GB 2760-2014 English PDF

GB 2760-2014: National Food Safety Standard - Food Additive Usage Standard
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GB 2760-2014
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
GB
National Food Safety Standard
Standard for Uses of Food Additives
ISSUED ON. DECEMBER 24, 2014
IMPLEMENTED ON. MAY 24, 2015
Issued by. National Health and Family Planning Commission of the
People’s Republic of China
Table of Contents
Foreword ... 4 
1  Scope ... 6 
2  Terms and Definitions ... 6 
3  Principles for application of food additives ... 7 
4  Food classification system ... 8 
5  Provisions for application of food additives ... 8 
6  Food spices ... 8 
7  Processing aid-agents for food industry ... 8 
Appendix A Provisions for application of food additives ... 9 
Table A.1 Permissible application types, application scope and maximum
dosages or residual amount of food additives ... 10 
Table A.2 List of additives to be used in appropriate levels based on the needs
of production in all kinds of foods ... 130 
Table A.3 List of exceptional food category for additives to be used in
appropriate level according to the need of production ... 133 
Appendix B Use regulations of flavoring agent for food ... 135 
Table B.1 Food list without flavorant and essence ... 136 
Table B.2 Allowable natural flavors for food ... 138 
Table B.3 Allowable artificial flavors for food ... 154 
Appendix C Provisions for processing aid-agents used in food industry ... 218 
Table C.1 Processing aid-agents list (not containing enzyme) used in all kinds
of food processing without limitation of the residues ... 219 
Table C.2 List of food processing aid-agents which need to stipulate the
functions and application scope (without enzyme) ... 220 
Table C.3 List of food enzyme preparations and their sources ... 227 
Appendix D Function categories of food additives ... 233 
Appendix E Food classification system ... 235 
Appendix F Index of use regulations of food in Appendix A ... 246 
Foreword
This standard replaces GB2760-2011 National Food Safety Standard - Use Standard for
Food Additive.
Compared with GB2760-2011, the main changes of this standard are as follows.
— ADD the food additive regulations of Announcement No. 16 in 2010, Announcement
No. 23 in 2010, Announcement No. 1 in 2012, Announcement No. 6 in 2012,
Announcement No. 15 in 2012, and Announcement No. 2 in 2013 of the former
Ministry of Health; and Announcement No. 2 in 2013, Announcement No. 5 in 2013,
Announcement No. 9 in 2013, Announcement No. 3 in 2014, Announcement No. 5 in
2014, Announcement No. 9 in 2014, Announcement No. 11 in 2014, and
Announcement No. 17 in 2014 of the National Health and Family Planning
Commission;
— The basic-agent materials and their ingredient list IN food nutritive fortifier and in
gum-based candy are defined to be provided by other relevant standards;
— MODIFY 3.4 Carry-over principles, and ADD Article 3.4.2;
— MODIFY Appendix A "Provisions for application of food additives".
a) DELETE some food additives and their use regulations in Table A.1, including
4-phenylphenol, 2-phenylphenol sodium, unsaturated fatty acid monoglycerides,
tea yellow pigment, tea green pigment, tanoak brown, licorice, sodium
aluminosilicate, fenugreek gum, yellow hollyhock gum, sodium aluminium acid
phosphate, octylphenol polyoxyethylene, aluminum starch octenylsuccinate,
mesona chinensis benth extract, ethyl naphthol, and secondary butyl amine, etc.;
b) MODIFY some use regulations in Table A.1, including aluminum potassium sulfate,
aluminum ammonium sulfate, erythrosine and its aluminum lake, indigo and its
aluminum lake, bright blue and its aluminum lake, lemon yellow and its aluminum
lake, sunset yellow and its aluminum lake, carmine and its aluminum lake, allura
red and its aluminum lake, caramel color (processed with ammonia), caramel
color (ammonium sulfite method), sorbitan monolaurate, sorbitan monopalmitate,
sorbitan monostearate, sorbitan tristearate, sorbitan monooleate, stevioside, and
cochineal.
c) ADD application scope and maximum dosages for some food additives in Table
A.1, including L (+)-tartaric acid, dl- tartaric acid, neotame, β-carotene,
β-cyclodextrin, diacetyl tartaric acid esters of mono-and diglycerides, and
aspartame, etc.; DELETE use regulations of forgoing food additives in Table A.2;
d) DELETE the provisions of some category of food additives in Table A.1 that have
no process necessity;
e) ADD “06.04.01 grains powder”, and DELETE “13.03 special medical formula
foods” in Table A.3;
— MODIFY the provisions for application of food spices and flavors in Appendix B.
