This standard specifies the application principles of food additives as well as the variety, application scope and maximum level or residue level of allowable food additives.
This standard is applicable to all the producers, operators and users of food additives.
Contents
Foreword II
1 Scope
2 Normative References
3 Terms and Definitions
4 Application Principles of Food Additives
5 Food Categorizing System
6 Application Requirements of Food Additives
7 Nutritional Fortification Substances
8 Food Spices
9 Processing Aids
10 Chewing Gum Base and Its Ingredients
Appendix A (Normative) Application Requirements of Food Additives
Appendix B (Normative) List of Food Spices
Appenix C (Normative) List of Processing Aids
Appendix D (Normative) List of Chewing Gum Base and Its Ingredients
Appendix E (Informative) Functional Category of Food Additives
Appendix F (Informative) Food Categorizing System
Table A.1 Application Scope and Amount of Food Additives
Table A.2 Allowable Food Additives and Their application Amount
Table A.3 List of Food Additives Properly Applied According to the Production Needs
Table A.4 List of Exceptional Food Categories with Additives Not Properly According to the Production Needs
Table B.1 List of Allowable Natural Spices for Foods
Table B.2 List of Allowable Natural Equivalent Spices for Foods
Table B.3 List of Allowable Artificial Spices for Foods
Table C.1 List of Processing Aids (Excluding Enzyme Preparations)
Table C.2 List of Food Enzyme Preparation and Its Source
Table D.1 List of Materials Allowable for Gum Base and Its Ingredients
Table F.1 Food Categorizing System
