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
