Industry News

Frequently Asked Questions about GB 2760 "Standards for the Use of Food Additives"

2020-01-05
1. Food Category Questions and Answers:

Q1. How to determine the classification of a food in the food classification system of GB 2760-2014 National Food Safety Standard Food Additive Use Standard? Some foods or food intermediates cannot find the corresponding classification in this standard. How should the enterprise use additives in it?

A: When using food additives, you can refer to the explanation of the food category according to the information of food product raw materials and production technology, classify it into the corresponding food category, and use the food additive in accordance with the provisions of this standard. For foods or food ingredients that cannot be classified, they can be temporarily classified into other categories, and food additives are used in accordance with the provisions of this standard.

Food raw material producers shall meet the requirements of downstream food producers and when they add the food additives required by the final food produced by downstream enterprises, they shall meet the requirements of 3.4.2 of this standard.



Q2. How to classify foods with dual or multiple attributes? For example, should protein-based solid beverages be classified as protein beverages or solid beverages? Some additives can be used in protein beverages or its sub-categories. Can the additives be used in protein-based solid beverages? How should the amount be specified?

A: For some foods with dual or multiple attributes, they should be classified into a certain food category according to the food classification principles of GB 2760-2014 "National Food Safety Standard Food Additive Use Standards" according to their main product attributes and used in accordance with the provisions of this standard. Food additives. According to the food classification system of Appendix E of this standard, protein solid beverages (14.06.02) belong to solid beverages (14.06). Food additives that are allowed to be used for protein beverages can be used in protein solid beverages if it is explicitly stated that the amount of solid beverages is increased by the dilution factor.



Q3. The food classification system in GB 2760-2014 National Food Safety Standard Food Additive Use Standard is inconsistent with other food classification systems. For example, vegetable fats are classified as other oils or oil products in this standard and classified in the production license. The system is classified as a solid beverage. How should it be handled in actual operation?

A: For different purposes, there may be different food classification principles and different food classification systems. The food classification system of this standard is used to define the scope of use of food additives and is only applicable to this standard. When determining which food additives can be used in a food production process, they should be classified according to the food classification system of this standard. In the use of food additives for vegetable fats, food additives shall be used in accordance with the provisions of other fats or oil products.



2. Questions and answers about bringing in principles:

Q4. Is it allowed to add lemon yellow to table salt? Is it possible to use lemon yellow in accordance with the provisions for pickled vegetables?

A: According to GB 2760-2014 National Food Safety Standard Food Additive Use Standard, the food additive lemon yellow is not allowed to be used in salt and salt substitute products. Lemon yellow is allowed to be used for pickled vegetables. The maximum usage is 0.1g / kg. According to 3.4.2 of this standard, when edible salt is used as a raw material to produce pickled vegetables, lemon yellow can be added to the edible salt for pickling in advance according to the needs of the pickled vegetable process. Vegetables play a technological role. The amount should be consistent with the maximum amount of lemon yellow in pickled vegetables. The label on the surface and the salt must indicate that it can only be used to produce pickled vegetables.



Q5. How to use food additives in beverage concentrate (thick pulp) products that are not included in the classification system of GB2760-2014 "National Food Safety Standards and Standards for the Use of Food Additives"? Can food additives be used in accordance with the types and amounts of food additives approved for use in the corresponding diluted beverages?

A: Given that "beverage concentrate" is an intermediate product used for the production of beverages, the purpose of which uses food additives is for the needs of beverage production and processing. According to the provisions of 3.4.2 of this standard, it can be approved in this standard. The amount of food additives used in beverages should be in accordance with the amount used to ensure that the food additives in the beverages produced by them should meet the requirements of this standard.



3. Questions and Answers about Appendix A:

Q6. The food additives with the same function (same colorant, preservative, and antioxidant) listed in A.2 of Appendix A are examples of these three types of food additives, or only these three types of food additives?

A: Only these three types of food additives.



Q7. How is the use of food additives in the catering sector implemented in accordance with GB 2760-2014 National Food Safety Standard Food Additive Use Standards?

A: The food classification system of GB 2760-2014 "National Food Safety Standards for Food Additive Use Standards" is based on the characteristics of food additives, uses food production raw materials as the main classification basis, and is combined with food processing technology. It is mainly applicable to processed food. For foods produced in the catering sector, where the food is classified according to the above food classification principles, it is recommended to use food additives in accordance with the necessity of the process of using food additives in accordance with the provisions of the corresponding food category in this standard. For example, baked foods made in the catering sector can use food additives in accordance with the provisions of baked foods in this standard.

As for foods such as cooking dishes in the catering sector, due to their wide variety, complex attributes, short eating cycles, and difficulty in standardizing production methods, they are quite different from the food categories specified in this standard, and it is difficult to classify them according to the above principles. Other countries generally manage in the form of operating practices. Therefore, it is recommended that the catering industry supervision department separately stipulate the requirements for the use of food additives in accordance with the principles of the use of food additives in this standard and the processing characteristics of these foods by formulating processing operation specifications.



