Recently, the National Health Commission and the State Administration of Market Supervision issued the National Food Safety Standard essence for Food (GB 30616-2020) (hereinafter referred to as the version to be implemented) on October 13, 2020, which will be officially implemented on March 11, 2021. Compare the implementation version with the current version, and analyze and interpret its main changes, impacts, and other aspects as follows:
1.The definitions of essence for food, hot working flavor for food, essence excipients for food, liquid essence and emulsified essence were revised。
The definition of essence for food added that "flavor enhancers are not included in the range of concentrated and formulated mixtures", and deleted hot working flavor materials for food, and classified hot working flavor materials for food into food flavor materials, which is more practical; The definition of hot working flavor for food added the requirement that "hot working flavor for food must contain non enzymatic browning products", further specifying the ingredients; Essence excipients for food are redefined from the perspective of their functions and supplemented with examples of "antioxidants, preservatives, etc.". The definition of liquid essence and emulsified essence is redefined from the material form, simplifying the definition content.
2.Add the definition of food flavoring。
The standard to be implemented will add the definition of food flavor and supplement the specific types of food flavor, corresponding to the definition of food essence, so that enterprises can better understand and practice。
3.Refined raw material requirements
The raw material requirements have changed "various spices" to "food flavorings" and standardized terminology has been unified; Add raw materials and process requirements for hot working flavoring for food; The executive standard for edible alcohol has been revised from "Edible Alcohol" GB 10343 to "National Food Safety Standard for Edible Alcohol" GB 31640。
4.Revised some physical and chemical indicator requirements
The requirements for arsenic content have been revised, from "arsenic (as) content ≤ 3mg/kg (for food essence containing ingredients from seafood, only inorganic arsenic content is measured, and inorganic arsenic content should be ≤ 1.5mg/kg)" to "arsenic (as) content ≤ 3mg/kg (when arsenic content is greater than this value, inorganic arsenic content should be measured again, and inorganic arsenic content should be ≤ 1.5mg/kg)", the standard requirements have been refined, and no separate requirements are required for food essence containing ingredients from seafood.
5.Revised label requirements
The expression of "hot working flavor for food" is modified, which means that "if the relative density and refractive index of products containing hot working flavor for food are not measured, the ingredient list of the product label should be marked with" hot working flavor for food " It is revised as "Any liquid essence that cannot be detected for relative density and refractive index because it contains hot working flavor for food, its product label shall indicate that the product contains hot working flavor for food." The requirements are more specific; Delete the requirement that the essence for food containing ingredients from seafood should be indicated on the product label that the product contains ingredients from seafood。
6.Appendix A "Raw materials and process requirements for hot working flavoring materials for food" and Appendix D "Quality specifications for sucrose isobutyrate acetate, an auxiliary material for essence for food" are added
Clarify the raw material and process requirements of hot working flavoring for food, increase the quality specification requirements of sucrose isobutyrate acetate, an auxiliary ingredient of essence for food, and standardize and unify the requirements to facilitate supervision and law enforcement, as well as regulate the market。
7.Revised the list of excipients allowed to be used in essence for food
In response to the development needs and current situation of the industry, the upcoming version has added or deleted the list of allowed excipients: the INS code of gelatin has been added to the list of solvents and carriers, and three substances, triethyl citrate, glycerol triacetate, and isopropanol, have been added; In the list of other excipients, the CNS code for DL tartaric acid, the CNS code and INS code for DL malic acid, and the INS code for DL malic acid sodium were added. A footnote was added to explain the inclusion of rosemary extract (supercritical carbon dioxide extraction method), with a CNS code of 04.022; At the same time, seven substances including beet red, sorghum red, orange yellow, natural carotene, xylitol, siraitin and erythritol are deleted。
The national food safety standard essence for food (GB 30616-2020) is more in line with the actual situation of the industry development. Some physical and chemical indicators have been revised to further improve the quality of essence for food, facilitate the actual production and operation of enterprises, standardize the labeling requirements, and promote innovation and diversified development of the industry.。The above is for reference only.
Source: Zhongshi Anxin
