GB2760-2014 THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Voluntary - Public Date: 4/28/2015 GAIN Report Number: 15013 China - Peoples Republic of Beijing Post: Chinese Standards for Food Additives - GB2760-2015 Report Categories: FAIRS Subject Report Approved By: Jennifer Clever Prepared By: Ma Jie Report Highlights: On December 24, 2014, the National Health and Family Planning Committee of China issued the National Food Safety Standard for Food Additive Use (GB2760-2014), which will be implemented on May 24, 2015. The new standard (1) adds the food additives approved by NHFPC for use in foods in accordance with the issuance of GB2760-2011; (2) modifies the “Carry-Over” principles; (3) removes the list of “gum-based substances in chewing gum and the ingredients”; (4) modifies the provisions for use of food processing aids; (5) modifies the Food Category System. This report provides an unofficial translation of the standard. 1 GB2760-2014 General Information: BEGIN TRANSLATION National Food Safety Standard for Uses of Food Additives Contents Foreword ................................................................................................................................................. 9 National Food Safety Standards for Use of Food Additives ................................................................. 11 1 Scope ......................................................................................................................................... 11 2 Definitions ................................................................................................................................. 11 3 Principles For Use Of Food Additives ...................................................................................... 11 4 Food Category System .............................................................................................................. 12 5 Provisions For Use Of Food Additives ...................................................................................... 12 6 Flavoring Substances ................................................................................................................. 12 7 Food Processing Aid .................................................................................................................. 12 Appendix A Provisions for the Use of Food Additives ....................................................................... 13 Table A.1 The Permitted Food Additives, the Scope of Usea, Maximum Use Level, and the Maximum Residual Level ............................................................................................................. 14 Β-Apo-8’-carotenal ....................................................................................................................... 14 Glycine .......................................................................................................................................... 14 Ammonium phosphatide ............................................................................................................... 14 Arnauba wax ................................................................................................................................. 14 Mineral oil, white (liquid paraffin) ................................................................................................ 15 L-cysteine and its hydrochlorides sodium and potassium salts ..................................................... 15 Benzoic acid, sodium benzoate ..................................................................................................... 15 Ice structuring protein ................................................................................................................... 16 L-alanine ........................................................................................................................................ 16 Propylene glycol ............................................................................................................................ 16 Propylene glycol esters of fatty acid ............................................................................................. 16 Propionic acid, sodium propionate, calcium propionate ............................................................... 17 Tea polyphenol (TP) ...................................................................................................................... 17 Tea Polyphenol Palmitate .............................................................................................................. 18 Erythrosine, erythrosine aluminum lake........................................................................................ 18 Karaya gum ................................................................................................................................... 19 Tara gum ....................................................................................................................................... 19 Starch acetate ................................................................................................................................. 19 Mono-and diglycerides of fatty acids ............................................................................................ 19 Capryl monoglyceride ................................................................................................................... 20 Sodium starch phosphate ............................................................................................................... 20 2 GB2760-2014 Indigotine, indigotine aluminum lake ........................................................................................... 20 Butylated hydroxyanisole (BHA) .................................................................................................. 21 Phydroxy benzoates and its salts (sodium methyl p-hydroxy benzoate, ethyl p-hydroxy benzoate, sodium ethyl p-hydroxy benzoate) ................................................................................................ 21 Butylated hydroxytoluene (BHT) .................................................................................................. 22 Neotame ........................................................................................................................................ 23 Dimethyl dicarbonate .................................................................................................................... 25 2, 4-dichlorophenoxy acetic acid ................................................................................................... 25 Silicon dioxide ............................................................................................................................... 25 Sulfur dioxide, potassium metabisulphite, sodium metabisulphite, sodium sulfite, sodium hydrogen sulfite, sodium hyposulfite ............................................................................................ 26 Titanium dioxide ........................................................................................................................... 28 Carbon dioxide .............................................................................................................................. 28 Tomato red .................................................................................................................................... 28 Lycopene ....................................................................................................................................... 29 Beeswax ........................................................................................................................................ 29 Fumaric acid .................................................................................................................................. 29 Monosodium fumarate .................................................................................................................. 30 Ammoniumglycyrrhizinate, monopotassium and tripotassium glycyrrhizinate ............................ 30 Antioxidant of glycyrrhiza ............................................................................................................ 30 D-mannitol .................................................................................................................................... 31 Orange yellow ............................................................................................................................... 31 Potassium permanganate ............................................................................................................... 31 Glutamine transaminase ................................................................................................................ 31 Guar gum ....................................................................................................................................... 31 Calcium silicate ............................................................................................................................. 32 Cinnamaldehyde ............................................................................................................................ 32 Pectins ........................................................................................................................................... 32 Funoran (gloiopeltis furcata) ........................................................................................................