食品添加剂使用标准GB 2760英文版

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THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY

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Date: GAIN Report Number:

Post:

Report Categories:

Approved By: Prepared By:

Report Highlights:

On August 2, 2010, China's Ministry of Health notified to the WTO the National Food Safety Standard on National Food Safety Standard - Standards for Uses of Food Additives as

G/SPS/N/CHN/308. The standard (GB2760-2011) specifies the principles for application of food additives, allowed food additive varieties, scope of application, and maximum level or residue

levels. The final version was published on April 20, 2011 and implemented on June 20, 2011. This report contains an UNOFFICIAL translation of the standard.

Melinda Meador and Bao Liting

Scott Sindelar FAIRS Subject Report Standards for Uses of Food Additives - Part I

Beijing

China - Peoples Republic of

CH11037

7/15/2011

Public

Voluntary

General Information:

BEGIN TRANSLATION

National food safety standard

Standards for uses of food additives

GB2760-2011

Issued on April 20, 2011

Implemented on June 20, 2011

Issued by the Ministry of Health

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Foreword

The standard will replace GB2760-2007 Hygienic Standard for Use of Food Additive.

-Compared with GB 2760—2007, the key changes in this Standard are as follows:

-——Change to the name of the Standard;

-——Addition of Food Additives Regulations announced in No.4 Proclamation of Ministry of Health 2007-2010;

-——Adjustment of usage regulation for some of food additives;

-——Removal of the additives allowed to be used in food and their dosage in Table A.2;

-——Adjustment of the classification system for some food and adjusting the usage regulations for food additives according to the adjusted food classification;

-——Addition of the usage principles for flavoring substances and essence used in food and adjusting the classification of flavoring substances used in food;

-——Addition of the usage principles for food processing aids used in food industry and adjusting the list of food processing aids used in food industry.

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National Food Safety Standard

Standards for Uses of Food Additives

1. Scope

This standard specifies the principles for application of food additives, allowed food additive varieties, scope of application, and maximum level or residue levels.

2. Terms and definitions

2.1 Food additive

Refers to an artificially chemosynthetic or natural substance to be added to foods in order to improve food quality, color, fragrance and taste, and for the purpose of preservation and processing technology. Nutrition enhancers, gum-based

substances in the Paste base candy, flavoring agents and processing aids in food industry are also included in food additives.

2.2 Maximum level

Refers to the maximum allowable adding level at the time of application of food additives.

2.3 Residue level

Refers to permissible residual level of a food additive or its decomposition products in final food products.

2.4 Processing aid

Refers to various kinds of substances to enable food processing to go smoothly, irrelative to food itself, for example, filtration aids, clarifiers, absorbents,

lubricants, mold release agents, decoloring agents, peeling agents, extraction

solvents, and nutritional substances for fermentation, etc.

2.5 International Number System (INS)

Refers to the international numbering of food additives, which is used in lieu of the description of complicated chemical structure names.

2.6 Chinese Number System (CNS)

Refers to the Chinese numbering of food additives, which consists of category code of food additive functions (see Annex E) and its serial number under such function.

3 Principles for application of food additives

3.1 The use of food additives should observe the following basic requirements:

a) Not to harm human health in any form;

b) Not to cover up putrefied and deteriorated foods;

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c) Not to conceal quality defects or for the purpose of adulteration and

counterfeiting;

d) Not to reduce the nutrition value of food;

e) To reduce the level of use in foods as much as possible on the precondition of

reaching anticipated results;

f) Food processing aids should generally be removed before the finished products

are produced, unless a residue level is specified in the food product.

3.2 Food additives can be applied in the following cases:

a) To keep or improve the nutrition value of food itself;

b) To serve as essential ingredients or components in some special dietary foods;

c) To improve the quality and stability of food, as well as its sensory properties;

d) To facilitate production, processing, packaging, transport or storage of foods.

3.3 Quality standards of food additives

Food additives to be applied in accordance with this Standard shall comply with corresponding quality standards.

3.4 Carry-over principles

In the following cases, food additives can be introduced into foods through ingredients (including food additives):

a) The food additive can be used in ingredients according to this standard;

b) The level of the additive in food ingredients should not exceed the allowable

maximum level;

c) These ingredients shall be applied in the normal production process. The content

of this additive in the food should not exceed the level that is carried over by the ingredients;

d) The content of this additive introduced into the food by ingredients shall be

notably lower than the required level of such additive through direct adding into the food.

