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1 Scope
This standard is applicable to food flavor.
2 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
2.1 food flavor
concentrated formulated mixture (except formulated product having only salt taste, sweet taste or acid taste) consisted of food fragrance and (or) hot-work food spices and food supplementary essence, with or without food supplementary essence. Generally, it is not used directly for consumption, but for food processing
Note 1: Food essence and food seasonings shall be distinguished exactly: seasonings, a type of food, is usually eaten directly as food; Food essence can be a small part of seasonings.
Note 2: Food essence should be used in an appropriate amount according to production demand.
2.2 food supplementary essence
food additives and food ingredients essential for production, storage and application of food flavor. Food additives (except flavoring agent and acidness conditioner) have no function in final flavored product
2.3 food hot-work spices
a product or mixture prepared for food fragrance. They are the products made of food materials by food production process like cooking
2.4 specimen
specimens selected from the sample, used for testing
2.5 standard sample
the standard sample confirmed to be used for inspection by the technical division of an enterprise jointly with relevant department/ personnel upon verification and fragrance assessment of the samples
2.6 liquid flavor
Dissolvent flavor dissolved in oil or oil-soluble material, water or water-soluble material. Generally it exists as liquid at atmospheric temperature
2.7 emulsion flavor
oil-in-water flavor prepared by emulsification and homogenizing
2.8 paste flavor
flavors in forms of slurry or paste
2.9 mixed powder flavor
powdery flavor which scent and (or) fragrance components are mixed with solid dust carriers
2.10 capsuled powder flavor
Particle flavor which scent and (or) fragrance components are capsuled as core materials in solid walls
3 Technical requirements
3.1 Requirements on raw materials
Spiceries used for food flavor shall meet the requirements of GB 2760 National food safety standard - Hygienic standards for uses of food additives; food alcohol shall meet the requirements of GB 10343 Edible alcohols; and vegetable oil shall meet the requirements of GB 2716 National food safety standard - Hygienic standards for uses of food additives. Food supplementary essence allowable to be used are listed in as Annex A.
3.2 Sensory Requirements
Sensory requirements shall be consistent with those on Table 1.
Table 1 Sensory Requirements
Item Requirement Inspection method
Color / form a Standard sample of same model Sub-clause B.1, Annex B
Scent Standard sample of same model GB/T 14454.2
Fragrance b Standard sample of same model Sub-clause B.2
a During storage, portion of product may have slight turbidness, deposition or discolorment, which has no effect on use. Color/form verification may not be conducted for emulsion flavor.
b Fragrance test is not applicable to product with vegetable oil dissolvent.
3.3 Physical and chemical indexes
Physical and chemical indexes shall meet the requirements of Table 2.
Table 2 Physical and chemical indexes
Item Liquid flavor Emulsion flavor Powdery flavor Powdery flavor Inspection method
Mixed type Capsuled type
Relative density (25℃/25℃ or 20℃/20℃ or 20℃/4℃) DStandard sample ±0.010 — GB/T 11540
Refraction index (25℃ or 20℃) nStandard sample±0.010 — GB/T 14454.4
Moisture /% ≤ — 20.0 15.0 GB 5009.3 and Sub-clause B.3
Peroxide value a / (g/100g) ≤ 0.5 — Sub-clause 4.2.1, GB/T 5009.37-2003
Particle size (within specialized range) — ≤2μm and evenly distributed c — ≥90.0% Sub-clause B.4
Stability of raw liquor — Not laminated — Sub-clause B.5
Stability of thousandfold diluent d — Without floating oil or deposition — Sub-clause B.6
Content of heavy metals (based on Pb) (mg/kg) ≤ 10 GB/T 5009.74
Arsenic content (As) ≤3mg/kg (only abio-arsenic content test shall be conducted for food flavor with marine product component, and its abio-arsenic content shall not be larger than 1.5mg/kg) GB/T 5009.11 or GB/T 5009.76
Methanol content b /% ≤ 0.2 — GB/T 7917.4
Note: end-of-manufacturing inspection items include relative density, refraction index, moisture, particle size, stability of raw liquor, stability of thousandfold diluent; all test items shall be inspected in type inspection one time each year.
a Peroxide index test is only applicable to products with vegetable oil content ≥20%.
b Methanol content test is only applicable to products with food alcohol content ≥20%.
c Particle size of emulsion flavor is only adaptable to drinkable emulsion flavor.
d Stability of thousandfold diluent is only adaptable to drinkable emulsion flavor.
3.4 Microbiological criteria
Microbiological criteria shall meet the requirements of Table 3.
Table 3 Microbiological criteria
Item Liquid flavor Emulsion flavor Paste flavor Powdery flavor Inspection method
Mixed type Capsuled type
Aerobic bacteria count / (CFU/g or CFU/mL) - ≤5000 ≤30000 GB 4789.2
Coliform bacteria / (MPN/g or MPN/mL) - ≤3.6 ≤15 GB 4789.3
4 Labeling
Products shall be labeled in accordance with National food safety standard - General rules for labelling of food additives (GB 29924); relative density and refraction index needs not be tested for products with food hot-work spices, and their ingredient list on labelling shall be indicated with "food hot-work spices". Food flavor with marine product components shall be indicated with "having marine product component" on its labelling.
