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.
2 Terms and Definitions
2.1 Food additives
Synthetic chemical substances or natural substances added in foods for improving the quality, color, aroma, taste of foods and for anti-corrosive and processing needs, including nutritional fortification substances, food spices, chewing gum base and processing aids.
2.2 Maximum level
The allowable maximum addition level in the application of food additives.
2.3 Maximum residue level
The allowable residue level of food additives or their decomposition products in the ultimate foods.
2.4 Processing aid
The various food-irrelated substances for ensuring smooth food processing, such as filter aid, clarificant, adsorbent, lubricant, releasing agent, decolorant, peeling agent, extraction solvent and nutrient substances for fermenting, etc..
2.5 International number system (INS)
The international number of food additives, which is used to represent the name of complex chemical structures.
2.6 Chinese number system (CNS)
The Chinese number of food additives, which consists of the major function categories (see Appendix E) number of food additives and their serial number in such categories.
3 Application Principles of Food Additives
3.1 The application of food additives shall meet the following basic requirements:
a) No health hazard shall be caused on the human body;
b) The food spoilage shall not be covered;
c) The quality defects in foods or during the processing shall not be covered, or no food additives shall be applied for the purpose of adulteration.
d) The original nutritive value of foods shall not be reduced; shall
e) The addition level in foods shall be minimized while the expected effects are achieved.
3.2 The food additives may be applied under the following circumstances:
a) To keep or improve the original nutritive value of foods;
b) To be served as the necessary ingredients or compositions of foods for some special diets;
c) To improve the quality and stability of foods as well as their organoleptic attributes;
d) To be convenient for the production, processing, packaging, transport or storage of foods.
