5 new varieties of food additives including phospholipase a1 are open for public comments

News from this newspaper (reporter Yang Xiaojing) recently learned from the National Food Safety Risk Assessment Center that two new varieties of enzyme preparations for food industry, phospholipase A1 and glucose oxidase, tomato red and sucralose, polydimethylsiloxane and The application for expanding the scope of use of the three food additives in its emulsion has passed the technical review of the expert review committee for its safety and technological necessity

According to the introduction of the National Center for Food Safety Risk Assessment, Phospholipase A1 is a new variety of enzyme preparations for food industry that is sourced from Aspergillus niger

As an enzyme preparation for food industry, the substance is mainly used to catalyze the hydrolysis of phospholipids

Glucose oxidase, derived from Aspergillus niger

As an enzyme preparation for food industry, the substance is mainly used to catalyze the oxidation of glucose

Tomato red, as a colorant, 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 flavored fermented milk and beverages.

The substance is used as a colorant in frozen surimi and its products (including fish balls, etc.

Sucralose, as a sweetener, 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 candy, baked goods, sauces and sauce products.

This substance is used as a sweetener in processed cheese (food category 01.

Polydimethylsiloxane and its emulsions, as processing aids for the food industry, have been included in the "National Food Safety Standard for the Use of Food Additives" (GB 2760), and are allowed to be used in soy products, beer, baked goods, potato chips, etc.

The substance is used as a processing aid for the food industry in the production and processing technology of yeast processed products to eliminate air bubbles generated during the production of yeast processed products

　　Chlamydomonas reinhardtii belongs to the family Chlamydomonas, the genus Chlamydomonas

　　In view of insufficient data on the use of Chlamydomonas reinhardtii in food for infants and young children, considering the principle of risk prevention, the scope of use does not include food for infants and young children

　　The food safety index of this raw material is implemented in accordance with the provisions of algae and their products in China's current national food safety standards

　　"China Food News" (December 13, 2021 06 edition)

(Editor-in-charge: Yang Xiaojing)