NHC Approved Eleven New Food Additives in China

Name

Function

Food category

Usage amount

(1R,2S,5R)-N-(4-Methoxyphenyl)

-5-methyl-2-(1- methylethyl) cyclohexanecarboxamide

Food flavor

All kinds of food except listed in Table B.1

Appropriate level as required in production

2-(4-Methylphenoxy)-N- (1H-pyrazol-3-yl)-N- (thiophen-2-ylmethyl) acetamide

Food flavor

All kinds of food except listed in Table B.1

Appropriate level as required in production

Name

Function

Category number

Food name/category

Usage amount

Note

Vitamin K₂ (Synthesis method)

Nutrition enhancer

01.03.02

Modified milk powder (limited to milk powder for children)

420 μg/kg~

750 μg/kg

—

Modified milk powder (limited to milk powder for pregnant and puerpera)

340 μg/kg~

680 μg/kg

—

Name

Function

Category number

Food name/category

Maximum level

Note

Calcium propionate

Preservative

08.02.01

Conditioning meat products (seasoned or flavored raw meat)

3.0 g/kg

Count as propionic acid

08.03.02

Smoked, baked or grilled meat products

Monascus yellow pigment

Colorant

12.10.01.02

Chicken essence, chicken powder

Appropriate level

—

Caramel colour class Ⅳ-ammonia sulphite process

Colorant

15.01.07

Other distilled alcoholic beverage (only for pulque)

1.0 g/L

—

ε-polylysine hydrochloride

Preservative

10.02.01

Sauced egg

0.5 g/kg

—

Paprika red

Colorant

04.04.01.03

Re-processed dried bean curd products

Appropriate level

—

09.04

Cooked fishery product (for direct consumption)

Sodium stearoyl lactylate

Emulsifier, Stabilizer

02.05

Other fat or grease products (only for powdered grease)

2.0 g/kg

—

Vegetable carbon, carbon black

Colorant

04.04.01.02

Dried bean curd products

Appropriate level

—

04.05.02

Processed nuts and seeds