4. Food classification system

This food classification system is used for defining the application scope of food additives and is applicable to this standard only (see Annex F). If a food additive is allowed to be used in a certain food category, it is allowed in all types of foods under this category, unless otherwise specified.

5. Provisions for application of food additives

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The application of food additives shall comply with the provisions specified in Annex

A.

6. Nutrition enhancer

The application of nutrition enhancers shall comply with the provisions of GB14880 and relevant regulations.

7. Food flavoring

The application of food flavorings shall comply with the provisions of Annex B.

8. Food processing aid

The application of food processing aids shall comply with the provisions of Annex C.

9. Gum-based substance in Paste base candys and its ingredients

The application of gum-based substance in Paste base candy and its ingredients shall comply with the provisions in Annex D.

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Annex A

Provisions for Application of Food Additives

A.1 Table A.1 stipulates the allowable varieties of food additives, names (categories)

of applicable foods and maximum level (or residue level) in alphabetic order of food additives in Chinese Pinyin.

A.2 For food additives with the same function (colorings of same color, preservatives,

and antioxidant) as specified in Tables A.1, when used together, the sum of their respective ratios to the maximum level should not exceed 1.

A.3 Table A.2 lists all food additives that can be used in all types of foods with

appropriate dose as required in production.

A.4 The exceptional food classifications in Table A.2 are defined in Table A.3, the

additives used fro these food classifications shall comply with the regulations in Table A.1. At the same time, these food classifications shall not use the food

addictives specified in Table A.1 that can be used in the Previous Level.

A.5 Table A.1 and A.2 don’t include relevant regulations for the food addictives such

as the flavoring substances used in food, chewing gum bases and ingredients and food processing aids used in food industry.

A.6 The column “function” in above tables refers to the main functions of the additive

for reference during application

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Table A.1: The varieties of food additives permitted to use, the use scope and the max

dosage and max residue limit

Glycine

Number of CNS: 12.007Number of INS: 640

Function: Flavor enhancer

Number of

food

Food name Maximum level g/kg Note category

08.02 Pre-processed meat product 3.0

3.0

08.03 Cooked meat, poultry and

game product

12.0 Condiment 1.0

1.0

14.02.03 Fruit and vegetable juice

(nectar) drink (including

fermented product)

1.0

14.03.02 Plant protein containing

drinks

Ammonium phosphatide

Number of CNS: 10.033Number of INS: 442

Function: Emulsifier

Number of

Food name Maximum level g/kg Note food

category

10.0

05.01.02 Chocolate and product,

cocoa product other than

05.01.01

Carnauba wax

Number of CNS: 14.008Number of INS: 903

Function: Coating agent, anti-caking agent

Number of

Food name Maximum level g/kg Note food

category

04.01.01 Fresh fruit 0.0004 Measured as per

residue levels

0.6

05.0 Cocoa product, chocolate

and product (including

chocolate imitation and

chocolate substitutes), and

candy

Mineral oil, white (liquid paraffin)

Number of CNS: 14.003Number of INS: 905 a

Function: Coating agent

Number of

Food name Maximum level g/kg Note food

category

8

05.02.02 Other candies except for

Gum-based candy

5.0

10.01 Fresh egg 5.0

L-cysteine and its hydrochlorides-sodium and potassium salts Number of CNS: 13.003Number of INS: 920