5 Others
As required by technology/process, colouring agent, sweetening agent and coffeine allowable in GB 2760 may be used on food flavor, and their types and doses shall be consist of those of the final foods.
Annex A
Supplementary materials allowable in food flavor
A.1 Dissolvents and carriers are listed in as Table A.1.
Table A.1 Dissolvants and carriers
SN Dissolvants and carriers CNS INS
1 microcrystalline cellulose 02.005 460i
2 phospholipid 04.010 322
3 sucrose esters of fatty acid 10.001 473
4 mono-and diglycerides of fatty acids 10.006 471
5 octyl and decyl glycerate 10.018 —
6 sodium starch octenyl succinate 10.030 1450
7 glycerine(glycerol) 15.014 422
8 propylene glycol 18.004 1520
9 sorbitol and sorbitol syrup 19.006 420i
420ii
10 D-mannitol 19.017 421
11 agar 20.001 406
12 gelatin 20.002 —
13 sodium carboxy methyl cellulose 20.003 466
14 sodium alginate
potassium alginate 20.004
20.005 401
402
15 pectins 20.006 440
16 carrageenan 20.007 407
17 gum arabic 20.008 414
18 xanthan gum 20.009 415
19 propylene glycol alginate 20.010 405
20 hydroxypropyl starch 20.014 1440
21 polydextrose 20.022 1200
22 carob bean gum 20.023 410
23 beta-cyclodextrin 20.024 459
24 guar gum 20.025 412
25 oxidized starch 20.030 1404
26 methyl cellulose 20.043 461
Note: other suitable food raw materials may be used as dissolvants and carriers for food flavor.
A.2 Other supplementary materials are as shown in Table A.2.
Table A.2 Other supplementary materials
SN Other supplementary materials CNS INS
1 sucrose acetate isobutyrate (SAIB) — 444
2 ablmoschus manihot gum — —
3 fenugreek gum — —
4 sodium hydroxide — 524
5 DL-malic acid — —
6 potassium chloride 00.008 508
7 galactomannan 00.014 —
8 zinc sulfate 00.018 —
9 citric acid 01.101 330
10 lactic acid 01.102 270
11 L-malic acid 01.104 —
12 metatartaric acid 01.105 353
13 phosphoric acid 01.106 338
disodium dihydrogen pyrophosphate 15.008 450i
tetrasodium pyrophosphate 15.004 450iii
calcium dihydrogen phosphate 15.007 341i
potassium dihydrogen phosphate 15.010 340i
dipotassium hydrogen phosphate 15.009 340ii
calcium hydrogen phosphate(dicalcium orthophosphate) 06.006 341ii
tricalcium orthophosphate (calcium phosphate) 02.003 341iii
tripotassium orthophosphate 01.308 340iii
trisodium orthophosphate 15.001 339iii
sodium polyphosphate 15.002 452i
sodium tripolyphosphate 15.003 451i
sodium dihydrogen phosphate 15.005 339i
sodium phosphatedibasic 15.006 339ii
14 acetic acid 01.107 260
15 hydrochloric acid 01.108 507
16 acetic acid 01.112 —
17 calcium hydroxide 01.202 526
18 potassium hydroxide 01.203 525
19 potassium carbonate 01.301 501i
20 sodium carbonate 01.302 500i
21 trisodium citrate 01.303 331iii
22 tripotassium citrate 01.304 332ii
23 sodium sesquicarbonate 01.305 500iii
24 sodium dihydrogencitrate 01.306 331i
25 potassium hydrogen carbonate 01.307 501ii
26 DL-disodium malate 01.309 —
27 calcium lactate 01.310 327
28 sodium gluconate 01.312 576
29 potassium ferrocyanide 02.001 536
30 silicon dioxide 02.004 551
31 calcium silicate 02.009 552
32 polydimethyl siloxane 03.007 900a
33 butylated hydroxyanisole 04.001 320
34 butylated hydroxytoluene 04.002 321
35 propyl gallate 04.003 310
36 D-isoascorbic acid (erythorbic acid), sodium D-isoascorbate 04.004
04.018 315
316
37 tea polyphenol (TP) 04.005 —
38 phytic acid (inositol hexaphosphoric acid) 04.006 —
39 tertiary butylhydroquinone (TBHQ) 04.007 319
40 antioxidant of glycyrrhiza 04.008 —
41 calcium ascorbate 04.009 302
42 ascorbyl palmitate 04.011 304
43 4-hexylresorcinol 04.013 586
44 ascorbic acid 04.014 300
45 sodium ascorbate 04.015 301
46 vitamin E (dl-α-tocopherol, d-α-tocopherol, mixed tocopherol concentrate) 04.016 307
47 rosemary extract 04.017 —
48 sulfur dioxide 05.001 220
potassium metabisulphite 05.002 224
