NHC Newly Approved 5 New Food Raw Materials, 8 New Food Additives, and 7 Food-related Products

Name

Stevia polyphenols

Basic information

Source: leaves of stevia polyphenols

Brief introduction of the production process

Made from the leaves of stevia polyphenols through processes such as ethanol extraction, filtration, purification, concentration, and drying.

Recommended intake

≤500 mg/day

Other information

1. Scope of use and maximum use level:

- Milk and dairy products: modified milk and flavored fermented milk 0.5 g/kg; modified milk powder is calculated based on the reconstituted liquid mass; cheese, processed cheese, cheese products, and condensed milk are calculated based on the multiple of raw milk.

- Beverages: liquid beverages ≤50 mL packaging: 5 g/kg; 51-500 mL packaging: 0.5 g/kg; solid beverages are calculated based on the reconstituted liquid mass.

- Jelly: 8 g/kg.

- Cocoa products, chocolate, and chocolate products (including cocoa butter substitutes and products): 8 g/kg.

- Candies: 25 g/kg.

- Frozen desserts: 5 g/kg.

- Alcoholic beverages: 2.5 g/kg.

- Preserved fruits: 5 g/kg.

2. Not suitable for infants, pregnant women, and breastfeeding women. Labels and instructions must indicate unsuitable populations and consumption limits.

3. Quality specifications and food safety indicators are listed in the appendix.

Name

Lemon myrtle leaf

Basic information

Source: leaves of Backhousia citriodora F. Muell.

Brief introduction of the production process

Made from the leaves of Backhousia citriodora F. Muell. through processes such as picking, sorting, cleaning, and drying.

Other information

1. Not suitable for infants, pregnant women, and breastfeeding women. Labels and instructions must indicate unsuitable populations and consumption limits.

2. Food safety indicators are listed as follows.

Pb, mg/kg

≤1.0

Cd, mg/kg

≤0.5

As, mg/kg

≤0.5

Name

Maqui berry anthocyanins

Basic information

Source: fruits of aristoteliachilensis

Brief introduction of the production process

Made from the fruits of aristoteliachilensis through processes such as extraction, filtration, purification, concentration, and drying.

Recommended intake

≤900 mg/day

Other information

1. Scope of use and maximum use level:

- Milk and dairy products: modified milk and flavored fermented milk 0.8 g/kg; modified milk powder is calculated based on the reconstituted liquid mass.

- Beverages: liquid beverages ≤50 mL packaging: 8 g/kg; 51-500 mL packaging: 0.8 g/kg; solid beverages are calculated based on the reconstituted liquid mass.

- Jelly: 14 g/kg.

- Cocoa products, chocolate, and chocolate products (including cocoa butter substitutes and products): 14 g/kg.

- Candies: 40 g/kg.

- Frozen desserts: 8 g/kg.

- Baked food: 4 g/kg.

- Alcoholic beverages: 4 g/kg.

2. Not suitable for infants, pregnant women, and breastfeeding women. Labels and instructions must indicate unsuitable populations and consumption limits.

3. Quality specifications and food safety indicators are listed in the appendix.

Name

Wheat polar lipids

Brief introduction of the production process

Made from wheat flour through processes such as ethanol extraction, acetone precipitation, separation, drying, and grinding.

Recommended intake

≤30 mg/day (calculated based on a digalactosyldiacylglycerol content of 40g/100g. If the content exceeds this amount, it will be converted according to the actual content.)

Other information

1. Scope of use and maximum use level:

- Beverages: liquid beverages ≤50 mL packaging: 0.6 g/kg; 51-500 mL packaging: 0.06 g/kg; solid beverages are calculated based on the reconstituted liquid mass.

2. Not suitable for infants, pregnant women, and breastfeeding women. Labels and instructions must indicate unsuitable populations and consumption limits.

3. Quality specifications and food safety indicators are listed in the appendix.

Name

Maqui berry anthocyanins

Basic information

Structure:

Molecular formula: C10H18O6Ca∙H2O

Molar mass: 292

Brief introduction of the production process

Made from sodium hypochlorite, diacetone alcohol, hydrochloric acid, ethyl acetate, ethanol, and calcium hydroxide as the main raw materials, through processes such as oxidation synthesis, acidification, extraction, neutralization reaction, centrifugation, and drying.

Recommended intake

≤6 mg/day

Specifications

Properties

White powder

Β-hydroxy-hydrazine-methylbutyric acid, g/100g

77-82(test method in Appendix A)

Ca, g/100g

12-16

Water, g/100g

5.0-7.5

2-Hydroxy-3-methyl-2-butenoic acid, %

≤8.0 (test method in Appendix B)

alpha,beta-dihydroxyisovaleric acid, %

≤4.5 (test method in Appendix B)

Other information

1. Scope of use: beverages, milk and dairy products, cocoa products, chocolate and chocolate products, candies, baked food, sports nutrition products, and FSMPs.

2. Not suitable for infants, pregnant women, and breastfeeding women. Labels and instructions must indicate unsuitable populations and consumption limits.

3. Quality specifications and food safety indicators are listed as follows.

Pb, mg/kg

≤1.0

As, mg/kg

≤1.0

Chloroform, mg/kg

≤1.0

Total colony count

≤1000

Coliform bacteria

≤10

No.

Enzyme

Source

Donor

1

Phosphodiesterase I

Leptographium

procerum

-

2

Lipase

Komagataella

phafi

Streptomycessp.

Category number

Food name

Usage level

Note

-

Prepared as food spice (except for the food categories listed in Table B1 of GB 2760)

Use in appropriate amounts as required by production

-

Nutrition enhancer

Source

Donor

2’-fucosyllactose

E. coli BL21 (DE3)

Helicobacter spp.^a

E. coli W

Helicobacter spp.^a

No.

Name

Category number

Food name

Maximum level (g/kg)

Note

1

Curdlan

01.05.03

Flavored fermented milk

Use in appropriate amounts as required by production

_

16.05

Microbial preparations for food processing (excluding 16.04)

Use in appropriate amounts as required by production

2

Steviol glycosides (enzyme)

Count as steviol equivalents

Name

CAS number

Range of application

Maximum level

Polyisobutylene

9003-27-4

Adhesives (for direct/indirect food contact)

35

Butene, polymer with

2-methyl-1-propene

9044-17-1

Adhesives (for direct/indirect food contact)

35

2-Propenoic acid polymer withethene, ammoniumsalt

25212-83-3

Paper and paperboard

16.7 mg/dm²

Ethanaminium, N,N,N-trimethyl-2-

[(1-oxo-2-propen-1-yl)oxy]-, chloride (1:1), polymer with

2-propenamide modified with propenoic acid

69418-26-4

Paper and paperboard

0.6

Name

CAS number

Range of application

Maximum level

2-Propenoic acid, 2-methyl-, phenylmethyl ester, polymer with 2-propenoic acid, 2-methyl-, 1,2-ethanediyl ester

126969-53-7

Plastic

Use in appropriate amounts as required by production.

Name

CAS number

Range of application

Maximum level

2,6-Naphthalenedicarboxylic acid, 2,6-dimethylester, polymer with 1,4-cyclohexanedimethanol, 1,2-ethanediol, 2,2’-oxybis[ethanol] and β³,β³, β⁹ β⁹-tetramethyl-2,4,8,10-tetraoxaspiro[5.5]undecane-3,9-diethanol

2146168-28-5

Plastic

Use in appropriate amounts as required by production.

Name

CAS number

Range of application

Maximum level

Chromium nitride made from nitrogen and chromium

12053-27-9; 24094-93-7

/

Use in appropriate amounts as required by production.