Function: Flour treatment agent

Number of

food

category

Food name Maximum level g/kg Note

06.03.02.03 Fermented pastas and similar

products

0.06

06.08 Frozen rice and wheat

product 0.6 Measured as per L-

cysteine and its

hydrochlorides-sodium

and potassium salts

Benzoic acid, sodium benzoate

Number of CNS: 17.001,

17.002

Number of INS: 210, 211

Function: Preservative

Number of

food

category

Food name Maximum level g/kg Note

03.03 Flavored ice, ice bar product 1.0 Measured as per

benzoic acid 04.01.02.05 Jam (exclusive of cans) 1.0 Measured as per

benzoic acid 04.01.02.08 Preserved fruit 0.5 Measured as per

benzoic acid 04.02.02.03 Pickled vegetable 1.0 Measured as per

benzoic acid 05.02.01 Gum-based candy 1.5 Measured as per

benzoic acid

05.02.02 Other candies except for

Gum-based candy 0.8 Measured as per

benzoic acid

11.05 Seasoning syrup 1.0 Measured as per

benzoic acid 12.03 Vinegar 1.0 Measured as per

benzoic acid 12.04 Soy sauce 1.0 Measured as per

benzoic acid 12.05 Bean paste and derivative 1.0 Measured as per

benzoic acid 12.10 Blended condiment 0.6 Measured as per

benzoic acid

12.10.02 Semi-solid blended

condiment 0.5 Measured as per

benzoic acid

12.10.03 Liquid blended condiment 1.0 Measured as per

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(exclusive of 12.03 and

12.04)

benzoic acid

14.02.02 Concentrated fruit and

vegetable juice (pulp)

(limited to food industry) 2.0 Measured as per

benzoic acid

14.02.03 Fruit and vegetable juice

(nectar) drink (including

fermented products) 1.0 Measured as per

benzoic acid; for

concentrated fruit and

vegetable drink, level

to increase by times of

dilution

14.03 Protein containing drink 1.0 Measured as per

benzoic acid 14.04.01 Carbonated drink 0.2 Measured as per

benzoic acid

14.04.02.02 Flavored drink (including

fruit-flavor drink, milk-

flavor, tea-flavor and other

flavor drinks) 1.0 Measured as per

benzoic acid

14.05 Tea, coffee, and plant drink 1.0 Measured as per

benzoic acid

15.02 Integrated alcoholic

beverage (limited to pre-

mixed liquor ) 0.4 Measured as per

benzoic acid

15.03.03 Fruit wine 0.8 Measured as per

benzoic acid

4-phenylphenol

Number of CNS: 17.024Number of INS:

Function: Preservative

Number of

food

category

Food name Maximum level g/kg Note

04.01.01.02 Surface-treated fresh fruit

(limited to citrus) 1.0 Residue level ≤ 12

mg/kg

Sodium 2-Phenylphenol

Number of CNS: 17.023Number of INS:

Function: Preservative

Number of

food

category

Food name Maximum level g/kg Note

04.01.01.02 Surface-treated fresh fruit

(limited to citrus) 0.95 Residue level

≤12mg/kg

Ice structuring protein

Number of CNS: 00.020Number of INS: -

Function: Other

Number of Food name Maximum level g/kg Note

10

food category

03.0 Frozen beverage (exclusive of

03.04 edible ice) Appropriate level as required in production

L-alanine

Number of CNS: 12.006 Number of INS: -

Function: Flavor enhancer

Number of

food

category

Food name Maximum level g/kg Note

12.0 Condiment Appropriate level as

required in production

Propylene glycol

Number of CNS: 18.004Number of INS: 1520

Function: Stabilizer and coagulator, anti-caking agent, antifoaming agent, emulsifier, water retention agent, thickener

Number of

food

category

Food name Maximum level g/kg Note

06.03.02.01 Fresh pastas and noodles and

similar products (e.g. unboiled

noodles, and “skins” or crusts

for dumplings, wontons, shuo

mai)

1.5

07.2 Pastries 3.0

Propylene glycol esters of fatty acid

Number of CNS: 10.020 Number of INS: 477

Function: Emulsifier, Stabilizer

Number of

food

category

Food name Maximum level g/kg Note

01.0 Milk and dairy products

(excluding foods under

01.01.01, 01.01.02 ,13.0)

5.0

02.0 Fats and oils and fat

emulsions

10.0

03.0 Frozen drinks (exclusive of

03.04 edible ice)

5.0

04.05.02.01 Cooked nuts and seeds

(limited to fired nuts and

seeds only)

2.0

06.03.02.05 Fried Flour Products 2.0

07.02 Pastries 3.0

12.10 Blended condiment 20.0

16.06 Puffed food 2.0

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Propionic acid, sodium propionate, calcium propionate