sodium metabisulphite 05.003 223
sodium sulfite 05.004 221
sodium hydrogen sulfite 05.005 222
sodium hyposulfite 05.006 —
49 sodium hydrogen carbonate 06.001 500ii
50 ammonium hydrogen carbonate 06.002 503ii
51 aluminium potassium sulfate 06.004 522
52 potassium bitartarate 06.007 336
53 beet red 08.101 162
54 sorghum red 08.115 —
55 orange yellow 08.143 —
56 natural carotene 08.147 —
57 sodium caseinate 10.002 —
58 xylitan monostearate 10.007 —
59 sodium stearoyl lactylate 10.011 481i
calcium stearoyl lactylate 10.009 482i
60 glycerol ester of hydrogenated rosin 10.013 —
61 polyoxyethylene xylitan monostearate 10.017 —
62 modified soybean phospholipid 10.019 —
63 propylene glycol esters of fatty acids 10.020 477
64 polyglycerol esters of fatty acids 10.022 475
65 sorbitan monolaurate 10.024 493
sorbitan monopalmitate 10.008 495
sorbitan monostearate 10.003 491
sorbitan tristearate 10.004 492
sorbitan monooleate 10.005 494
66 polyoxyethylene(20)sorbitan monolaurate 10.025 432
polyoxyethylene(20)sorbitan monopalmitate 10.026 434
polyoxyethylene(20)sorbitan monostearate 10.015 435
polyoxyethylene(20)sorbitan monooleat 10.016 433
67 acetylated mono-and diglyceride(acetic and fatty acid esters of glycerol) 10.027 472a
68 potassium stearate 10.028 470
calcium stearate 10.039
magnesium stearate 02.006
69 polyglycerol polyricinoleate(polyglycerol esters of interesterified ricinoleic acid) 10.029 476
70 lactic and fatty acid esters of glycerol 10.031 472b
71 citric and fatty acid esters of glycerol 10.032 472c
72 enzymatically decomposed soybean phospholipid 10.040 —
73 monosodium glutamate 12.001 621
74 disodium5'-guanylate 12.002 627
75 disodium5'-inosinate 12.003 631
76 disodium5'-ribonucleotide 12.004 635
77 magnesium carbonate 13.005 504i
78 calcium carbonate(light and heavy) 13.006 170i
79 shellac 14.001 904
80 potassium lactate 15.011 326
81 sodium lactate 15.012 325
82 benzoic acid, sodium benzoate 17.001
17.002 210
211
83 sorbic acid, potassium sorbate 17.003
17.004 200
202
84 dehydroacetic acid, sodium dehydroacetate 17.009(i)
17.009(ii) 265
266
85 nisin 17.019 234
86 propionic acid, sodium propionate, calcium propionate 17.029
17.006
17.005 280
281
282
87 natamysin 17.030 235
88 methyl p-hydroxy benzoate and its salts (sodium methyl p-hydroxy benzoate, ethyl p-hydroxy benzoate, sodium ethyl p-hydroxy benzoate) 17.032
17.007 219
214
215
89 calcium sulphate 18.001 516
90 calcium chloride 18.002 509
91 magnesium chloride 18.003 511
92 disodium ethylene-diamine-tetra-acetate 18.005 386
93 disodium stannous citrate 18.006 —
94 glucono delta-lactone 18.007 575
95 alpha-cyclodextrin 18.011 457
96 gamma-cyclodextrin 18.012 458
97 maltitol and maltitol syrup 19.005 965i
965ii
98 xylitol 19.007 967
99 lactitol 19.014 966
100 lo-han-kuo extract 19.015 —
101 Erythritol a 19.018 968
102 tamarind polysaccharide gum 20.011 —
103 sodium carboxy methyl starch 20.012 —
104 sodium starch phosphate 20.013 —
105 acetylated distarch phosphate 20.015 1414
106 hydroxypropyl distarch phosphate 20.016 1442
107 phosphate distarch phosphate 20.017 1413
108 chitin 20.018 —
109 linseed gum 20.020 —
110 sesbania gum 20.021 —
111 gellan gum 20.027 418
112 hydroxypropyl methyl cellulose 20.028 464
113 gleditsia sinenis lam gum 20.029 —
114 acetylated distarch adipate 20.031 1422
115 acid treated starch 20.032 1401
116 oxidized hydroxypropyl starch 20.033 —
117 distarch phosphate 20.034 1412
118 sodium polyacrylate 20.036 —
119 starch acetate 20.039 1420
120 L (+)-tartaric acid, dl-tartaric acid 01.111 334
121 diacetyl tartaric acid ester of mono (di) lcerides 10.010 472e
Note: food flours are allowable to add with some food raw materials.
A production strains refers to Moniliella, Trichosporonides megachiliensis and Candida lipolytica.
