Common Q&A on the Hygienic Standards for the Use of Food Additives

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1. What are food additives? 　　Food additives refer to chemically synthesized or natural substances that are added to food in order to improve its quality, as well as its color, aroma, and taste, and also for the purposes of preservation and processing. Nutrient fortifiers, food flavors, base materials for chewy candies, and processing aids for the food industry are also included. 　　2. What is the scope of the \"Hygienic Standards for the Use of Food Additives\"? 　　The \"Hygienic Standards for the Use of Food Additives\" specify the principles for using food additives, the types of food additives that are permitted, their areas of use, as well as the maximum amounts allowed for their use or the levels of residue they may leave behind. This standard applies to all producers, distributors, and users of food additives. 　　3. When will the new version of the \"Hygienic Standards for the Use of Food Additives\" come into effect? 　　June 1, 2008. 　　4. What are the differences between the revised \"Hygienic Standards for the Use of Food Additives\" (GB2760-2007) and GB2760-1996? 　　The main changes are the addition of terms and definitions, the principles for using food additives, and the food classification system ； Added a list of additives that may be used in appropriate amounts in various foods according to production needs, as well as a list of food categories for which exceptions apply ； The types, scope of use, and maximum usage levels of certain food additives have been adjusted ； The search method for standard queries has been adjusted; there are two ways to conduct searches. One is to search in order of the first letter of the pinyin representation of the Chinese names of food additives, as shown in Table A.1 ； Another method is to search Table A.2 according to the food classification number. Tables A.1 and A.2 contain the same content, only arranged differently ； Furthermore, GB/T12493-1990 has been integrated and revised, and the appendices of the standard have been adjusted. 　　5. What is the maximum allowable amount of food additives? 　　The maximum amount allowed to be used of a food additive. If the maximum usage level specified in the Hygienic Standards for the Use of Food Additives is exceeded, approval must be sought from the Ministry of Health in accordance with the Provisions on the Hygienic Management of Food Additives. It may be used only after approval by the Ministry of Health. 　　6. What is the residue level of food additives? 　　The allowable residue levels of food additives or their decomposition products in the final food product. It is illegal if, according to standard testing methods, the residue levels of food additives detected exceed the levels specified in the Hygienic Standards for the Use of Food Additives. 　　7. What are the basic requirements for the use of food additives? 　　It should not cause any health hazards to humans ； Food **spoilage should not be concealed** ； Quality defects in the food itself or during its processing should not be concealed, nor should food additives be used for the purpose of adulteration, fraud, or forgery ； The nutritional value of the food itself should not be reduced ； Minimize the amount used in foods while still achieving the desired effects ； Processing aids used in the food industry should generally be removed before the final product is made, except where specified limits for residues in food apply. 　　8. Under what circumstances can food additives be used? 　　Food additives can be used in the following situations: to maintain the nutritional value of the food itself ； As an essential ingredient or component in certain special dietary foods ； Improve the quality and stability of food, as well as its sensory properties ； It facilitates the production, processing, packaging, transportation, or storage of food. 　　9. What is the principle of introducing food additives? 　　The principle for introducing food additives is that a certain food additive is not added directly to the food, but is introduced into it through other food ingredients that contain that additive. Such inclusion should comply with the following principles: first, the use of this food additive is permitted in food ingredients ； Secondly, the amount of this additive in food ingredients should not exceed the maximum level permitted by the Hygienic Standards for the Use of Food Additives ； Third, these ingredients should be used under normal production conditions, and the amount of this additive in the food should not exceed the level introduced by those ingredients ； Fourth, the amount of this additive introduced into the food via ingredients should be significantly lower than the level typically required when adding it directly to the food. When analyzing whether such an additive falls under the introduction principle, a comprehensive analysis should be conducted in conjunction with the product’s formulation. 　　10. Do nutritional fortifiers belong to food additives? What are its usage rules? 　　The definition of food additives explicitly states that nutrition fortifiers are included within food additives. Its use shall comply with the \"Hygienic Standards for the Use of Nutrient Fortifiers\" (GB14880) and relevant regulations. 　　11. What are food flavors? Are there any regulations regarding its use? 　　Food flavors refer to spices that can be used to formulate food flavors; the list of food flavors provided in Appendix B of the \"Hygienic Standards for the Use of Food Additives\" can only be used for formulating food flavors. 　　12. What are processing aids for food? What are its usage rules? 　　