Number of CNS: 17.029,

17.006, 17.005

Number of INS: 280, 281, 282

Function: Preservative

Number or

food

category

Food name Maximum level g/kg Note

04.04 Bean product 2.5 Measured as per

proionic acid 06.01 Crude grain 1.8 Measured as per

proionic acid

06.03.02.01 Fresh pasta (e.g. noodles and

“skins” or crusts for

dumplings, wontons, shuo

mai) 0.25 Measured as per

proionic acid

07.01 Bread 2.5 Measured as per

proionic acid 07.02 Pastries 2.5 Measured as per

proionic acid 12.03 Vinegar 2.5 Measured as per

proionic acid 12.04 Soy sauce 2.5 Measured as per

proionic acid

16.07 Other (for canned waxberry

processing ) 50.0 Measured as per

proionic acid

Unsaturated fatty acid of monoglycerides

Number of CNS: 10.036 Number of INS: -

Function: Emulsifier

Number or

food

category

Food name Maximum level g/kg Note

02.02 Emulsified fat product in

liquid oil form

10.0

Tea polyphenol （TP）

Number of CNS: 04.005Number of INS: -

Function: Antioxidant

Number of

food

category

Food name Maximum level g/kg Note

02.01 Fats and oils essentially free

from water 0.4 Measured as per

catechin in fat

04.05.02.01Cooked nuts and seeds

(limited to fired nuts and

seeds only) 0.2Measured as per

catechin in fat

06.03.02.05Fried Flour Products0.2Measured as per

catechin in fat

12

06.06 Instant cereals, including

rolled oats 0.2 Measured as per

catechin in fat

06.07 Pre-cooked (instant) noodles

and rice 0.2 Measured as per

catechin in fat

07.02 Pastries 0.4 Measured as per

catechin in fat

07.04 Baked food stuffing and food

flour batter (limited to the

stuffing with fats only) 0.4 Measured as per

catechin in fat

08.02.02 Cured meat product (brined

meat, preserved pork,

preserved duck, Chinese-style

ham, Chinese sausage,

sausage) 0.4 Measured as per

catechin in fat

08.03.01 Thick gravy cooked meat 0.3 Measured as per

catechin in fat

08.03.02 Smoked, baked or grilled

meat product 0.3 Measured as per

catechin in fat

08.03.03 Fried meat product 0.3 Measured as per

catechin in fat

08.03.04 Western ham (smoked and

cooked) 0.3 Measured as per

catechin in fat

08.03.05 Sausages 0.3 Measured as per

catechin in fat 08.03.06 Fermented meat product 0.3 Measured as per

catechin in fat

09.03 Semi-preserved fish and

fishery products, including

mollusks, crustaceans, and

echinoderms 0.3 Measured as per

catechin in fat

09.04 Pre-cooked fish and fish

product 0.3 Measured as per

catechin in fat

09.05 Canned fish product 0.3 Measured as per

catechin in fat 12.10 Blended condiment 0.1 Measured as per

catechin in fat 14.03.02 Plant protein containing drink 0.1 Measured as per

catechin in fat

14.06.02 Protein containing powdered

drink 0.8 Measured as per

catechin in fat

16.06 Puffed food0.2 Measured as per

catechin in fat

Tea yellow pigment, tea green pigment

Number of CNS: 08.141, 08.142Number of INS: -

Function: Coloring

Number of

food

category

Food name Maximum level g/kg Note

13

04.01.02.09 Fruit and vegetables for

decoration purposes Appropriate level as required in production

05.02 Candy Appropriate level as

required in production 07.02.04 Decorating on pastries Appropriate level as

required in production

14.02.03 Fruit and vegetable juice

(nectar) drinks (including

Fermented products, etc.) Appropriate level as

required in production

For powdered drink,

level to increase by

times of dilution;

14.04.02.02 Flavored drinks, including

fruit flavor, milk flavor, tea

flavor, coffee flavor and other

flavor drinks, (limited to fruit

flavor drinks) Appropriate level as

required in production

For powdered drink,

level to increase by

times of dilution

14.05.01 Tea drink Appropriate level as

required in production For powdered drink, level to increase by times of dilution

15.02 Integrated alcoholic

beverages Appropriate level as required in production

Erythrosine, erythrosine aluminum lake

Number of CNS: 08.003Number of INS: 127

Function: Coloring

Number of

food

category

Food name Maximum level g/kg Note

04.01.02.08.

