The new national standard deleted the provision on the use of "food additives with the sole function of preservative and the first function of preservative used in canned food". In the past 10 years, food packaging materials and packaging equipment have made great progress, cans can be preserved without preservatives, and costs of enterprises are reduced.

Currently, food additives allowed for use in China are divided into 23 major categories totaling 2397 types, and both preservatives and colorants are included. There are 39 types of preservatives allowed for use, and the normal and compliant use of preservatives is a necessary part of the food processing field.

The total amount of certain sweeteners is required

The new national standard increased the total requirements for three sweeteners, aspartame, acesulfame potassium and aspartame-acesulfame salt, when used together in the same food category. Specifically, when aspartame-acesulfame salt and aspartame are added at the same time or aspartame-acesulfame salt and acesulfame potassium are added at the same time, the maximum amount of mixed use cannot exceed the maximum amount of aspartame or acesulfame potassium specified in the standard.

 Some colorants can no longer be used

Basella rubra red, buddleia yellow, jujube pigment were deleted in the new version of the standard for uses of food additives, and should not be used in all categories of foods. For example, Basella rubra red cannot be used in candies, pastries, carbonated drinks, jelly; buddleia yellow cannot be used in bread, pastries, fruit & vegetable juice (puree), etc.; Jujube pigment cannot be used in pickled vegetables, candies, pastries, fruit & vegetable juice (puree), etc.

The scope of use of some preservatives was reduced

In addition to the withdrawal of preservatives from canned foods, dehydroacetic acid, sodium dehydroacetate, as commonly used preservatives in food industry, are no longer allowed to be used in starch products, bread, pastries, baked food fillings, etc. The maximum amount of dehydroacetic acid, sodium dehydroacetate is also significantly reduced in pickled vegetables. According to the assessment of the China National Center for Food Safety Risk Assessment, the intake of sodium dehydroacetate can pose a potential safety threat to the human body when it reaches a certain dose.

Source: CFSN

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