a) DELETE spices, including star anise, oregano, licorice root, Chinese cinnamon,
cloves, allspice, dill seed, etc.
b) ADD the "16.02.01 tea and coffee" in Table B1;
— MODIFY the provisions for application of food industrial processing agent (hereinafter
referred to as "processing agent" in Appendix C.
a) ADD the hydrogen peroxide in Table C.1;
b) DELETE the varieties of methanol, palladium and polyglycerol ester of polylinoleic
acid and their provisions for application in Table C.2;
— DELETE the basic-agent materials and their ingredients list in gum-based candy of
Appendix D;
— MODIFY the Appendix F “Food classification system”.
a) It is modified to be Appendix E “Food classification system”;
b) MODIFY the classification codes and food names of some food in categories of
01.0, 02.0, 04.0, 08.0, 09.0, 11.0, 12.0, 13.0, 14.0 and 16.0, etc., and ADJUST use
regulations of food additives based on adjusted food categories.
— ADD Appendix F "Index for provisions of application of food additives in Appendix A".
National Food Safety Standard
Standard for Uses of Food Additives
1 Scope
This standard specifies the application principles, permissible types, application scope
and maximum dosages or residual quantities of food additives.
2 Terms and Definitions
2.1 Food additives
Food additives refer to any synthetic compound or natural substance that are put into food
to improve its quality, color, fragrance and taste, and for the requirements of spoilage
prevention or processing. They include food spices, basic-agent materials in gum-based
candy, and processing aid-agents in food industry.
2.2 Maximum dosages
The maximum allowable additive amount in the application of food additives.
2.3 Maximum residual quantities
The allowable residual quantities of food additives or their decomposition products in the
finished food.
2.4 Processing agent for food industry
It refers to the various food-irrelevant substances for ensuring smooth food processing.
Such as filter aid, clarifying agent, adsorbent, releasing agent, decolorizing agent, peeling
agent, extraction solvent and nutrients for fermentation, etc.
2.5 International Numbering System (INS)
The international codes of food additives that are in place of the complex name
expression of chemical construction.
2.6 Chinese Numbering System (CNS)
Chinese codes of food additive that consist of major function category (see Appendix D)
code of food additives and the serial number in that function category.
Table A.1 Permissible application types, application scope1 and maximum dosages or residual