02 Preserved surface-drying

fruits

0.05 Measured as per

erythrosine

04.01.02.09 Fruit and vegetable for

decoration 0.1 Measured as per

erythrosine

04.05.02.01Cooked nuts and seeds

(limited to fired nuts and seeds only)0.025

Measured as per

erythrosine

05.0 Cocoa product, chocolate and

chocolate product (Including

chocolate and chocolate

products with cocoa butter

alternatives) and candy

（05.01.01 excluding cocoa

products）0.05 Measured as per

erythrosine

07.02.04 Decoration on pastries 0.05 Measured as per

erythrosine 08.03.05 Sausage 0.015 Measured as per

erythrosine 08.03.08 Canned meat 0.015 Measured as per

erythrosine

12.05 Bean/wheat paste and

derivatives 0.05 Measured as per

erythrosine

14

12.10 Blended condiment 0.05 Measured as per

erythrosine

14.02.03 Fruit and vegetable juice

(nectar) drink (including

fermented product etc.) 0.05 Measured as per

erythrosine; for

powdered drink,

level to increase by

times of dilution;

14.04.01 Carbonated drink 0.05 Measured as per

erythrosine

14.04.02.02 Flavored drink (including

fruit flavor, milk flavor, tea

flavor, coffee flavor and other

flavor drink) (limited to fruit

flavor drink) 0.05 Measured as per

erythrosine; for

powdered drink,

level to increase by

times of dilution

15.02 Integrated alcoholic

beverages 0.05 Measured as per

erythrosine

16.06 Puffed food 0.025 Measured as per

erythrosine

Karaya gum

Number of CNS: 18.010 Number of INS: 416

Function: Stabilizer

Number of

food category

Food name Maximum level g/kg Note 01.01.03 Recombined milks Appropriate level as

required in production

02.02 Fat emulsions mainly of

water-in-oil type

Appropriate level as required in production Tara gum

Number of CNS: 20.041Number of INS: 417

Function:

Number of

food

category

Food name Maximum level g/kg Note

01.06 Cheese 8.0

03.0 Frozen drink (exclusive of

03.04 edible ice)

5.0

04.01.02.05 Jam 5.0

07.0 Baked food 1.5

08.02 Pre-cooked meat product 10.0

08.03 Cooked meat product 10.0

14.0 Beverage (exclusive of 14.01

packaged drinking water)

2.5

16.01 Jelly 5.0 If used for jelly

powder, the dosage

is increased

according to

preparing multiple

Starch acetate

15

Number of CNS: 20.03Number of INS: 1420

Function: Thickener

Number of

food

category

Food name Maximum level g/kg Note

06.03.02.01 Fresh pastas and noodles and

similar products (e.g.

unboiled noodles, and “skins”

or crusts for dumplings,

wontons, shuo mai)（Raw

and wet flour products）Appropriate level as required in production

Mono-and diglycerides of fatty acids

Number of CNS: 10.006Number of INS: 471

Function: Emulsifier

Number of

food

category

Food name Maximum level g/kg Note 01.02.01 Fermented milk 5.0

01.05.01 Cream Appropriate level as

required in production

02.02.01.01 Butter and concentrated butter 20.0

06.03.02.01 Flour dough (e.g. noodles,

“skin” or crust of dumping,

wonton, shao-mai) Appropriate level as required in production

06.03.02.02 Dried noodles 30.0 11.01.02 Other sugars and syrups (e.g.,

brown sugar, maple syrup)

6.0

12.09 Spices 5.0

13.01 Infant formulae food Appropriate level as

required in production

13.02 Supplementary foods for

infants and young children Appropriate level as required in production

14.05.02 Coffee drink Appropriate level as

required in production

Capryl monoglyceride

Number of CNS: 17.031Number of INS:

Function: Preservative

Number of

food

category

Food name Maximum level g/kg Note

06.03.02.01 Flour dough (e.g. noodles,

“skin” or crust of dumping,

wonton, shao-mai)

1.0

07.02 Pastries 1.0

16

07.04 Baked food stuffing and food

flour batter

(limited to bean fillings)

1.0

08.03.05 Sausages 0.5

Sodium starch phophate

Number of CNS: 20.013Number of INS:

