National food safety standard - Food additive usage standard
1 Scope
This standard specifies the use principle of food additives as well as the varieties, use scope and maximum use amount or residual amount of allowed food additives.
2 Terms and definitions
2.1 Food additives
They refer to artificially synthesized or natural substances added into foods for the purpose of improving the quality, color, smell, taste, corrosion protection, preservation and processing technology of foods, including fragrances used in food, basic agent substances in gum-based candies, processing aids for the food industry and nutrition enhancers are also included.
2.2 Maximum use amount
It refers to the maximum amount of food additives allowed for use.
2.3 Maximum residual amount
It refers to the allowable residue level of food additives or their decomposition products in the final food.
2.4 Processing aids for the food industry
They refer to various substances used to ensure the smooth processing of food, which have nothing to do with the food itself. For example, aids for filtering, clarification, adsorption, demolding, decolorization, peeling and solvent extraction, nutrients for fermentation, etc.
2.5 Food additives number
It refers to numbering used to replace complex chemical structure names, including the International Number System (INS)[ INS is a numbering system given to food additives by Codex Alimentarius Commission (CAC). When the INS number of CAC changes, the INS number of CAC shall prevail.] and the Chinese Number System (CNS) for food additives.
3 Use principles of food additives
3.1 Food additives shall meet the following basic requirements when used:
a) There shall be no health risks to the human body;
b) Food spoilage shall not be concealed;
c) Food additives shall not be used to conceal quality defects in the food itself or during the processing, or for the purpose of adulteration or forgery;
d) The nutritional value of food itself shall not be reduced;
e) Under the premise of achieving desired results, its use in food shall be as much as possible
3.2 Food additives may be used under the following circumstances:
a) To maintain or enhance the nutritional value of the food itself;
b) To be used as an essential ingredient in certain special dietary foods;
c) To improve the quality and stability of food and improve its sensory properties;
d) To facilitate the production, processing, packaging, transportation or storage of foods.
3.3 Quality standards for food additives
Food additives used in accordance with this standard shall meet the requirements of corresponding quality standards.
3.4 Principle of bringing in
3.4.1 Food additives can be brought into food through food ingredients (including food additives) under the following circumstances:
a) According to this standard, the food additive is allowed to be used in food ingredients;
b) The dosage of the additive in food ingredients shall not exceed the maximum allowable use amount;
c) These ingredients shall be used under normal production process conditions, and the content of additives in food shall not exceed the level of those brought in by the ingredients;
d) The content of the additive brought into the food by the ingredient shall be significantly lower than the level normally required for its direct addition to the food.
3.4.2 When a food ingredient is used as the raw material of a specific end product, the additive approved for the above-mentioned specific end product is allowed to be added to this food ingredient, and the amount of the additive in the end product shall meet the requirements of this standard. The label of the specific food ingredient shall clearly indicate that the food ingredient is used for the production of the specific food.
4 Food classification system
The food classification system is used to define the scope of use of food additives, which is only applicable to this standard, as shown in Annex E.
5 Requirements for the use of food additives
6 Fragrances used in food
7 Processing aids for the food industry
8 Functional categories of food additives
9 Index of requirements for the use of food additives in Annex A
10 Nutrition enhancers
11 Basic agent substances in gum-based candies
Annex A Requirements for the use of food additives
Annex B Requirements for the use of fragrances used in food
Annex C Requirements for the use of processing aids for the food industry
Annex D Functional categories of food additives
Annex E Food classification system
Annex F Index of requirements for the use of food additives in Annex A
Foreword i 1 Scope 2 Terms and definitions 3 Use principles of food additives 4 Food classification system 5 Requirements for the use of food additives 6 Fragrances used in food 7 Processing aids for the food industry 8 Functional categories of food additives 9 Index of requirements for the use of food additives in Annex A 10 Nutrition enhancers 11 Basic agent substances in gum-based candies Annex A Requirements for the use of food additives Annex B Requirements for the use of fragrances used in food Annex C Requirements for the use of processing aids for the food industry Annex D Functional categories of food additives Annex E Food classification system Annex F Index of requirements for the use of food additives in Annex A
National food safety standard - Food additive usage standard
1 Scope
This standard specifies the use principle of food additives as well as the varieties, use scope and maximum use amount or residual amount of allowed food additives.
