations and consumption limits.

3. Quality standards and food safety indicators refer to the appendix.