On August 28, 2024, the China National Center for Food Safety Risk Assessment (CFSA) issued a call for public comment on three new food raw materials: lemon myrtle leaf, Maqui Berry anthocyanins, and wheat polar lipids.
Comments are welcome until September 27, 2024. The details are as follows:
1.Lemon myrtle leaf
Name | Lemon myrtle leaf | ||
Basic information | Source: Leaves of Backhousia citriodora F. Muell. | ||
Brief description of the production process | Made from leaves of Backhousia citriodora F. Muell. through processes including harvesting, sorting, washing, and drying. | ||
Other information |
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Lead (Pb), mg/kg | ≤ | 1.0 | |
Cadmium (Cd), mg/kg | ≤ | 0.5 | |
Arsenic (As), mg/kg | ≤ | 0.5 |
2.Maqui Berry anthocyanins
Name | Maqui Berry anthocyanins |
Basic information | Source: Aristotelia chilensis |
Brief description of the production process | Made from the fruits of Aristotelia chilensis through processes including aqueous extraction, filtration, purification, concentration, and drying. |
Recommended intake | ≤ 900 mg/day (expressed as a total anthocyanin content of 35 g/100 g; for amounts exceeding this content, calculate based on the actual content) |
Other information |
Milk and milk products (0.8 g/kg for modified milk and flavored fermented milk, milk powder and the formulated products are converted according to the mass of liquid after preparation); beverages (0.8 g/kg for liquid beverages, solid beverages are converted according to the mass of liquid after preparation); jelly, cocoa products, chocolates and chocolate products, including chocolate and chocolate products with cocoa butter substitute (14 g/kg); candy (40 g/kg); frozen beverages (8 g/kg); bakery foods (4 g/kg); alcoholic beverages (4 g/kg);
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3.Wheat polar lipids
Name | Wheat polar lipids |
Brief description of the production process | Made from wheat flour through processes including ethanol extraction, acetone precipitation, separation, drying, and crushing. |
Recommended intake | ≤ 30 mg/day (expressed as a Digalactosyl diglyceride content of 40 g/100 g; for amounts exceeding this content, calculate based on the actual content) |
Other information |
Beverages (0.1 g/kg for liquid beverages, solid beverages are converted according to the mass of liquid after preparation);
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Further Information