Food processing aids are various substances that ensure the smooth progress of food processing, and they have nothing to do with the food itself. Such as aid in filtration, clarification, adsorption, lubrication, demolding, decolorization, peeling, extraction solvent, nutrients for fermentation, etc. These substances used in food processing should be listed in Appendix C.1 of the \"Hygienic Standards for the Use of Food Additives\": List of Processing Aids Used in the Food Industry (excluding enzyme preparations), and Appendix C.2: List of Enzyme Preparations Used in Food and Their Sources. Those outside this list should apply for health administrative permits in accordance with the relevant provisions of the Measures for the Hygienic Management of Food Additives. 　　13. What are the usage regulations for the basic ingredients and additives in chewing gum? 　　The base materials and ingredients in gum candies should be composed of various substances listed in Appendix D.1 of the \"Hygienic Standards for the Use of Food Additives\". The amounts of each ingredient shall be used in accordance with the provisions set out in the \"Hygienic Standards for the Use of Food Additives\"; where no such provisions exist, they shall be used in appropriate amounts based on production requirements. 　　14. What are the regulations regarding the combined use of food additives with the same function? 　　Appendix A of the \"Hygienic Standards for the Use of Food Additives\" (GB2760-2007) stipulates that when food additives with identical functions, listed in Tables A.1 and A.2 (such as colorants, preservatives, and antioxidants that provide the same coloring effect), are used together, the sum of the proportions of their individual usage amounts relative to their maximum allowable levels specified in the standards shall not exceed 1. 　　Taking preservatives as an example: there are two types of preservatives – sodium 2-phenylphenolate, denoted as A (with a maximum usage level of 0.95 g/kg as specified in the standards), and 2,4-dichlorophenoxyacetic acid, denoted as B (with a maximum usage level of 0.01 g/kg); when used together, the condition A/0.95 + B/0.01 ≤ 1 must be satisfied. 　　15. What is a food classification system? How to use it? 　　The food classification system is used to define the scope of use for food additives, and it is applicable only for querying additives using this standard. The food classification system of this standard is divided into sixteen major categories. Each major category is divided into several subcategories; subcategories are further divided into sub-subcategories, which in turn are divided into smaller categories, some of which can be divided into even smaller subcategories. If the use of a certain food additive is permitted in a particular food category, it is also permitted in all foods within that category, unless otherwise specified. Specifically: if food additives are available for a certain main category of foods, then the foods included in its subcategories, further subcategories, minor categories, and sub-minor categories can also use those additives ； If a subclass can be used, then its subsubclasses, subclasses, and subsubclasses can also be used; however, the superclass cannot be used, unless otherwise specified. The sixteen categories are as follows: First, milk and dairy products; second, fats, oils, and emulsified fat products; third, frozen beverages; fourth, fruits, vegetables (including tubers), beans, edible fungi, algae, nuts, and seeds; fifth, cocoa products, chocolate and chocolate-based products (including chocolate-like and chocolate substitutes), as well as candies; sixth, grains and grain-based products; seventh, baked goods; eighth, meat and meat-based products; ninth, aquatic products and their derivatives; tenth, eggs and egg-based products; eleventh, sweeteners; twelve, seasonings; thirteenth, special nutritional foods; fourteenth, beverages; fifteenth, alcoholic drinks; sixteenth, other categories (see Appendix F.1 of the standards for details). 　　16. What are the functional categories of food additives? 　　Appendix E of the “Hygienic Standards for the Use of Food Additives” lists the functional categories of food additives. Each food additive often has one or more functional roles in foods. The standards list the common technical functions of additives, but not in exhaustive detail. There are: acidity regulators, anti-caking agents, defoamers, antioxidants, bleaching agents, leavening agents, base materials in gum candies, colorants, color preservers, emulsifiers, enzyme preparations, flavor enhancers, flour treatment agents, coating agents, moisture retainers, nutritional fortifiers, preservatives, stabilizers and coagulants, sweeteners, thickeners, food flavors, processing aids for the food industry, as well as other categories. 　　17. How to look up food additives? 　　There are two ways to look up food additives: One is to use Tables 1 and 3; if you know the name of the additive and want to know how it is used, then consult Tables 1 and 3. It is recommended to check Table 3 first. If the additive A being searched for is listed in Table 3, after checking Table 3, Table 4 must also be checked to see if there are any food categories that are excluded. Only after both Table 3 and Table 4 have been checked should Table 1 be consulted. Food categories for which additive A is permitted = the food categories listed in Table 3 (excluding those listed in Table 4) + the food categories listed in Table 1 + the food additive announcements issued by the Ministry of Health since 2007. If there is no food additive A in Table 3, then consult Table 1 plus the announcements on food additives issued by the Ministry of Health since 2007. 　　Secondly, use Tables 2 and 4 for inquiries. If you are looking up information regarding foods, first consult Table F to find the food classification code; for example, for instant rice and noodles, the food classification code is 06.07. As a next step, consult Table 4 to identify foods that have not been excluded ； Step 2: Refer to Table 3; 71 types of foods can be used ； Step 3: Refer to Table 2 to find all the foods included in the category corresponding to the food classification code (06.07) as well as its preceding category (06.0) ； Step 4: Check the announcements on food additives issued by the Ministry of Health since 2007.