Q8. How does the use of food additives in health foods comply with the provisions of GB 2760-2014 National Food Safety Standard Food Additive Use Standards?

A: The food classification system of GB 2760-2014 National Food Safety Standards for Food Additives Standards is based on the characteristics of food additives, with food production raw materials as the main classification basis, and combined with food processing technology. There is no separate provision for health food categories. Health foods with the general form of ordinary foods can be classified according to the above food classification principles, and food additives and nutrition fortifiers, such as alcohol, are used in accordance with the provisions of this standard and GB14880-2012 National Food Safety Standard Food Nutrition Fortifier Use Standards. The use of food additives and nutrition fortifiers in health foods can be implemented with reference to the provisions of alcohol.

Health foods such as capsules, tablets, pills, ointments and other non-ordinary foods are generally in the form of health foods. As they do not comply with the food classification principles of this standard and GB14880-2012 National Food Safety Standard Food Nutrition Enhancer Use Standard, it is difficult to technically analyze To classify them, it is suggested that the competent authority of health foods should separately stipulate the rules for the use of food additives of these types of health foods in accordance with the principles of use of food additives in this standard in combination with product characteristics.



Q9. Can milk-derived phospholipids comply with the phospholipid requirements in GB 2760-2014 National Food Safety Standard Food Additive Use Standard?

A: Milk-derived phospholipids can be implemented in accordance with GB 2760-2014 National Food Safety Standard Food Additive Use Standards.



Q10. Can food additives be used in the powder skin, aluminum potassium sulfate and aluminum ammonium sulfate?

A: According to the Food Safety Law and its implementing regulations, the use of food additives in food should comply with GB2760-2014 National Food Safety Standard Food Additive Use Standard and the National Health and Family Planning Commission's announcement on food additives. In 2015, the new food additive announcement approved the use of potassium potassium sulfate and aluminum ammonium sulfate as leavening agents for vermicelli and noodles, with a residual amount of 200 mg / kg (calculated as aluminum in dry samples). Because the production materials and processing technology of dry flour and wet flour products are basically the same as those of vermicelli, but the product forms are different. Therefore, this type of products can refer to the implementation of the aluminum potassium sulfate and aluminum ammonium sulfate Fans, usage rules in noodles.



4. Questions and Answers on Appendix B:

Q11. In addition to the supplement vanillin, can cereal supplements for infants and young children be added with other spices?

A: In 2008, the former Ministry of Health Announcement No. 21 clearly stipulated the use of food spices in cereal supplementary foods for infants and young children. Based on the above-mentioned announcement and GB 2760-2014 "National Food Safety Standard Food Additive Use Standard", the provisions for infants Vanillin can only be used in infant cereal supplements, the maximum usage is 7mg / 100g, of which 100g is based on ready-to-eat food. Manufacturers can convert it into cereal supplements in accordance with the adjusted ratio.



5. Questions and Answers on Appendix C:

Q12. Some substances in GB 2760-2014 "National Food Safety Standard Food Additive Use Standard" are both general food additives and processing aids, such as sodium carbonate and potassium chloride. How to distinguish them when using them? How to understand the "removal" of processing assistance? The neutralization reaction has been carried out before the final product is manufactured. Is it "removed"? How to label on prepackaged food?

A: The food additives specified in Appendix A of GB 2760-2014 "National Food Safety Standard for Food Additive Use Standards" mainly play a functional role in food, and the processing aids specified in Appendix C mainly play a technological role in food production and processing. Play a functional role in the final food produced. When a substance is in both Appendix A and Appendix C, it should be used in accordance with the relevant functions according to the corresponding regulations. There are many ways to "remove" processing aids, and they should be determined based on the principle of use of processing aids. When used as an additive in Appendix A, it needs to be marked on the label of the prepackaged food; if it is used as a processing aid, it does not need to be marked.

Q13. Is the use of egg white powder as a clarifier in wine production falling into the scope of food additive management?

A: The use of egg white powder as a clarifier in wine production has played the role of a processing aid for the food industry. However, as it is a commonly used food raw material, it is recommended that egg white powder is not managed according to food additives.



Q14. Can hydrogen peroxide be used in the production process of chicken feet in accordance with GB 2760-2014 National Food Safety Standard Food Additive Use Standard?

A: The main purpose of adding hydrogen peroxide in the production and processing of chicken feet is to play the role of bleach and preservative in the product. It is used to improve the color of the product and extend the shelf life of the product. This use situation does not meet the processing aids. Definition and use principles. Therefore, hydrogen peroxide cannot be used as a processing aid in the processing of chicken feet.