On 1st March, 2022, National Health Commission of the People's Republic of China (NHC) approved 2 new food raw materials and 11 new food additives. The detailed approval information is as follow:
1. New food raw material
(1) Kanzan flower
Species: Cerasus serrulate ‘Sekiyama’
Edible parts: flower
The flowering period of collection is from more than 3/4 of the buds to full bloom.
1. The substance shall not be consumed by infants, pregnant women and lactating women. Inapplicable population should be marked on labels and instructions.
2. Food safety indexes are implemented in accordance with the relevant national regulations of other vegetables products.
(2) Pyrroloquinoline quinone disodium(PQQ)salt
Pyrroloquinoline quinone disodium(PQQ)salt
Using 6-amino-5-methoxyindole-1H-2-carboxylic acid ethyl ester and dimethyl 2-oxoglutaconate as raw materials, after coupling reaction, formation of quinoline ring, oxidation reaction and hydrolysis reaction of ester and refining.
Reddish brown powder
Pyrroloquinoline quinone disodium（PQQ）salt content（on dry basis）, g/100 g
Moisture, g/100 g
1. Application scope and maximum usage: beverages (40 mg/ kg, solid beverages are converted according to the mass of liquid after preparation).
2. The substance shall not be consumed by infants, young children, pregnant women and lactating women. Inapplicable population should be marked on labels and instructions.
3. Pyrroloquinoline quinone disodium(PQQ)salt and the other two impurities’ test method check the link at the end of this article.
4. Food safety indicators must meet the following requirements:
4-nitro-5-methoxy-1H -pyrrole [2,3-f] quinoline-2,7, 9-tricarboxylic acid，g/100g
2. New food additives
(1) New enzymes for food industry
Aspergillus niger var. tubingensis
The quality specification requirements of enzymes should meet the requirements of the ‘National Food Safety Standard, Food Additives, Enzymes’ (GB 1886.174).
(2) Food additives with expanded scope
Other soy products(only for
soy protein powder or modulated soy protein powder)
Flavored fermented milk
Appropriate level as required in production
Batter(Such as batter containing fish and poultry), coating flour, powder used for food frying
Measured as curcumin
Pot-stewed semi-dried tofu
New soy products(puffed soy protein food, soybean meat, etc.)
Vegetable carbon black
Flavored fermented milk
(3) Processing aids with expanded scope
White mineral oil
Release agent, lubricating agent
Processing technology of fresh yeast products
(The maximum level is 0.1 g /kg)
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