According to the National Food Safety Risk Assessment Center, in accordance with the "Management Measures for New Varieties of Food Additives" and the "Regulations on the Application and Acceptance of New Varieties of Food Additives", α- The application for two new varieties of enzyme preparations used in the food industry, including amylase, and four food additives such as silica, to expand the scope of use, as well as the application for expanding the scope of use of the food nutritional fortifier 6S-5-methyltetrahydrofolate calcium, has passed the technical review of the expert review committee for its safety and process necessity, and is now publicly soliciting opinions. The deadline for soliciting opinions is before October 23, 2020. The National Food Safety Risk Assessment Center provided a detailed introduction to the new varieties.
amylase Bacilluslicheniformis Source α- This application for amylase as a new type of enzyme preparation for the food industry. The US Food and Drug Administration, Danish Veterinary and Food Agency, among others, allow it to be used as an enzyme preparation for the food industry.
This substance, as an enzyme preparation used in the food industry, is mainly used for grain processing and alcohol production, to liquefy insoluble starch molecules and accelerate the conversion of starch particles into fermentable sugars. Its quality specifications are in accordance with the National Food Safety Standards, Food Additives, Enzyme Preparations for the Food Industry（GB 1886.174）。
lactase （Bacillussubtilis）The lactase from the source is applied for as a new variety of enzyme preparation for food industry. The US Food and Drug Administration, Danish Veterinary and Food Agency, among others, allow it to be used as an enzyme preparation for the food industry。
This substance, as an enzyme preparation for the food industry, is mainly used in dairy processing to catalyze lactose hydrolysis. Its quality specifications are in accordance with the National Food Safety Standards, Food Additives, Enzyme Preparations for the Food Industry（GB 1886.174）。
silica Silicon dioxide, as a food additive, has been included in the "National Food Safety Standard for the Use of Food Additives" (GB 2760) and is allowed to be used in food categories such as milk powder (including sweetened milk powder), cream powder and its concocted products, raw grains, etc. This application expands the scope of use for new types of soybean products (soybean protein and its puffed foods, soybean meat, etc.) (only limited to tofu pollen). The European Commission and the US Food and Drug Administration allow it to be used as an anticancer agent in various foods. According to the evaluation results of the Joint Expert Committee on Food Additives of the Food and Agriculture Organization of the United Nations/World Health Organization, the daily allowable intake of this substance does not need to be limited。
This substance is used as an anti caking agent in new soybean products (such as soy protein and its puffed foods, soy meat, etc.) (only limited to tofu pollen) (food category 04.04.01.05) to prevent product caking. Its quality specifications are in accordance with the National Food Safety Standard for Food Additives - Silicon Dioxide（GB 25576）。
Sodium alginate (sodium alginate) As a food additive, sodium alginate has been listed in the National Food Safety Standard for the Use of Food Additives (GB 2760), and is allowed to be used in the food categories such as cream, wet flour products, and dry flour products. This application extends the scope of use to other special diet foods (only for formula products with amino acid metabolism disorders in formula foods for special medical purposes aged 13 months to 10 years) (food category 13.05). The European Commission allows it to be used as a thickener in formula foods for special medical purposes. According to the evaluation results of the Joint Expert Committee on Food Additives of the Food and Agriculture Organization of the United Nations/World Health Organization, the daily allowable intake of this substance does not need to be limited.
This substance is used as a thickener in other special dietary foods (limited to amino acid metabolism disorders in formula foods for special medical purposes aged 13 months to 10 years) (food category 13.05), as a stabilizer for amino acid matrices. The quality specification shall comply with the National Food Safety Standard for Food Additive sodium alginate (also known as Sodium Alginate)（GB 1886.243）。
curdlan Ketran gum, as a food additive, has been listed in the National Food Safety Standard for the Use of Food Additives (GB 2760), and is allowed to be used in food categories such as wet noodle products, dry noodle products, instant rice noodle products, etc. This application extends the scope of use to flour balls (food category 06.05.02.04) and others (only limited to konjac gel products) (food category 16.07). The International Codex Alimentarius Commission and the US Food and Drug Administration allow it to be used as a thickener in food categories such as starch products. According to the evaluation results of the Joint Expert Committee on Food Additives of the Food and Agriculture Organization of the United Nations/World Health Organization, the daily allowable intake of this substance does not need to be limited。
This substance is used as a thickener for flour paste (food category 06.05.02.04) and other (only for konjac gel products) (food category 16.07) to improve the texture of the product. Its quality specifications are in accordance with the National Food Safety Standard for Food Additives, Kedaran Gum（GB 28304）。
tamarind polysaccharide gum As a food additive, tamarind polysaccharide gum has been included in the "National Food Safety Standard for the Use of Food Additives" (GB 2760) and is allowed to be used in frozen beverages, cocoa products, chocolate and chocolate products, as well as candy, jelly and other food categories. This application expands the scope of use for jam (food category 04.01.02.05) Fruit cakes (food category 04.01.02.08.05) and fruit and vegetable juice (pulp) beverages (food category 14.02.03). Japans Ministry of Health, Labor and Welfare, and the US Food and Drug Administration allow it to be used as a thickener in food。
This substance is used as a thickener in jam (food category 04.01.02.05), fruit cake (food category 04.01.02.08.05), and fruit and vegetable juice (pulp) beverages (food category 14.02.03) to improve product texture. Its quality specifications are in accordance with the National Food Safety Standard for Food Additives - Tamarind Polysaccharide Gum（GB1886.106）。
6S-5-Methyltetrahydrofolate calcium The original National Health and Family Planning Commissions Announcement No. 13 of 2017 approved the new variety of food nutritional fortifier 6S-5-methyltetrahydrofolate calcium as a compound source of folic acid, which has been approved for use in food categories such as formulated milk, formulated milk powder, and special medical formula foods. This application is intended to expand the scope of use for other special dietary foods (limited to nutritional supplements for pregnant women and lactating mothers, and sports nutrition foods) except for 13.01-13.04 (food category 13.05). The dosage should comply with the "National Food Safety Standards for Nutritional Supplements for Pregnant Women and lactating mothers" (GB 31601) and the "National Food Safety Standards for Sports Nutrition Foods" (GB 31601)（GB 24154）Provisions on Folic Acid in China。
This substance serves as a nutritional enhancer in food, increasing the content of folic acid in the food. The quality specifications shall comply with the relevant content of the original National Health and Family Planning Commission Announcement No. 13 of 2017。
Source: National Food Safety Risk Assessment Center
