CFSA | Solicited Public Opinions on 7 Novel Food Additives-Global Food Regulatory Database

CFSA | Solicited Public Opinions on 7 Novel Food Additives

Food Safety News 2019-04-03

Global Foodmate

On April 2, 2019, China National Centre for Food Safety Risk Assessment (CFSA) solicited public opinions on 7 novel food additives, including 6 processing aid-enzyme preparations for food industry and 1 colorant with expanded usage.

Arabinofuranosidease

(Source: Trichoderma reesei, Donor: Talaromyces leycettanus)

Function	Applicable	Maximum usage ( g/kg)
Enzyme preparations for food industry	Grain processing	Recommend to use according to production needs, Max 90 ARXU(M)/kg dry grain

The quality specification shall be in compliance with National Food Safety Standard Food Additive Enzyme Preparations for Food Industry (GB 1886.174-2016).

Xylanase

(Source: Trichoderma reesei, Donor: Talaromyces leycettanus)

Function	Applicable	Maximum usage ( g/kg)
Enzyme preparations for food industry	All Foods	Use according to production needs, recommended maximum usage is 600 FXU(S)/kg dry grain during grain processing

The quality specification shall be in compliance with National Food Safety Standard Food Additive Enzyme Preparations for Food Industry (GB 1886.174-2016).

Lactase

(Source: Bacillus licheniformis, Donor: Bifidobacterium bifidum)

Function	Applicable	Maximum usage ( g/kg)
Enzyme preparations for food industry	All Foods	Use according to production needs, recommended maximum usage is 3500 LAU(B)/kg milk during hydrolysis at low temperature (4-12 ℃)

The quality specification shall be in compliance with National Food Safety Standard Food Additive Enzyme Preparations for Food Industry (GB 1886.174-2016).

Alpha-amylase

(Source: Trichoderma reesei, Donor: Aspergillus kawachii)

Function	Applicable	Maximum usage ( g/kg)
Enzyme preparations for food industry	Grain processing, alcohol production, etc.	Use according to production needs

The quality specification shall be in compliance with National Food Safety Standard Food Additive Enzyme Preparations for Food Industry (GB 1886.174-2016).

Lipase

(Source: Hansenula polymorpha, Donor: Fusarium hetreosporum)

Function	Applicable	Maximum usage ( g/kg)
Enzyme preparations for food industry	Bakery products (e.g., bread), noodles, pasta, etc.	Use according to production needs

The quality specification shall be in compliance with National Food Safety Standard Food Additive Enzyme Preparations for Food Industry (GB 1886.174-2016).

Glucose Isomerase

(Source: Streptomyces rubiginosus, Donor: Streptomyces rubiginosus)

Function	Applicable	Maximum usage ( g/kg)
Enzyme preparations for food industry	Production of high-fructose syrup by such as corn starch	Use according to production needs

The quality specification shall

SOLUTIONS

2019-04-01

SAMR | Soliciting Public Opinions on 5 Health Food Raw Material Directories including Q10

2019-04-11

CFSA | Solicited Public Opinions on 4 Novel Food Additives

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