amount of food additives
β-apo-8'-carotenal
CNS No. 08.018 INS No. 160e
Function Colorants
Food classification
number Food name
Maximum dosage
(g/kg) Remarks
01.02.02 Flavored fermented milk 0.015 Measured as per β- apo-8'-carotenal
01.06.04 Processed cheese 0.018 Measured as per β- apo-8'-carotenal
03.0 Frozen drinks (except for 03.04 edible ice) 0.020 Measured as per β- apo-8'-carotenal
05.02 Candy 0.015 Measured as per β- apo-8'-carotenal
07.0 Baked foods 0.015 Measured as per β- apo-8'-carotenal
12.10.02 Semi solid compound seasoning 0.005 Measured as per β- apo-8'-carotenal
14.0 Drinks (except for 14.01 packaged drinking water) 0.010
Measured as per β-Apo-8'-carotenal, for the solid
drinks, the dosage is increased as per multiple of
dilution and stirring
Glycine
CNS No. 12.007 INS No. 640
Function Flavor enhancer
Food classification
number Food name
Maximum dosage
(g/kg) Remarks
08.02 Prefabricated meat product 3.0
08.03 Cooked meat product 3.0
12.0 Seasoning 1.0
14.02.03 Fruit and vegetable juice beverages (pulp) 1.0
The dosage of solid beverage shall be
increased as per the dilution ratio
14.03.02 Vegetable protein drink 1.0 The dosage of solid beverage shall be increased as per the dilution ratio
Ammonium phosphatide
CNS No. 10.033 INS No. 442
Function Emulsifier
Food classification
number Food name
Maximum dosage
(g/kg) Remarks
05.01.02 Chocolate and chocolate products, as well as...
GB 2760-2014
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
GB
National Food Safety Standard
Standard for Uses of Food Additives
ISSUED ON. DECEMBER 24, 2014
IMPLEMENTED ON. MAY 24, 2015
Issued by. National Health and Family Planning Commission of the
People’s Republic of China
Table of Contents
Foreword ... 4 
1  Scope ... 6 
2  Terms and Definitions ... 6 
3  Principles for application of food additives ... 7 
4  Food classification system ... 8 
5  Provisions for application of food additives ... 8 
6  Food spices ... 8 
7  Processing aid-agents for food industry ... 8 
Appendix A Provisions for application of food additives ... 9 
Table A.1 Permissible application types, application scope and maximum
dosages or residual amount of food additives ... 10 
Table A.2 List of additives to be used in appropriate levels based on the needs
of production in all kinds of foods ... 130 
Table A.3 List of exceptional food category for additives to be used in
appropriate level according to the need of production ... 133 
Appendix B Use regulations of flavoring agent for food ... 135 
Table B.1 Food list without flavorant and essence ... 136 
Table B.2 Allowable natural flavors for food ... 138 
Table B.3 Allowable artificial flavors for food ... 154 
Appendix C Provisions for processing aid-agents used in food industry ... 218 
Table C.1 Processing aid-agents list (not containing enzyme) used in all kinds
of food processing without limitation of the residues ... 219 
Table C.2 List of food processing aid-agents which need to stipulate the
functions and application scope (without enzyme) ... 220 
Table C.3 List of food enzyme preparations and their sources ... 227 
Appendix D Function categories of food additives ... 233 
Appendix E Food classification system ... 235 
Appendix F Index of use regulations of food in Appendix A ... 246 
Foreword
This standard replaces GB2760-2011 National Food Safety Standard - Use Standard for
Food Additive.
Compared with GB2760-2011, the main changes of this standard are as follows.
— ADD the food additive regulations of Announcement No. 16 in 2010, Announcement
No. 23 in 2010, Announcement No. 1 in 2012, Announcement No. 6 in 2012,
Announcement No. 15 in 2012, and Announcement No. 2 in 2013 of the former
Ministry of Health; and Announcement No. 2 in 2013, Announcement No. 5 in 2013,
Announcement No. 9 in 2013, Announcement No. 3 in 2014, Announcement No. 5 in
2014, Announcement No. 9 in 2014, Announcement No. 11 in 2014, and
Announcement No. 17 in 2014 of the National Health and Family Planning
Commission;
— The basic-agent materials and their ingredient list IN food nutritive fortifier and in
gum-based candy are defined to be provided by other relevant standards;
— MODIFY 3.4 Carry-over principles, and ADD Article 3.4.2;
— MODIFY Appendix A "Provisions for application of food additives".
a) DELETE some food additives and their use regulations in Table A.1, including
4-phenylphenol, 2-phenylphenol sodium, unsaturated fatty acid monoglycerides,
tea yellow pigment, tea green pigment, tanoak brown, licorice, sodium
aluminosilicate, fenugreek gum, yellow hollyhock gum, sodium aluminium acid
phosphate, octylphenol polyoxyethylene, aluminum starch octenylsuccinate,
mesona chinensis benth extract, ethyl naphthol, and secondary butyl amine, etc.;
b) MODIFY some use regulations in Table A.1, including aluminum potassium sulfate,
aluminum ammonium sulfate, erythrosine and its aluminum lake, indigo and its
aluminum lake, bright blue and its aluminum lake, lemon yellow and its aluminum
lake, sunset yellow and its aluminum lake, carmine and its aluminum lake, allura
red and its aluminum lake, caramel color (processed with ammonia), caramel
color (ammonium sulfite method), sorbitan monolaurate, sorbitan monopalmitate,
sorbitan monostearate, sorbitan tristearate, sorbitan monooleate, stevioside, and
cochineal.
c) ADD application scope and maximum dosages for some food additives in Table
A.1, including L (+)-tartaric acid, dl- tartaric acid, neotame, β-carotene,
β-cyclodextrin, diacetyl tartaric acid esters of mono-and diglycerides, and
aspartame, etc.; DELETE use regulations of forgoing food additives in Table A.2;
d) DELETE the provisions of some category of food additives in Table A.1 that have
no process necessity;
e) ADD “06.04.01 grains powder”, and DELETE “13.03 special medical formula
foods” in Table A.3;
— MODIFY the provisions for application of food spices and flavors in Appendix B.
a) DELETE spices, including star anise, oregano, licorice root, Chinese cinnamon,
cloves, allspice, dill seed, etc.
b) ADD the "16.02.01 tea and coffee" in Table B1;
— MODIFY the provisions for application of food industrial processing agent (hereinafter
referred to as "processing agent" in Appendix C.
a) ADD the hydrogen peroxide in Table C.1;
b) DELETE the varieties of methanol, palladium and polyglycerol ester of polylinoleic
acid and their provisions for application in Table C.2;
— DELETE the basic-agent materials and their ingredients list in gum-based candy of
Appendix D;
— MODIFY the Appendix F “Food classification system”.
a) It is modified to be Appendix E “Food classification system”;
b) MODIFY the classification codes and food names of some food in categories...