1 Scope
2 Terms and definitions
3 Technical requirements
4 Labeling
5 Others
Annex A Supplementary materials allowable in food flavor
Annex B Inspection method
中华人民共和国国家标准
GB 30616—2014
食品安全国家标准
食品用香精
2014-04-29发布 2014-11-01实施
中华人民共和国
国家卫生和计划生育委员会
发布
食品安全国家标准
食品用香精
1 范围
本标准适用于食品用香精。
2 术语和定义
下列术语和定义适用于本文件。
2.1 食品用香精
由食品用香料和(或)食品用热加工香味料与食品用香精辅料组成的用来起香味作用的浓缩调配混合物(只产生咸味、甜味或酸味的配制品除外)，它含有或不含有食品用香精辅料。通常它们不直接用于消费，而是用于食品加工。
注1：应严格区分食品用香精和调味品，调味品是食品中的一类，一般可直接食用。食品用香精可以是调味品很小的组成部分。
注2：食品用香精按生产需要适量使用。
2.2 食品用香精辅料
对食品用香精生产、储存和应用所必需的食品添加剂和食品配料。所加的食品添加剂(增味剂、酸度调节剂除外)在最终加香产品中无功能。
2.3 食品用热加工香味料
为食品香味特性而制备的一种产品或混合物。它是以食材或食材组分经过类似于烹调的食品制备工艺制得的产品。
2.4 试样
从所抽取的样品中取出供检测用的样品。
2.5 标准样品
企业技术部门会同有关部门/人员对样品进行检定和评香，确定为检验用标准样品。
2.6 液体香精
以油类或油溶性物质为溶剂、以水或水溶性物质为溶剂的香精。常温下一般为液体。
2.7 乳化香精
经乳化均质得到的水包油的香精。
2.8 浆(膏)状香精
以浆(膏)状形态出现的各类香精。
2.9 拌和型粉末香精
香气和(或)香味成分与固体粉末载体拌合在一起的粉末状香精。
2.10 胶囊型粉末香精
香气和(或)香味成分以芯材的形式被包裹于固体壁材之内的颗粒型香精。
3 技术要求
3.1 原料要求
食品用香精使用的各种香料应符合GB 2760《食品安全国家标准 食品添加剂使用标准》的规定，食用酒精应符合GB 10343《食用酒精》的规定，植物油应符合GB 2716《食品安全国家标准 食用植物油卫生标准》的规定。允许使用的食品用香精辅料名单见附录A。
3.2 感官要求
感官要求应符合表1的规定。
表1 感官要求
项目 要求 检验方法
色状a 符合同一型号的标准样品 附录 B中 B.1
香气 符合同一型号的标准样品 GB/T 14454.2
香味b 符合同一型号的标准样品 B.2
a在贮存期中 ，部分产品会呈轻度浑浊、沉淀或变色现象 ，应不影响使用效果。
b香味的测定不适用于以动植物油为溶剂的产品。
3.3 理化指标
理化指标应符合表2的规定。
表2 理化指标
项目 液体香精 乳化香精 浆(膏)状香精 粉末香精 检验方法
拌和型 胶囊型
相对密度(25℃/25℃或20℃/20℃或20℃/4℃) D标样±0.010 — GB/T 11540
折光指数(25℃或20℃) n标样±0.010 — GB/T 14454.4
水分/% ≤ — 20.0 15.0 GB 5009.3及B.3
过氧化值a/(g/100g) ≤ 0.5 — GB/T 5009.37—2003中4.2.1
粒度(规定范围) — ≤2μm并均匀分布c — ≥90.0% B.4
表2 (续)
项目 液体香精 乳化香精 浆(膏)状香精 粉末香精 检验方法
拌和型 胶囊型
原液稳定性 — 不分层 — B.5
千倍稀释液稳定性d — 无浮油、无沉淀 — B.6
重金属(以Pb计)含量/(mg/kg) ≤ 10 GB/T 5009.74
砷(以As计)含量 ≤3mg/kg(对含有来自海产品成分的食品用香精只测定无机砷含量，无机砷含量应≤1.5mg/kg) GB/T 5009.11或 GB/T 5009.76
甲醇含量b/% ≤ 0.2 — GB/T 7917.4
注：相对密度、折光指数、水分、粒度、原液稳定性、千倍稀释液稳定性为出厂检验项目，型式检验为全项目检验项目，每年进行一次。
a过氧化值的测定只适用于动植物油含量≥20%的产品。
b甲醇含量的测定只适用于食用酒精含量≥20%的产品。
c乳化香精的粒度只适合于饮料用乳化香精。
d千倍稀释液稳定性只适合于饮料用乳化香精。
3.4 微生物指标
微生物指标应符合表3的规定。
表3 微生物指标
项目 液体香精 乳化香精 浆(膏)状香精 粉末香精 检验方法
拌和型 胶囊型
菌落总数/(CFU/g或CFU/mL) — ≤5000 ≤30000 GB 4789.2
大肠菌群/(MPN/g或MPN/mL) — ≤3.6 ≤15 GB 4789.3
4 标签
按照GB 29924《食品安全国家标准 食品添加剂标识通则》进行标示，凡含有食品用热加工香味料的产品不测相对密度和折光指数，其产品标签的配料清单中应标示“食品用热加工香味料”。对含有来自海产品成分的食品用香精应在产品标签上注明本产品含有海产品成分。
5 其他
根据工艺需要，食品用香精中可以使用GB 2760中允许使用的着色剂、甜味剂和咖啡因，但加入的品种和添加量应与最终食品的要求相一致。
附 录 A
食品用香精中允许使用的辅料名单
A.1 溶剂及载体见表A.1。
表A.1 溶剂及载体
序号 溶剂及载体中文名称 溶剂及载体英文名称 CNS编码 INS编码
1 微晶纤维素 microcrystalline cellulose 02.005 460i
2 磷脂 phospholipid 04.010 322
3 蔗糖脂肪酸酯 sucrose esters of fatty acid 10.001 473