Function: Thickener

Number of

food

category

Food name Maximum level g/kg Note

02.02.01 Emulsions containing at least

80% fat Appropriate level as required in production

03.0 Frozen drink (exclusive of

03.04 edible ice) Appropriate level as required in production

04.01.02.05 Jams, marmalades Appropriate level as

required in production

06.0 Cereals and cereal products

including rice, flours,

miscellaneous grain crops and

starches from roots and

tubers, maize and legumes,

(exclusive of 06.01 crude

cereals and 07.0 bakery

product) Appropriate level as required in production

12.0 Condiment Appropriate level as

required in production

14.0 Beverages (exclusive of 14.01

packaged drinking water) Appropriate level as required in production

Indigotine, indigotine aluminum lake

Number of CNS: 08.008 Number of INS: 132

Function: Coloring

Number of

food

category

Food name Maximum level g/kg Note

04.01.02.08.

01 Preserved surface-drying

fruits

0.1 Measured as per

indigotine

04.01.02.08.

02 Candied fruit 0.1 Measured as per

indigotine

04.01.02.09 Fruit preparations, fruit

toppings/sauces (e.g. colored

cherry, Sugared dried

shredded orange peel in red

and green 0.2 Measured as per

indigotine

04.02.02.03 Vegetables in

vinegar/oil/brine or soy sauce

0.01 Measured as per

indigotine

17

04.05.02.01Cooked nuts and seeds

(limited to fired nuts and seeds only)0.05

Measured as per

indigotine

05.0 Cocoa product, chocolate and

chocolate product (including

imitation chocolate, and

chocolate substitutes) and

candy 0.1 Measured as per

indigotine

05.02.02 Other candies except for

Gum-based candy 0.3 Measured as per

indigotine

07.02.04 Decoration on pastries 0.1 Measured as per

indigotine

07.04 Pastry fillings (limited to

fillings for biscuits 0.1 Measured as per

indigotine

14.02.03 Fruit and vegetable juice

(nectar) drinks (including

fermented product etc.) 0.1 Measured as per

indigotine; for

powdered drink,

level to increase by

times of dilution

14.04.01 Carbonated drink 0.1 Measured as per

indigotine

14.04.02.02 Flavored drink (including fruit

flavor drink, milk flavor, tea

flavor, coffee flavor and other

flavor drinks) (limited to fruit

flavor drink) 0.1 Measured as per

indigotine; for

powdered drink,

level to increase by

times of dilution

15.02 Integrated alcoholic beverages 0.1 Measured as per

indigotine 16.06 Puffed food 0.05 Measured as per

indigotine

Butylated hydroxyanisole （BHA）

Number of CNS: 04.001Number of INS: 320

Function: Antioxidant

Number of

food

category

Food name Maximum level g/kg Note

02.0 Fats, oils and fat-emulsified

products 0.2 Measured as per

level in fat

02.01 Fats and oils essentially free

from water 0.2 Measured as per

level in fat

04.05.02.01 Cooked nuts and seeds

(limited to fired nuts and

seeds only) 0.2 Measured as per

level in fat

04.05.02.03 Canned nuts and seeds 0.2 Measured as per

level in fat 05.02.01 Gum-based candy 0.4 Measured as per

level in fat

18

06.03.02.05 Fried Flour Products 0.2 Measured as per

level in fat

06.04.01 Flour of other sources (corn,

soybean, barley, oats,

sorghum etc.) 0.2 Measured as per

level in fat

06.06 Instant cereals, including

rolled oats 0.2 Measured as per

level in fat

06.07 Pre-cooked (instant) noodles

and rice 0.2 Measured as per

level in fat

07.03 Biscuit, cookies, crackers 0.2 Measured as per

level in fat

08.02.02 Cured meat product (brined

meat, preserved pork,

preserved duck, Chinese-style

ham, Chinese sausage etc.) 0.2 Measured as per

level in fat

09.03.04 Dried fish and fishery

products 0.2 Measured as per

level in fat

16.06 Puffed food 0.2 Measured as per

level in fat

Methyl p-hydroxyl benzoate and its salts (sodium methyl p-hydroxyl benzoate，ethyl p-hydroxyl benzoate，sodium ethyl p-hydroxyl benzoate)

