NHC Approved 3 New Food Raw Materials and 18 New Food Additives in China

Name

Chlamydomonas reinhardtii

Basic information

Family: Chlamydomonaceae, Genus:Chlamydomonas

Brief introduction of production process

It was prepared by Chlamydomonas reinhardtii algae species for breeding, fermenter heterotrophic expansion culture and spray-drying.

Quality requirement

Property

Green powder

Protein content

≥30.0%

Crude polysaccharide content

≥10.0%

Other information

1.The scope of use does not include infant and young children food.

2. Food safety indicators are implemented in accordance with the relevant regulations of algae and algae products.

Name

Sugarcane Polyphenols

Brief introduction of production process

Using sugarcane as raw material, through squeezing, filtering, extracting and removing excess sugar and salt to obtain sugarcane molasses, and then water and ethanol are used as extraction solvents to prepare powdered sugarcane extract through processes such as filtration, vacuum concentration, ion exchange and spray drying; or to prepare liquid extract through processes such as filtration and vacuum distillation.

Recommended daily intake

≤1 g/d(powder), or≤10 g/d(liquid)

The recommended daily intake of powder with total polyphenol content of 200 g/kg is 1 g/d, and liquid with total polyphenol content of 14.8 g/kg is 10g/d. If the above content is exceeded, it shall be converted according to the actual content.

Other information

1. The substance shall not be consumed by infants, pregnant women and lactating women. Inapplicable population should be marked on labels and instructions.

2.

Name

Bifidobacterium longum subsp. longum BB536

Other information

1. Can be used in infant food

2. Food safety indicators should conform to relevant Chinese standards

No

Name

Source

Donor

1

β-fructofuranosi
dase

Aspergillus fijiensis

—

2

β-glucanase

Bacillus subtilis

Bacillus subtilis

3

Protease

Bacillus subtilis

Alkalihalobacillus clausii

4

Trehalase

Trichoderma reesei

Trichoderma reesei

5

Phospholipase
A1

Aspergillus niger

Talaromyces leycettanus

6

Glucose oxidase

Aspergillus niger

Penicillium chrysogenum

7

Lactase

Bacillus subtilis

Lactobacillus delbrueckii subsp. bulgaricus

8

Phytase

Aspergillus niger

Aspergillus tubingensis

No

Name

Function

Usage scope

1

Sodium sulfide pentahydrate

Deacidification agent, decolourize agent and sedimentation agent

Processing technology of salt(The maximum level is 0.065 g/kg)

No

Name

Category number

Food name/category

Maximum level (g/kg)

1

Inositol

01.03.02

Modified milk powder (limited to milk powder for children)

210 mg/kg~250 mg/kg

14.02.03

Other fruit and vegetable juice (flesh) beverages (including fermented products)

60 mg/kg~120 mg/kg

14.04.02.02

Flavored drink

60 mg/kg~120 mg/kg

13.0

Special dietary foods

Comply with the relevant standards of special dietary food

No

Name

Function

Category number

Food name

Maximum level (g/kg)

Note

1

Transglutaminase

Stabilizer and coagulator

01.02.02

Flavored fermented milk

0.3

—

01.06.01

Unripened cheese

2

Magnesium chloride

Flavor enhancer

06.07

Instant rice and flour products

Appropriate level as required in production

—

06.08

Frozen rice and flour products

12.10

Compound condiment

3

Sucralose

Sweetener

01.06.04

Processed cheese

0.2

—

4

Lutein

Colorant

01.01.03

Modified milk

0.05

—

01.02.02

Flavored fermented milk

—

5

Acesulfame potassium

Sweetener

07.03

Cookie

0.6

—

No

Name

Function

Usage scope

1

Polyacrylamide

Flocculating agent

Processing technology of salt

2

Polydimethyl siloxane
and emulsion

Antifoaming agent

Yeast processing products production and processing technology(The maximum level is 0.1 g/kg, count as polydimethylsiloxane)