4 单，双甘油脂肪酸酯(油酸、亚油酸、亚麻酸、棕榈酸、山嵛酸、硬脂酸、月桂酸) mono-and diglycerides of fatty acids 10.006 471
5 辛，癸酸甘油酯 octyl and decyl glycerate 10.018 —
6 辛烯基琥珀酸淀粉钠 sodium starch octenyl succinate 10.030 1450
7 甘油(又名丙三醇) glycerine(glycerol) 15.014 422
8 丙二醇 propylene glycol 18.004 1520
9 山梨糖醇和山梨糖醇液 sorbitol and sorbitol syrup 19.006 420i
420ii
10 D-甘露糖醇 D-mannitol 19.017 421
11 琼脂 agar 20.001 406
12 明胶 gelatin 20.002 —
13 羧甲基纤维素钠 sodium carboxy methyl cellulose 20.003 466
14 海藻酸钠(又名褐藻酸钠)
海藻酸钾 sodium alginate
potassium alginate 20.004
20.005 401
402
15 果胶 pectins 20.006 440
16 卡拉胶 carrageenan 20.007 407
17 阿拉伯胶 gum arabic 20.008 414
18 黄原胶(又名汉生胶) xanthan gum 20.009 415
19 海藻酸丙二醇酯 propylene glycol alginate 20.010 405
20 羟丙基淀粉 hydroxypropyl starch 20.014 1440
21 聚葡萄糖 polydextrose 20.022 1200
22 槐豆胶(又名刺槐豆胶) carob bean gum 20.023 410
23 β-环状糊精 beta-cyclodextrin 20.024 459
24 瓜尔胶 guar gum 20.025 412
25 氧化淀粉 oxidized starch 20.030 1404
26 甲基纤维素 methyl cellulose 20.043 461
注：合适的各种食品原料可用作食品用香精溶剂或载体，不在此表列出。
A.2 其他辅料见表A.2。
表A.2 其他辅料
序号 其他辅料中文名称 其他辅料英文名称 CNS编码 INS编码
1 乙酸异丁酸蔗糖酯 sucrose acetate isobutyrate(SAIB) — 444
2 黄蜀葵胶 ablmoschus manihot gum — —
3 葫芦巴胶 fenugreek gum — —
4 氢氧化钠 sodium hydroxide — 524
5 DL-苹果酸 DL-malic acid — —
6 氯化钾 potassium chloride 00.008 508
7 半乳甘露聚糖 galactomannan 00.014 —
8 硫酸锌 zinc sulfate 00.018 —
9 柠檬酸 citric acid 01.101 330
10 乳酸 lactic acid 01.102 270
11 L-苹果酸 L-malic acid 01.104 —
12 偏酒石酸 metatartaric acid 01.105 353
13 磷酸 phosphoric acid 01.106 338
焦磷酸二氢二钠 disodium dihydrogen pyrophosphate 15.008 450i
焦磷酸钠 tetrasodium pyrophosphate 15.004 450iii
磷酸二氢钙 calcium dihydrogen phosphate 15.007 341i
磷酸二氢钾 potassium dihydrogen phosphate 15.010 340i
磷酸氢二钾 dipotassium hydrogen phosphate 15.009 340ii
磷酸氢钙 calcium hydrogen phosphate(dicalcium orthophosphate) 06.006 341ii
磷酸三钙 tricalcium orthophosphate(calcium phosphate) 02.003 341iii
磷酸三钾 tripotassium orthophosphate 01.308 340iii
磷酸三钠 trisodium orthophosphate 15.001 339iii
六偏磷酸钠 sodium polyphosphate 15.002 452i
三聚磷酸钠 sodium tripolyphosphate 15.003 451i
磷酸二氢钠 sodium dihydrogen phosphate 15.005 339i
磷酸氢二钠 sodium phosphatedibasic 15.006 339ii
14 冰乙酸(又名冰醋酸) acetic acid 01.107 260
15 盐酸 hydrochloric acid 01.108 507
16 冰乙酸(低压羰基化法) acetic acid 01.112 —
17 氢氧化钙 calcium hydroxide 01.202 526
18 氢氧化钾 potassium hydroxide 01.203 525
19 碳酸钾 potassium carbonate 01.301 501i
20 碳酸钠 sodium carbonate 01.302 500i
21 柠檬酸钠 trisodium citrate 01.303 331iii
22 柠檬酸钾 tripotassium citrate 01.304 332ii
23 碳酸氢三钠(又名倍半碳酸钠) sodium sesquicarbonate 01.305 500iii