2 Terms and definitions
2.1 Food additives
They refer to artificially synthesized or natural substances added into foods for the purpose of improving the quality, color, smell, taste, corrosion protection, preservation and processing technology of foods, including fragrances used in food, basic agent substances in gum-based candies, processing aids for the food industry and nutrition enhancers are also included.
2.2 Maximum use amount
It refers to the maximum amount of food additives allowed for use.
2.3 Maximum residual amount
It refers to the allowable residue level of food additives or their decomposition products in the final food.
2.4 Processing aids for the food industry
They refer to various substances used to ensure the smooth processing of food, which have nothing to do with the food itself. For example, aids for filtering, clarification, adsorption, demolding, decolorization, peeling and solvent extraction, nutrients for fermentation, etc.
2.5 Food additives number
It refers to numbering used to replace complex chemical structure names, including the International Number System (INS)[ INS is a numbering system given to food additives by Codex Alimentarius Commission (CAC). When the INS number of CAC changes, the INS number of CAC shall prevail.] and the Chinese Number System (CNS) for food additives.
3 Use principles of food additives
3.1 Food additives shall meet the following basic requirements when used:
a) There shall be no health risks to the human body;
b) Food spoilage shall not be concealed;
c) Food additives shall not be used to conceal quality defects in the food itself or during the processing, or for the purpose of adulteration or forgery;
d) The nutritional value of food itself shall not be reduced;
e) Under the premise of achieving desired results, its use in food shall be as much as possible
3.2 Food additives may be used under the following circumstances:
a) To maintain or enhance the nutritional value of the food itself;
b) To be used as an essential ingredient in certain special dietary foods;
c) To improve the quality and stability of food and improve its sensory properties;
d) To facilitate the production, processing, packaging, transportation or storage of foods.
3.3 Quality standards for food additives
Food additives used in accordance with this standard shall meet the requirements of corresponding quality standards.
3.4 Principle of bringing in
3.4.1 Food additives can be brought into food through food ingredients (including food additives) under the following circumstances:
a) According to this standard, the food additive is allowed to be used in food ingredients;
b) The dosage of the additive in food ingredients shall not exceed the maximum allowable use amount;
c) These ingredients shall be used under normal production process conditions, and the content of additives in food shall not exceed the level of those brought in by the ingredients;
d) The content of the additive brought into the food by the ingredient shall be significantly lower than the level normally required for its direct addition to the food.
3.4.2 When a food ingredient is used as the raw material of a specific end product, the additive approved for the above-mentioned specific end product is allowed to be added to this food ingredient, and the amount of the additive in the end product shall meet the requirements of this standard. The label of the specific food ingredient shall clearly indicate that the food ingredient is used for the production of the specific food.
4 Food classification system
The food classification system is used to define the scope of use of food additives, which is only applicable to this standard, as shown in Annex E.
5 Requirements for the use of food additives
6 Fragrances used in food
7 Processing aids for the food industry
8 Functional categories of food additives
9 Index of requirements for the use of food additives in Annex A
10 Nutrition enhancers
11 Basic agent substances in gum-based candies
Annex A Requirements for the use of food additives
Annex B Requirements for the use of fragrances used in food
Annex C Requirements for the use of processing aids for the food industry
Annex D Functional categories of food additives
Annex E Food classification system
Annex F Index of requirements for the use of food additives in Annex A
Contents of GB 2760-2024
Foreword i
1 Scope
2 Terms and definitions
3 Use principles of food additives
4 Food classification system
5 Requirements for the use of food additives
6 Fragrances used in food
7 Processing aids for the food industry
8 Functional categories of food additives
9 Index of requirements for the use of food additives in Annex A
10 Nutrition enhancers
11 Basic agent substances in gum-based candies
Annex A Requirements for the use of food additives
Annex B Requirements for the use of fragrances used in food
Annex C Requirements for the use of processing aids for the food industry
Annex D Functional categories of food additives
Annex E Food classification system
Annex F Index of requirements for the use of food additives in Annex A