Number of CNS: 17.032, 17.007Number of INS: 219, 214, 215

Function: Preservative

Number of

food

category

Food name Maximum level g/kg Note

04.01.01.02 Surface-treated fresh fruit 0.012 Measured as per

para

hydroxybenzoic acid

04.01.02.05 Jams (exclusive of canned

fruit) 0.25 Measured as per

para

hydroxybenzoic acid

04.02.01.02 Surface-treated fresh

vegetable 0.012 Measured as per

para

hydroxybenzoic acid

07.04 Baked food stuffing and food

flour batter (limited to fillings

for pastries) 0.5 Measured as per

para

hydroxybenzoic acid

10.03.02 Heat-clotted egg products

(e.g. yolk cheese, sausage

with alkaline preserved eggs) 0.2 Measured as per

para

hydroxybenzoic acid

12.03 Vinegar 0.25 Measured as per

para

hydroxybenzoic acid 12.04 Soy sauce 0.25 Measured as per

para

hydroxybenzoic acid

19

12.05 Bean paste, wheat paste and

derivatives 0.25 Measured as per

para

hydroxybenzoic acid

12.10.03.04 Oyster oil, shrimp oil, fish

gravy 0.25 Measured as per

para

hydroxybenzoic acid

14.02.03 Fruit and vegetable juice

(nectar) drink (including

fermented product) 0.25 Measured as per

para

hydroxybenzoic acid

14.04.01 Carbonated drink 0.2 Measured as per

para

hydroxybenzoic acid

14.04.02.02 Flavored drinks (including

fruit flavor drink, milk flavor,

tea flavor and other flavor

drinks) (limited to fruit flavor

drink) 0.25 Measured as per

para

hydroxybenzoic acid

Tanoak brown

Number of CNS: 08.128 Number of INS:-

Function: Coloring

Number of

food

category

Food name Maximum level g/kg Note

03.0 Frozen drink (exclusive 03.04

edible ice)

0.4

05.02 Candy 0.4

14.04.01.01 Cola type carbonated drink 1.0

15.02 Integrated alcoholic beverages 0.4

Butylated hydroxy Toluene （BHT）

Number of CNS: 04.002 Number of INS: 321

Function: Antioxidant

Number of

food

category

Food name Maximum level g/kg Note

02.0 Fats, oils and fat emulsions 0.2 Measured as per

level in fat

02.01 Fats and oils essentially free

from water 0.2 Measured as per

level in fat

04.02.02.02 Dried vegetables (limited to

dehydrated potato powder) 0.2 Measured as per

level in fat

04.05.02.01 Cooked nuts and seeds

(limited to fired nuts and

seeds only) 0.2 Measured as per

level in fat

04.05.02.03 Canned nuts and seeds 0.2 Measured as per

level in fat 05.02.01 Gum-based candy 0.4 Measured as per

level in fat

20

06.03.02.05 Fried flour product 0.2 Measured as per

level in fat

06.06 Instant cereals, including

rolled oats 0.2 Measured as per

level in fat

06.07 Pre-cooked (instant) noodles

and rice 0.2 Measured as per

level in fat

07.03 Biscuits, cookies, crackers 0.2 Measured as per

level in fat

08.02.02 Cured meat product (brined

meat, preserved pork,

preserved duck, Chinese-style

ham, Chinese sausage etc.) 0.2 Measured as per

level in fat

09.03.04 Dried fish and fishery

products 0.2 Measured as per

level in fat

16.06 Puffed food 0.2 Measured as per

level in fat

Dimethyl dicarbonate

Number of CNS: 17.033 Number of INS: 242

Function: preservative

Number of

food

category

Food name Maximum level g/kg Note

14.02.03 Fruit and vegetable juice

(nectar) drink (including

fermented product etc.)

0.25

14.04.01 Carbonated drink 0.25

14.04.02.02 Flavored drink (including fruit

flavor, milk flavor, tea flavor,

coffee flavor and other flavor

drink) (limited to fruit flavor

drink)

0.25

14.05.01 Tea drink 0.25

2,4-Dichlorophenoxyacetic acid

Number of CNS: 17.027Number of INS:-

Function: Preservative

Number of

food

category

Food name Maximum level g/kg Note

04.01.01.02 Surface-treated fresh fruit 0.01 Residue level ≤

2.0mg/kg

04.02.01.02 Surface-treated fresh

vegetables

0.01 Residue level ≤

2.0mg/kg Silicon dioxide

Number of CNS: 02.004Number of INS: 551 Function: Anti-caking agent

21

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