24 柠檬酸一钠 sodium dihydrogencitrate 01.306 331i
25 碳酸氢钾 potassium hydrogen carbonate 01.307 501ii
26 DL-苹果酸钠 DL-disodium malate 01.309 —
27 乳酸钙 calcium lactate 01.310 327
28 葡萄糖酸钠 sodium gluconate 01.312 576
29 亚铁氰化钾 potassium ferrocyanide 02.001 536
30 二氧化硅 silicon dioxide 02.004 551
31 硅酸钙 calcium silicate 02.009 552
32 聚二甲基硅氧烷 polydimethyl siloxane 03.007 900a
33 丁基羟基茴香醚(BHA) butylated hydroxyanisole 04.001 320
34 二丁基羟基甲苯(BHT) butylated hydroxytoluene 04.002 321
35 没食子酸丙酯(PG) propyl gallate 04.003 310
36 D-异抗坏血酸及其钠盐 D-isoascorbic acid (erythorbic acid)，sodium D-isoascorbate 04.004
04.018 315
316
37 茶多酚(又名维多酚) tea polyphenol(TP) 04.005 —
38 植酸(又名肌醇六磷酸) phytic acid(inositol hexaphosphoric acid) 04.006 —
39 特丁基对苯二酚 tertiary butylhydroquinone(TBHQ) 04.007 319
40 甘草抗氧物 antioxidant of glycyrrhiza 04.008 —
41 抗坏血酸钙 calcium ascorbate 04.009 302
42 抗坏血酸棕榈酸酯 ascorbyl palmitate 04.011 304
43 4-己基间苯二酚 4-hexylresorcinol 04.013 586
44 抗坏血酸(又名维生素C) ascorbic acid 04.014 300
45 抗坏血酸钠 sodium ascorbate 04.015 301
46 维生素E(dl-α-生育酚，d-α-生育酚，混合生育酚浓缩物) vitamin E(dl-α-tocopherol，d-α-tocopherol，mixed tocopherol concentrate) 04.016 307
47 迷迭香提取物 rosemary extract 04.017 —
48 二氧化硫 sulfur dioxide 05.001 220
焦亚硫酸钾 potassium metabisulphite 05.002 224
焦亚硫酸钠 sodium metabisulphite 05.003 223
亚硫酸钠 sodium sulfite 05.004 221
亚硫酸氢钠 sodium hydrogen sulfite 05.005 222
低亚硫酸钠 sodium hyposulfite 05.006 —
49 碳酸氢钠 sodium hydrogen carbonate 06.001 500ii
50 碳酸氢铵 ammonium hydrogen carbonate 06.002 503ii
51 硫酸铝钾(又名钾明矾) aluminium potassium sulfate 06.004 522
52 酒石酸氢钾 potassium bitartarate 06.007 336
53 甜菜红 beet red 08.101 162
54 高粱红 sorghum red 08.115 —
55 柑橘黄 orange yellow 08.143 —
56 天然胡萝卜素 natural carotene 08.147 —
57 酪蛋白酸钠(又名酪朊酸钠) sodium caseinate 10.002 —
58 木糖醇酐单硬脂酸酯 xylitan monostearate 10.007 —
59 硬脂酰乳酸钠 sodium stearoyl lactylate 10.011 481i
硬脂酰乳酸钙 calcium stearoyl lactylate 10.009 482i
60 氢化松香甘油酯 glycerol ester of hydrogenated rosin 10.013 —
61 聚氧乙烯木糖醇酐单硬脂酸酯 polyoxyethylene xylitan monostearate 10.017 —
62 改性大豆磷脂 modified soybean phospholipid 10.019 —
63 丙二醇脂肪酸酯 propylene glycol esters of fatty acids 10.020 477
64 聚甘油脂肪酸酯 polyglycerol esters of fatty acids 10.022 475
65 山梨醇酐单月桂酸酯(又名司盘20) sorbitan monolaurate 10.024 493
山梨醇酐单棕榈酸酯(又名司盘40) sorbitan monopalmitate 10.008 495
山梨醇酐单硬脂酸酯(又名司盘60) sorbitan monostearate 10.003 491
山梨醇酐三硬脂酸酯(又名司盘65) sorbitan tristearate 10.004 492
山梨醇酐单油酸酯(又名司盘80) sorbitan monooleate 10.005 494
66 聚氧乙烯山梨醇酐单月桂酸酯(又名吐温20) polyoxyethylene(20)sorbitan monolaurate 10.025 432
聚氧乙烯山梨醇酐单棕榈酸酯(又名吐温40) polyoxyethylene(20)sorbitan monopalmitate 10.026 434
聚氧乙烯山梨醇酐单硬脂酸酯(又名吐温60) polyoxyethylene(20)sorbitan monostearate 10.015 435
聚氧乙烯山梨醇酐单油酸酯(又名吐温80) polyoxyethylene(20)sorbitan monooleat 10.016 433
67 乙酰化单、双甘油脂肪酸酯 acetylated mono-and diglyceride(acetic and fatty acid esters of glycerol) 10.027 472a
68 硬脂酸酸钾 potassium stearate 10.028 470
硬脂酸酸钙 calcium stearate 10.039
硬脂酸酸镁 magnesium stearate 02.006
69 聚甘油蓖麻醇酯(PGPR) polyglycerol polyricinoleate(polyglycerol esters of interesterified ricinoleic acid) 10.029 476
70 乳酸脂肪酸甘油酯 lactic and fatty acid esters of glycerol 10.031 472b
71 柠檬酸脂肪酸甘油酯 citric and fatty acid esters of glycerol 10.032 472c
72 酶解大豆磷脂 enzymatically decomposed soybean phospholipid 10.040 —
73 谷氨酸钠 monosodium glutamate 12.001 621
74 5'-鸟苷酸二钠 disodium5'-guanylate 12.002 627
75 5'-肌苷酸二钠 disodium5'-inosinate 12.003 631
76 5'-呈味核苷酸二钠(又名呈味核苷酸二钠) disodium5'-ribonucleotide 12.004 635
77 碳酸镁 magnesium carbonate 13.005 504i
78 碳酸钙(包括轻质和重质碳酸钙) calcium carbonate(light and heavy) 13.006 170i
79 紫胶(又名虫胶) shellac 14.001 904
80 乳酸钾 potassium lactate 15.011 326
81 乳酸钠 sodium lactate 15.012 325
82 苯甲酸及其钠盐 benzoic acid，sodium benzoate 17.001
17.002 210
211
83 山梨酸及其钾盐 sorbic acid，potassium sorbate 17.003
17.004 200
202
84 脱氢乙酸及其钠盐 dehydroacetic acid，sodium dehydroacetate 17.009(i)
17.009(ii) 265
266
85 乳酸链球菌素 nisin 17.019 234
86 丙酸及其钠盐、钙盐 propionic acid，sodium propionate，calcium propionate 17.029
17.006
17.005 280
281
282
87 纳他霉素 natamysin 17.030 235
88 对羟基苯甲酸酯类及其钠盐(对羟基苯甲酸甲酯钠，对羟基苯甲酸乙酯及其钠盐) methyl p-hydroxy benzoate and its salts(sodium methyl p-hydroxy benzoate， ethyl p-hydroxy benzoate，sodium ethyl p-hydroxy benzoate) 17.032
17.007 219
214
215
89 硫酸钙(又名石膏) calcium sulphate 18.001 516
90 氯化钙 calcium chloride 18.002 509
91 氯化镁 magnesium chloride 18.003 511
92 乙二胺四乙酸二钠 disodium ethylene-diamine-tetra-acetate 18.005 386
93 柠檬酸亚锡二钠 disodium stannous citrate 18.006 —
94 葡萄糖酸-δ-内酯 glucono delta-lactone 18.007 575
95 α-环状糊精 alpha-cyclodextrin 18.011 457
96 γ-环状糊精 gamma-cyclodextrin 18.012 458
97 麦芽糖醇和麦芽糖醇液 maltitol and maltitol syrup 19.005 965i
965ii
98 木糖醇 xylitol 19.007 967
99 乳糖醇(4-β-D吡喃半乳糖-D-山梨醇) lactitol 19.014 966
100 罗汉果甜苷 lo-han-kuo extract 19.015 —
101 赤藓糖醇a erythritol 19.018 968
102 罗望子多糖胶 tamarind polysaccharide gum 20.011 —
103 羧甲基淀粉钠 sodium carboxy methyl starch 20.012 —
104 淀粉磷酸酯钠 sodium starch phosphate 20.013 —
105 乙酰化二淀粉磷酸酯 acetylated distarch phosphate 20.015 1414
106 羟丙基二淀粉磷酸酯 hydroxypropyl distarch phosphate 20.016 1442
107 磷酸化二淀粉磷酸酯 phosphate distarch phosphate 20.017 1413
108 甲壳素(又名几丁质) chitin 20.018 —
109 亚麻籽胶(又名富兰克胶) linseed gum 20.020 —
110 田菁胶 sesbania gum 20.021 —
111 结冷胶 gellan gum 20.027 418
112 羟丙基甲基纤维素(HPMC) hydroxypropyl methyl cellulose 20.028 464
113 皂荚糖胶 gleditsia sinenis lam gum 20.029 —
114 乙酰化双淀粉己二酸酯 acetylated distarch adipate 20.031 1422
115 酸处理淀粉 acid treated starch 20.032 1401
116 氧化羟丙基淀粉 oxidized hydroxypropyl starch 20.033 —
117 磷酸酯双淀粉 distarch phosphate 20.034 1412
118 聚丙烯酸钠 sodium polyacrylate 20.036 —
119 醋酸酯淀粉 starch acetate 20.039 1420
注：食品用香精中允许加入各种食品原料。
a 生产菌株分别为Moniliella pollinis、Trichos poronides megachiliensis 和解脂假丝酵母Candida lipolytica。
附 录 B
检验方法
B.1 色状的检定
B.1.1 液体香精和浆(膏)状香精
将试样和标准样品分别置于带刻度的同体积小烧杯中至同刻度处，用目测法观察有无差异。
B.1.2 粉末香精
将试样和标准样品分别置于一洁净白纸上，用目测法观察有无差异。
B.2 香味的评定
B.2.1 试液的配制
按加香产品的类别，选择下列一种方法配制：
a) 分别称取0.1g(精确至0.01g)试样和标准样品置于各自小烧杯中，分别加入糖水溶液(蔗糖8g~12g，柠檬酸0.10g~0.16g，加蒸馏水至100mL配成)，配制成含0.1%香精糖水溶液，搅拌均匀即为试液;
b) 分别称取0.2g~0.5g(精确至0.01g)试样和标准样品置于各自小烧杯中，分别加入盐水溶液(0.5g食盐，加开水至100mL配成，冷却)，配制成含0.2%~0.5%香精的盐水溶液，搅拌均匀即为试液;
c) 分别称取0.1g(精确至0.01g)试样和标准样品置于各自小烧杯中，分别加入100mL蒸馏水，配制成含0.1%香精的水溶液，搅拌均匀即为试液。
B.2.2 评定的方法
分别小口品尝试液，辨其香味特征、强度、口感有无差异，试样应符合同一型号的标准样品。每次品尝前，均应漱口。
B.3 水分的测定
按GB 5009.3—2010的规定。仲裁法为第三法 蒸馏法。
B.4 粒度的测定
B.4.1 乳化香精
B.4.1.1 仪器和设备
大于600倍的生物显微镜。
B.4.1.2 测定方法
取少量经搅拌均匀的试样放在载玻片上，滴入适量的水，用盖玻片轻压试样使成薄层。用显微镜观察。
B.4.2 胶囊型粉末香精
用标准筛过筛的方法测定。
方法一：除另有规定外，称取10g试样(精确至0.1g)，置于规定号的标准筛中，筛上加盖并在筛下配备有密合的接受容器，按水平方向旋转振摇3min以上，并不时在垂直方向轻叩筛网。取接受容器内的颗粒及粉末，称重，计算其所占的百分比(%)。
方法二：除另有规定外，称取30g试样(精确至0.1g)，置于规定号的大号标准筛中，筛上加盖并在筛下配备有密合的接受容器，按水平方向旋转振摇至少3min，并不时在垂直的方向轻叩筛网。然后将容器内试样全部移入规定号的小号标准筛中，重复以上操作。称取小号标准筛内的颗粒及粉末重量(即能通过大号标准筛而不能通过小号标准筛的颗粒及粉末)，计算其所占的百分比(%)。
B.5 原液稳定性的测定
B.5.1 仪器和设置
离心沉淀器。
B.5.2 测定方法
将经搅拌均匀的试样装于三支离心试管中至同刻度处，一支留作对照，二支放入离心沉淀器中，以2500r/min~3000r/min转速离心15min，取出。与对照管比较，应不分层。
B.6 千倍稀释液稳定性的测定
注：选择下列两种方法中的一种方法进行测定。
B.6.1 72h试验(仲裁法)
B.6.1.1 仪器和设备
B.6.1.1.1 1000mL容量瓶。
B.6.1.1.2 汽水瓶。
B.6.1.1.3 封盖机。
B.6.1.1.4 天平：精度0.01g。
B.6.1.2 测定方法
称取经搅拌均匀的试样1.0g，白砂糖80g~120g，柠檬酸1.0g~1.6g，蒸馏水100mL，加热使之全部溶解。冷却后移入容量瓶中，再用蒸馏水稀释至刻度，即为千倍稀释液。
取约300mL的千倍稀释液于玻璃汽水瓶中，封盖。在室温下横放静置72h，观察溶液表面应无浮油，底部无沉淀。
B.6.2 离心试验
B.6.2.1 仪器和设备
离心沉淀器。
B.6.2.2 测定方法
将B.6.1.2中的千倍稀释液装于3支离心试管中至同刻度处，1支留作对照，2支放入离心沉淀器中，以3000r/min转速离心15min，取出。与对照管比较，溶液表面应无浮油，底部无沉淀。
1、3.2感官要求表1中：
在脚注“a在贮存期中，部分产品会呈轻度浑浊、沉淀或变色现象，应不影响使用效果。”后增加“乳化香精不进行色状的检定”。
2、附录A 表A.2中补充两个辅料：
表A.2 其他辅料(补充)
序号 其他辅料中文名称 其他辅料英文名称 CNS编码 INS编码
120 L(+)-酒石酸 ，dl-酒石酸 L(+)-tartaric acid，dl-tartaric acid 01.111 334
121 双乙酰酒石酸单双甘油酯 diacetyl tartaric acid ester of mono (di) lcerides 10.010 472e
三、征求意见情况
暂无。
四、审查通过情况
暂无。
